Rendang - Wikipedia

Step 1

The meat (daging) symbolises the Niniak Mamak, the traditional clan leaders such as the datuk, the nobles, royalty and revered elders.The coconut milk (karambia) symbolises the Cadiak Pandai, intellectuals, teachers, poets and writers.The chilli (lado) symbolises the Alim Ulama, clerics, ulama and religious leaders. The hotness of the chilli symbolises Sharia.The spice mixture (pemasak) symbolises the rest of Minangkabau society.

Step 2

Rendang ayam: chicken rendang, speciality of Batusangkar and Bukittinggi.[39]Rendang ati ampela: rendang made of chicken innards; liver and gizzard.[41]Rendang babat: tripe rendang, made of tripes of cattle.[42]Rendang babi: pork rendang, the adaptation of rendang by non-Muslim population of Indonesia that replace beef with pork.[43] Usually consumed in Christian-majority Batak region of North Sumatra and Hindu-majority island of Bali. In Bali, the popularity of rendang has led to this adaptation, since some Balinese Hindus do not consume beef.[44]Rendang baluik (rendang belut): eel rendang, speciality of Solok. In the Solok dialect, it is also called ‘randang baluk’.Rendang bilih (bilis): bilis fish rendang, specialty of Padang Panjang. In Sumatra ikan bilis refers distinctly to Mystacoleucus padangensis, a small freshwater fish endemic to Sumatra. In other places bilis might refer to sea anchovy instead.[45]Rendang cubadak (rendang nangka): unripe jackfruit rendang, speciality of Payakumbuh.[46][47]Rendang cumi: squid rendang, a seafood variant of rendang usually consumed in coastal area.[48]Rendang daging: meat rendang. The most common rendang is made from beef, but may also be from water buffalo, goat, mutton or lamb, speciality of Padang.[39]Rendang datuk (rendang kering): dried beef rendang, that instead of using fresh beef cuts, the pieces of meat are dried for four days prior of cooking. Specialty of Muara Enim in South Sumatra.[49]Rendang daun kayu (samba buruk): rendang made of various edible leaves, usually leaves of ubi kayu, jirak, mali, rambai, daun arbai, mixed with ikan haruan (snakehead fish), specialty of Payakumbuh.[50]Rendang daun pepaya: young papaya leaf rendang.[51]Rendang dendeng: Dendeng rendang, thinly sliced dried and fried beef cooked in rendang spice. Also can be made from readily available processed beef jerky.[52]Rendang gabus (rendang ikan haruan): Snakehead fish rendang, popular in Payakumbuh.[53]Rendang gadih, rendang tumbuk or rendang payakumbuh: Minced beef rendang, tumbuk or pounded beef shaped into balls mixed with coconut, specialty of Payakumbuh, West Sumatra.[54][41]Rendang hati: cow liver rendang, speciality of Minangkabau.[40]Rendang ikan asap (rendang ikan salai): smoked fish rendang, usually made of smoked ikan pari or ray fish, specialty of Minangkabau.[55][56]Rendang itiak (rendang bebek): duck rendang, speciality of Bukittinggi and Payakumbuh.[39]Rendang jamur: mushroom rendang.[47]Rendang jantung pisang: banana blossom rendang, speciality of Minangkabau.[57][53]Rendang jawa: Javanese adoption of Minang rendang, which is more soft and moist suited to Javanese taste, usually rather sweet and less spicy compared to Sumatran rendang.[41]Rendang jariang (rendang jengkol): jengkol rendang, commonly popular in West Sumatran towns, especially Bukittinggi, Payakumbuh, Pasaman and Lubuk Basung.[40][58]Rendang kambing: goat meat redang.[41]Rendang jo kantang: beef rendang with baby potatoes, speciality of Kapau.Rendang kelinci: rabbit meat rendang, popular in Aceh.[59]Rendang kepiting (rendang ketam): crab rendang, which is crab cooked in rendang spices with sweet soy sauce.[60]Rendang lele: Catfish rendang.[53]Rendang lidah: beef tongue cooked as rendang.[61]Rendang limpa: offal rendang made of cattle spleen.[62]Rendang lokan (rendang tiram): marsh clam rendang, speciality of coastal Minangkabau regions such as Pariaman, Painan and Pesisir Selatan.[40]Rendang maco: rendang that uses a type of salted fish, specialty of Limapuluh Koto.[57][39]Rendang medan: rendang variant from Medan in North Sumatra, slightly different to Minangkabau rendang. It is more fatty and wet akin to kalio and usually less hot and spicy.[63]Rendang padang: Padang rendang commonly sold in Padang restaurants nationwide, dry rendang that uses lean fatless meat.[41]Rendang pakis (rendang pucuk paku): vegetable rendang made from pakis or fern leaf, specialty of Pasaman.[39][47]Rendang paru: cow's lung rendang, speciality of Payakumbuh.Rendang patin: Pangasius catfish rendang.[64]Rendang petai: stir fried petai and common green beans in rendang spices.[65]Rendang pucuak ubi (rendang daun singkong): cassava leaf rendang, speciality of Minangkabau.[57]Rendang punai (rendang burung dara): rendang made of burung punai or green pigeon.Rendang puyuh: rendang made of burung puyuh or quail bird.[66]Rendang rawit: an extra hot and spicy dried rendang spices mixed with dried cabai rawit (bird's eye chili). Not exactly a dish, but more a condiment akin to serundeng, bawang goreng or chili powder that sprinkled upon steamed rice or noodle.[67]Rendang rebung: rendang made of bamboo shoot.Rendang runtiah (rendang suir): (lit: "shredded rendang") shredded beef or poultry rendang, speciality of Payakumbuh.[68]Rendang sapuluik itam (rendang pulut hitam): dough made of ground black sticky rice cooked and served in rendang spice, specialty of Simalanggang.[50]Rendang selais: rendang made of selais (Kryptopterus) fish, a genus of catfish found in rivers of Sumatra, popular in Pekanbaru, Riau.[69]Rendang tahu: tofu rendang, a vegetarian variant that uses tofu beancurd instead of meat.[70]Rendang talua (rendang telur): egg rendang, speciality of Payakumbuh.[39]Rendang tempe: tempe rendang, a vegetarian variant that uses tempeh soybean cake instead of meat.[71]Rendang teri: anchovy rendang.[72]Rendang tongkol: mackerel tuna rendang, speciality of coastal Minangkabau regions.[73]Rendang tuna: tuna rendang.[74]Rendang tunjang (rendang kikil): rendang made of cartilage and tendons of cow's trotters.[75]Rendang ubi: made of ubi kayu or singkong (cassava).[47]Rendang udang: shrimp rendang.[76]Rendang usus: intestine rendang, made of offals; the intestines of either poultry or cattle. The cattle intestine rendang is quite similar with gulai tambusu, gulai iso or gulai usus.[77]

