Translations:Rendang/67/en

1. Rendang ayam: chicken rendang.
2. Rendang ayam goreng: fried chicken rendang. The popularity of this rendang skyrocketed mainly due to the "rendangate" controversy in 2018.
3. Rendang daging or Rendang Rembau: dark, woody coloured meat rendang. Traditionally made using water buffalo meat. These days, beef is commonly used instead.
4. Rendang daging hitam: Kicap manis-based black-coloured beef rendang, a specialty of Sarawak.
5. Rendang dendeng: thinly sliced dried meat rendang.
6. Rendang ikan: fish rendang.
7. Rendang ikan pari: stingray rendang, a specialty of Perak.
8. Rendang itik: duck rendang, a specialty of Negeri Sembilan and Sarawak. In Sarawak, the duck is roasted first so that the meat is soft and not sticky. In Negeri Sembilan, the duck is preferred to be smoked first.
9. Rendang puyuh: quail rendang.
10. Rendang kupang: mussels rendang.
11. Rendang rusa: venison rendang.
12. Rendang udang: prawn rendang, a specialty of Perak.
13. Rendang kambing: goat rendang.
14. Rendang kerang: cockle rendang. Commonly served as a side dish for nasi lemak.
15. Rendang ketam: crab rendang.
16. Rendang kijing: kijing, a type of shellfish, cooked with rendang spices.
17. Rendang hati: beef liver rendang, a specialty of Johor.
18. Rendang telur: boiled egg rendang.
19. Rendang kunyit or rendang Kuala Pilah or rendang kuning: yellow-hued rendang, uses fresh turmeric, lemongrass, and coconut milk but with no onion added at all.
20. Rendang landak: porcupine rendang, an exotic meat rendang, a specialty of Sekinchan, Selangor.
21. Rendang babi: pork rendang. Non-halal rendang that is eaten only by the Chinese and Peranakan community in Malaysia.
22. Rendang lengkuas or nasu likku: galangal-based rendang, a specialty of Bugis people in Sabah. Two versions exist in Sabah, wet and dry; both are considered rendang in Malaysia.
23. Rendang lokan: lokan rendang, a specialty of Sungai Petani, Kedah.
24. Rendang berempah: spice rendang. Emphasizes the abundance of spices in the rendang.
25. Rendang paru: beef lung rendang.
26. Rendang daun maman: vegetable rendang made from braised Cleome gynandra (maman) leaves, specialty of Gemencheh, Negeri Sembilan,
27. Rendang daun pegaga: vegetable rendang made from pegaga leaf.
28. Rendang daun puding: vegetable rendang made from the edible leaves of the garden croton, a speciality of Negeri Sembilan.
29. Rendang daun ubi kayu: vegetable rendang made from cassava leaf.
30. Rendang jantung pisang: banana blossom rendang.
31. Rendang serundeng: dry meat floss, derived from rendang. It has a long shelf-life and needs no refrigeration, a specialty of Kelantan.
32. Rendang Minang: originated from the Minangkabau people who settled in Negeri Sembilan during the 16th century, but has since evolved from the Sumatran rendang version of the recipe.
33. Rendang cili api or Rendang Negeri Sembilan or Rendang hijau: greenish-hued rendang, uses cili api instead of red chili that is normally used in other rendang versions, a specialty of Negeri Sembilan.
34. Rendang Tok: dry beef rendang created by the royal cooks of Perak, incorporates spices that were typically inaccessible to the general population.
35. Rendang Pahang or opor daging: dark red meat stew cooked with rich spice mix.
36. Rendang Perak: simpler version of Rendang Tok, a specialty of Perak.
37. Rendang Rawa: Rawa version of rendang, less complicated in terms of ingredients.
38. Rendang Kedah: reddish-hued rendang, incorporates the use of red sugar, turmeric leaves, kaffir lime leaves due to the Thai influence on the state cuisine, a specialty of Kedah.
39. Rendang Kelantan/Terengganu or kerutuk daging: slow-cooked meat mixed with a unique spice known as kerutub, coconut milk, kerisik and some palm sugar.
40. Rendang Nyonya: Peranakan version of rendang, a specialty of Peranakan.
41. Rendang Sabah: uses white cumin to replace cinnamon and cloves, a specialty of Sabah.
42. Rendang Sarawak: incorporates the use of turmeric leaves, a specialty of Sarawak.
43. Rendang Siam: Malay-Siamese version of rendang, incorporates the use of Thai inspired ingredients.