Rendang

Southeast Asian dish

Rendang

Minangkabau randang from Padang

Alternative names| samba randang, riyandang
Course| Main course
Place of origin| Attributed to multiple regions. See the perspectives here
Region or state| Southeast Asia
Associated cuisine| Indonesia,[1] Malaysia,[2] Singapore
Serving temperature| Hot
Main ingredients| beef or chicken, chili pepper, turmeric, and coconut milk
Variations| rendang santan, rendang pedas, rendang kuning, rendang hitam, rendang tok, randang darek, randang pasisia
Similar dishes| basmah, kerutuk, kalio, beef fry, bafad

* Cookbook: Rendang
* Media: Rendang

Rendang[n 1] is a fried meat[3] or dry curry[4] made of meat stewed in coconut milk and spices,[5] widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each version is considered local cuisine. It refers to both a cooking method of frying and the dish cooked in that way.[6][7][8] The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.[9]

Rooted in Malay and Minangkabau, rendang developed at the cultural crossroads of the Malacca Strait. The dish carries strong Indian influences, as many of its key ingredients are staples in Indian cooking.[10] The introduction of chili peppers by the Portuguese through the Columbian exchange after the capture of Malacca in 1511, played a key role in the evolution of rendang.[8] Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange between the Malay Peninsula and Sumatra. In the 20th century, the Minangkabau people's strong tradition of migration further contributed to the dish's spread, as they introduced Minang-style rendang to the various places they settled.[8]

As a signature dish in Southeast Asian Muslim cuisines—Malay, Minangkabau (as samba randang), and Moro (as riyandang)—rendang is traditionally served at ceremonial occasions and festive gatherings, such as wedding feasts and Hari Raya (Eid al-Fitr and Eid al-Adha). Nowadays, it is commonly served at food stalls and restaurants as a side dish with rice. In 2009, Malaysia recognized rendang as a heritage food.[2] Indonesia granted rendang cultural heritage status in 2013[1] and officially declared it one of its national dishes in 2018.[11]

## Etymology and definitions

[edit]

Both the Kamus Besar Bahasa Indonesia and Kamus Dewan define rendang as meat cooked with spices and coconut milk until completely dry;[12][6] rendang is also a verb for the action of frying in a pan with or without oil (only in Kamus Dewan). Food historian Khir Johari explains that rendang had a broader meaning for frying in general before the prevalence of goreng. For instance, Munshi Abdullah in his 1838 travelogue to Kelantan described the people of Terengganu enjoying rendang pisang (fried banana fritters) — what the Malays now called goreng pisang or pisang goreng.[13]: 191–193

A 1960 article from Azizah Ja'afar in Berita Harian's Dewan Wanita section[n 2] lists rendang as "frying with a generous amount of oil", similar to merendang pisang or jemput-jemput (fried fritters), where the things being fried would float in the hot oil. This distinguishes rendang from goreng, which involves little to no oil, as seen in dishes like nasi goreng or mi goreng. Additionally, "rendang" is also the name of a traditional Malay dish known for its rich, spicy flavors, such as rendang santan (meat cooked in coconut milk), and rendang pedas (spiced meat).[7]

The meanings of rendang from 17th-century Malay wordlists.[15] Year | Author | Description

|
|

1623 | C. Wiltens, and S. Danckaerts | to fry in butter or oil, to fry, to fricassee
1677 | F. Gueynier | to fry in a pan, to fricassee, to sauté

Linguist Tom G. Hoogervorst's etymological research traces rendang back to the 17th-century Malay wordlists.[15] 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.[4] In olden times, rendang was often translated to English as "fried meat"[3] or "dry curry".[4]

Rendang entered Oxford English Dictionary through Malay and Indonesian rendang which also cognates with Minangkabau randang.[16] Gusti Asnan notes that the earliest recorded mention of randang in the Minangkabau context appears in J.L. van der Toorn’s Minangkabau-Malay-Dutch dictionary published in 1891.[17]

## History

[edit]

### Timeline of documentation

[edit]

#### The first known use of the word

[edit]

Food historian Fadly Rahman traces the earliest reference to rendang to the early 16th-century Malay manuscript Hikayat Amir Hamzah associated with the Malacca Sultanate[n 3] (1400–1528).[8] Written during the spread of Islam in the Malay world, this adaptation of the Persian Hamzanama was later compiled into Malay and intended to inspire Malacca's soldiers in their fight against the Portuguese in 1511. In Malay version, there mentioned the words “rendang” and “merendang” (roasting) which is quoted as follows:[8]

...Khoja Buzurjumhur Hakim pun pergi pula ke kedai orang merendang daging kambing, lalu ia berkata ‘beri apalah daging kambing rendang ini barang segumpal...

