 Kalio | |
| Alternative names | Wet rendang |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | West Sumatra |
| Serving temperature | hot or room temperature |
Kalio (Jawi: كالياو) is anIndonesian type ofrendang that is cooked for a shorter period of time and much of thecoconut milk liquid has not evaporated. Kalio has quite abundant liquid sauce acquired fromcookedcoconut milk that partly has turned into spicy oil, which is quite flavourful if consumed withsteamed rice. Much of rendang served abroad are actually more akin to kalio or wet version ofrendang. If stored at room temperature, kalio lasts less than a week.[1] Kalio usually has a light golden brown colour, paler than dry rendang.
| Dishes |
|
|---|---|
| Snacks and koeé | |
| Desserts | |
| Condiments and boemboe | |
