Rendang - Revision history

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			<languages />
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	{{Short description\|Southeast Asian dish}}		{{Short description\|Southeast Asian dish}}
	{{Infobox food		{{Infobox food
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	[[Category:Indonesian beef dishes]]		[[Category:Indonesian beef dishes]]
	{{二次利用\|date=21 June 2025, at 18:52}}		{{二次利用\|date=21 June 2025, at 18:52}}
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The first known use of the word

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	=== Timeline of documentation ===		=== Timeline of documentation ===
	==== The first known use of the word ====		==== The first known use of the word ====
	Food historian Fadly Rahman traces the earliest reference to rendang to the early 16th-century Malay manuscript ''[[Hikayat Amir Hamzah]]'' associated with the [[Malacca Sultanate]]{{refn\|group=n\|In the 15th and 16th centuries, at the height of the Malacca Sultanate's power, its capital became a key Asian port, controlling much of the region along the Malacca Straits (Malay Peninsula and Sumatra).}} (1400–1528). Written during the spread of Islam in the Malay world, this adaptation of the Persian [[Hamzanama]] was later compiled into Malay and intended to inspire Malacca's soldiers in their fight against the Portuguese in 1511. In Malay version, there mentioned the words "rendang" and "merendang" (roasting) which is quoted as follows:		Food historian Fadly Rahman traces the earliest reference to rendang to the early 16th-century Malay manuscript ''[[Hikayat Amir Hamzah]]'' associated with the [[Malacca Sultanate]] (1400–1528). Written during the spread of Islam in the Malay world, this adaptation of the Persian [[Hamzanama]] was later compiled into Malay and intended to inspire Malacca's soldiers in their fight against the Portuguese in 1511. In Malay version, there mentioned the words "rendang" and "merendang" (roasting) which is quoted as follows:

	{{Verse translation\|lang=msa\|...Khoja Buzurjumhur Hakim pun pergi pula ke kedai orang merendang daging kambing, lalu ia berkata ‘beri apalah daging kambing rendang ini barang segumpal...		{{Verse translation\|lang=msa\|...Khoja Buzurjumhur Hakim pun pergi pula ke kedai orang merendang daging kambing, lalu ia berkata ‘beri apalah daging kambing rendang ini barang segumpal...

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	\| similar_dish = basmah, [[Kerutuk daging\|kerutuk]], [[kalio]], [[Kerala beef fry\|beef fry]], [[Bafat\|bafad]]		\| similar_dish = basmah, [[Kerutuk daging\|kerutuk]], [[kalio]], [[Kerala beef fry\|beef fry]], [[Bafat\|bafad]]
	}}		}}
	'''Rendang'''~~{{refn\|group=n\|[[Jawi script]]: رندڠ. In [[Za'aba Spelling\|Za'aba spelling]]: ''rěndang''. {{IPA\|ms\|rənˈdaŋ}}}}~~ is a fried meat or dry [[Curry#Southeast Asia\|curry]] made of meat stewed in coconut milk and spices,~~<ref name="Singapore Infopedia"/>~~ widely popular across [[Brunei]], [[Indonesia]], [[Malaysia]], [[Singapore]], and the [[Philippines]], where each version is considered local cuisine. It refers to both a cooking method of [[frying]] and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.		'''Rendang''' is a fried meat or dry [[Curry#Southeast Asia\|curry]] made of meat stewed in coconut milk and spices, widely popular across [[Brunei]], [[Indonesia]], [[Malaysia]], [[Singapore]], and the [[Philippines]], where each version is considered local cuisine. It refers to both a cooking method of [[frying]] and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.

	Rooted in [[Malay cuisine\|Malay]] and [[Minangkabau cuisine\|Minangkabau]], rendang developed at the cultural crossroads of the [[Strait of Malacca\|Malacca Strait]]. The dish carries strong Indian influences, as many of its key ingredients are staples in Indian cooking. The introduction of chili peppers by the Portuguese through the [[Columbian exchange]] after the [[Capture of Malacca (1511)\|capture of Malacca]] in 1511, played a key role in the evolution of rendang. Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange between the [[Sumatra]] and [[Malay Peninsula]]. In 20th century, the deeply rooted migratory tradition of the [[Minangkabau people]] further maintained and contributed to the dish's spread, as they introduced Minang-style rendang to the various places they settled.		Rooted in [[Malay cuisine\|Malay]] and [[Minangkabau cuisine\|Minangkabau]], rendang developed at the cultural crossroads of the [[Strait of Malacca\|Malacca Strait]]. The dish carries strong Indian influences, as many of its key ingredients are staples in Indian cooking. The introduction of chili peppers by the Portuguese through the [[Columbian exchange]] after the [[Capture of Malacca (1511)\|capture of Malacca]] in 1511, played a key role in the evolution of rendang. Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange between the [[Sumatra]] and [[Malay Peninsula]]. In 20th century, the deeply rooted migratory tradition of the [[Minangkabau people]] further maintained and contributed to the dish's spread, as they introduced Minang-style rendang to the various places they settled.

