Translations:Rendang/14/en

Hoogervorst's research, traces the modern term rendang back to the Malay-Dutch dictionary first compiled in Ambon and published by Caspar Wiltens and Sebastiaan Danckaert in 1623, where it was defined as "to fry in butter or oil, to fry, to fricassee". The dictionary was expanded and updated multiple times. According to Fadly Rahman, the author of the dictionary attempted to translate rendang using a European dish, something that his readers would be familiar with — fricassee, a French cooking method that involves cutting meat into pieces and braising it.