https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ARendang%2F52%2Fen 2026-05-06T21:14:13Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Rendang/52/en&diff=157945&oldid=prev 2025-06-24T14:12:29Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Negeri Sembilan is known for two main types of rendang: &#039;&#039;rendang kuning&#039;&#039; (yellow rendang) and &#039;&#039;rendang hitam&#039;&#039; (black rendang). Both are cooked until completely dry. &#039;&#039;Rendang kuning&#039;&#039; shares ingredients with the region’s signature dish, &#039;&#039;[[Masak lemak lada api|gulai kuning]]&#039;&#039;, such as &#039;&#039;[[Bird&#039;s eye chili|cili api]]&#039;&#039;, 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 &#039;&#039;pucuk ubi&#039;&#039; (young tapioca leaves), cooked until the mixture is dry and the leaves turn a deep brown color. &#039;&#039;Rendang daun puding&#039;&#039; is a type of &#039;&#039;rendang kuning&#039;&#039; that incorporates &#039;&#039;daun puding&#039;&#039; while &#039;&#039;rendang kacang&#039;&#039; includes chicken organs and long beans for added flavor and texture. In Tebing Tinggi, Bintong, Perlis, there&#039;s a unique dish called &#039;&#039;rendang serai&#039;&#039;, where the main ingredient is thinly sliced lemongrass. It&#039;s cooked with a blend of ingredients like &#039;&#039;belimbing buluh&#039;&#039; (a sour local fruit), coconut milk, kurma spices, onions, and either fresh or dried prawns.</div>

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