 Minangkabaurandang from Padang | |
| Alternative names | samba randang,riyandang |
|---|---|
| Course | Main course |
| Place of origin | Disputed.See the arguments here |
| Region or state | Southeast Asia |
| Associatedcuisine | Indonesia[1],Malaysia[2],Singapore |
| Serving temperature | Hot |
| Main ingredients | beef orchicken,chili pepper,turmeric, andcoconut milk |
| Variations | rendang santan,rendang pedas,rendang kuning,rendang hitam,rendang tok,randang darek,randang pasisia |
| Similar dishes | basmah,kerutuk,kalio,beef fry,bafad |
Rendang[n 1] is a dish commonly described as fried meat[3] (meat fry) or drycurry[4], widely popular acrossBrunei,Indonesia,Malaysia,Singapore, and thePhilippines, where each version is considered local cuisine. It refers to both a cooking method offrying and the resulting dish.[5][6][7] The process involves simmering meat in spiced coconut milk in an uncovered pot with plenty of oil until the liquid reduces, and the oil separates, coating the meat in a rich, flavorful glaze.[6]
Rooted inMalay andMinangkabau cuisine, rendang developed at the cultural crossroads of theMalacca Strait. The dish carries strong Indian influences, as many of its key ingredients—cardamom, coriander, garlic, shallots, chili, ginger, and turmeric—are staples in Indian cooking.[8] The Portuguese conquest of Malacca in 1511 introduced Portuguese culinary elements, with the arrival of chili peppers through theColumbian exchange also playing a key role in the evolution of rendang.[7]
By the 16th century, culinary influences from Malacca had begun to spread to West Sumatra, facilitated by human movement between the two regions. Traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange. In the 19th century, the Minangkabau people's strong tradition of migration further contributed to the dish's spread, as they introduced Minang-style rendang to the various places they settled.[7]
As a signature dish in Southeast Asian Muslim cuisines—Malay, Minangkabau (assamba randang), andMoro (asriyandang)—rendang is traditionally served at ceremonial occasions and festive gatherings, such as wedding feasts andHari Raya (Eid al-Fitr andEid al-Adha). In 2009, Malaysia recognized rendang as a heritage food.[2] Indonesia granted rendang cultural heritage status in 2013[1] and officially declared it one of its national dishes in 2018.[9]
In 2011,CNN International named Indonesian rendang the world's most delicious dish, ranking it first among 50 global dishes.[10]: 1–2 According to Fadly Rahman, many Indonesians see this ranking as more than just recognition of rendang's exceptional taste—it is also used to reinforce its identity as an Indonesian dish, distinct from Malaysia's. This claim has also added political significance to rendang, making it more than just a celebrated culinary masterpiece.[7]
According to theKamus Dewan,rendang is defined as either frying in a pan with or without oil or a type of dish made from meat, among other ingredients, spiced and cooked with coconut milk until dry.[5] Food historian Khir Johari explains that Malay has two terms for frying:goreng andrendang. Rendang has a broader meaning. For instance, in his traveloguePelayaran Abdullah ke Kelantan (1838),Munshi Abdullah described thepeople of Terengganu enjoyingrendang pisang (fried banana fritters) — what the Malays now calledgoreng pisang orpisang goreng.[11]: 193
In Azizah Ja'afar'sIstilah Rumah Tangga article[n 2] According to this list, published in 1960, "rendang" refers to frying with a generous amount of oil, similar tomerendang pisang orjemput-jemput (fried fritters), where the things that being fried float in the oil. This distinguishesrendang fromgoreng, which involves little to no oil, as seen in dishes likenasi goreng ormi goreng. Additionally, "rendang" is also the name of a traditional Malay dish known for its rich, spicy flavors, such asrendang santan (meat cooked in coconut milk), andrendang pedas (spiced meat).[6]
| Year | Author | Description |
|---|---|---|
| 1623 | C. Wiltens, and S. Danckaerts | to fry in butter or oil, to fry, to fricassee |
| 1677 | F. Gueynier | to fry in a pan, to fricassee, to sauté |
Linguist Tom G. Hoogervorst's etymological research tracesrendang back to the 17th-century Malay wordlists.[13] The namerendang comes from the frying process; by the late 19th century,rendang was associated more specifically with a type of dry curry by British colonial officials in Malaya, where it is noted that Malays distinguishedrendang as a dry curry andgulai as a wet curry.[4] In modern times,rendang is often translated to English as "fried meat"[3] or "dry curry".[4]
Food historian Fadly Rahman traces the earliest reference to rendang to the early 16th-century Malay manuscriptHikayat Amir Hamzah associated with theMalacca Sultanate[n 3] (1400–1528).[7] Written during the spread of Islam in the Malay world, this adaptation of the PersianHamzanama was intended to inspire Malacca's soldiers in their fight against the Portuguese in 1511. The manuscript mentions bothrendang (the dish) andmerendang (the cooking process), as illustrated in this excerpt:
