Translations:Rendang/49/en

Types

Types of rendang in Malay Peninsula and Singapore

Betty Yew's cookbook Rasa Malaysia, published in 1982, features 16 rendang recipes that highlight regional nuances. Rendang can be made with a variety of proteins, including buffalo, chicken, duck, mutton, venison, shellfish, birds, and grasshoppers. Popular regional variations include rendang kerbau (buffalo rendang) from Rembau and rendang udang galah (giant freshwater prawn rendang) from Lenggong. Vegetable ingredients like jackfruit, pucuk teh, and pucuk maman (Cleome gynandra) are often added, reflecting the ingenuity of Malay communities in utilizing local resources.