Rendang/ja: Difference between revisions

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==== Rendang outside West Sumatra ====

Today, rendang is quite widespread in Indonesia, mainly because of the proliferation of [[Padang]] restaurants, which caused rendang to become popular in Indonesian households of various ethnic backgrounds. This has led to the development of variants to accommodate regional preferences. For example, in [[Java]], the rendang—aside from the Padang variety sold in Padang restaurants—tends to be wetter, slightly sweeter, and less spicy to accommodate [[Javanese people|Javanese]] tastes.

# ''Rendang kelinci'': [[rabbit meat]] rendang, popular in [[Aceh]].

# ''Rendang babi'': [[pork]] rendang, the adaptation of rendang by non-[[Muslim]] population of [[Indonesia]]. Usually consumed in [[Christianity|Christian]]-majority Batak region of [[North Sumatra]] and [[Hinduism|Hindu]]-majority island of [[Bali]]. In [[Bali]], the popularity of rendang has led to this adaptation, since some [[Balinese Hinduism|Balinese Hindu]]s do not consume beef.

# ''Rendang jawa'': [[Javanese people|Javanese]] adoption of [[Minangkabau people|Minang]] rendang, which is more soft and moist suited to [[Javanese people|Javanese]] taste, usually rather sweet and less spicy compared to [[Sumatra]]n rendang.

Outside of [[Indonesia]], rendang is also known in [[Malaysia]], [[Singapore]], [[Brunei]], southern [[Thailand]], and the southern [[Philippines]] as well as in the [[Netherlands]], [[Australia]], [[Taiwan]], [[Belgium]], and [[New Zealand]].

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=== In Malaysia ===

# ''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.

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=== Others ===

==== In the Netherlands ====

The Dutch are familiar with rendang through colonial ties and often serve the wet ''kalio'' version in the [[Netherlands]]—usually as part of a ''[[rijsttafel]]''. Indonesian dishes, including rendang, are served in numbers of Indonesian restaurants in Dutch cities, especially [[The Hague]], [[Utrecht]], [[Rotterdam]] and [[Amsterdam]].

==== In the Philippines ====

In the Philippines, rendang is most commonly associated with the cuisine of the Muslim [[Maranao people]] of [[Mindanao]]. It differs from the Indonesian versions in the use of the native spice mix ''[[Palapa (condiment)|palapa]]'' as well as the addition of ''[[muscovado]]'' sugar.

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=== Fusion rendang ===

[[File:7-Eleven Frozen Spaghetti Rendang.JPG|thumb|right|Spaghetti rendang sold in a [[7-Eleven]] convenience store in Jakarta]]

Rendang ''[[bumbu (seasoning)|bumbu]]'' is sometimes used as the base of other [[Fusion cuisine|fusion dishes]]. Some chefs in Indonesian [[sushi]] establishments, for example, have developed a Japanese-Indonesian fusion cuisine with recipes for krakatau roll, [[gado-gado]] roll, rendang roll and [[gulai]] ramen. Several chefs and food industries have experimented with fusing rendang with [[sandwich]]es, [[Hamburger|burger]]s and [[spaghetti]]. [[Burger King]] at one time served a rendang-flavoured burger in their Singapore and Indonesia chains for a limited promotion period. Spaghetti with rendang could also be found in [[7-Eleven]] convenience stores across Indonesia.

Rendang is also a popular flavour in Indonesian [[instant noodle]] variants, such as [[Indomie]] Goreng Rendang.