Khoja Buzurjumhur Hakim went to the stall where people weremerendang goat meat and said,
'give me just a piece of this goat meatrendang.'— Hikayat Amir Hamzah (Translated by Fadly Rahman[7])
This passage suggests thatmerendang refers to a cooking technique, whilerendang describes the resulting dish, and highlights its cultural and culinary significance during the Malacca Sultanate.[7]
Hoogervorst's research traces the modern termrendang back to the Malay-Dutch dictionary from 1623, where it was defined as "to fry in butter or oil, to fry, to fricassee".[13] The dictionary was expanded and updated multiple times. According to Fadly Rahman, the author of the dictionary attempted to translaterendang using a European dish, something that his readers would be familiar with —fricassee, a French cooking method that involves cutting meat into pieces and braising it.[7]
Khir Johari notes thatrendang tumis is mentioned in theHikayat Hang Tuah, a classic Malay literary masterpiece from around the 1670s.[11] Another manuscript,Hikayat Awang Sulung Merah Muda, reflects 18th-century life and cooking traditions. In the narration, a prince hunts and captures apelanduk (mouse deer), which is then prepared in various styles —tumis,rendang, andgulai. Tumis refers to a dish that is more like soup, while rendang resembles the slow-cooked dish we know today. These manuscripts offer a glimpse into the Malay cuisine of the 17th and 18th centuries.[15]
By the 19th century, much of the Malay Peninsula was under British control. However, Johor remained independent underSultan Abu Bakar, who maintained the state's autonomy through strategic ties with European aristocrats. Renowned for his refined taste and hospitality, Sultan Abu Bakar frequently hosted lavish banquets at his palace,Istana Besar, in Johor Bahru. In 1873,J.F.A. McNair described a royal Malay banquet featuring dishes such asrendangtenggiri andrendang chinchangPlentong.[11]: 457–460 In 1881, whenKing David Kalākaua of Hawaii visited Johor, Sultan Abu Bakar servedrendang tenggiri as part of the royal reception.[16]
By the early 20th century, rendang recipes began appearing in published cookbooks and newspapers acrossBritish Malaya and theDutch East Indies.The "Mem's" Own Cookery Book (1920) by Mrs. Kinsey, published in Singapore, included a recipe for "rundang" that used curry powder and could be served with spaghetti.[n 5][18] In 1936, R.A. Kardinah'sCooking Guide for Ladies, published in Batavia, featured a chicken rendang recipe that emphasized slow cooking, though it adapted traditional ingredients. Publications likeSoenting Melajoe: soerat chabar perempoean di Alam Minang Kabau in Padang also helped popularize preserved meat dishes, including rendang, around this time.[7]
In Indonesia, rendang is mainly associated with Minangkabau. The popularity of rendang grew with the presence of Minangkabau-stylelepau (food stalls) in areas where Minangkabau migrants settled. Their presence in new areas played a significant role in popularizing rendang as a signature dish of West Sumatra. Today, rendang stands as the iconic menu item in Minangkabau restaurants, often accompanied by other meat-based dishes.[7]
In Malaysia and Singapore, rendang is often paired with iconic dishes such asnasi lemak — a national favorite — orlemang, glutinous rice cooked in bamboo, particularly during festivals like Hari Raya.[19] It is traditionally associated with festive occasions and ceremonial meals. For example, it took center stage in the royal celebration during theSantapan Nasi Berastakona atIstana Iskandariah following thePerak Sultan's coronation. Various styles of rendang were served alongside layers of yellow, white, and black glutinous rice in an intricately carved silver octagonal vessel called theAstakona, symbolizing sustenance and harmony. Notable Perak variations of rendang such asrendang tok,rendang ayam, andrendang udang, were thoughtfully prepared and arranged around the rice centerpiece, showcasing the dish's ceremonial importance.[20] However, rendang has also become a staple in Malay eateries. It even features on the menus of international restaurants, showcasing its enduring appeal and cultural significance.[11]
Rendang, often regarded as an exclusive Malay-Minangkabau dish, is heavily influenced by Indian cuisine. Many of its ingredients, such as cardamom, coriander, garlic, shallots, chili, ginger, galangal, lemongrass, bay leaves, tamarind, and turmeric, are staples in Indian cooking.[8] Winarno and Agustinah believe rendang may have been inspired by curry, a dish combining meat and spices in North India. Indian traders who traveled to West Sumatra brought their culinary traditions with them, possibly influencing the development of rendang.[21] It likely traces its roots to Indian merchants, though it has undergone multiple layers of evolution over time. During this period, Malaysia and Indonesia had yet to emerge as distinct geographical entities, resulting in a deep shared culinary and cultural history.[22]