...Khoja Buzurjumhur Hakim went to the stall where people were merendang (roasting) goat meat and said, 'give me just a piece of this goat meat rendang...'

|

This passage suggests that merendang refers to a cooking technique, while rendang describes the resulting dish have been part of the Malay vocabulary since the 16th century.[8]

#### Earliest references in European texts

[edit]

The Dutch-Malay dictionary from 1650 lists rendang as the translation for the Dutch word fricasseren, an archaic Dutch spelling of fricassee.[n 4][19][8]

Hoogervorst's research, traces the modern term rendang back to the Malay-Dutch dictionary first compiled in Ambon and published by Caspar Wiltens and Sebastiaan Danckaert in 1623,[18][20] where it was defined as "to fry in butter or oil, to fry, to fricassee".[15] The dictionary was expanded and updated multiple times. According to Fadly Rahman, the author of the dictionary attempted to translate rendang using a European dish, something that his readers would be familiar with — fricassee, a French cooking method that involves cutting meat into pieces and braising it.[8]

#### As a tradition in royal Malay banquets

[edit]

Khir Johari notes that rendang tumis is mentioned in the Hikayat Hang Tuah, a classic Malay literary masterpiece from around the 1670s.[13] Another manuscript, Hikayat Awang Sulung Merah Muda, reflects 18th-century life and cooking traditions. In the narration, a prince hunts and captures a pelanduk (mouse deer), which is then prepared in various styles — tumis, rendang, and gulai. Tumis refers to a dish that is more like soup, while rendang resembles the slow-cooked dish we know today. These manuscripts offer a glimpse into the Malay cuisine of the 17th and 18th centuries.[21]

Historical records from the 19th century, including newspaper reports and travelogues, often described the key ingredients of rempah (spice paste) used in rendang, as well as its regional variations.[5] Renowned for his refined taste and hospitality, Sultan Abu Bakar of Johor frequently hosted lavish banquets at his Istana Besar in Johor Bahru.[n 5] In 1873, J.F.A. McNair described a royal Malay banquet featuring dishes such as rendang tenggiri and rendang chinchang Plentong.[13]: 457–460 In 1881, when King David Kalākaua of Hawaii visited Johor, Sultan Abu Bakar served rendang tenggiri as part of the royal reception.[22]

#### Made popular through cookbooks and newspapers

[edit]

By the early 20th century, rendang recipes began appearing in published cookbooks and newspapers across British Malaya and the Dutch East Indies. On 2 February 1917, Soenting Melajoe featured an article by Datoek Soetan Maharadja, noting that Europeans residing in Palembang, Batavia, and Kupang had written to Minangkabau women, sending money through the magazine’s editor to request the preparation and delivery of “rendang Alam Minangkabau”.[23] The "Mem's" Own Cookery Book: 420 Tried and Economical Recipes for Malaya (1920) by Mrs. Kinsey, published in Singapore, included a recipe for "rundang" that used curry powder and could be served with spaghetti.[n 6][25] In 1936, R.A. Kardinah's Cooking Guide for Ladies, published in Batavia, featured a chicken rendang recipe that emphasized slow cooking, though it adapted traditional ingredients.

#### Contemporary era

[edit]

"Padang restaurant" in Surakarta.

