Rendang: Difference between revisions

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| similar_dish = basmah, [[Kerutuk daging|kerutuk]], [[kalio]], [[Kerala beef fry|beef fry]], [[Bafat|bafad]]

}}

'''Rendang'''~~{{refn|group=n|[[Jawi script]]: رندڠ. In [[Za'aba Spelling|Za'aba spelling]]: ''rěndang''. {{IPA|ms|rənˈdaŋ}}}}~~ is a fried meat or dry [[Curry#Southeast Asia|curry]] made of meat stewed in coconut milk and spices,~~<ref name="Singapore Infopedia"/>~~ widely popular across [[Brunei]], [[Indonesia]], [[Malaysia]], [[Singapore]], and the [[Philippines]], where each version is considered local cuisine. It refers to both a cooking method of [[frying]] and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.

'''Rendang''' is a fried meat or dry [[Curry#Southeast Asia|curry]] made of meat stewed in coconut milk and spices, widely popular across [[Brunei]], [[Indonesia]], [[Malaysia]], [[Singapore]], and the [[Philippines]], where each version is considered local cuisine. It refers to both a cooking method of [[frying]] and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.

Rooted in [[Malay cuisine|Malay]] and [[Minangkabau cuisine|Minangkabau]], rendang developed at the cultural crossroads of the [[Strait of Malacca|Malacca Strait]]. The dish carries strong Indian influences, as many of its key ingredients are staples in Indian cooking. The introduction of chili peppers by the Portuguese through the [[Columbian exchange]] after the [[Capture of Malacca (1511)|capture of Malacca]] in 1511, played a key role in the evolution of rendang. Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange between the [[Sumatra]] and [[Malay Peninsula]]. In 20th century, the deeply rooted migratory tradition of the [[Minangkabau people]] further maintained and contributed to the dish's spread, as they introduced Minang-style rendang to the various places they settled.

@@ Line 15: / Line 15: @@
 | similar_dish       = basmah, [[Kerutuk daging|kerutuk]], [[kalio]], [[Kerala beef fry|beef fry]], [[Bafat|bafad]]
 }}
-'''Rendang'''{{refn|group=n|[[Jawi script]]: رندڠ. In [[Za'aba Spelling|Za'aba spelling]]: ''rěndang''. {{IPA|ms|rənˈdaŋ}}}} is a fried meat or dry [[Curry#Southeast Asia|curry]] made of meat stewed in coconut milk and spices,<ref name="Singapore Infopedia"/> widely popular across [[Brunei]], [[Indonesia]], [[Malaysia]], [[Singapore]], and the [[Philippines]], where each version is considered local cuisine. It refers to both a cooking method of [[frying]] and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.
+'''Rendang''' is a fried meat or dry [[Curry#Southeast Asia|curry]] made of meat stewed in coconut milk and spices, widely popular across [[Brunei]], [[Indonesia]], [[Malaysia]], [[Singapore]], and the [[Philippines]], where each version is considered local cuisine. It refers to both a cooking method of [[frying]] and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.
 Rooted in [[Malay cuisine|Malay]] and [[Minangkabau cuisine|Minangkabau]], rendang developed at the cultural crossroads of the [[Strait of Malacca|Malacca Strait]]. The dish carries strong Indian influences, as many of its key ingredients are staples in Indian cooking. The introduction of chili peppers by the Portuguese through the [[Columbian exchange]] after the [[Capture of Malacca (1511)|capture of Malacca]] in 1511, played a key role in the evolution of rendang. Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange between the [[Sumatra]] and [[Malay Peninsula]]. In 20th century, the deeply rooted migratory tradition of the [[Minangkabau people]] further maintained and contributed to the dish's spread, as they introduced Minang-style rendang to the various places they settled.