Gusti Asnan notes that the earliest mention ofrandang in Minangkabau culture appears in J.L. van der Toorn's dictionary from 1891. However, he believes that it had been familiar to the Minangkabau people long before this record.[23]
| Randang has been known to Minang | Argumentation |
|---|---|
| since the 16th century (or earlier) | based on the migration of Minang people to Peninsular Malaysia |
| since the 1830s | based on the information in H.J.J.L. Ridder de Stuers' report[n 7] |
However, to determine when rendang truly became part of the Minangkabau tradition, a review of historical sources is necessary.[7]
According to culinary historian Janet P. Boileau, Portuguese cooks had a unique method of frying meat after braising, unlike the Arab technique of frying before boiling. This approach, adopted by Luso-Asian cooks, may have influenced local culinary practices including rendang.[24]: 61 When thePortuguese ruled Malacca (1511–1641), they brought various cultural and culinary influences to theMalay Peninsula and neighboringSumatra. Portuguese cuisine introduced preservation techniques and terms likeacar,belacan,baulu, andmentega.[7][25]
AfterMalacca fell to the Dutch, theKristang community — descendants of Malaccan Portuguese settlers — faced economic challenges and sought cost-effective ways to prepare food. They adopted techniques similar to those used by their counterparts inPortuguese Macau, such as frying meat with minimal water until it blackened, resemblingbafado. (Bafado is derived from the termabafado, which means "a dish of stew".)[7] This method led to the creation of the Kristang version of dry beef curry[22] and then spread to the Malay people and reached the Minangkabau.[7]
Rendang was officially recognized by Malaysia as a National Heritage food in 2009,[2] celebrated for its rich diversity across the country.Rendang campur was declared in 2012.[26]Randang from West Sumatra was granted cultural heritage status in 2013 by the Indonesian government.[1] Rendang holds a special place in Malay and Minangkabau society, celebrated for its deep cultural significance and often reserved for special occasions such as Eid, weddings, and important gatherings.[10][19] In villages, making rendang is a communal effort, with large amounts of meat being cooked in a giant cast-iron cauldron. During the final stage, people work together, stirring with a wooden oar-like spatula for hours to ensure even cooking. This slow frying removes moisture, allowing the meat to absorb the spices while preventing burning or breaking.[27]
The essence of rendang lies in its meticulous cooking process, where meat or chicken is slow-cooked with fresh coconut milk, aromatic spices, and herbs. This harmonious blend of ingredients represents unity and balance within the Malay community. Beyond its exquisite taste, rendang embodies hospitality, cultural pride, and a connection to heritage.[28] Malay food traditions make the most of coconuts, knowing that the best coconut milk comes from mature coconuts. People with coconut palms could easily choose the right coconut forrendang the next day.[11]: 204–205 Oil plays an important role in the dish's presentation, adding a glossy finish whether used for sautéing or naturally released during cooking.[11]: 351
In Minangkabau culture, there are three types of food:makanan adat (traditional ceremonial food),samba adat (ceremonial dishes), andmakan beradat (formal dining traditions). Rendang belongs to the category ofsamba adat, which is essential for traditional ceremonies. One key example isrendang daging kerbau (buffalo meat rendang), which symbolizes legitimacy in cultural rituals. Buffalo meat is particularly significant and cannot be substituted, as it is tied to the recognition of a tribal leader’s title.[10]: 16
Rendang, a celebrated dish from the Minangkabau region, is tied to a folk tale about Princess Puti Ranti, a humble and skilled cook. In a royal cooking competition, jealous rivals sabotaged hergulai, causing it to blacken. Despite this, the dish turned out delicious, and Puti Ranti won the contest. The delighted king named the dishrendang, combining her name and that of her future fiancé, Danggala. This story reflects Rendang’s significance as a symbol of heritage and pride in Minangkabau culture.[10]: 5–7
Each ingredient in rendang is reported to carry philosophical symbolism in Minangkabau culture and represents its key values and principles that reflect the way of life and social structure of the people.