In Indonesia, rendang is mainly associated with Minangkabau. The popularity of rendang grew with the presence of Minangkabau-style lepau (food stalls) in areas where Minangkabau migrants settled. Their presence in new areas played a significant role in popularizing rendang as a signature dish of West Sumatra. Today, rendang stands as the iconic menu item in Minangkabau restaurants, often accompanied by other meat-based dishes.[8]

In Malaysia and Singapore, rendang is often paired with iconic dishes such as nasi lemak — a national favorite — or lemang, glutinous rice cooked in bamboo, particularly during festivals like Hari Raya.[26] However, rendang has also become a staple in Malay eateries. It even features on the menus of international restaurants, showcasing its enduring appeal and cultural significance.[13]

### Theories on origin

[edit]

#### From India

[edit]

Rendang, often regarded as an exclusive Malay-Minangkabau dish, is heavily influenced by Indian cuisine. Many of its ingredients, such as cardamom, coriander, garlic, shallots, chili, ginger, galangal, lemongrass, bay leaves, tamarind, and turmeric, are staples in Indian cooking.[10] Winarno and Agustinah believe rendang may have been inspired by curry, a dish combining meat and spices in North India. Indian traders who traveled to West Sumatra brought their culinary traditions with them, possibly influencing the development of rendang.[27] It likely traces its roots to Indian merchants, though it has undergone multiple layers of evolution over time. During this period, Malaysia and Indonesia had yet to emerge as distinct geographical entities, resulting in a deep shared culinary and cultural history.[28]

#### From West Sumatra

[edit]

Gusti Asnan notes that the earliest mention of randang in Minangkabau culture appears in J.L. van der Toorn's dictionary from 1891. However, he believes that it had been familiar to the Minangkabau people long before this record.[17]

Reconstruction of randang history by Gusti Asnan[17][8][n 7] Randang has been known to Minang | Argumentation

|

since the 16th century (or earlier) | based on the migration of Minang people to Peninsular Malaysia
since the 1830s | based on the information in H.J.J.L. Ridder de Stuers' report[n 8]

However, to determine when rendang truly became part of the Minangkabau tradition, a review of historical sources is necessary.[8]

### Possible Portuguese influences

[edit]

Goa, Malacca, and Macau were key stops along the Portuguese spice trade routes (in blue) in the 16th and 17th centuries. The Portuguese also introduced chili to Asia, and these quickly became integral to local cuisines.[30]: 11–12

According to culinary historian Janet P. Boileau, Portuguese cooks had a unique method of frying meat after braising, unlike the Arab technique of frying before boiling. This approach, adopted by Luso-Asian cooks, may have influenced local culinary practices including rendang.[30]: 61 When the Portuguese ruled Malacca (1511–1641), they brought various cultural and culinary influences to the Malay Peninsula and neighboring Sumatra. Portuguese cuisine introduced preservation techniques and terms like acar, belacan, baulu, and mentega.[8][31]

After Malacca fell to the Dutch, the Kristang community — descendants of Malaccan Portuguese settlers — faced economic challenges and sought cost-effective ways to prepare food. They adopted techniques similar to those used by their counterparts in Portuguese Macau, such as frying meat with minimal water until it blackened, resembling bafado. (Bafado is derived from the term abafado, which means "a dish of stew".)[8] This method led to the creation of the Kristang version of dry beef curry[28] and then spread to the Malay people and reached the Minangkabau.[8]

In the early 16th century, the arrival of Tomé Pires and the writings of João de Barros marked the beginning of Portuguese influence in West Sumatra during the Portuguese control of Malacca.[32] This contact likely introduced culinary elements such as Abafado, meaning “a dish of stew,” which evolved into bafado[33] and was later adapted as balado in Minangkabau, which has since become a widely recognized culinary term in Minangkabau cuisine.[34] With both bafado and balado serving food preservation purposes, and considering the movement of Minangkabau traders across the Malacca Strait from Sumatra to Peninsula Malaysia, it reflects Luso’s culinary influence may be spread due to human traffic activities between two regions.[35]

## Cultural significance

[edit]

Rendang was officially recognized by Malaysia as a National Heritage food in 2009,[2] celebrated for its rich diversity across the country. Rendang campur was declared in 2012.[36] Randang from West Sumatra was granted cultural heritage status in 2013 by the Indonesian government.[1] Rendang holds a special place in Malay and Minangkabau society, celebrated for its deep cultural significance and often reserved for special occasions such as Eid, weddings, and important gatherings.[29][26] In villages, making rendang is a communal effort, with large amounts of meat being cooked in a giant cast-iron cauldron. During the final stage, people work together, stirring with a wooden oar-like spatula for hours to ensure even cooking. This slow frying removes moisture, allowing the meat to absorb the spices while preventing burning or breaking.[9]

Oil gives rendang its signature glossy finish.[13]: 351 Turmeric leaves are sliced as garnishes.

