Rendang

Spicy Minangkabau meat dish

For other uses, see Karangasem Regency and Kecak.

Rendang

Authentic Minangkabau (Padang), Indonesia, beef rendang has a dark colour, with very little liquid content.

Alternative names| Randang (in Minangkabau)
Course| Main course
Place of origin| Indonesia[1][2]
Region or state| West Sumatra[3]
Associated cuisine| Indonesia,[4] Malaysia, Singapore, Brunei
Serving temperature| Hot or room temperature
Main ingredients| Meat (beef, lamb or goat), coconut milk, chilli, ginger, galangal, turmeric, lemongrass, garlic, shallot
Variations| Chicken rendang, duck rendang, liver rendang, spleen rendang

* Cookbook: Rendang
* Media: Rendang

This article is part of the series on
Indonesian cuisine
Masakan Indonesia

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* Gado-gado
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* Rendang
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Rendang (/rɛnˈdæŋ/; Indonesian pronunciation: [ˈrəndaŋ]) is a Minangkabau dish. It is a rich meat-based dish that is slow-cooked, braised in coconut milk, and seasoned with herb and spice mixture over a period of several hours. As the liquids evaporate, the meat turns dark brown and tender, caramelizing and infusing it with rich flavours.[5][6]

It originated from the Minangkabau region in West Sumatra, Indonesia.[7] It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.[2] As the signature dish of Minangkabau culture, rendang is traditionally served at ceremonial occasions to honour guests during festive events, such as wedding feasts and Lebaran (Indonesian popular words for both Eid al-Fitr and Eid al-Adha).[8] Rendang is also traditionally served among the Malay community in Indonesia, Malaysia, Singapore and Brunei, as well as the Maranao in the Philippines.[9]

Rendang is officially recognised as one of Indonesia's national dishes. Six types of rendang preparations have also been designated as intangible cultural heritage by the Indonesian Ministry of Education and Culture. A broad survey in 2011 placed beef rendang as the most delicious dish in the world.[10][11]

## History[edit]

Padang restaurants found across the region have increased the popularity of rendang

The origin of rendang could be traced back to the Indian merchants links to West Sumatra before the 15th century. There are Dutch archives about Minangkabau that state regular contacts between India and West Sumatra in the early second millennium, thus suggests that north Indian curry was possibly the precursor of rendang. Indian curry was adopted by the Minangkabau people as gulai, a local version of curry. Minangkabau people then cooked this gulai further in order to prepare kalio also known as wet rendang. This cooking process was then continued until it thickened and became rendang or also known as dry rendang.[12]

Andalas University historian, Prof. Gusti Asnan suggests that rendang began to spread across the region when Minangkabau merchants began to trade and migrate to Malacca in the 16th century, "Because the journey through the river waterways in Sumatra took much time, a durable preserved dry rendang is suitable for a long journey."[13] The dried Padang rendang is a durable food, good to consume for weeks, even when left at room temperature.[14] One of the earliest written records of rendang is from the Malaccan Malay manuscript of Hikayat Amir Hamzah,[15] Rendang originated in the Sumatran Minangkabau region and the making of rendang spreads from Minangkabau highlands to Mandailing, Riau, Jambi, across the strait to Malacca and Negeri Sembilan, resulting in a variety of rendang traditions.[16]

During the Indonesian National Revolution in 1946, the Indonesian First Lady Fatmawati, the wife of Sukarno, cooked and sent rendang to boost the morale of Indonesian republic freedom fighters around Yogyakarta. Declined by household helps, she insisted on buying beef and went to the market herself by becak, despite being pregnant at the time.[17]

The popularity of rendang has spread widely from its original domain because of the marantau (migrating) culture of Minangkabau people. In the modern era, Overseas Minangkabau leave their hometown to start a career in other Indonesian cities as well as neighboring countries, and Padang restaurants, Minangkabau eating establishments that are ubiquitous in Indonesian cities, spring up. These Padang restaurants have introduced and popularized Minangkabau style rendang and other Padang food dishes across Indonesia, Malaysia, Singapore, and the wider world.

## Cultural significance[edit]

Rendang is a dish delivered to elders during traditional Minangkabau ceremonies.

Rendang is revered in Minangkabau culture as an embodiment of the philosophy of musyawarah, discussion and consultation with elders.[18] It has been claimed that the four main ingredients represent Minangkabau society as a whole:[19][20]

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

In Minangkabau tradition, rendang is a requisite dish for special occasions in traditional Minang ceremonies, from birth ceremonies to circumcision, marriage, Qur'an recitals, and religious festivals such as Eid al-Fitr and Eid al-Adha.[21]

In 2011, rendang placed 11th place on a list of World's 50 best foods published by CNN International.[22] An online reader's poll of 35,000 voters chose beef rendang as the top dish on CNN International's Readers' picks list.[10]

The Indonesian Ministry of Education and Culture have included six rendang preparations under its National Intangible Cultural Heritage of Indonesia list, all of which are registered under West Sumatra: Randang (Minang spelling),[23] and gulai rendang,[24] were part of the inaugural list in 2010. They were joined by randang daging (meat rendang),[25] randang kantang (potato rendang),[26] and randang incek kacang,[27] in 2016. Rendang paku (fern rendang) of Dharmasraya, is the most recent addition as of 2018.[28]

In 2018, rendang was officially recognised by the Indonesian government as one of the country's five national dishes: the others are soto, sate, nasi goreng, and gado-gado.[29]

## Composition and cooking method[edit]

A rendang cooking festival in West Sumatra

Rendang is most often described as meat slow-cooked in coconut milk and spices until it becomes tender.[30][6] If cooked properly, dry rendang can last for as long as four weeks.[14] Prior to refrigeration technology, this style of cooking enabled preservation of the large amount of meat.[31] The cooking technique flourished because of its role in preserving meat in a tropical climate.[13] Its durability is one of the reasons that today, prepackaged rendang is sent as food aid relief for natural disaster survivors in Indonesia.[6] The cut of beef suitable for rendang is lean meat of the rear leg of the cattle; i.e. topside or round beef, which is considered perfect for slow cooking.[32]

Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, including ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillis and other spices. This spice mixture is called pemasak in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives.[33] Although some culinary experts describe rendang as a curry,[30][7][14] the dish is usually not considered as such in Indonesia or Malaysia since it is richer and contains less liquid than is normal for curries.[34]

Traditionally the term rendang does not refer to a certain type of dish. The verb merendang actually refers to a method of slow cooking; continuously churning the ingredients in a pot or frying pan, on a small fire, until all of the liquids evaporate and the meat is well done.[35] Traditional Padang rendang takes hours to cook. Cooking rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience.[36] The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to become tender and absorb the condiments. The cooking process changes from boiling to frying, as the liquid evaporates and the coconut milk turns to coconut oil.[37] Cooking the meat until tender with almost all the liquid evaporated requires great care, keeping it from getting burnt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.

Rendang is often served with steamed rice, ketupat (a compressed rice cake) or lemang (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes such as boiled cassava leaf, cubadak[38] (young jackfruit gulai), cabbage gulai and lado (red or green chilli pepper sambal).

* Stages of rendang cooking
* Early on, the coconut milk is still abundant.

* Then, the coconut milk starts to evaporate and become oily.

* By the end, the coconut milk has almost evaporated completely and the meat has darkened.

* The final dish is less liquid than a curry.

* Served with nasi rames

## Types[edit]

Nasi ramas padang, rendang served with steamed rice, cassava leaf, egg and gulai sauce, served in a Padang restaurant in Indonesia.

Main article: Padang cuisine

In Minangkabau culinary tradition, there are three recognised stages in cooking meat in spicy coconut milk. The dish which results is categorised according to the liquid content of the cooked coconut milk, which ranges from the most wet and soupy to the most dry: Gulai — Kalio – Rendang.[39] The ingredients of gulai, kalio and rendang are almost identical with the exceptions that gulai usually has less red chilli pepper and more turmeric, while rendang has richer spices.

If pieces of meat are cooked in spicy coconut milk and the process stopped right when the meat is done and the coconut milk has reached its boiling point, the dish is called gulai. If the process continues until the coconut milk is partly evaporated and the meat has started to brown, the dish is called kalio. For traditional dry rendang, the process continues hours beyond this, until the liquid has all but completely evaporated and the color turns to a dark brown, almost black color. Thus not only liquid content but also color indicate which type of rendang is involved: gulai is light yellow, kalio is brown and rendang is very dark brown. Today, one mostly finds only two simpler categories of rendang: either dry or wet.[40]

Dried beef rendang (center bottom) as part of nasi lemak Medan set meal.

