Translations:Rendang/52/en

Negeri Sembilan is known for two main types of rendang: rendang kuning (yellow rendang) and rendang hitam (black rendang). Both are cooked until completely dry. Rendang kuning shares ingredients with the region’s signature dish, gulai kuning, such as cili api, turmeric, and coconut milk. In Negeri Sembilan, beef is less commonly used due to its higher water content, which makes it harder to achieve the desired dryness. A traditional recipe also features pucuk ubi (young tapioca leaves), cooked until the mixture is dry and the leaves turn a deep brown color. Rendang daun puding is a type of rendang kuning that incorporates daun puding while rendang kacang includes chicken organs and long beans for added flavor and texture. In Tebing Tinggi, Bintong, Perlis, there's a unique dish called rendang serai, where the main ingredient is thinly sliced lemongrass. It's cooked with a blend of ingredients like belimbing buluh (a sour local fruit), coconut milk, kurma spices, onions, and either fresh or dried prawns.