The essence of rendang lies in its meticulous cooking process, where meat or chicken is slow-cooked with fresh coconut milk, aromatic spices, and herbs. This harmonious blend of ingredients represents unity and balance within the Malay community. Beyond its exquisite taste, rendang embodies hospitality, cultural pride, and a connection to heritage.[37] Malay food traditions make the most of coconuts, knowing that the best coconut milk comes from mature coconuts. People with coconut palms could easily choose the right coconut for rendang the next day.[13]: 204–205 Oil plays an important role in the dish's presentation, adding a glossy finish whether used for sautéing or naturally released during cooking.[13]: 351

Rendang is traditionally associated with festive occasions and ceremonial meals. For example, it took center stage in the royal celebration during the Santapan Nasi Berastakona at Istana Iskandariah following the Perak Sultan's coronation. Various styles of rendang were served alongside layers of yellow, white, and black glutinous rice in an intricately carved silver octagonal vessel called the Astakona, symbolizing sustenance and harmony. Notable Perak variations of rendang such as rendang tok, rendang ayam, and rendang udang, were thoughtfully prepared and arranged around the rice centerpiece, showcasing the dish's ceremonial importance.[38]

A group of women preparing randang in West Sumatra.

In Minangkabau culture, there are three types of food: makanan adat (traditional ceremonial food), samba adat (ceremonial dishes), and makan beradat (formal dining traditions). Rendang belongs to the category of samba adat, which is essential for traditional ceremonies. One key example is rendang daging kerbau (buffalo meat rendang), which symbolizes legitimacy in cultural rituals. Buffalo meat is particularly significant and cannot be substituted, as it is tied to the recognition of a tribal leader’s title.[29]: 16

Rendang, a celebrated dish from the Minangkabau region, is tied to a folk tale about Princess Puti Ranti, a humble and skilled cook. In a royal cooking competition, jealous rivals sabotaged her gulai, causing it to blacken. Despite this, the dish turned out delicious, and Puti Ranti won the contest. The delighted king named the dish rendang, combining her name and that of her future fiancé, Danggala. This story reflects Rendang’s significance as a symbol of heritage and pride in Minangkabau culture.[29]: 5–7

Each ingredient in rendang is reported to carry philosophical symbolism in Minangkabau culture and represents its key values and principles that reflect the way of life and social structure of the people.

Symbolism behind randang ingredients in Minangkabau culture[29]: 21–27 [39][40][41] Ingredient | Symbolism | Description

|
|

meat (dagiang) | niniak mamak, datuak, or pangulu | all three terms refer to tribal or community leaders who are believed to bring prosperity to future generations. They are also seen as unifying figures for all members of the community.
coconut milk (karambia) | cadiak pandai | These intellectuals foster unity among groups and individuals, resolve conflicts, and act as protectors. They also serve as lawmakers for Minangkabau tribes.
chili (lado) | alim ulama | Religious scholars symbolize firmness and dedication in teaching and upholding religious values.
spice mixture (pemasak) | dubalang, manti, or bundo kanduang | In Minangkabau society, every individual has a distinct role, each contributing to the promotion and preservation of Minangkabau culture. This collective participation is a cornerstone of social life.

Rendang has a special position in the culture of the Minangkabau people. The Minangkabau people are famous for their Merantau culture, which is to leave their hometowns in West Sumatra. Minang people in the land area used to travel to the Strait of Malacca to Singapore which took about a month through the river, because along the way there were no villages, the nomads prepared a long-lasting food supply, namely Rendang.[39][42]

CNN International, named rendang from Indonesia, the world's most delicious dish in 2011, ranking first among 50 dishes worldwide.[29]: 1–2 According to Fadly Rahman, many Indonesians don't just see this ranking as proof of rendang’s exceptional taste; rather, it has been widely used by the government and culinary communities to reinforce that rendang is an Indonesian dish, not Malaysian. However, what often goes unnoticed is how this claim transforms rendang from a symbol of culinary excellence into a dish laden with political significance.[8]