According to Minangkabau tradition, their true rendang is the dry one. Although, unlike crispy dendeng balado spicy jerky, rendang's texture is not actually dry, since it is quite moist and rather oily. Rendang is diligently stirred, attended, and cooked for hours until the coconut milk has evaporated, turned into coconut oil, and the meat has absorbed the spices. It is still served for special ceremonial occasions or to honor guests. If cooked properly, dried rendang can last for three to four weeks stored at room temperature and is still good to consume.[14] It can even last months stored in a refrigerator, and up to six months if frozen.

### Wet rendang or kalio[edit]

Main article: Kalio

Most rendang in the Netherlands is actually a kalio because it still contains some liquid

Wet rendang, more accurately identified as kalio, is a type of rendang that is cooked for a shorter period of time and much of the coconut milk liquid has not evaporated. Kalio has quite abundant liquid sauce acquired from cooked coconut milk that partly has turned into spicy oil, which is quite flavourful if consumed with steamed rice. Much of rendang served abroad is actually more akin to kalio or wet version of rendang. If stored at room temperature, kalio lasts less than a week.[8] Kalio usually has a light golden brown colour, paler than dry rendang.

## Variations[edit]

Variations of Rendang

Randang daging or beef rendang

Chicken rendang

Randang hati or beef liver rendang

Randang limpo or beef spleen rendang

Randang talua kariang or dry egg rendang

Randang maco or salted fish with diced cassava rendang

Randang jariang or jengkol rendang

Randang lokan or clam rendang

Rendang is made from beef (or occasionally beef liver, chicken, duck, mutton, water buffalo, or vegetables like jackfruit or cassava). Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.[41]

The original Minangkabau rendang has two categories, rendang darek and rendang pesisir. Rendang darek (‘land rendang’) is an umbrella term for dishes from old regions in mountainous areas of the Minangkabau Highlands such as Batusangkar, Agam, Lima Puluh Kota, Payakumbuh, Padang Panjang and Bukittinggi. It mainly consists of beef, offal, poultry products, jackfruit, and many other vegetables and animal products which are found in these places. Rendang pesisir (‘coastal rendang’) is from the coastal regions of Minangkabau such as Pariaman, Padang, Painan and Pasaman. Rendang pesisir mainly consists of seafood, although it is not unusual for them to incorporate beef or water buffalo meat in their rendang.

Indonesian Rendang variations:[13][42][43]

1. Rendang ayam: chicken rendang, speciality of Batusangkar and Bukittinggi.[42]
2. Rendang ati ampela: rendang made of chicken innards; liver and gizzard.[44]
3. Rendang babat: tripe rendang, made of tripes of cattle.[45]
4. Rendang babi: pork rendang, the adaptation of rendang by non-Muslim population of Indonesia.[46] 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.[47]
5. Rendang baluik (rendang belut): eel rendang, speciality of Solok. In the Solok dialect, it is also called ‘randang baluk’.
6. 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.[48]
7. Rendang cubadak (rendang nangka): unripe jackfruit rendang, speciality of Payakumbuh.[49][50]
8. Rendang cumi: squid rendang, a seafood variant of rendang usually consumed in coastal area.[51]
9. 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.[42]
10. 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.[52]
11. 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.[53]
12. Rendang daun pepaya: young papaya leaf rendang.[54]
13. Rendang dendeng: Dendeng rendang, thinly sliced dried and fried beef cooked in rendang spice. Also can be made from readily available processed beef jerky.[55]
14. Rendang gabus (rendang ikan haruan): Snakehead fish rendang, popular in Payakumbuh.[56]
15. 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.[57][44]
16. Rendang hati: cow liver rendang, speciality of Minangkabau.[43]
17. Rendang ikan asap (rendang ikan salai): smoked fish rendang, usually made of smoked ikan pari or ray fish, specialty of Minangkabau.[58][59]
18. Rendang itiak (rendang bebek): duck rendang, speciality of Bukittinggi and Payakumbuh.[42]
19. Rendang jamur: mushroom rendang.[50]
20. Rendang jantung pisang: banana blossom rendang, speciality of Minangkabau.[60][56]
21. 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.[44]
22. Rendang jariang (rendang jengkol): jengkol rendang, commonly popular in West Sumatran towns, especially Bukittinggi, Payakumbuh, Pasaman and Lubuk Basung.[43][61]
23. Rendang kambing: goat meat redang.[44]
24. Rendang jo kantang: beef rendang with baby potatoes, speciality of Kapau.
25. Rendang kelinci: rabbit meat rendang, popular in Aceh.[62]
26. Rendang kepiting (rendang ketam): crab rendang, which is crab cooked in rendang spices with sweet soy sauce.[63]
27. Rendang lele: Catfish rendang.[56]
28. Rendang lidah: beef tongue cooked as rendang.[64]
29. Rendang limpa: offal rendang made of cattle spleen.[65]
30. Rendang lokan (rendang tiram): marsh clam rendang, speciality of coastal Minangkabau regions such as Pariaman, Painan and Pesisir Selatan.[43]
31. Rendang maco: rendang that uses a type of salted fish, specialty of Limapuluh Koto.[60][42]
32. 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.[66]
33. Rendang padang: Padang rendang commonly sold in Padang restaurants nationwide, dry rendang that uses lean fatless meat.[44]
34. Rendang pakis (rendang pucuk paku): vegetable rendang made from pakis or fern leaf, specialty of Pasaman.[42][50]
35. Rendang paru: cow's lung rendang, speciality of Payakumbuh.
36. Rendang patin: Pangasius catfish rendang.[67]
37. Rendang petai: stir fried petai and common green beans in rendang spices.[68]
38. Rendang pucuak ubi (rendang daun singkong): cassava leaf rendang, speciality of Minangkabau.[60]
39. Rendang punai (rendang burung dara): rendang made of burung punai or green pigeon.
40. Rendang puyuh: rendang made of burung puyuh or quail.[69]
41. 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.[70]
42. Rendang rebung: rendang made of bamboo shoot.
43. Rendang runtiah (rendang suir): (lit: "shredded rendang") shredded beef or poultry rendang, speciality of Payakumbuh.[71]
44. Rendang sapuluik itam (rendang pulut hitam): dough made of ground black sticky rice cooked and served in rendang spice, specialty of Simalanggang.[53]
45. Rendang selais: rendang made of selais (Kryptopterus) fish, a genus of catfish found in rivers of Sumatra, popular in Pekanbaru, Riau.[72]
46. Rendang tahu: tofu rendang, a vegetarian variant that uses tofu beancurd instead of meat.[73]
47. Rendang talua (rendang telur): egg rendang, speciality of Payakumbuh.[42]
48. Rendang tempe: tempe rendang, a vegetarian variant that uses tempeh soybean cake instead of meat.[74]
49. Rendang teri: anchovy rendang.[75]
50. Rendang tongkol: mackerel tuna rendang, speciality of coastal Minangkabau regions.[76]
51. Rendang tuna: tuna rendang.[77]
52. Rendang tunjang (rendang kikil): rendang made of cartilage and tendons of cow's trotters.[78]
53. Rendang ubi: made of ubi kayu or singkong (cassava).[50]
54. Rendang udang: shrimp rendang.[79]
55. 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.[80]

Today, rendang is quite widespread in Indonesia, owned mainly by the proliferation of Padang restaurants in the country, which led to popularity and adoption of rendang into the kitchens of contemporary Indonesian households of various ethnic backgrounds. This might led to development of variants with slightly altered tastes to accommodate regional preferences. Other ethnic groups in Indonesia also have adopted a version of rendang into their daily diet. For example, in Java, the rendang—aside from the Padang variety sold in Padang restaurants—tend to be wet, slightly sweeter and less spicy to accommodate Javanese tastes.

