https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ARendang%2F43%2FenTranslations:Rendang/43/en - Revision history2026-09-12T02:41:52ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Rendang/43/en&diff=157936&oldid=prevFuzzyBot: Importing a new version from external source2025-06-24T14:12:29Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Composition and cooking method==<br />
[[File:D2D 9828 wikimedia2020 deni dahniel marandang dagiang.jpg|thumb|left|A rendang cooking festival in [[West Sumatra]]]]<br />
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.</div>FuzzyBot