Translations:Rendang/5/en

A 1960 article from Azizah Ja'afar in Berita Harian's Dewan Wanita section lists rendang as "frying with a generous amount of oil", similar to merendang pisang or jemput-jemput (fried fritters), where the things being fried would float in the hot oil. This distinguishes rendang from goreng, which involves little to no oil, as seen in dishes like nasi goreng or mi goreng. Additionally, "rendang" is also the name of a traditional Malay dish known for its rich, spicy flavors, such as rendang santan (meat cooked in coconut milk), and rendang pedas (spiced meat).