In 2018, a judge on MasterChef UK sparked controversy by criticizing a contestant’s rendang for not being crispy enough. The remark drew strong reactions from Malaysians, Singaporeans, and Indonesians, leading to widespread debate. In response, some local eateries even created their own crispy versions of rendang.[5]

## 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.[43][44] If cooked properly, dry rendang can last for as long as four weeks.[45] Prior to refrigeration technology, this style of cooking enabled preservation of large amounts of meat in the tropical climate,[46] and therefore became a popular cooking technique.[47] Its durability is one of the reasons that today, prepackaged rendang is sent as food aid relief for natural disaster survivors in Indonesia.[44] The preferred cut of beef for rendang is lean meat of the rear leg; i.e. topside or round beef, which is considered perfect for slow cooking.[48]

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.[49] Although some culinary experts describe rendang as a curry,[43][50][45] 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.[51]

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.[52] 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.[53] 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.[54] 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[55] (young jackfruit gulai), cabbage gulai and lado (red or green chilli pepper sambal).

### Cooking process - merendang

[edit]

Azizah Ja'afar describes the cooking process of rendang (merendang) as involves simmering the meat in spiced coconut milk in an uncovered pot or pan until the coconut milk’s oil separates and coats the meat, giving it a rich, glossy finish.[7] With a slow fire and constant stirring, it takes around three hours for five kilograms of meat to reduce from a broth (when all the ingredients come together in a wok). From there, it requires an additional two hours before reaching the traditional rendang consistency.[9]

Three stages of merendang cooking[9] Stages | Description

|

First Stage | The meat slowly simmers in a rich blend of coconut milk and spices, starting with a gentle boil in the creamy broth.

Second Stage | As the liquid gradually reduces, the coconut milk releases its natural oils, causing the cooking process to shift from simmering to slow frying.

Third and Final Stage: Rendang | Over time, the meat deepens in color, frying in its own thickened sauce until it's coated in a dark, flavorful paste.

## Types

[edit]

### Types of rendang in West Sumatra

[edit]

Nasi ramas served with rendang, and other side dishes.

Today, rendang is widely enjoyed beyond ceremonial settings and has become a popular souvenir in Padang. While traditionally made with buffalo meat or beef, rendang now features a variety of ingredients. These include chicken, which cooks faster and is more economical; duck, common in areas like Payakumbuh; goat meat, often enjoyed in Agam; and seafood options like shellfish and salted fish. Other creative versions include randang talua, made with tapioca flour and eggs, and shredded beef or chicken rendang, which resembles meat floss but with thicker fibers.[29]: 33–43

In Minangkabau, randang is broadly categorized into two styles based on regional influences: randang darek and randang pasisia. These variations reflect the geographical and cultural diversity of the highland (darek) and coastal (pasisia) areas of West Sumatra. Each variation of Rendang highlights the versatility of its signature spices, adapting to the availability of ingredients across different regions.[56]

Two types of Minangkabau randang[56] Characteristics | Randang Darek | Randang Pasisia

|
|

Shape | cut into smaller pieces | cut into larger pieces
Color | long cooking process gives a darker, blackish-brown color | has a lighter brown color due to shorter cooking times
Aroma | smoky, fragrant aroma | aroma of spices, which are more abundant and prominent
Texture | tender, and its bran (caramelized coconut) is crunchy | more tender, with the bran being crunchier and oilier
Flavor | natural ingredients, resulting in a slightly sweet flavor | richer in herbs and spices, creating a aromatic taste

Randang darek focuses on long cooking times, smaller pieces, and a smoky flavor, while randang pasisia highlights spice richness, tenderness, and suitability as a daily dish. Both offer unique qualities that reflect their regional culinary traditions.