| Ingredient | Symbolism | Description |
|---|---|---|
| meat(dagiang) | niniak mamak,datuak, orpangulu | all three terms refer to tribal or community leaders who are believed to bring prosperity to future generations. They are also seen as unifying figures for all members of the community. |
| coconut milk(karambia) | cadiak pandai | These intellectuals foster unity among groups and individuals, resolve conflicts, and act as protectors. They also serve as lawmakers for Minangkabau tribes. |
| chili(lado) | alim ulama | Religious scholars symbolize firmness and dedication in teaching and upholding religious values. |
| spice mixture(pemasak) | dubalang,manti, orbundo kanduang | In Minangkabau society, every individual has a distinct role, each contributing to the promotion and preservation of Minangkabau culture. This collective participation is a cornerstone of social life. |
CNN International, named rendang from Indonesia, the world's most delicious dish in 2011, ranking first among 50 dishes worldwide.[10]: 1–2 According to Fadly Rahman, many Indonesians don't just see this ranking as proof of rendang’s exceptional taste; rather, it has been widely used by the government and culinary communities to reinforce that rendang is an Indonesian dish, not Malaysian. However, what often goes unnoticed is how this claim transforms rendang from a symbol of culinary excellence into a dish laden with political significance.[7]
Rendang is most often described as meatslow-cooked in coconut milk and spices until it becomes tender.[29][30] If cooked properly, dry rendang can last for as long as four weeks.[31] Prior torefrigeration technology, this style of cooking enabled preservation of large amounts of meat in the tropical climate,[32] and therefore became a popular cooking technique.[33] Its durability is one of the reasons that today, prepackaged rendang is sent as food aid relief for natural disaster survivors in Indonesia.[30] The preferredcut of beef for rendang is lean meat of the rear leg; i.e. topside orround beef, which is considered perfect for slow cooking.[34]
Rendang is rich in spices. Along with the mainmeat ingredient, rendang usescoconut milk and a paste of mixed ground spices, includingginger,galangal,turmeric leaves,lemongrass, garlic,shallots,chillis and other spices. This spice mixture is calledpemasak in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang haveantimicrobial properties and serve as natural organic preservatives.[35] Although someculinary experts describe rendang as acurry,[29][36][31] the dish is usually not considered as such in Indonesia or Malaysia since it is richer and contains less liquid than is normal forcurries.[37]
Traditionally the termrendang does not refer to a certain type of dish. The verbmerendang actually refers to a method of slow cooking; continuously churning the ingredients in a pot or frying pan, on a small fire, until all of the liquids evaporate and the meat is well done.[38] Traditional Padang rendang takes hours to cook. Cooking rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience.[39] The meat pieces are slowly cooked incoconut milk and spices until almost all the liquid is gone, allowing the meat to become tender and absorb the condiments. The cooking process changes from boiling to frying, as the liquid evaporates and the coconut milk turns to coconut oil.[40] Cooking the meat until tender with almost all the liquid evaporated requires great care, keeping it from getting burnt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.
Rendang is often served withsteamed rice,ketupat (a compressed rice cake) orlemang (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes such as boiledcassava leaf,cubadak[41] (youngjackfruitgulai),cabbagegulai andlado (red or green chilli peppersambal).