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	\| alternate_name = ''samba randang'', ''riyandang''		\| alternate_name = ''samba randang'', ''riyandang''
	\| region = Southeast Asia		\| region = Southeast Asia
	\| associated_cuisine = [[Indonesian cuisine\|Indonesia]],~~<ref name="Randang 2013"/>~~ [[Malaysian cuisine\|Malaysia]], [[Singaporean cuisine\|Singapore]]		\| associated_cuisine = [[Indonesian cuisine\|Indonesia]], [[Malaysian cuisine\|Malaysia]], [[Singaporean cuisine\|Singapore]]
	\| country = Attributed to multiple regions. [[#History\|See the perspectives here]]		\| country = Attributed to multiple regions. [[#History\|See the perspectives here]]
	\| course = Main course		\| course = Main course

Fire: Created page with "{{Short description|Southeast Asian dish}} {{Infobox food | name = Rendang | name_lang = | image = Rendang daging sapi asli Padang.JPG | caption = Minangkabau ''randang'' from Padang | alternate_name = ''samba randang'', ''riyandang'' | region = Southeast Asia | associated_cuisine = Indonesia, Malaysia, Singap..."

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Created page with "{{Short description|Southeast Asian dish}} {{Infobox food | name = Rendang | name_lang = | image = Rendang daging sapi asli Padang.JPG | caption = Minangkabau ''randang'' from Padang | alternate_name = ''samba randang'', ''riyandang'' | region = Southeast Asia | associated_cuisine = Indonesia,<ref name="Randang 2013"/> Malaysia, Singap..."

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	Rendang entered [[Oxford English Dictionary]] through Malay and Indonesian ''rendang'' which also cognates with [[Minangkabau language\|Minangkabau]] ''randang''. Gusti Asnan notes that the earliest recorded mention of ''randang'' in the Minangkabau context appears in J.L. van der Toorn’s Minangkabau-Malay-Dutch dictionary published in 1891.		Rendang entered [[Oxford English Dictionary]] through Malay and Indonesian ''rendang'' which also cognates with [[Minangkabau language\|Minangkabau]] ''randang''. Gusti Asnan notes that the earliest recorded mention of ''randang'' in the Minangkabau context appears in J.L. van der Toorn’s Minangkabau-Malay-Dutch dictionary published in 1891.

	In Minangkabau, rendang comes from the word "marandang", which means cooking food slowly until the food becomes dry.~~{{Citation needed\|reason=The definition is in conflict with the oldest Minangkabau dictionary definition (Toorn's, 1891) \|date=April 2025}}~~ The [[Minangkabau people]] brought rendang as a provision because of its ability to last a long time when moving to other regions.		In Minangkabau, rendang comes from the word "marandang", which means cooking food slowly until the food becomes dry. The [[Minangkabau people]] brought rendang as a provision because of its ability to last a long time when moving to other regions.

	== History ==		== History ==
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	==Composition and cooking method==		==Composition and cooking method==
	[[File:D2D 9828 wikimedia2020 deni dahniel marandang dagiang.jpg\|thumb\|left\|A rendang cooking festival in [[West Sumatra]]]]		[[File:D2D 9828 wikimedia2020 deni dahniel marandang dagiang.jpg\|thumb\|left\|A rendang cooking festival in [[West Sumatra]]]]
	Rendang is most often described as meat [[slow-cooked]] in coconut milk and spices until it becomes tender. If cooked properly, dry rendang can last for as long as four weeks. Prior to [[refrigeration]] technology, this style of cooking enabled preservation of large amounts of meat in the tropical climate, and therefore became a popular cooking technique.<ref name="urangminang.com">{{cite web \|date=12 September 2011 \|title=Inilah Rendang Minang Juara dunia itu \|url=http://www.urangminang.com/berita/berita-dari-rantau/347-inilah-rendang-minang-juara-dunia-itu \|archive-url=https://web.archive.org/web/20140422152011/http://www.urangminang.com/berita/berita-dari-rantau/347-inilah-rendang-minang-juara-dunia-itu \|archive-date=22 April 2014 \|url-status=usurped \|publisher=Urang Minang.com}}</ref> Its durability is one of the reasons that today, prepackaged rendang is sent as food aid relief for natural disaster survivors in Indonesia. The preferred [[cut of beef]] for rendang is lean meat of the rear leg; i.e. topside or [[Round steak\|round]] beef, which is considered perfect for slow cooking.		Rendang is most often described as meat [[slow-cooked]] in coconut milk and spices until it becomes tender. If cooked properly, dry rendang can last for as long as four weeks. Prior to [[refrigeration]] technology, this style of cooking enabled preservation of large amounts of meat in the tropical climate, and therefore became a popular cooking technique. Its durability is one of the reasons that today, prepackaged rendang is sent as food aid relief for natural disaster survivors in Indonesia. The preferred [[cut of beef]] for rendang is lean meat of the rear leg; i.e. topside or [[Round steak\|round]] beef, which is considered perfect for slow cooking.

