Indonesia Rendang is made from beef (or occasionally
beef liver,
chicken,
duck,
mutton,
water buffalo, or vegetables like
jackfruit or
cassava). Chicken or duck rendang also contains
tamarind and is usually not cooked for as long as beef rendang. The
original Minangkabau rendang has two categories,
rendang darek and
rendang pesisir.
Rendang darek (‘land rendang’) is an umbrella term for dishes from old regions in mountainous areas of the
Minangkabau Highlands such as
Batusangkar,
Agam,
Lima Puluh Kota,
Payakumbuh,
Padang Panjang and
Bukittinggi. 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 as
Pariaman,
Padang,
Painan and
Pasaman. It mainly consists of seafood, although it is not unusual for it to include beef or water buffalo meat. Minangkabau Rendang variations: •
Rendang ayam: chicken rendang, speciality of
Batusangkar and
Bukittinggi. •
Rendang baluik (rendang belut):
eel rendang, speciality of
Solok. In the Solok dialect, it is also called ‘
randang baluk’. •
Rendang bilih (bilis):
bilis fish rendang, specialty of
Padang Panjang. In
Sumatra,
ikan bilis refers distinctly to
Mystacoleucus padangensis, a small freshwater fish endemic to
Sumatra. In other places,
bilis might refer to sea
anchovy instead. •
Rendang cubadak (rendang nangka): unripe
jackfruit rendang, speciality of
Payakumbuh. •
Rendang daging: meat rendang. The most common rendang is made from beef, but may also be from
water buffalo, goat,
mutton or
lamb, speciality of
Padang. •
Rendang daun kayu (samba buruk): rendang made of various edible leaves, usually leaves of
ubi kayu,
jirak,
mali,
rambai,
daun arbai, mixed with
ikan haruan (
snakehead fish), specialty of Payakumbuh. •
Rendang daun pepaya: young
papaya leaf rendang. •
Rendang dendeng:
Dendeng rendang, thinly sliced dried and fried beef cooked in rendang spice. Also can be made from readily available processed
beef jerky. •
Rendang gabus (rendang ikan haruan):
Snakehead fish rendang, popular in Payakumbuh. •
Rendang gadih,
rendang tumbuk or
rendang payakumbuh:
Minced beef rendang,
tumbuk or pounded beef shaped into balls mixed with coconut, specialty of
Payakumbuh,
West Sumatra. •
Rendang itiak (rendang bebek): duck rendang, speciality of
Bukittinggi and
Payakumbuh. •
Rendang jantung pisang:
banana blossom rendang, speciality of
Minangkabau. •
Rendang kambing:
goat meat redang. •
Rendang lele:
Catfish rendang. •
Rendang limpa: offal rendang made of cattle
spleen. •
Rendang lokan (rendang tiram): marsh clam rendang, speciality of coastal
Minangkabau regions such as
Pariaman,
Painan and
Pesisir Selatan. •
Rendang padang:
Padang rendang commonly sold in
Padang restaurants nationwide, dry rendang that uses lean fatless meat. •
Rendang petai: stir fried
petai and common
green beans in rendang spices. •
Rendang pucuak ubi (rendang daun singkong): cassava leaf rendang, speciality of
Minangkabau. •
Rendang rawit: an extra hot and spicy dried rendang spices mixed with dried
cabai rawit (
bird's eye chili). Not exactly a dish, but more a
condiment akin to
serundeng,
bawang goreng or
chili powder that sprinkled upon steamed rice or noodle. •
Rendang rebung: rendang made of
bamboo shoot. •
Rendang runtiah (rendang suir): (lit: "shredded rendang") shredded beef or poultry rendang, speciality of Payakumbuh. •
Rendang sapuluik itam (rendang pulut hitam): dough made of ground black
sticky rice cooked and served in rendang spice, specialty of Simalanggang. •
Rendang tahu: tofu rendang, a vegetarian variant that uses
tofu beancurd instead of meat. •
Rendang talua (rendang telur): egg rendang, speciality of
Payakumbuh. •
Rendang teri:
anchovy rendang. •
Rendang tongkol:
mackerel tuna rendang, speciality of coastal
Minangkabau regions. •
Rendang tuna:
tuna rendang. •
Rendang tunjang (rendang kikil): rendang made of cartilage and tendons of
cow's trotters. •
Rendang ubi: made of
ubi kayu or
singkong (cassava). •
Rendang usus: intestine rendang, made of
offals; the intestines of either poultry or cattle. The cattle intestine rendang is quite similar with
gulai tambusu,
gulai iso or
gulai usus.
Rendang outside West Sumatra Today, rendang is quite widespread in Indonesia, mainly because of the proliferation of
Padang 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, in
Java, the rendang—aside from the Padang variety sold in Padang restaurants—tends to be wetter, slightly sweeter, and less spicy to accommodate
Javanese tastes. Rendang variations outside by the Minangkabau: •
Rendang kelinci:
rabbit meat rendang, popular in
Aceh. •
Rendang babi:
pork rendang, the adaptation of rendang by non-
Muslim population of
Indonesia. Usually consumed in
Christian-majority Batak region of
North Sumatra and
Hindu-majority island of
Bali. In
Bali, the popularity of rendang has led to this adaptation, since some
Balinese Hindus do not consume beef. •
Rendang jawa:
Javanese adoption of
Minang rendang, which is more soft and moist suited to
Javanese taste, usually rather sweet and less spicy compared to
Sumatran rendang. Outside of
Indonesia, rendang is also known in
Malaysia,
Singapore,
Brunei, southern
Thailand, and the southern
Philippines as well as in the
Netherlands,
Australia,
Taiwan,
Belgium, and
New Zealand.
