https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ARendang%2F26%2Fen Translations:Rendang/26/en - Revision history 2026-05-27T05:08:46Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Rendang/26/en&diff=157919&oldid=prev FuzzyBot: Importing a new version from external source 2025-06-24T14:12:29Z <p>Importing a new version from external source</p> <p><b>New page</b></p><div>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. When the [[Portuguese Malacca|Portuguese ruled Malacca]] (1511–1641), they brought various cultural and culinary influences to the [[Malay Peninsula]] and neighboring [[Sumatra]]. Portuguese cuisine introduced preservation techniques and terms like &#039;&#039;[[acar]]&#039;&#039;, &#039;&#039;[[Shrimp paste|belacan]]&#039;&#039;, &#039;&#039;[[Sponge cake|baulu]]&#039;&#039;, and &#039;&#039;[[butter|mentega]]&#039;&#039;.</div> FuzzyBot