## Rendang outside Indonesia[edit]

Outside of Indonesia, rendang is also known in Malaysia, Singapore, Brunei, southern Thailand, and the southern Philippines as well as in the Netherlands, Australia, Taiwan and Belgium.[3][9]

### In Malaysia[edit]

Rendang has a long history in Malaysia with distinct versions unique to individual Malaysian states. The different versions of rendang use different ingredients for the spice mix, resulting in differing flavors to the meat.[81]

1. Rendang ayam: chicken rendang.
2. Rendang ayam goreng: fried chicken rendang.[82] The popularity of this rendang skyrocketed mainly due to the rendangate controversy in 2018.[83][84]
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.[85]
6. Rendang ikan: fish rendang.[86]
7. Rendang ikan pari: stingray rendang, a specialty of Perak.[87]
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.[88] In Negeri Sembilan, the duck is preferred to be smoked first.
9. Rendang puyuh: quail rendang.[89]
10. Rendang kupang: mussels rendang.[90]
11. Rendang rusa: venison rendang.
12. Rendang udang: prawn rendang, a specialty of Perak.[91]
13. Rendang kambing: goat rendang.
14. Rendang kerang: cockle rendang. Commonly served as a side dish for nasi lemak.
15. Rendang ketam: crab rendang.[92]
16. Rendang kijing: kijing, a type of shellfish, cooked with rendang spices.[85]
17. Rendang hati: beef liver rendang, a specialty of Johor.[93]
18. Rendang telur: boiled egg rendang.[94]
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.[95]
20. Rendang landak: porcupine rendang, an exotic meat rendang, a specialty of Sekinchan, Selangor.[96][97]
21. Rendang babi: pork rendang. Non-halal rendang that is eaten only by the Chinese and Peranakan community in Malaysia.[98]
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.[99]
23. Rendang lokan: lokan rendang, a specialty of Sungai Petani, Kedah.[100]
24. Rendang berempah: spice rendang. Emphasizes the abundance of spices in the rendang.[101]
25. Rendang paru: beef lung rendang.
26. Rendang daun maman: vegetable rendang made from maman leaf, specialty of Gemencheh, Negeri Sembilan.[102]
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.[103]
29. Rendang daun ubi kayu: vegetable rendang made from cassava leaf.
30. Rendang jantung pisang: banana blossom rendang.[82][104]
31. Rendang serundeng: dry meat floss, derived from rendang. It has a long shelf-life and needs no refrigeration, a specialty of Kelantan.[105]
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.[106]
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.[107]
34. Rendang Tok: dry beef rendang created by the royal cooks of Perak, incorporates spices that were typically inaccessible to the general population.[108]
35. Rendang Pahang or opor daging: dark red meat stew cooked with rich spice mix.[109]
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.[110]
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.[111]
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.[108]
40. Rendang Nyonya: Peranakan version of rendang, a specialty of Peranakan.[112]
41. Rendang Sabah: uses white cumin to replace cinnamon and cloves, a specialty of Sabah.[113]
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.

### In the Netherlands[edit]

The Dutch are familiar with rendang through colonial ties and often serve the wet kalio version in the Netherlands—usually as part of a rijsttafel. Indonesian dishes, including rendang, are served in numbers of Indonesian restaurants in Dutch cities, especially The Hague, Utrecht, Rotterdam and Amsterdam.[114]

### In the Philippines[edit]

In the Philippines, rendang is most commonly associated with the cuisine of the Muslim Maranao people of Mindanao. It differs from the Indonesian versions in the use of the native spice mix palapa as well as the addition of muscovado sugar.[115][116][117]

## Fusion rendang[edit]

Spaghetti rendang sold in a 7-Eleven convenience store in Jakarta

Rendang bumbu is sometimes used as the base of other fusion dishes. Some chefs in Indonesian sushi establishments for example, have developed a Japanese-Indonesian fusion cuisine with recipes for krakatau roll, gado-gado roll, rendang roll[118] and gulai ramen.[119] Several chefs and food industries have experimented with fusing rendang with sandwiches, burgers and spaghetti. Burger King at one time served their take on a rendang-flavoured burger in their Singapore and Indonesia chains for a limited promotion period.[120][121] Spaghetti with rendang could also be found in 7-Eleven convenience stores across Indonesia.

Rendang is also a popular flavour in Indonesian instant noodle variants, such as the Indomie Goreng Rendang.[122]

Most recently, there were Taiwanese baozis with rendang fillings sold at Neo Soho Mall in West Jakarta.[123]

## See also[edit]

* Food portal
* Indonesia portal
* Malaysia portal
* Singapore portal
* Philippines portal

* Rendang at the Wikibooks Cookbook subproject
* Cuisine of Indonesia
* Minangkabau cuisine
* Kalio, Indonesian dish
* Massaman curry, Thai dish with similar placing on "most delicious" list
* Kaeng hang le
* Similar dishes identical to rendang:
* Kala bhuna
* Saksang
* Dinuguan
* Svartsoppa
* Sarapatel

## References[edit]

1. ^ Keating, Sarah (11 June 2018). "How an outrage over crispy chicken united South-East Asia". www.bbc.com. Retrieved 11 October 2020.
2. ^ a b Taylor, Jean Gelman (2003). Indonesia: Peoples and Histories. New Haven and London: Yale University Press. pp. 46. ISBN 0-300-10518-5.
3. ^ a b "Should chicken in rendang curry be crispy? Masterchef U.K. sparks debate". Canoe. Associated Press. 3 April 2018. Archived from the original on 5 April 2018. Retrieved 5 April 2018. "The curry (rendang), which originates from West Sumatra in Indonesia, is popular in Malaysia, Indonesia, Singapore, Brunei and southern Thailand."
4. ^ Gita Amanda (5 July 2020). "Antropolog: Rendang Bukan Cuma Makanan Tapi Identitas Budaya". www.republika.com (in Indonesian). Retrieved 18 October 2020.
5. ^ Holzen, Heinz Von (15 September 2014). A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte Ltd. ISBN 978-981-4634-95-3.
6. ^ a b c Kautsar, Muthi Achadiat (2 September 2018). "Why beef rendang is the right food to send to natural disaster victims". The Jakarta Post. Retrieved 10 December 2019.
7. ^ a b Owen, Sri (1993). The Rice Book. Doubleday. ISBN 0-7112-2260-6.
8. ^ a b Lipoeto, Nur I; Agus, Zulkarnain; Oenzil, Fadil; Masrul, Mukhtar; Wattanapenpaiboon, Naiyana; Wahlqvist, Mark L (February 2001). "Contemporary Minangkabau food culture in West Sumatra, Indonesia". Asia Pacific Journal of Clinical Nutrition. 10 (1). Blackwell Synergy: 10–16. doi:10.1046/j.1440-6047.2001.00201.x. PMID 11708602.
9. ^ a b Thomas, Amanda. "Regional Cuisine of Mindanao". Balay.ph. Archived from the original on 25 March 2019. Retrieved 20 April 2019.
10. ^ a b Tim Cheung (7 September 2011). "Your pick: World's 50 best foods". CNNGo. Archived from the original on 11 November 2012. Retrieved 19 May 2015.
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13. ^ a b c "Inilah Rendang Minang Juara dunia itu". Urang Minang.com. 12 September 2011. Archived from the original on 22 April 2014.
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52. ^ Media, Kompas Cyber (24 October 2010). "Rendang Kering Khas Sumatera Selatan". KOMPAS.com (in Indonesian). Retrieved 6 October 2020.
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55. ^ "Resep Dendeng Sapi Bumbu Rendang oleh Erlyn Damay Agoeng". Cookpad (in Indonesian). 14 February 2017. Retrieved 7 October 2020.
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57. ^ "Resep Rendang Gadih ( Tumbuk ) Khas Payakumbuh Enak Gurih". Craftlog.com (in Indonesian). Retrieved 6 October 2020.
58. ^ "Sajian Rendang Ikan Asap yang Sedap dan Gurih Pengin Nambah Terus, Cobain Yuk Resepnya!". Bangka Pos (in Indonesian). Retrieved 6 October 2020.
59. ^ "Resep Rendang Ikan Asap, Hidangan Istimewa Dari Minangkabau". Sajian Sedap (in Indonesian). Retrieved 6 October 2020.
60. ^ a b c Angie, Birgitta. "15 Jenis Rendang Paling Enak di Dunia, Ada yang Crispy Gak Ya?". IDN Times (in Indonesian). Retrieved 7 October 2020.
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62. ^ "Lezat, Ini Dia Olahan Daging Kelinci yang Kaya Protein dan Rendah Kolesterol". portalsatu.com (in Indonesian). 5 June 2017. Retrieved 6 October 2020.
63. ^ "Kepiting Bumbu Rendang Kecap". Sajian Sedap. 25 November 2010.
64. ^ "Resep Rendang lidah sapi oleh Ayun Hudiawang". Cookpad (in Indonesian). 4 January 2017. Retrieved 6 October 2020.
65. ^ "10 resep rendang limpa enak dan sederhana ala rumahan". Cookpad (in Indonesian). Retrieved 6 October 2020.
66. ^ "7 resep rendang medan enak dan sederhana ala rumahan". Cookpad (in Indonesian). Retrieved 6 October 2020.
67. ^ "Patin Bumbu Rendang, Kreasi Olahan Ikan yang Tak Kalah Lezat dengan Rendang Daging - Sajian Sedap". sajiansedap.grid.id (in Indonesian). Retrieved 6 October 2020.
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71. ^ Fikkry (30 October 2016). "Di Balik Rendang yang Mendunia, Terdapat 6 Variasi Rendang yang Tersembunyi". Hipwee (in Indonesian). Retrieved 6 October 2020.
72. ^ Rizky, Theo (11 November 2018). Dani, Candra (ed.). "Satu-satunya di Pekanbaru, Menu Rendang Ikan Selais, Bisa Anda Dapatkan di Pusat Perbelanjaan Ini". Tribun Pekanbaru (in Indonesian). Retrieved 6 October 2020.
73. ^ "Vegetarian Rendang Tofu Recipe". Vegetarian Recipes and Cooking. Retrieved 23 April 2020.
74. ^ "Resep Rendang Tempe - Rasanya Tak Kalah Lezat Dengan Rendang Daging". Tribun Pontianak (in Indonesian). Retrieved 23 April 2020.
75. ^ Fandizal, Muhammad (7 August 2018). "Rendang Ikan Kriwil (Ikan Teri dengan Daun Singkong)". Primarasa (in Indonesian). Retrieved 16 March 2023.
76. ^ Fimela (18 July 2017). "Resep Praktis Rendang Tongkol Pedas Manis Enak Banget". fimela.com (in Indonesian). Retrieved 6 October 2020.
77. ^ "Resep Masak Tuna Masak Rendang, Kenikmatannya Pasti Jadi Boros Nasi". Sajian Sedap (in Indonesian). Retrieved 6 October 2020.
78. ^ Priatmojo, Galih (7 August 2016). Aji, Rustam (ed.). "Empuknya Rendang Kikil ala Hotel Crowne Plaza Semarang". Tribun Jateng (in Indonesian). Retrieved 6 October 2020.
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## External links[edit]