In Malaysia 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. •
Rendang ayam:
chicken rendang. •
Rendang ayam goreng: fried chicken rendang. The popularity of this rendang skyrocketed mainly due to the "rendangate" controversy in 2018. •
Rendang daging or
Rendang Rembau: dark, woody coloured meat rendang. Traditionally made using
water buffalo meat. These days, beef is commonly used instead. •
Rendang daging hitam:
Kicap manis-based black-coloured beef rendang, a specialty of
Sarawak. •
Rendang dendeng: thinly sliced dried meat rendang. •
Rendang ikan: fish rendang. •
Rendang ikan pari:
stingray rendang, a specialty of
Perak. •
Rendang itik:
duck rendang, a specialty of
Negeri Sembilan and
Sarawak. In Sarawak, the duck is roasted first so that the meat is soft and not sticky. In Negeri Sembilan, the duck is preferred to be smoked first. •
Rendang puyuh:
quail rendang. •
Rendang kupang:
mussels rendang. •
Rendang rusa:
venison rendang. •
Rendang udang:
prawn rendang, a specialty of Perak. •
Rendang kambing:
goat rendang. •
Rendang kerang:
cockle rendang. Commonly served as a side dish for
nasi lemak. •
Rendang ketam:
crab rendang. •
Rendang kijing:
kijing, a type of shellfish, cooked with rendang spices. •
Rendang telur: boiled egg rendang. •
Rendang kunyit or
rendang Kuala Pilah or
rendang kuning: yellow-hued rendang, uses fresh
turmeric,
lemongrass, and coconut milk but with no onion added at all. •
Rendang landak:
porcupine rendang, an exotic meat rendang, a specialty of
Sekinchan,
Selangor. •
Rendang babi:
pork rendang. Non-halal rendang that is eaten only by the Chinese and Peranakan community in Malaysia. •
Rendang lengkuas or
nasu likku:
galangal-based rendang, a specialty of
Bugis people in
Sabah. Two versions exist in Sabah, wet and dry; both are considered rendang in Malaysia. •
Rendang lokan:
lokan rendang, a specialty of
Sungai Petani,
Kedah. •
Rendang berempah: spice rendang. Emphasizes the abundance of spices in the rendang. •
Rendang paru: beef lung rendang. •
Rendang daun maman: vegetable rendang made from braised
Cleome gynandra (
maman) leaves, specialty of
Gemencheh,
Negeri Sembilan, •
Rendang daun pegaga: vegetable rendang made from
pegaga leaf. •
Rendang daun puding: vegetable rendang made from the edible leaves of the
garden croton, a speciality of
Negeri Sembilan. •
Rendang daun ubi kayu: vegetable rendang made from cassava leaf. •
Rendang jantung pisang: banana blossom rendang. •
Rendang serundeng: dry meat floss, derived from rendang. It has a long shelf-life and needs no refrigeration, a specialty of Kelantan. •
Rendang Minang: originated from the
Minangkabau people who settled in Negeri Sembilan during the 16th century, but has since evolved from the Sumatran rendang version of the recipe. •
Rendang cili api or
Rendang Negeri Sembilan or
Rendang hijau: greenish-hued rendang, uses
cili api instead of red chili that is normally used in other rendang versions, a specialty of
Negeri Sembilan. •
Rendang Tok: dry beef rendang created by the royal cooks of Perak, incorporates spices that were typically inaccessible to the general population. •
Rendang Pahang or
opor daging: dark red meat stew cooked with rich spice mix. •
Rendang Perak: simpler version of Rendang Tok, a specialty of Perak. •
Rendang Rawa: Rawa version of rendang, less complicated in terms of ingredients. •
Rendang Kedah: reddish-hued rendang, incorporates the use of red sugar, turmeric leaves, kaffir lime leaves due to the Thai influence on the state cuisine, a specialty of
Kedah. •
Rendang Kelantan/Terengganu or
kerutuk daging: slow-cooked meat mixed with a unique spice known as kerutub, coconut milk,
kerisik and some palm sugar. •
Rendang Sabah: uses white cumin to replace cinnamon and cloves, a specialty of
Sabah. •
Rendang Sarawak: incorporates the use of turmeric leaves, a specialty of
Sarawak. •
Rendang Siam: Malay-Siamese version of rendang, incorporates the use of Thai inspired ingredients.
Others In the Netherlands The Dutch are familiar with rendang through colonial ties and often serve the wet
kalio version in the
Netherlands—usually as part of a
rijsttafel. Indonesian dishes, including rendang, are served in numbers of Indonesian restaurants in Dutch cities, especially
The Hague,
Utrecht,
Rotterdam and
Amsterdam.
In the Philippines In the Philippines, rendang is most commonly associated with the cuisine of the Muslim
Maranao people of
Mindanao. It differs from the Indonesian versions in the use of the native spice mix
palapa as well as the addition of
muscovado sugar.
Fusion rendang convenience store in Jakarta Rendang
bumbu is sometimes used as the base of other
fusion dishes. Some chefs in Indonesian
sushi establishments, for example, have developed a Japanese-Indonesian fusion cuisine with recipes for krakatau roll,
gado-gado roll, rendang roll and
gulai ramen. Several chefs and food industries have experimented with fusing rendang with
sandwiches,
burgers and
spaghetti.
Burger King at one time served a rendang-flavoured burger in their Singapore and Indonesia chains for a limited promotion period. Spaghetti with rendang could also be found in
7-Eleven convenience stores across Indonesia. Rendang is also a popular flavour in Indonesian
instant noodle variants, such as
Indomie Goreng Rendang. Most recently, there were Taiwanese
baozis with rendang fillings sold at Neo Soho Mall in West Jakarta. ==See also==