Azizah Ja'afar describes the cooking process ofrendang (merendang) as involves simmering the meat in spiced coconut milk in an uncovered pot or pan until the coconut milk’s oil separates and coats the meat, giving it a rich, glossy finish.[6] With a slow fire and constant stirring, it takes around three hours for five kilograms of meat to reduce from a broth (when all the ingredients come together in a wok). From there, it requires an additional two hours before reaching the traditional rendang consistency.[27]
| Stages | Description |
|---|---|
 First Stage | The meat slowly simmers in a rich blend of coconut milk and spices, starting with a gentle boil in the creamy broth. |
 Second Stage | As the liquid gradually reduces, the coconut milk releases its natural oils, causing the cooking process to shift from simmering to slow frying. |
 Third and Final Stage: Rendang | Over time, the meat deepens in color, frying in its own thickened sauce until it's coated in a dark, flavorful paste. |
Today, rendang is widely enjoyed beyond ceremonial settings and has become a popular souvenir in Padang. While traditionally made with buffalo meat or beef, rendang now features a variety of ingredients. These include chicken, which cooks faster and is more economical; duck, common in areas like Payakumbuh; goat meat, often enjoyed in Agam; and seafood options like shellfish and salted fish. Other creative versions includerandang talua, made with tapioca flour and eggs, and shredded beef or chicken rendang, which resembles meat floss but with thicker fibers.[10]: 33–43
In Minangkabau,randang is broadly categorized into two styles based on regional influences:randang darek andrandang pasisia. These variations reflect the geographical and cultural diversity of the highland (darek) and coastal (pasisia) areas of West Sumatra. Each variation of Rendang highlights the versatility of its signature spices, adapting to the availability of ingredients across different regions.[42]
| Characteristics | Randang Darek | Randang Pasisia |
|---|---|---|
| Shape | cut into smaller pieces | cut into larger pieces |
| Color | long cooking process gives a darker, blackish-brown color | has a lighter brown color due to shorter cooking times |
| Aroma | smoky, fragrant aroma | aroma of spices, which are more abundant and prominent |
| Texture | tender, and its bran (caramelized coconut) is crunchy | more tender, with the bran being crunchier and oilier |
| Flavor | natural ingredients, resulting in a slightly sweet flavor | richer in herbs and spices, creating a aromatic taste |
Randang darek focuses on long cooking times, smaller pieces, and a smoky flavor, whilerandang pasisia highlights spice richness, tenderness, and suitability as a daily dish. Both offer unique qualities that reflect their regional culinary traditions.
In Betty Yew's cookbook "Rasa Malaysia", published in 1982, she takes readers on a culinary journey through the country, featuring 16 rendang recipes that highlight regional nuances.[43][better source needed] Rendang can be made with a variety of proteins, including buffalo, chicken, duck, mutton, venison, shellfish, birds, and even grasshoppers. Popular regional variations includerendang kerbau (buffalo rendang) from Rembau[44] andrendang udang galah (giant freshwater prawn rendang) from Lenggong.[45] Vegetable ingredients likejackfruit,pucuk teh,[further explanation needed]pucuk lampin,[further explanation needed] andpucuk maman (Cleome gynandra) are often added, reflecting the ingenuity of Malay communities in utilizing local resources.[44]
In Perak, rendang is deeply rooted in royal culinary traditions. Notable varieties includerendang tok,rendang ayam (chicken rendang), andrendang udang (shrimp rendang).[20]Rendang tok, a specialty from Bukit Chandan, is a dry curry made with cubed beef, coconut milk, and a rich blend of spices such as cloves, star anise, cumin, cinnamon, chilies, and turmeric. It is enhanced with pan-toasted desiccated coconut and thin strips of coconut flesh, giving it a unique texture and aroma. The final dish is dark and intensely flavorful.[46][47] Perak’s rendang recipes also incorporate unique ingredients like forest fruits, includingkelepong (a seasonal plant from the fig family)[further explanation needed].[48] In Lenggong, popular rendang varieties includerendangdendeng, andrendang pedas daging dengan lambuk (spicy beef withlambuk yam[further explanation needed] rendang).[45][page needed]
Negeri Sembilan is known for two main types of rendang:rendang kuning (yellow rendang) andrendang hitam (black rendang). Both are cooked until completely dry.Rendang kuning shares ingredients with the region’s signature dish,gulai kuning, such ascili api, turmeric, and coconut milk.[49] In Negeri Sembilan, beef is less commonly used due to its higher water content, which makes it harder to achieve the desired dryness.[44] A traditional recipe also featurespucuk ubi (young tapioca leaves), cooked until the mixture is dry and the leaves turn a deep brown color.[48]: 116–117 [50]Rendang daun puding is a type ofrendang kuning that incorporatesdaun puding[further explanation needed] whilerendang kacang includes chicken organs and long beans for added flavor and texture.[49]