* Media related to Rendang at Wikimedia Commons
* BBC: Beef Rendang recipe
* CNN Indonesia Documentary of Rendang (in Indonesian)
* Indonesia Eats: Beef Rendang Recipe (Rendang Daging Minang)
* SBS: Indonesian Beef Rendang
* SBS: Malaysian Food Safari's Beef Rendang recipe

Articles related to rendang

* v
* t
* e

Beef and veal

Production|

* Argentine beef
* Beef cattle
* Cow–calf operation
* Feeder cattle
* Kobe beef
* Organic beef
* Osorno Steer

Products|

| Cuts|

* Baseball steak
* Blade steak
* Brisket
* Chateaubriand steak
* Chuck steak
* Fajita
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* Flap steak
* Hanger steak
* Plate
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* Rib eye
* Rib steak
* Round
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* Top sirloin
* Skirt steak
* Standing rib roast
* Strip
* Shank
* T-bone
* Tenderloin
* Tri-tip
* Trotters
* Tail

|

Processed|

* Jerky
* Aged
* Bresaola
* Cabeza
* Corned beef
* Frankfurter Rindswurst
* Ground
* Montreal smoked
* Pastrami
* Meat extract

Offal|

* Brain
* Heart
* Tongue
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* Tripe
* Testicles

Dishes|

* Beefsteak
* List of steak dishes
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* Cheesesteak
* Chicken-fried steak
* Cordon bleu
* Daube
* Dendeng
* Feu
* French dip
* Ginger beef
* Galbi
* Gored gored
* Gyūdon
* Hayashi rice
* Hamburg steak
* Hortobágyi palacsinta
* Iga penyet
* Italian beef
* Jellied veal
* Kalio
* Karađorđeva šnicla
* Kare-kare
* Kitfo
* London broil
* Mechado
* Mongolian beef
* Neobiani
* Nilagang baka
* Ossobuco
* Pares
* Pho
* Pot roast
* Pozharsky cutlet
* Puchero
* P'tcha
* Ragout fin
* Rawon
* Rendang
* Roast beef
* Roast beef sandwich
* Ropa vieja
* Salisbury steak
* Saltimbocca
* Selat solo
* Sha cha beef
* Suea rong hai
* Shooter's sandwich
* Soup Number Five
* Steak and kidney pudding
* Steak Diane
* Steak and eggs
* Steak and oyster pie
* Steak au poivre
* Tapa
* Tartare
* Tafelspitz
* Tiyula itum
* Tongseng
* Veal Milanese
* Veal Orloff
* Veal Oscar
* Vitello tonnato
* Wallenbergare

Related meats|

* American bison
* Beefalo
* Water buffalo
* Żubroń

Other|

* Bovine spongiform encephalopathy
* Beef hormone controversy
* Beef ring
* Carcass grade
* Darkcutter
* Meat on the bone
* Ractopamine - Beef

| US beef imports|

* Japan
* Taiwan
* South Korea (2008 US beef protest in South Korea)

|

* v
* t
* e

Indonesian cuisine by ethnicity

Dishes|

| Common
Indonesian
dishes|

* Abon
* Acar
* Ayam bakar
* Ayam goreng
* Ayam kecap
* Ayam kodok
* Bakmi
* Bakpau
* Bakso
* Bakwan
* Bihun goreng
* Bubur ayam
* Bubur kacang hijau
* Bubur ketan hitam
* Bubur sumsum
* Gado-gado
* Gorengan
* Gulai
* Ikan asin
* Ikan bakar
* Ikan goreng
* Jagung rebus
* Kacang rebus
* Kari
* Kari ayam
* Kari domba
* Kari kambing
* Kari udang
* Kuaci
* Ketupat
* Laksa
* Lontong
* Macaroni schotel
* Martabak
* Mi bakso
* Mi goreng
* Mi kuah
* Nasi campur
* Nasi goreng
* Nasi kari
* Nasi kuning
* Nasi bakar
* Otak-otak
* Panekuk
* Pastel tutup
* Perkedel
* Perkedel jagung
* Pindang
* Rendang
* Rijsttafel
* Roti bakar
* Roti bolen
* Roti meses
* Rujak
* Sambal
* Sambal goreng udang
* Satay
* Sayur bayam
* Sayur sop
* Semur
* Serundeng
* Sop buntut
* Soto
* Soto ayam
* Soto mi
* Sup ayam
* Sup ercis
* Sup makaroni
* Sup wortel
* Tahu
* Tahu goreng
* Telur asin
* Telur pindang
* Tempeh
* Tumis kangkung
* Tumpeng

|

Acehnese|

* Meuseukat
* Mi aceh
* Mi caluk
* Nasi gurih
* Sate matang

Arab|

* Asida
* Falafel
* Hummus
* Kofta
* Manakish
* Katayef
* Nasi kabsah
* Nasi mandi
* Maamoul
* Marak
* Roti maryam
* Roti pita
* Saltah
* Shawarma
* Tabbouleh
* Tharid

Balinese|

* Babi guling
* Betutu
* Be urutan
* Iga babi
* Laklak
* Lawar
* Matah
* Nasi bali
* Nasi jinggo
* Pai susu
* Rawon babi
* Rujak kuah pindang
* Sate babi
* Sate lilit
* Soto babi
* Tipat cantok

Banjarese|

* Bingka
* Laksa banjar
* Pekasam
* Soto banjar

Batak|

* Arsik
* Babi panggang Karo
* Dali ni horbo
* Dengke mas na niura
* Itak gurgur
* Lampet
* Manuk napinadar
* Mi gomak
* Na tinombur
* Ombusombus
* Pagit-pagit
* Pohulpohul
* Saksang
* Sasagun
* Sate kerang
* Tipatipa
* Tuktuk

Betawi|

* Asinan betawi
* Bubur cha cha
* Kerak telor
* Ketoprak
* Ketupat sayur
* Laksa betawi
* Lontong sayur
* Mi kangkung
* Nasi goreng kambing
* Nasi kebuli
* Nasi uduk
* Nasi ulam
* Pindang
* Roti buaya
* Roti gambang
* Rujak juhi
* Sate taichan
* Sayur asem
* Semur jengkol
* Soto betawi
* Soto kaki
* Soto tangkar
* Sup kambing

Buginese and
Makassar|

* Burasa
* Coto makassar
* Dangke
* Jalangkote
* Kaledo
* Konro
* Mi kering
* Pallubasa
* Sop saudara

