rendang — West Sumatra, Indonesia

Rendang is a dish originating from the Minangkabau ethnic group in Indonesia and which is now consumed throughout the country and in Malaysia. Rendang is generally made of beef or sometimes chicken, mutton, water buffalo, duck or made with vegetables or fruits such as jackfruit or cassava. This base is slowly cooked in coconut milk with spices for several hours, until the liquid evaporates and the meat has absorbed the seasonings. Among the spices used, there may be ginger, galangal, turmeric, lemongrass, and chili. If the meat is chicken or duck, tamarind can be used. There are two types of rendang, dry and wet. The dry one is preserved for three to four months for major occasions. Wet rendang is consumed within the month following its preparation. This dish is generally served with fried rice (nasi goreng) but, in Malaysia, it can be found accompanied by ketupat (compressed rice cake) or lemang (glutinous rice cooked over bamboo). It can also be served with a rice cake called apam johol. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q1520293) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.