In Malacca, a fiery version calledrendang cili api, made with bird’s eye chilies, coconut milk, and spices, often features unique ingredients like cockles(rendang kerang).[51] In Johor, the traditionalrendang asli includes bird’s eye chilies and thick soy sauce for a distinctive flavor profile.[52][page needed] Basmah, a dish popular in Penang and Kedah, closely resembles rendang as it also uses coconut milk and toasted coconut gratings. However, it stands out for its use of a greater variety of fresh spices.[52] In Terengganu and Kelantan, a dish called kerutuk is made from meat mixed with spices and cooked until thick, also said to resemble rendang.[53] The Kristang also has their version of dry beef curry.[22]
Among older generations of Singapore Malays, rendang wasn’t limited to just the classic meat version either. Variations included cattle liver rendang, pigeon rendang, eel rendang, shellfish rendang, jackfruit rendang (prized for its fibrous, meat-like texture), and banana blossom rendang. Some recipes even incorporated petite potatoes to add a carbohydrate element to balance the dish’s rich protein and fat content. For extra depth of flavor, a few tablespoons ofkerisik (toasted, grated coconut) could be mixed in.Rendang hijau (green rendang), once a prized dish among the Riau-Singapore nobility, can still be found in the homes of some descendants, though it is becoming increasingly rare.[27]
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Rendang is made from beef (or occasionallybeef liver,chicken,duck,mutton,water buffalo, or vegetables likejackfruit orcassava). Chicken or duck rendang also containstamarind and is usually not cooked for as long as beef rendang.[54]
Theoriginal Minangkabau rendang has two categories,rendang darek andrendang pesisir.Rendang darek (‘land rendang’) is an umbrella term for dishes from old regions in mountainous areas of theMinangkabau Highlands such asBatusangkar,Agam,Lima Puluh Kota,Payakumbuh,Padang Panjang andBukittinggi. It mainly consists of beef, offal, poultry products, jackfruit, and many other vegetables and animal products that are found in these places.Rendang pesisir ('coastal rendang') is from the coastal regions of Minangkabau such asPariaman,Padang,Painan andPasaman. It mainly consists of seafood, although it is not unusual for it to include beef or water buffalo meat.
Minangkabau Rendang variations:[33][55][56]
Today, rendang is quite widespread in Indonesia, mainly because of the proliferation ofPadang restaurants, which caused rendang to become popular in Indonesian households of various ethnic backgrounds. This has led to the development of variants to accommodate regional preferences. For example, inJava, the rendang—aside from the Padang variety sold in Padang restaurants—tends to be wetter, slightly sweeter, and less spicy to accommodateJavanese tastes.
Rendang variations outside by the Minangkabau:
Outside ofIndonesia, rendang is also known inMalaysia,Singapore,Brunei, southernThailand, and the southernPhilippines as well as in theNetherlands,Australia,Taiwan,Belgium,[94][95] andNew Zealand.[96]
Rendang has a long history in Malaysia with distinct versions unique to individual Malaysian states. The different versions of rendang use different ingredients for the spice mix, resulting in differing flavors to the meat.[97]
The Dutch are familiar with rendang through colonial ties and often serve the wetkalio version in theNetherlands—usually as part of arijsttafel. Indonesian dishes, including rendang, are served in numbers of Indonesian restaurants in Dutch cities, especiallyThe Hague,Utrecht,Rotterdam andAmsterdam.[131]
In the Philippines, rendang is most commonly associated with the cuisine of the MuslimMaranao people ofMindanao. It differs from the Indonesian versions in the use of the native spice mixpalapa as well as the addition ofmuscovado sugar.[132][133][134]
Rendangbumbu is sometimes used as the base of otherfusion dishes. Some chefs in Indonesiansushi establishments for example, have developed a Japanese-Indonesian fusion cuisine with recipes for krakatau roll,gado-gado roll, rendang roll[135] andgulai ramen.[136] Several chefs and food industries have experimented with fusing rendang withsandwiches,burgers andspaghetti.Burger King at one time served their take on a rendang-flavoured burger in their Singapore and Indonesia chains for a limited promotion period.[137][138] Spaghetti with rendang could also be found in7-Eleven convenience stores across Indonesia.
Rendang is also a popular flavour in Indonesianinstant noodle variants, such as theIndomie Goreng Rendang.[139]
Most recently, there were Taiwanesebaozis with rendang fillings sold at Neo Soho Mall in West Jakarta.[140]
Rendang at the Wikibooks Cookbook subproject
{{cite web}}: CS1 maint: numeric names: authors list (link)The curry (rendang), which originates from West Sumatra in Indonesia, is popular in Malaysia, Indonesia, Singapore, Brunei and southern Thailand.
{{cite web}}: CS1 maint: numeric names: authors list (link)
Media related toRendang at Wikimedia Commons