Chinese|

* Babi hong
* Babi kecap
* Bak kut teh
* Bakkwa
* Banmian
* Bihun goreng
* Cakwe
* Cap cai
* Chai tow kway
* Char kway teow
* Cha sio
* Fu yung hai
* Fish ball
* Haisom cah
* Ifumi
* Kembang tahu
* Kepiting saus tiram
* Kuaci
* Kwetiau ayam
* Kwetiau goreng
* Kwetiau siram sapi
* Lapchiong
* Locupan
* Lontong cap go meh
* Lumpia
* Mi ayam
* Mi lor
* Mi pangsit
* Mi tarik
* Mun tahu
* Nasi ayam hainan
* Nasi bebek
* Nasi campur
* Nasi tim
* Ngo hiang
* Pangsit
* Popiah
* Rujak shanghai
* Sapo tahu
* Sate babi
* Sekba
* Siomay
* Soto
* Sup hisit
* Sup sarang burung
* Swikee
* Tahu sumedang
* Tauge ayam
* Tee long pan
* Telur pitan
* Telur teh
* Tong sui
* Yong tau fu
* Yusheng

Cirebonese|

* Empal gentong
* Docang
* Kue gapit
* Mi koclok
* Nasi jamblang
* Nasi lengko
* Tahu gejrot

Gorontalese|

* Binte biluhuta
* Sate Tuna
* Ayam iloni
* Sagela
* Ilahe
* Bilentango
* Sate Balanga
* Ilabulo
* Nasi kuning cakalang
* Buburu
* Bubur sagela
* Nasi goreng sagela
* Tabu Moitomo
* Ikan iloni
* Pilitode

Indian|

* Ayam mentega
* Ayam tandori
* Chapati
* Chutney
* Dosa
* Idli
* Laddu
* Kari kambing
* Kari kepala ikan
* Korma
* Modak
* Naan
* Nasi biryani
* Raita
* Roti canai
* Sambar
* Samosa
* Satti Sorru

Indo|

* Ayam kodok
* Babi panggang
* Bitterballen
* Erwtensoep
* Hutspot
* Makaroni schotel
* Oliebol
* Ontbijtkoek
* Pannenkoek
* Poffertjes
* Shepherd's pie
* Spekkoek

Javanese|

* Apem
* Arem-arem
* Ayam bumbu rujak
* Ayam geprek
* Ayam goreng kalasan
* Ayam penyet
* Bakso
* Bakpia
* Bakpia pathok
* Botok
* Brongkos
* Buntil
* Gudeg
* Iga penyet
* Kamir
* Kelan antep
* Krechek
* Kuluban
* Lepet
* Lontong balap
* Lontong dekem
* Lontong kupang
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Mendoan
* Mi bakso
* Mi goreng
* Mi jawa
* Mi rebus
* Nasi ambeng
* Nasi bebek
* Nasi bogana
* Nasi empal
* Nasi gandul
* Nasi goreng
* Nasi goreng jawa
* Nasi kare
* Nasi kucing
* Nasi liwet
* Nasi megono
* Nasi pecel
* Nasi tempong
* Opor
* Opor ayam
* Pecel
* Pecel ayam
* Pecel lele
* Rambak petis
* Rawon
* Roti ganjel rel
* Roti konde
* Rujak cingur
* Rujak soto
* Sambal ulek
* Sate ambal
* Sate blora
* Sate kambing
* Sate hati
* Sate kelinci
* Sate kikil
* Sate klatak
* Sate madura
* Sate ponorogo
* Sate tegal
* Sate udang
* Sayur lodeh
* Selat solo
* Serundeng
* Soto babat
* Soto ceker
* Tahu campur
* Telur pindang
* Tempe bacem
* Tempe goreng
* Tempe mendoan
* Timlo [id]
* Tongseng
* Trancam
* Tumpeng
* Urap

Madurese|

* Rujak
* Rujak cingur
* Sate madura
* Serundeng
* Soto madura

Malay|

* Amplang
* Ayam goreng
* Ayam pansuh
* Bubur cha cha
* Bubur pedas
* Cincalok
* Epok-epok
* Gulai
* Ikan bakar
* Ikan patin
* Kangkung belacan
* Kari
* Kemplang
* Laksa
* Mi kari
* Mi rebus
* Nasi berlauk
* Nasi briyani
* Nasi dagang
* Nasi goreng
* Nasi goreng pattaya
* Nasi lemak
* Nasi minyak
* Otak-otak
* Pekasam
* Pulut
* Roti canai
* Roti jala
* Roti john
* Roti tisu
* Sayur lodeh
* Siput gonggong
* Soto
* Sup kambing
* Tahu goreng
* Tempoyak
* Ulam

Minahasan|

* Ayam rica-rica
* Brenebon
* Cakalang fufu
* Dabu-dabu
* Klappertaart
* Mi cakalang
* Nasi kuning
* Panada
* Paniki
* Rica-rica
* Rintek wuuk
* Tinorangsak
* Tinutuan
* Woku

Minangkabau|

* Asam pedas
* Ayam pop
* Balado
* Daun ubi tumbuk
* Dendeng
* Gulai
* Gulai ayam
* Gulai kambing
* Gulai otak
* Kalio
* Kepiting saus padang
* Keripik sanjai
* Lemang
* Lontong gulai pakis
* Nasi kapau
* Nasi kari
* Nasi padang
* Palai bada
* Rendang
* Sambal lada muda
* Sate padang
* Soto padang
* Udang balado

Moluccan
and Papuan|

* Asida
* Babi bakar
* Bibingka
* Colo-colo
* Papeda
* Puding sagu
* Sagu
* Soto ambon

Palembang|

* Burgo
* Gulai
* Kemplang
* Laksan
* Lakso
* Mi celor
* Nasi minyak
* Otak-otak
* Pempek
* Pindang
* Tekwan
* Tempoyak ikan patin

Peranakan|

* Bubur cha cha
* Cincalok
* Laksa
* Pai ti
* Swikee

Sasak|

* Ayam taliwang
* Plecing kangkung
* Sate ampet
* Sate belut
* Sate pusut

Sundanese|

* Asinan bogor
* Batagor
* Empal gepuk
* Karedok
* Kupat tahu
* Laksa bogor
* Laksa tangerang
* Lalab
* Mi kocok
* Nasi timbel
* Nasi tutug oncom
* Oncom
* Pepes
* Rujak tumbuk
* Sate bandeng
* Sate maranggi
* Sayur asem
* Seblak
* Soto bandung
* Tauge goreng
* Uli bakar

Timorese|

* Feijoada
* Ikan bakar
* Katemak
* Pastel de nata
* Se'i

Snacks|

| Krupuk|

* Amplang
* Emping
* Kemplang
* Krupuk
* Krupuk ikan
* Krupuk kulit
* Krupuk udang
* Kripik
* Kripik sanjai
* Rempeyek
* Rengginang

|

Kue|

* Agar-agar
* Apam
* Ape
* Arem-arem
* Asida
* Bagea
* Bahulu
* Bakcang
* Bakpau
* Bakpia
* Bakpia pathok
* Bangkit
* Bibingka
* Bika ambon
* Bingka
* Bitterballen
* Bolen
* Bolu gulung
* Bolu kukus
* Bolu pandan
* Bugis
* Bulan
* Busa
* Cakwe
* Cilok
* Clorot
* Cubit
* Cucur
* Dadar gulung
* Dodol
* Donat jawa
* Donat kentang
* Gapit
* Geplak
* Gethuk
* Jalangkote
* Jemput-jemput
* Kaak
* Kaasstengels
* Kamir
* Karipap
* Kembang goyang
* Keranjang
* Klappertaart
* Klepon
* Kochi
* Kroket
* Ku
* Kukis jagung
* Laddu
* Laklak
* Lapis
* Lapis legit
* Leker
* Lemper
* Lidah kucing
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Lupis
* Madumongso
* Makmur
* Martabak
* Mangkok
* Mochi
* Modak
* Nagasari
* Nastar
* Ombusombus
* Onde-onde
* Pai susu
* Pai ti
* Panada
* Pancong
* Pastel
* Pastel de nata
* Pinyaram
* Pisang cokelat
* Pisang goreng
* Poffertjes
* Popiah
* Pukis
* Putri salju
* Putu
* Putu mangkok
* Putu mayang
* Rangi
* Rempah udang
* Risoles
* Samosa
* Satu
* Semar mendem
* Semprit
* Semprong
* Serabi
* Seri muka
* Sus
* Spekulaas
* Stroopwafel
* Talam
* Tapai
* Timphan
* Terang bulan
* Untir-untir
* Wajik
* Wingko