	Rendang is rich in spices. Along with the main [[beef\|meat]] ingredient, rendang uses [[coconut milk]] and a paste of mixed ground spices, including [[ginger]], [[galangal]], [[turmeric]] leaves, [[lemongrass]], garlic, [[shallot]]s, [[Chili pepper\|chilli]]s and other spices. This spice mixture is called ''pemasak'' in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang have [[antimicrobial]] properties and serve as natural organic preservatives. Although some [[Culinary arts\|culinary]] experts describe rendang as a [[curry]],the dish is usually not considered as such in Indonesia or Malaysia since it is richer and contains less liquid than is normal for [[Indonesian curry\|curries]].		Rendang is rich in spices. Along with the main [[beef\|meat]] ingredient, rendang uses [[coconut milk]] and a paste of mixed ground spices, including [[ginger]], [[galangal]], [[turmeric]] leaves, [[lemongrass]], garlic, [[shallot]]s, [[Chili pepper\|chilli]]s and other spices. This spice mixture is called ''pemasak'' in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang have [[antimicrobial]] properties and serve as natural organic preservatives. Although some [[Culinary arts\|culinary]] experts describe rendang as a [[curry]],the dish is usually not considered as such in Indonesia or Malaysia since it is richer and contains less liquid than is normal for [[Indonesian curry\|curries]].
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	Traditionally the term ''rendang'' does not refer to a certain type of dish. The verb ''merendang'' 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. 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. The meat pieces are slowly cooked in [[coconut 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. 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.		Traditionally the term ''rendang'' does not refer to a certain type of dish. The verb ''merendang'' 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. 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. The meat pieces are slowly cooked in [[coconut 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. 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 with [[steamed rice]], ''[[ketupat]]'' (a compressed rice cake) or ''[[lemang]]'' (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes such as boiled [[cassava]] leaf, ''cubadak''<ref>{{cite web \|title=Gulai Cubadak \| Online Indonesian Food and Recipes \|url=http://indonesiaeats.com/gulai-cubadak-nangka-minang-padang-jackfruit-curry/ \|website=IndonesiaEats.com\|date=13 September 2010 }}</ref> (young [[jackfruit]] ''[[gulai]]''), [[cabbage]] ''gulai'' and ''lado'' (red or green chilli pepper [[sambal]]).		Rendang is often served with [[steamed rice]], ''[[ketupat]]'' (a compressed rice cake) or ''[[lemang]]'' (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes such as boiled [[cassava]] leaf, ''cubadak'' (young [[jackfruit]] ''[[gulai]]''), [[cabbage]] ''gulai'' and ''lado'' (red or green chilli pepper [[sambal]]).

	=== Cooking process - ''merendang'' ===		=== Cooking process - ''merendang'' ===
	Azizah Ja'afar describes the cooking process of ''rendang'' (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.~~<ref name="Rendang Istilah Rumah Tangga"/>~~ 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.~~<ref name="Rendang Singapura Stories"/>~~		Azizah Ja'afar describes the cooking process of ''rendang'' (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. 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.

	{\| class="wikitable" style="margin: 1em auto;"		{\| class="wikitable" style="margin: 1em auto;"
	\|+ '''Three stages of ''merendang'' cooking'''~~<ref name="Rendang Singapura Stories"/>~~		\|+ '''Three stages of ''merendang'' cooking'''
	\|-		\|-
	! Stages !! Description		! Stages !! Description
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	[[File:Rendang Tok & Ketupat Palas.jpg\|thumb\|left\|upright=0.6\|''Rendang tok'' served with ''ketupat palas''.]]		[[File:Rendang Tok & Ketupat Palas.jpg\|thumb\|left\|upright=0.6\|''Rendang tok'' served with ''ketupat palas''.]]

