Translations:Rendang/48/en
| Stages | Description |
|---|---|
 First Stage |
The meat slowly simmers in a rich blend of coconut milk and spices, starting with a gentle boil in the creamy broth. |
 Second Stage |
As the liquid gradually reduces, the coconut milk releases its natural oils, causing the cooking process to shift from simmering to slow frying. |
 Third and Final Stage: Rendang |
Over time, the meat deepens in color, frying in its own thickened sauce until it's coated in a dark, flavorful paste. |