Beverages|

| Alcoholic|

* Arak
* Beer
* Brem
* Cap tikus
* Ciu
* Lapen
* Saguer
* Sopi
* Tuak

|

Non-alcoholic|

* Adon-adon coro
* Angsle
* Bajigur
* Bandrek
* Bir jawa
* Bir kocok
* Bir pletok
* Cendol
* Chocolate milk
* Cincau
* Dadiah
* Es asam jawa
* Es buah
* Es campur
* Es doger
* Es durian
* Es goyobod
* Es kelapa muda
* Es kopyor
* Es selendang mayang
* Es tebak
* Es tebu
* Es teler
* Hot chocolate
* Jahe telur
* Jamu
* Java coffee
* Kembang tahu
* Kopi luwak
* Kopi susu
* Kopi tarik
* Kopi tiam
* Kopi tubruk
* Lahang
* Laksamana mengamuk
* Legen
* Milo
* Moke
* Ronde
* Sarsi
* Badak
* Indo saparelle
* Sekoteng
* Soda gembira
* Susu kedelai
* Sweet tea
* Teh botol
* Teh krisan
* Teh liang
* Teh poci
* Teh jahe
* Teh tarik
* Teh talua
* Wedang jahe
* Wedang uwuh

Bumbu|

| Spices|

* Adas manis
* Andaliman
* Asam jawa
* Bawang bombai
* Bawang merah
* Bawang perei
* Bawang putih
* Bunga lawang
* Bunga pala
* Cabai rawit
* Cabai merah
* Cengkih
* Daun bawang
* Daun jeruk
* Daun kari
* Daun kemangi
* Daun pandan
* Daun salam
* Jahe
* Jeruk purut
* Jeruk nipis
* Jintan
* Kapulaga
* Kayu manis
* Kecombrang
* Kencur
* Kemiri
* Ketumbar
* Keluak
* Kunyit
* Lengkuas
* Lada hitam
* Lada putih
* Lokio
* Pala
* Peterseli
* Seledri
* Serai
* Temu kunci
* Temu lawak

|

Seasonings
and condiments|

* Abon
* Acar
* Balado
* Bawang goreng
* Budu
* Coconut jam
* Cuka
* Dabu-dabu
* Hagelslag
* Kecap asin
* Kecap ikan
* Kecap inggris
* Kecap manis
* Kerisik
* Lalab
* Mayones
* Minyak samin
* Minyak wijen
* Minyak zaitun
* Moster
* Muisjes
* Nata de coco
* Peanut sauce
* Petis
* Petis ikan
* Rica-rica
* Sambal
* Sambal goreng teri
* Serundeng
* Saus tiram
* Saus tomat
* Tapai
* Tauco
* Tempoyak
* Terasi
* Tongcai
* Tuktuk
* Vlokken

Influences and
overseas dishes|

* Achat
* Asam pedas
* Ayam penyet
* Babi pangang
* Bami
* Bamischijf
* Begedil
* Biryani
* Bobotie
* Bobotok
* Boeber
* Dendeng
* Kaassoufflé
* Kalu dodol
* Koe'sister
* Lumpia
* Martabak
* Mie goreng
* Mie rebus
* Nasi ambeng
* Nasi goreng
* Nasi kuning
* Nasischijf
* Pechal
* Pisang goreng
* Rawon
* Rendang
* Rojak
* Roti canai
* Satay
* Sayur lodeh
* Serundeng
* Sosatie
* Soto
* Telur pindang
* Tempeh
* Tomato bredie

List articles|

* Indonesian beverages
* Indonesian condiments
* Indonesian desserts
* Indonesian dishes
* Indonesian noodles
* Indonesian snacks
* Indonesian soups

Related
topics|

* List of Indonesian dishes
* Alcohol in Indonesia
* Jamu
* Bumbu (seasoning)
* Street food of Indonesia
* Jajan pasar
* Sri Owen
* Nunuk Nuraini

* Category: Indonesian cuisine

* v
* t
* e

Bruneian cuisine

Dishes|

| National dishes|

* Ambuyat
* Nasi katok

|

Rice dishes|

* Bubur
* Kelupis
* Ketupat
* Lamban
* Lemang
* Lontong
* Nasi campur
* Nasi goreng
* Nasi lemak
* Pulut
* Punjung

|

Noodle dishes|

* Kway teow goreng
* Mee goreng
* Mee kari
* Mee rebus
* Soto

|

Other dishes|

* Asam pedas
* Ayam pansuh
* Ayam bakar
* Ayam goreng
* Belutak
* Gulai
* Hati buyah
* Ikan bakar
* Ikan goreng
* Kari
* Perkasam
* Rendang
* Sambal
* Sambal goreng udang
* Satay
* Serunding
* Tauhu
* Tempoyak
* Telur masin

|

Snacks|

| Savoury|

* Cucur
* Cucur pisang
* Goyang
* Jala
* Karipap
* Keropok
* Kue Malaya
* Martabak
* Penyaram
* Pisang goreng
* Roti john

|

Kuih|

* Bahulu
* Batik cake
* Bingka
* Cincin
* Jelurut
* Kochi
* Gelang
* Gulung
* Katilapam
* Kasturi
* Kuih mor
* Laddu
* Lidah
* Modak
* Ondeh-ondeh
* Pais
* Roti kuning
* Sapit
* Tapai
* Wajid

|

Drinks|

| Drinks|

* Air kausar
* Bandung
* Kopi
* Milo
* Teh tarik
* Teh C

|

Desserts|

* ABC
* Cendol
* Cincau

|

* v
* t
* e

Dutch cuisine

Dishes|

* Babi ketjap
* Babi pangang
* Balkenbrij
* Bami
* Bami goreng
* Bamischijf
* Bapao
* Biefstuk
* Boerewors
* Bokkoms
* Bruinebonensoep
* Doner kebab
* Droëwors
* Erwtensoep
* Foeyonghai
* Friet
* Frikandel
* Gadogado
* Gehaktbrood
* Hachée
* Hutspot
* Kalio
* Kapsalon
* Kebab
* Kerststol
* Krentenbollen
* Macaroni schotel
* Mihoen goreng
* Moules-frites
* Nasi goreng
* Nasi kuning
* Nasi rames
* Nasischijf
* Nasi uduk
* Ontbijtkoek
* Ossenhaas
* Pannenkoek
* Potbrood
* Rendang
* Roggebrood
* Rookworst
* Roti
* Satay
* Saucijzenbroodje
* Selat solo
* Shawarma
* Slavink
* Smoor
* Soto
* Stamppot
* Stroopwafel
* Suikerbrood
* Tempeh
* Tofoe
* Varkenshaas
* Wantan
* Zuurkool

Snacks and koeé|

* Bitterballen
* Broeder
* Falafel
* Janhagel
* Kaassoufflé
* Kaasstengels
* Katte tong
* Kibbeling
* Klappertaart
* Klepon
* Kroepoek
* Kroket
* Kruidnoten
* Lemper
* Loempia
* Loempia goreng
* Murtabak
* Nonnevot
* Oliebol
* Pisang goreng
* Pepernoot
* Pfeffernüsse
* Poffertjes
* Rissole
* Semprong
* Soempia
* Speculaas

Desserts|

* Appeltaart
* Banket
* Bossche bol
* Dadar gulung
* Koeé lapis
* Koeksister
* Krentjebrij
* Melktert
* Pandan cake
* Rijstevlaai
* Spekkoek
* Tompouce
* Vla
* Vlaai

Condiments and
boemboe|

* Atjar
* Balado
* Curry ketchup
* Fritessaus
* Hagelslag
* Joppiesaus
* Ketjap
* Muisjes
* Piccalilli
* Sambal
* Satay sauce
* Seroendeng
* Trassi
* Treacle
* Vlokken

