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2025-06-24T14:12:29Z

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# ''Rendang ayam'': [[Chicken as food|chicken]] rendang.
# ''Rendang ayam goreng'': fried chicken rendang. The popularity of this rendang skyrocketed mainly due to the "rendangate" controversy in 2018.
# ''Rendang daging'' or ''Rendang [[Rembau District|Rembau]]'': dark, woody coloured meat rendang. Traditionally made using [[water buffalo]] meat. These days, beef is commonly used instead.
# ''Rendang daging hitam'': [[Sweet soy sauce|Kicap manis]]-based black-coloured beef rendang, a specialty of [[Sarawak]].
# ''Rendang dendeng'': thinly sliced dried meat rendang.
# ''Rendang ikan'': fish rendang.
# ''Rendang ikan pari'': [[stingray]] rendang, a specialty of [[Perak]].
# ''Rendang itik'': [[Duck as food|duck]] rendang, a specialty of [[Negeri Sembilan]] and [[Sarawak]]. In Sarawak, the duck is roasted first so that the meat is soft and not sticky. In Negeri Sembilan, the duck is preferred to be smoked first.
# ''Rendang puyuh'': [[Quail as food|quail]] rendang.
# ''Rendang kupang'': [[Mussel#As food|mussels]] rendang.
# ''Rendang rusa'': [[venison]] rendang.
# ''Rendang udang'': [[Prawn as food|prawn]] rendang, a specialty of Perak.
# ''Rendang kambing'': [[goat meat|goat]] rendang.
# ''Rendang kerang'': [[Cockle (bivalve)|cockle]] rendang. Commonly served as a side dish for ''[[nasi lemak]]''.
# ''Rendang ketam'': [[Crab as food|crab]] rendang.
# ''Rendang kijing'': [[Pilsbryoconcha|kijing]], a type of shellfish, cooked with rendang spices.
# ''Rendang hati'': beef liver rendang, a specialty of [[Johor]].
# ''Rendang telur'': boiled egg rendang.
# ''Rendang kunyit'' or ''rendang [[Kuala Pilah]]'' or ''rendang kuning'': yellow-hued rendang, uses fresh [[turmeric]], [[lemongrass]], and coconut milk but with no onion added at all.
# ''Rendang landak'': [[porcupine]] rendang, an exotic meat rendang, a specialty of [[Sekinchan]], [[Selangor]].
# ''Rendang babi'': [[pork]] rendang. Non-halal rendang that is eaten only by the Chinese and Peranakan community in Malaysia.
# ''Rendang lengkuas'' or ''nasu likku'': [[galangal]]-based rendang, a specialty of [[Bugis]] people in [[Sabah]]. Two versions exist in Sabah, wet and dry; both are considered rendang in Malaysia.
# ''Rendang lokan'': [[Polymesoda|lokan]] rendang, a specialty of [[Sungai Petani]], [[Kedah]].
# ''Rendang berempah'': spice rendang. Emphasizes the abundance of spices in the rendang.
# ''Rendang paru'': beef lung rendang.
# ''Rendang daun maman'': vegetable rendang made from braised ''[[Cleome gynandra]]'' (''maman'') leaves, specialty of [[Gemencheh]], [[Negeri Sembilan]],
# ''Rendang daun pegaga'': vegetable rendang made from [[pegaga]] leaf.
# ''Rendang daun puding'': vegetable rendang made from the edible leaves of the [[garden croton]], a speciality of [[Negeri Sembilan]].
# ''Rendang daun ubi kayu'': vegetable rendang made from cassava leaf.
# ''Rendang jantung pisang'': banana blossom rendang.
# ''Rendang [[serundeng]]'': dry meat floss, derived from rendang. It has a long shelf-life and needs no refrigeration, a specialty of Kelantan.
# ''Rendang Minang'': originated from the [[Minangkabau people]] who settled in Negeri Sembilan during the 16th century, but has since evolved from the Sumatran rendang version of the recipe.
# ''Rendang cili api'' or ''Rendang Negeri Sembilan'' or ''Rendang hijau'': greenish-hued rendang, uses [[Bird's eye chili|cili api]] instead of red chili that is normally used in other rendang versions, a specialty of [[Negeri Sembilan]].
# ''Rendang Tok'': dry beef rendang created by the royal cooks of Perak, incorporates spices that were typically inaccessible to the general population.
# ''Rendang Pahang'' or ''opor daging'': dark red meat stew cooked with rich spice mix.
# ''Rendang Perak'': simpler version of Rendang Tok, a specialty of Perak.
# ''Rendang Rawa'': Rawa version of rendang, less complicated in terms of ingredients.
# ''Rendang Kedah'': reddish-hued rendang, incorporates the use of red sugar, turmeric leaves, kaffir lime leaves due to the Thai influence on the state cuisine, a specialty of [[Kedah]].
# ''Rendang Kelantan/Terengganu'' or ''[[kerutuk daging]]'': slow-cooked meat mixed with a unique spice known as kerutub, coconut milk, [[kerisik]] and some palm sugar.
# ''Rendang Nyonya'': Peranakan version of rendang, a specialty of [[Peranakan]].
# ''Rendang Sabah'': uses white cumin to replace cinnamon and cloves, a specialty of [[Sabah]].
# ''Rendang Sarawak'': incorporates the use of turmeric leaves, a specialty of [[Sarawak]].
# ''Rendang Siam'': Malay-Siamese version of rendang, incorporates the use of Thai inspired ingredients.

Translations:Rendang/67/en - Revision history

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