Translations:Rendang/7/en

Linguist Tom G. Hoogervorst's etymological research traces rendang back to the 17th-century Malay wordlists. The name rendang comes from the frying process; by the late 19th century, rendang was associated more specifically with a type of dry curry by British colonial officials in Malaya, where it is noted that Malays distinguished rendang as a dry curry and gulai as a wet curry. In olden times, rendang was often translated to English as "fried meat" or "dry curry".