* v
* t
* e

Filipino cuisine

Main dishes|

* Adobo
* Afritada
* Asado
* matua
* pork
* Balbacua
* Balut
* Bicol express/Sinilihan
* Binagoongan
* kangkong
* Binalot
* Bistek
* Biyaring
* Bola-bola
* Bopis
* Burong isda
* Burong mangga
* Carne norte guisado
* Chicken galantina/Relyenong manok
* Chicken pastel/Pastel de pollo
* Chori burger
* Coconut burger
* Curacha
* Alavar
* Decho
* Dinakdakan/Warek-Warek
* Dinengdeng
* Dinuguan
* Embutido
* Escabeche
* Estofado
* Everlasting
* Giniling
* Ginisang kangkóng
* Goto
* Halabós
* Hamonado
* Hardinera
* Humbà
* Igado
* Inasal
* Inihaw/Filipino barbecue
* Inubaran
* Isaw
* Kaldereta
* Kare-kare
* Kilawin
* Kinilnat
* Kinilaw
* Kulawo
* Laing/Pinangat
* Inulukan
* Linapay/Tinamuk
* Tinumok
* Lechon
* baboy
* baka
* manok
* Lengua estofado
* Lengua pastel
* Lengua Sevillana
* Linagpang
* Linarang
* Linat-an
* Lumlom
* Mechado
* Menudo/Ginamay
* Waknatoy
* Morcón
* Nilagang saging
* Paklay
* Papaitan
* Pares
* Pares kanto
* Pata tim
* Piaparan
* Picadillo
* Pinais
* Pinapaitan
* Pinakbet
* Pinangat na isda
* Pinatisan
* Pininyahang hipon
* Pininyahang manok
* Pinsec frito
* Piyanggang manok
* Piutu
* Poqui poqui
* Proben
* Pudpod
* Putsero
* Rendang
* Ropa vieja
* Sarsa na uyang
* Satti
* Sinanglay
* Sinantolan
* Siomai
* Tamale
* Talunan
* Tapa
* Tinapa
* Tinapayan
* Tinola
* Tuslob buwa

| Fried dishes|

* Bagnet
* Calamares
* Camaron rebosado
* Carne frita
* Chicharon
* Crispy kangkóng
* Crispy pata
* Crispy tadyang ng baka
* Daing
* Fish balls
* Kikiam
* Lechon kawali
* Nilasing na hipon
* Okoy
* Pudpod
* Sisig
* Tapa
* Tocino
* Tokneneng
* Kwek kwek
* Tokwa’t baboy
* Torta
* carne norte
* kalabasa
* sardinas
* talong

|

Rice dishes|

* Aligue fried rice
* Arroz a la cubana
* Arroz valenciana
* Arroz caldo
* Bagoong fried rice
* Balao-balao
* Java rice
* Junay
* Kiampong
* Kuning
* Lugaw
* Morisqueta tostada
* Oko-oko
* Paelya
* Bringhe
* Nasing biringyi
* Pastil
* Pusô/Tamu
* Silog
* Sinangág
* Sinigapuna

Soups|

* Batchoy Tagalog/Batsoy
* Binakol
* Bulalo
* Cansi
* Ginataan
* ampalaya
* hipon
* isda
* kalabasa
* kuhol
* labong
* langka
* manok
* sugpo
* ubod
* Ginisang munggo
* Gising-gising
* Kadyos, baboy, kag langka
* Kadyos, manok, kag ubad
* Kinamatisang manok (Sarciadong manok)
* Nilaga
* Paksiw
* Inun-unan
* Pinikpikan
* Sarsiado
* Sinabawang corned beef
* Sinabawang gulay
* Sinampalukan
* Sinigang
* Sorol
* Soup Number Five
* Suam na mais
* Tiyula itum

Noodles and pasta|

* Balbacua con misua
* Batchoy
* Batchoy Tagalog
* Filipino spaghetti
* Kinalas
* Macaroni salad
* Maki mi
* Odong
* Pancit
* bihon
* buko
* canton
* choca
* estacion
* lomi
* luglug
* Malabon
* mami
* miki
* Molo
* palabok
* sotanghon
* Pares mami
* Sinigáng sa misô
* Sopa de fideo
* Sopas

Sausages|

* Longganisa
* Alaminos
* Baguio
* Cabanatuan/Batutay
* Calumpit
* Chicken
* Fish
* Guagua/Candaba
* Guinobatan
* Longganisang dugo
* Lucban
* Pampanga
* Tuguegarao
* Vigan
* Chorizo
* de Bilbao
* de Cebu
* de Macao
* Negrense
* pudpud
* Pinuneg

Lumpia and turón|

* Daral
* Dinamita
* Lumpia
* adobo
* gulay
* hubad
* isda
* keso
* labong
* prito
* sariwa
* Shanghai
* singkamas
* togue
* ubod
* Vegetarian lumpia
* Ngohiong
* Turón

Breads, cakes,
and pastries|

* Alfajor
* Asado roll
* Banada
* Banana cake
* Bicho
* Binangkal
* Biscocho
* Kinihad
* Brazo de Mercedes
* Buko pandan cake
* Buko pie
* Buñuelo
* Churro
* Crema de Fruta
* Egg pie
* Empanada
* Ensaymada
* Flan cake
* Hopia
* Inipit
* Kumukunsi
* Mamón
* Broas
* Puto mamón
* Taisan
* tostado
* Mango cake
* Mango float
* Napoleones
* Ohaldre
* Pan de coco
* Pan de monggo
* Pan de monja/Monáy
* Putok
* Pan de regla
* Pan de siosa/Pan de leche
* Pandesal
* Pastel de Camiguín
* Pianono
* Piaya
* Pilipit
* Pinagong
* Polvorón
* Sans rival
* Señorita bread/Spanish bread
* Shakoy
* Shing-a-ling
* Silvana
* Siopao
* Ube cake
* Ube cheesecake
* Waffle dog
* Yema cake

| Biscuits/cookies|

* Aparon
* Apas
* Barquillos
* Barquiron
* Camachile cookies
* Caycay
* Galletas
* de bato
* de patatas/Egg cracklets
* del Carmen
* pesquera
* Gorgoria
* Half-moon cookie
* Jacobina
* Lengua de gato
* Linga
* Masa podrida
* Otap
* Paciencia
* Paborita
* Puto seco
* Roscas
* Rosquillo
* Ube crinkles
* Ugoy-ugoy
* Uraró/Arrowroot cookies

|

Desserts|

* Ampaw
* Banana cue
* Baye baye
* Binagol
* Binaki
* Buko salad
* Buko halo
* Buko melon
* Buko pandan
* Camote cue
* Camote halaya
* Cascaron
* Cassava cake
* Pitsi-pitsî
* Champóy
* Coconut macaroon
* Cornick
* Daral
* Dodol
* Duman
* Ginanggang
* Kalamay
* Kiamoy
* Leche flan
* Lokot-lokot
* Maja blanca
* Maruya
* Masareal
* Membrilyo
* Minatamis na saging
* Nilupak/Nilusak
* Pinipig
* Pritong saging
* Salukara
* Taho
* Tamales
* Tibok-tibok
* Tocino de cielo
* Turón
* Turrón de casúy
* Turrón de pili
* Ube
* halaya
* macapuno

| Candies and confections|

* Pastillas
* Balikucha
* Belekoy
* Coconut toffee
* Peanut Brittle
* Panocha mani
* Sampalok candy
* Yema

|

Chips and crackers|

* Banana chips
* Kabkab/Cassava cracker
* Kropek
* Kiping
* Pinasugbo/Consilva

Frozen desserts|

* Avocado and milk in ice/Abukado lamaw
* Guinomis
* Halo-halo
* Ice buko
* Ice scramble
* Knickerbocker
* Maíz con hielo
* Queso ice cream
* Saba con hielo
* Sili ice cream
* Sorbetes
* Ube ice cream

Kakanin (ricecakes)|

* Bibingka
* Bibingkoy
* Binakle
* Biko
* Espasol
* Kutsinta
* Mache
* Masi
* Moche
* Morón
* Palitaw
* Panyalam
* Putli mandi
* Puto
* Puto bumbong
* Puto maya
* Sapin-sapin
* Sayongsong
* Suman
* Tikoy
* Tupig

Soup desserts|

* Bilo-bilo
* Binatog
* Binignit
* Champorado
* Ginataan
* mais
* munggo/Lelot balatong
* saba
* Lamaw

Condiments
and ingredients|

* Agre dulce/sweet and sour sauce
* Achuete
* Asín tibuok
* Atchara
* Bagoong
* alamang
* monamon
* terong
* Banana ketchup
* Biasong
* Bukayo
* Burô/tapay
* Calamansi
* Dayap
* Dayok
* Dungon
* Galapóng
* Gamet
* Gatâ
* Giniling
* Gulaman
* Gusô
* Kakang gatâ
* Kamias
* Kaong
* Kasubha
* Keso de bola
* Kesong puti
* Labóng
* Landang
* Latik
* Latô
* Lemongrass
* Liver spread/Lechon sauce
* Luyang dilaw
* Macapuno
* Minatamís na báo
* Muscovado
* Nata de coco
* Nata de piña
* Pakô
* Palapa
* Pandan
* Panutsa
* Patis
* Pili nut
* Saba banana
* Sago
* Sakurab/Sibujing
* Siling haba
* Siling labuyo
* Taba ng talangka
* Tabon-tabon
* Toyomansi
* Toyo, suka, at sili
* Túltul
* Ube
* Ubad
* Ubod
* Vinegar
* cane
* coconut
* kaong palm
* nipa palm
* spiced

