Translations:Rendang/26/en

According to culinary historian Janet P. Boileau, Portuguese cooks had a unique method of frying meat after braising, unlike the Arab technique of frying before boiling. This approach, adopted by Luso-Asian cooks, may have influenced local culinary practices including rendang. When the Portuguese ruled Malacca (1511–1641), they brought various cultural and culinary influences to the Malay Peninsula and neighboring Sumatra. Portuguese cuisine introduced preservation techniques and terms like acar, belacan, baulu, and mentega.