https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ARendang%2F44%2FenTranslations:Rendang/44/en - Revision history2026-09-10T08:34:29ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Rendang/44/en&diff=157937&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>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]].</div>FuzzyBot