Step 3

Rendang ayam: chicken rendang.Rendang ayam goreng: fried chicken rendang.[79] The popularity of this rendang skyrocketed mainly due to rendangate controversy in 2018.[80][81]Rendang daging or Rendang Rembau: dark, woody coloured meat rendang. Traditionally made using water buffalo meat. These days, beef is commonly used instead.Rendang daging hitam : Kicap Manis based black coloured beef rendang, a specialty of Sarawak.Rendang dendeng: thinly sliced dried meat rendang.[82]Rendang ikan: fish rendang.[83]Rendang ikan pari: stingray rendang, a specialty of Perak.[84]Rendang itik: duck rendang, a specialty of Negeri Sembilan and Sarawak. In Sarawak, the duck will be roasted first so that the meat is soft and not sticky.[85] In Negeri Sembilan, the duck is preferred to be smoked first.Rendang puyuh: quil rendang.[86]Rendang kupang: mussles rendang.[87]Rendang rusa: venison rendang.Rendang udang: prawn rendang, a specialty of Perak.[88]Rendang kambing: goat rendang.Rendang kerang: cockles rendang. Commonly served as a side dish for Nasi Lemak.Rendang ketam: crab rendang.[89]Rendang kijing: kijing, a type of shellfish cooked with rendang spices.[82]Rendang hati: beef liver rendang, a specialty of Johor.[90]Rendang telur: boiled egg rendang.[91]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.[92]Rendang landak: porcupine rendang, an exotic meat rendang, a specialty of Sekinchan, Selangor.[93][94]Rendang babi: pork rendang. Non-halal rendang that is eaten only by the Chinese and Peranakan community in Malaysia.[95]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 as rendang in Malaysia.[96]Rendang lokan: lokan rendang, a specialty of Sungai Petani, Kedah.[97]Rendang berempah: spice rendang. Emphasizes on the abundance of spices in the rendang.[98]Rendang paru: beef lung rendang.Rendang daun maman: vegetable rendang made from maman leaf, specialty of Gemencheh, Negeri Sembilan.[99]Rendang daun pegaga: vegatable rendang made from pegaga leaf.Rendang daun puding: vegatable rendang made from puding leaf, a speciality of Negeri Sembilan.[100]Rendang daun ubi kayu: vegetable rendang made from cassava leaf.Rendang jantung pisang: banana blossom rendang.[79][101]Rendang serundeng: dry meat floss, derived from rendang. It has a long shelf-life and needs no refrigeration, a specialty of Kelantan.[102]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.[103]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.[104]Rendang Tok: dry beef rendang created by the royal cooks of Perak, incorporates spices that were typically inaccessible to the general population.[105]Rendang Pahang or opor daging: dark red meat stew cooked with rich spice mix.[106]Rendang Perak: simpler version of Rendang Tok, a specialty of Perak.Rendang Rawa: Rawa version of rendang, less complicated in terms of ingredients.[107]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.[108]Rendang Kelantan/Terengganu or kerutub daging: slow-cooked meat mixed with a unique spice known as kerutub, coconut milk, kerisik and some palm sugar.[105]Rendang Nyonya: Peranakan version of rendang, a specialty of Peranakan.[109]Rendang Sabah: uses white cumin to replace cinnamon and cloves, a specialty of Sabah.[110]Rendang Sarawak: incorporates the use of turmeric leaves, a specialty of Sarawak.Rendang Siam: Malay-Siamese version of rendang, incorporates the use of Thai inspired ingredients.

Step 4

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Keating, Sarah (11 June 2018). 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