	In Perak, rendang is deeply rooted in royal culinary traditions. Notable varieties include ''rendang tok'', ''rendang ayam'' (chicken rendang), and ''rendang udang'' (shrimp rendang). ''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. Perak’s rendang recipes also incorporate unique ingredients like forest fruits, including ''kelepong'' (a seasonal plant from the fig family)~~{{explain \|reason=better to link plant spcs \|date=March 2025}}~~. In Lenggong, popular rendang varieties include ''rendang [[dendeng]]'', and ''rendang pedas daging dengan lambuk'' (spicy beef with ''lambuk'' yam rendang). There is also ''rendang daging masak hitam'' that is commonly served at Malay weddings. This version stands out from other rendang dishes in the region because it’s made without coconut milk, giving it a distinct flavor and appearance.		In Perak, rendang is deeply rooted in royal culinary traditions. Notable varieties include ''rendang tok'', ''rendang ayam'' (chicken rendang), and ''rendang udang'' (shrimp rendang). ''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. Perak’s rendang recipes also incorporate unique ingredients like forest fruits, including ''kelepong'' (a seasonal plant from the fig family). In Lenggong, popular rendang varieties include ''rendang [[dendeng]]'', and ''rendang pedas daging dengan lambuk'' (spicy beef with ''lambuk'' yam rendang). There is also ''rendang daging masak hitam'' that is commonly served at Malay weddings. This version stands out from other rendang dishes in the region because it’s made without coconut milk, giving it a distinct flavor and appearance.

	Negeri Sembilan is known for two main types of rendang: ''rendang kuning'' (yellow rendang) and ''rendang hitam'' (black rendang). Both are cooked until completely dry. ''Rendang kuning'' shares ingredients with the region’s signature dish, ''[[Masak lemak lada api\|gulai kuning]]'', such as ''[[Bird's eye chili\|cili api]]'', turmeric, and coconut milk. In Negeri Sembilan, beef is less commonly used due to its higher water content, which makes it harder to achieve the desired dryness. A traditional recipe also features ''pucuk ubi'' (young tapioca leaves), cooked until the mixture is dry and the leaves turn a deep brown color. ''Rendang daun puding'' is a type of ''rendang kuning'' that incorporates ''daun puding'' while ''rendang kacang'' includes chicken organs and long beans for added flavor and texture.~~<ref name="Rendang N9"/>~~ In Tebing Tinggi, Bintong, Perlis, there's a unique dish called ''rendang serai'', where the main ingredient is thinly sliced lemongrass. It's cooked with a blend of ingredients like ''belimbing buluh'' (a sour local fruit), coconut milk, kurma spices, onions, and either fresh or dried prawns.		Negeri Sembilan is known for two main types of rendang: ''rendang kuning'' (yellow rendang) and ''rendang hitam'' (black rendang). Both are cooked until completely dry. ''Rendang kuning'' shares ingredients with the region’s signature dish, ''[[Masak lemak lada api\|gulai kuning]]'', such as ''[[Bird's eye chili\|cili api]]'', turmeric, and coconut milk. In Negeri Sembilan, beef is less commonly used due to its higher water content, which makes it harder to achieve the desired dryness. A traditional recipe also features ''pucuk ubi'' (young tapioca leaves), cooked until the mixture is dry and the leaves turn a deep brown color. ''Rendang daun puding'' is a type of ''rendang kuning'' that incorporates ''daun puding'' while ''rendang kacang'' includes chicken organs and long beans for added flavor and texture. In Tebing Tinggi, Bintong, Perlis, there's a unique dish called ''rendang serai'', where the main ingredient is thinly sliced lemongrass. It's cooked with a blend of ingredients like ''belimbing buluh'' (a sour local fruit), coconut milk, kurma spices, onions, and either fresh or dried prawns.

	In Malacca, a fiery version called ''rendang cili api'', made with bird’s eye chilies, coconut milk, and spices, often features unique ingredients like cockles ''(rendang kerang)''. In Johor, the traditional ''rendang asli'' includes bird’s eye chilies and thick soy sauce for a distinctive flavor profile. 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.~~<ref name="Johor Palate"/>~~ In Terengganu and Kelantan, a dish called kerutuk is made from meat mixed with spices and cooked until thick, also said to resemble rendang. The Kristang also has their version of dry beef curry.		In Malacca, a fiery version called ''rendang cili api'', made with bird’s eye chilies, coconut milk, and spices, often features unique ingredients like cockles ''(rendang kerang)''. In Johor, the traditional ''rendang asli'' includes bird’s eye chilies and thick soy sauce for a distinctive flavor profile. 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. In Terengganu and Kelantan, a dish called kerutuk is made from meat mixed with spices and cooked until thick, also said to resemble rendang. The Kristang also has their version of dry beef curry.

	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 of ''[[kerisik]]'' (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.		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 of ''[[kerisik]]'' (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.