Rendang/ja: Difference between revisions

''Randang darek'' focuses on long cooking times, smaller pieces, and a smoky flavor, while ''randang pasisia'' highlights spice richness, tenderness, and suitability as a daily dish. Both offer unique qualities that reflect their regional culinary traditions.

==Variations==

=== Indonesia ===

<!-- Essential parameters -->| align = right

| caption1 = ''Randang daging'' or beef rendang

| caption2 = Chicken rendang

| caption3 = ''Randang hati'' or beef liver rendang

| caption4 = ''Randang limpo'' or beef spleen rendang

| caption5 = ''Randang talua kariang'' or dry egg rendang

| caption6 = ''Randang maco'' or [[salted fish]] with diced cassava rendang

| caption7 = ''Randang jariang'' or [[jengkol]] rendang

| caption8 = ''Randang lokan'' or clam rendang

| header = Variations of Rendang

| footer_align = <!-- left/right/center -->

}}

Rendang is made from beef (or occasionally [[beef liver]], [[Chicken (food)|chicken]], [[Duck (food)|duck]], [[mutton]], [[domestic buffalo|water buffalo]], or vegetables like [[jackfruit]] or [[cassava]]). Chicken or duck rendang also contains [[tamarind]] and is usually not cooked for as long as beef rendang.

The [[Padang cuisine|original Minangkabau rendang]] has two categories, ''rendang darek'' and ''rendang pesisir''. ''Rendang darek'' (‘land rendang’) is an umbrella term for dishes from old regions in mountainous areas of the [[Minangkabau Highlands]] such as [[Batusangkar]], [[Agam Regency|Agam]], [[Limapuluh Koto Regency|Lima Puluh Kota]], [[Payakumbuh]], [[Padang Panjang]] and [[Bukittinggi]]. It mainly consists of beef, offal, poultry products, jackfruit, and many other vegetables and animal products that are found in these places. ''Rendang pesisir'' ('coastal rendang') is from the coastal regions of Minangkabau such as [[Pariaman]], [[Padang]], [[Painan]] and [[Pasaman]]. It mainly consists of seafood, although it is not unusual for it to include beef or water buffalo meat.

# ''Rendang ayam'': chicken rendang, speciality of [[Batusangkar]] and [[Bukittinggi]].

# ''Rendang ati ampela'': rendang made of chicken innards; [[liver (food)|liver]] and [[gizzard]].

# ''Rendang babat'': [[tripe]] rendang, made of tripes of cattle.

# ''Rendang baluik (rendang belut)'': [[Eel as food|eel]] rendang, speciality of [[Solok]]. In the Solok dialect, it is also called ‘''randang baluk''’.

# ''Rendang bilih (bilis)'': [[Mystacoleucus padangensis|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 [[Anchovies as food|anchovy]] instead.

# ''Rendang cubadak (rendang nangka)'': unripe [[jackfruit]] rendang, speciality of [[Payakumbuh]].

# ''Rendang cumi'': [[Squid as food|squid]] rendang, a seafood variant of rendang usually consumed in coastal area.

# ''Rendang daging'': meat rendang. The most common rendang is made from beef, but may also be from [[water buffalo]], goat, [[mutton]] or [[Lamb and mutton|lamb]], speciality of [[Padang]].

# ''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]].

# ''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)|snakehead]] fish), specialty of Payakumbuh.

# ''Rendang daun pepaya'': young [[papaya]] leaf rendang.

# ''Rendang dendeng'': [[Dendeng]] rendang, thinly sliced dried and fried beef cooked in rendang spice. Also can be made from readily available processed [[beef jerky]].

# ''Rendang gabus (rendang ikan haruan)'': [[Snakehead (fish)|Snakehead fish]] rendang, popular in Payakumbuh.

# ''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]].

# ''Rendang hati'': cow liver rendang, speciality of [[Minangkabau people|Minangkabau]].

# ''Rendang ikan asap (rendang ikan salai)'': [[smoked fish]] rendang, usually made of smoked ''ikan pari'' or ray fish, specialty of [[Minangkabau people|Minangkabau]].