Beverages|

| Non-alcoholic|

* Avocado milkshake
* Calamansi juice
* Coffee
* Barako
* Benguet
* Sagada
* Sulu
* Salabat
* Samalamig
* Buko pandan drink
* Sago at gulaman
* Tsokolate
* Tubho tea

|

Alcoholic|

* Agkud
* Anisado
* Bahalina
* Bais
* Basi
* Bignay wine
* Byais
* Dubado
* Duhat wine
* Intus
* Kabarawan
* Kinutil
* Laksoy/Dalisay de nipa/Barik
* Lambanog/Dalisay de coco
* Mallorca
* Palek
* Pangasi
* Tapuy/Baya
* Tubâ
* Tuhak
* Tunggang

* Food portal
* See also:
* Philippine condiments
* Filipino Chinese cuisine
* Kamayan
* Kapampangan cuisine
* List of restaurant chains in the Philippines

* v
* t
* e

Malaysian cuisine by ethnicity

Common dishes|

| Malay|

* Asam pedas
* Ayam bakar
* Ayam goreng
* Ayam masak kicap
* Ayam masak merah
* Ayam penyet
* Bubur
* Bubur asyura
* Bubur ayam
* Bubur kacang hijau
* Bubur lambuk
* Bubur pedas
* Bubur pulut hitam
* Dendeng
* Gulai
* Ikan bakar
* Ikan goreng
* Kangkung belacan
* Ketupat
* Kway teow goreng
* Laksa
* Lemang
* Lontong
* Mee bakso
* Mee bandung Muar
* Mee goreng
* Mee jawa
* Mee kari
* Mee rebus
* Mee siam
* Nasi ambeng
* Nasi campur
* Nasi dagang
* Nasi goreng
* American fried rice
* Nasi goreng pattaya
* Nasi kerabu
* Nasi kuning
* Nasi lemak
* Nasi minyak
* Nasi paprik
* Nasi tumpang
* Nasi ulam
* Otak-otak
* Pais
* Pecal
* Pekasam
* Pindang
* Pulot tartal
* Ramly burger
* Roti canai
* Roti Jala
* Rendang
* Rojak
* Rojak bandung
* Sayur lodeh
* Sata
* Satay
* Satay celup
* Serundeng
* Soto
* Soto ayam
* Mee soto
* Sup
* Soup kambing
* Sup tulang
* Tauhu goreng
* Telur pindang
* Tongmo
* Ulam

|

Chinese|

* Bakkwa
* Bak kut teh
* Banmian
* Bean sprouts chicken
* Beef kway teow
* Chai tow kway
* Char kway teow
* Char siu
* Chee cheong fun
* Chwee kueh
* Claypot chicken rice
* Curry Mee
* Duck rice
* Duck soup noodles
* Economy rice/Mixed rice
* Fish ball
* Fish head bee hoon
* Hae mee
* Heong Peng
* Hokkien mee
* Kolo mee
* Kway chap
* Kway Teow Th'ng
* Loh bak
* Lor mee
* Mee pok
* Oyster omelette
* Pan mee
* Pao
* Popiah
* Sar Hor Fun
* Lou Shee Fun
* Teochew Porridge
* Tong sui
* Wonton mee
* Tambun biscuit
* Yee Foo Mee
* Yong tau foo
* You char kway
* Yusheng
* Zongzi

Indian|

* Banana leaf rice
* Butter chicken
* Dalcha
* Puliyodarai
* Curd rice
* Chapati
* Fish molee
* Dosai
* Idli
* Laddu
* Mee goreng
* Maggi goreng
* Mee goreng mamak
* Mee rebus
* Mamak Rojak (Rojak Klang)
* Modak
* Murtabak
* Mutton curry
* Nasi biryani
* Nasi kandar
* Korma
* Pasembur
* Puri
* Putu mayam
* Roti canai
* Roti tissue
* Naan
* Sup kambing
* Satti Sorru
* Appam
* Payasam
* Upma
* Paniyaram
* Pongal
* Vadai
* Adhirasam
* Murukku
* Bajji
* Rasam
* Sambar
* Papadum
* Tandoori chicken

East Malaysian
(Sabah and Sarawak)|

* Ambuyat
* Bosou
* Hinava
* Linatan
* Linongot
* Manok pansoh
* Midin
* Nasi kombos
* Nasi laru
* Nasik aruk
* Sinalau bakas
* Tonokon
* Tuhau
* Umai

Peranakan|

* Acar
* Asam laksa/Laksa lemak
* Buah keluak
* Bubur cha cha
* Cap cai
* Kerabu Bihun
* Perut Ikan
* Pie tee
* Pongteh
* Nyonya Bak Chang

Eurasian|

* Shepherd's pie
* Oxtail stew
* Chicken chop
* Devil's curry
* Semur

Snacks|

| Cake and pastries|

* Bahulu
* Batik cake
* Heong peng
* Roti bakar (Kaya toast)
* Sarawak layer cake

|

Keropok, crackers|

* Amplang
* Lekor
* Rempeyek
* Mee Siput Muar

Kuih|

* Apam balik
* Akok
* Bingka
* Borasa
* Cakoi
* Cincin
* Cucur
* Jemput-jemput
* Penyaram
* Pisang goreng
* Dodol
* Jala
* Jelurut
* Karipap
* Kelupis
* Kochi
* Gelang
* Kue kembang goyang
* Gulung
* Laddu
* Lapis
* Lidah
* Makmur
* Modak
* Mooncake
* Ondeh-ondeh
* Otokon
* Pais
* Red peach cake
* Red tortoise cake
* Pie tee
* Pulut inti
* Pulut panggang
* Puto
* Putu bambu/Putu bumbong
* Putu mangkuk/piring
* Qasidah
* Sapit/Gulong/Kapit
* Seri Muka
* Soon kueh
* Tat/Tae

Desserts|

* Lamban
* Punjung
* Roti tisu
* Sagu Gula Melaka
* Tapai
* Wajid

Drinks|

| Non-alcoholic|

* ABC
* Bandung
* Cendol
* Cheng tng
* Cincau
* Chrysanthemum tea
* Ginger tea
* Ipoh white coffee
* Kopi
* Janda pulang
* Milo
* Sarsi
* Soy milk
* Teh tarik

|

Alcoholic|

* Jaz
* Lihing
* Montoku
* Sikat
* Tapai
* Tuak

Condiments|

* Acar
* Kaya
* Sambal
* Belacan
* Budu
* Cincalok
* Tempoyak
* Taucu
* Tuhau

* Category: Malaysian cuisine
* List of Malaysian dishes

* v
* t
* e

Singaporean cuisine

Articles|

* Singaporean cuisine
* List of Singaporean dishes

Dishes|

| Noodle dishes|

* Banmian
* Beef kway teow
* Beef noodle soup
* Bee hoon goreng
* Char kway teow
* Crab bee hoon
* Fish soup bee hoon
* Hokkien mee
* Laksa
* Katong laksa
* Kway chap
* Kway teow goreng
* Mee bakso
* Mee goreng
* Mee rebus
* Mee pok
* Bak chor mee
* Mee siam
* Mee soto
* Satay bee hoon
* Vegetarian bee hoon

|

Rice dishes|

* Biryani
* Duck rice
* Hainanese chicken rice
* Hainanese curry rice
* Ketupat
* Nasi goreng
* Nasi lemak
* Nasi padang
* Nasi Rawon
* Teochew porridge

Other dishes|

* Assam pedas
* Ayam goreng
* Ayam penyet
* Bak kut teh
* Bakso
* Black pepper crab
* Chai tow kway
* Char siu
* Chilli crab
* Dendeng paru
* Fish head curry
* Fish ball
* Gudeg putih
* Gulai daun ubi
* Har cheong gai
* Naan
* Oyster omelette
* Pecel lele
* Pig fallopian tubes
* Pig's organ soup
* Rojak bandung
* Roti john
* Roti prata
* Satay
* Sayur lodeh
* Sliced fish soup
* Soto
* Soto ayam
* Soup kambing
* Turtle soup

Snacks and
desserts|

* Ais kacang
* Apam balik
* Bubur cha cha
* Cendol
* Cheng tng
* Curry puff
* Ham chim peng
* Kaya toast (Roti bakar)
* Keropok
* Kueh
* Laddu
* Modak
* Red peach cake
* Soon kueh
* Otak-otak
* Pisang goreng
* Putugal
* Sugee cake
* Satti Sorru

Drinks|

* Bandung
* Kopi
* Milo
* Milo dinosaur
* Singapore Sling
* Teh tarik

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