Translations:Rendang/62/en

Minangkabau Rendang variations:

1. Rendang ayam: chicken rendang, speciality of Batusangkar and Bukittinggi.
2. Rendang ati ampela: rendang made of chicken innards; liver and gizzard.
3. Rendang babat: tripe rendang, made of tripes of cattle.
4. Rendang baluik (rendang belut): eel rendang, speciality of Solok. In the Solok dialect, it is also called ‘randang baluk’.
5. Rendang bilih (bilis): bilis fish rendang, specialty of Padang Panjang. In Sumatra, ikan bilis refers distinctly to Mystacoleucus padangensis, a small freshwater fish endemic to Sumatra. In other places, bilis might refer to sea anchovy instead.
6. Rendang cubadak (rendang nangka): unripe jackfruit rendang, speciality of Payakumbuh.
7. Rendang cumi: squid rendang, a seafood variant of rendang usually consumed in coastal area.
8. Rendang daging: meat rendang. The most common rendang is made from beef, but may also be from water buffalo, goat, mutton or lamb, speciality of Padang.
9. Rendang datuk (rendang kering): dried beef rendang, that instead of using fresh beef cuts, the pieces of meat are dried for four days prior of cooking. Specialty of Muara Enim in South Sumatra.
10. Rendang daun kayu (samba buruk): rendang made of various edible leaves, usually leaves of ubi kayu, jirak, mali, rambai, daun arbai, mixed with ikan haruan (snakehead fish), specialty of Payakumbuh.
11. Rendang daun pepaya: young papaya leaf rendang.
12. Rendang dendeng: Dendeng rendang, thinly sliced dried and fried beef cooked in rendang spice. Also can be made from readily available processed beef jerky.
13. Rendang gabus (rendang ikan haruan): Snakehead fish rendang, popular in Payakumbuh.
14. Rendang gadih, rendang tumbuk or rendang payakumbuh: Minced beef rendang, tumbuk or pounded beef shaped into balls mixed with coconut, specialty of Payakumbuh, West Sumatra.
15. Rendang hati: cow liver rendang, speciality of Minangkabau.
16. Rendang ikan asap (rendang ikan salai): smoked fish rendang, usually made of smoked ikan pari or ray fish, specialty of Minangkabau.
17. Rendang itiak (rendang bebek): duck rendang, speciality of Bukittinggi and Payakumbuh.
18. Rendang jamur: mushroom rendang.
19. Rendang jantung pisang: banana blossom rendang, speciality of Minangkabau.
20. Rendang jariang (rendang jengkol): jengkol rendang, commonly popular in West Sumatran towns, especially Bukittinggi, Payakumbuh, Pasaman and Lubuk Basung.
21. Rendang kambing: goat meat redang.
22. Rendang jo kantang: beef rendang with baby potatoes, speciality of Kapau.
23. Rendang kepiting (rendang ketam): crab rendang, which is crab cooked in rendang spices with sweet soy sauce.
24. Rendang lele: Catfish rendang.
25. Rendang lidah: beef tongue cooked as rendang.
26. Rendang limpa: offal rendang made of cattle spleen.
27. Rendang lokan (rendang tiram): marsh clam rendang, speciality of coastal Minangkabau regions such as Pariaman, Painan and Pesisir Selatan.
28. Rendang maco: rendang that uses a type of salted fish, specialty of Limapuluh Koto.
29. Rendang medan: rendang variant from Medan in North Sumatra, slightly different to Minangkabau rendang. It is more fatty and wet akin to kalio and usually less hot and spicy.
30. Rendang padang: Padang rendang commonly sold in Padang restaurants nationwide, dry rendang that uses lean fatless meat.
31. Rendang pakis (rendang pucuk paku): vegetable rendang made from pakis or fern leaf, specialty of Pasaman.
32. Rendang paru: cow's lung rendang, speciality of Payakumbuh.
33. Rendang patin: Pangasius catfish rendang.
34. Rendang petai: stir fried petai and common green beans in rendang spices.
35. Rendang pucuak ubi (rendang daun singkong): cassava leaf rendang, speciality of Minangkabau.
36. Rendang punai (rendang burung dara): rendang made of burung punai or green pigeon.
37. Rendang puyuh: rendang made of burung puyuh or quail.
38. Rendang rawit: an extra hot and spicy dried rendang spices mixed with dried cabai rawit (bird's eye chili). Not exactly a dish, but more a condiment akin to serundeng, bawang goreng or chili powder that sprinkled upon steamed rice or noodle.
39. Rendang rebung: rendang made of bamboo shoot.
40. Rendang runtiah (rendang suir): (lit: "shredded rendang") shredded beef or poultry rendang, speciality of Payakumbuh.
41. Rendang sapuluik itam (rendang pulut hitam): dough made of ground black sticky rice cooked and served in rendang spice, specialty of Simalanggang.
42. Rendang selais: rendang made of selais (Kryptopterus) fish, a genus of catfish found in rivers of Sumatra, popular in Pekanbaru, Riau.
43. Rendang tahu: tofu rendang, a vegetarian variant that uses tofu beancurd instead of meat.
44. Rendang talua (rendang telur): egg rendang, speciality of Payakumbuh.
45. Rendang tempe: tempe rendang, a vegetarian variant that uses tempeh soybean cake instead of meat.
46. Rendang teri: anchovy rendang.
47. Rendang tongkol: mackerel tuna rendang, speciality of coastal Minangkabau regions.
48. Rendang tuna: tuna rendang.
49. Rendang tunjang (rendang kikil): rendang made of cartilage and tendons of cow's trotters.
50. Rendang ubi: made of ubi kayu or singkong (cassava).
51. Rendang udang: shrimp rendang.
52. Rendang usus: intestine rendang, made of offals; the intestines of either poultry or cattle. The cattle intestine rendang is quite similar with gulai tambusu, gulai iso or gulai usus.