# ''Rendang itiak (rendang bebek)'': duck rendang, speciality of [[Bukittinggi]] and [[Payakumbuh]].

# ''Rendang jamur'': mushroom rendang.

# ''Rendang jantung pisang'': [[banana blossom]] rendang, speciality of [[Minangkabau people|Minangkabau]].

# ''Rendang jariang (rendang jengkol)'': ''[[Archidendron pauciflorum|jengkol]]'' rendang, commonly popular in [[West Sumatra]]n towns, especially [[Bukittinggi]], [[Payakumbuh]], [[Pasaman]] and [[Lubuk Basung]].

# ''Rendang kambing'': [[goat meat]] redang.

# ''Rendang jo kantang'': beef rendang with baby potatoes, speciality of [[Kapau]].

# ''Rendang kepiting (rendang ketam)'': [[Crab meat|crab]] rendang, which is crab cooked in rendang spices with sweet soy sauce.

# ''Rendang lele'': [[Catfish]] rendang.

# ''Rendang lidah'': [[beef tongue]] cooked as rendang.

# ''Rendang limpa'': offal rendang made of cattle [[spleen]].

# ''Rendang lokan (rendang tiram)'': marsh clam rendang, speciality of coastal [[Minangkabau people|Minangkabau]] regions such as [[Pariaman]], [[Painan]] and [[Pesisir Selatan]].

# ''Rendang maco'': rendang that uses a type of [[salted fish]], specialty of [[Lima Puluh Kota Regency|Limapuluh Koto]].

# ''Rendang medan'': rendang variant from [[Medan]] in [[North Sumatra]], slightly different to [[Minangkabau people|Minangkabau]] rendang. It is more fatty and wet akin to kalio and usually less hot and spicy.

# ''Rendang padang'': [[Padang]] rendang commonly sold in [[Padang]] restaurants nationwide, dry rendang that uses lean fatless meat.

# ''Rendang pakis (rendang pucuk paku)'': vegetable rendang made from ''pakis'' or [[fern]] leaf, specialty of [[Pasaman Regency|Pasaman]].

# ''Rendang paru'': cow's lung rendang, speciality of [[Payakumbuh]].

# ''Rendang patin'': ''[[Pangasius]]'' catfish rendang.

# ''Rendang petai'': stir fried ''[[Parkia speciosa|petai]]'' and common [[green bean]]s in rendang spices.

# ''Rendang pucuak ubi (rendang daun singkong)'': cassava leaf rendang, speciality of [[Minangkabau people|Minangkabau]].

# ''Rendang punai (rendang burung dara)'': rendang made of ''burung punai'' or [[green pigeon]].

# ''Rendang puyuh'': rendang made of ''burung puyuh'' or [[Quail as food|quail]].

# ''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.

# ''Rendang rebung'': rendang made of [[bamboo shoot]].

# ''Rendang runtiah (rendang suir)'': (lit: "shredded rendang") shredded beef or poultry rendang, speciality of Payakumbuh.

# ''Rendang sapuluik itam (rendang pulut hitam)'': dough made of ground black [[sticky rice]] cooked and served in rendang spice, specialty of Simalanggang.

# ''Rendang selais'': rendang made of ''selais'' (''[[Kryptopterus]]'') fish, a genus of catfish found in rivers of Sumatra, popular in [[Pekanbaru]], Riau.

# ''Rendang tahu'': tofu rendang, a vegetarian variant that uses [[tofu]] beancurd instead of meat.

# ''Rendang talua (rendang telur)'': egg rendang, speciality of [[Payakumbuh]].

# ''Rendang tempe'': [[tempeh|''tempe'']] rendang, a vegetarian variant that uses tempeh soybean cake instead of meat.

# ''Rendang teri'': [[Anchovies as food|anchovy]] rendang.

# ''Rendang tongkol'': [[mackerel tuna]] rendang, speciality of coastal [[Minangkabau people|Minangkabau]] regions.

# ''Rendang tuna'': [[Tuna as food|tuna]] rendang.

# ''Rendang tunjang (rendang kikil)'': rendang made of cartilage and tendons of [[cow's trotters]].

# ''Rendang ubi'': made of ''ubi kayu'' or ''singkong'' (cassava).

# ''Rendang udang'': [[Shrimp and prawn as food|shrimp]] rendang.

# ''Rendang usus'': intestine rendang, made of [[offal]]s; the intestines of either poultry or cattle. The cattle intestine rendang is quite similar with ''gulai tambusu'', ''gulai iso'' or ''gulai usus''.

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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.