Rendang is a dish which originated in Indonesia and was served at ceremonial occasions to honour guests. Rendang is now popular in Malaysia and Singapore too and is prepared during festive seasons. Rendang is popularly described as a curry although the original dish is anything but a curry.
Rendang is made from beef, mutton, chicken or duck which is slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The slow cooking process allows the spices to be infused into the meat. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.
There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.
Rendang is often served with rice in Indonesia, but in Malaysia it is also served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes). McDonald's and Burger King serve Beef Rendang burgers in Singapore.
P.S - Also, check out our Pork Rendang recipe