### Types of rendang in Malay Peninsula and Singapore

[edit]

In Betty Yew's cookbook "Rasa Malaysia", published in 1982, she takes readers on a culinary journey through the country, featuring 16 rendang recipes that highlight regional nuances.[57][better source needed] Rendang can be made with a variety of proteins, including buffalo, chicken, duck, mutton, venison, shellfish, birds, and even grasshoppers. Popular regional variations include rendang kerbau (buffalo rendang) from Rembau[58] and rendang udang galah (giant freshwater prawn rendang) from Lenggong.[59] Vegetable ingredients like jackfruit, pucuk teh,[further explanation needed] pucuk lampin,[further explanation needed] and pucuk maman (Cleome gynandra) are often added, reflecting the ingenuity of Malay communities in utilizing local resources.[58]

Rendang tok served with ketupat palas.

In Perak, rendang is deeply rooted in royal culinary traditions. Notable varieties include rendang tok, rendang ayam (chicken rendang), and rendang udang (shrimp rendang).[38] Rendang tok, a specialty from Bukit Chandan, is a dry curry made with cubed beef, coconut milk, and a rich blend of spices such as cloves, star anise, cumin, cinnamon, chilies, and turmeric. It is enhanced with pan-toasted desiccated coconut and thin strips of coconut flesh, giving it a unique texture and aroma. The final dish is dark and intensely flavorful.[60][61] Perak’s rendang recipes also incorporate unique ingredients like forest fruits, including kelepong (a seasonal plant from the fig family)[further explanation needed].[62] In Lenggong, popular rendang varieties include rendang dendeng, and rendang pedas daging dengan lambuk (spicy beef with lambuk yam[further explanation needed] rendang).[59][page needed]

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.[63] In Negeri Sembilan, beef is less commonly used due to its higher water content, which makes it harder to achieve the desired dryness.[58] A traditional recipe also features pucuk ubi (young tapioca leaves), cooked until the mixture is dry and the leaves turn a deep brown color.[62]: 116–117 [64] Rendang daun puding is a type of rendang kuning that incorporates daun puding[further explanation needed] while rendang kacang includes chicken organs and long beans for added flavor and texture.[63]

In Malacca, a fiery version called rendang cili api, made with bird’s eye chilies, coconut milk, and spices, often features unique ingredients like cockles (rendang kerang).[65] In Johor, the traditional rendang asli includes bird’s eye chilies and thick soy sauce for a distinctive flavor profile.[66][page needed] Basmah, a dish popular in Penang and Kedah, closely resembles rendang as it also uses coconut milk and toasted coconut gratings. However, it stands out for its use of a greater variety of fresh spices.[66] In Terengganu and Kelantan, a dish called kerutuk is made from meat mixed with spices and cooked until thick, also said to resemble rendang.[67] The Kristang also has their version of dry beef curry.[28]

Among older generations of Singapore Malays, rendang wasn’t limited to just the classic meat version either. Variations included cattle liver rendang, pigeon rendang, eel rendang, shellfish rendang, jackfruit rendang (prized for its fibrous, meat-like texture), and banana blossom rendang. Some recipes even incorporated petite potatoes to add a carbohydrate element to balance the dish’s rich protein and fat content. For extra depth of flavor, a few tablespoons of kerisik (toasted, grated coconut) could be mixed in. Rendang hijau (green rendang), once a prized dish among the Riau-Singapore nobility, can still be found in the homes of some descendants, though it is becoming increasingly rare.[9]

## 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.[68]

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 that are found in these places. Rendang pesisir ('coastal rendang') is from the coastal regions of Minangkabau such as Pariaman, Padang, Painan and Pasaman. It mainly consists of seafood, although it is not unusual for it to include beef or water buffalo meat.

Minangkabau Rendang variations:[47][69][70]

1. Rendang ayam: chicken rendang, speciality of Batusangkar and Bukittinggi.[69]
2. Rendang ati ampela: rendang made of chicken innards; liver and gizzard.[71]
3. Rendang babat: tripe rendang, made of tripes of cattle.[72]
4. Rendang baluik (rendang belut): eel rendang, speciality of Solok. In the Solok dialect, it is also called ‘randang baluk’.
5. 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.[73]
6. Rendang cubadak (rendang nangka): unripe jackfruit rendang, speciality of Payakumbuh.[74][75]
7. Rendang cumi: squid rendang, a seafood variant of rendang usually consumed in coastal area.[76]
8. 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.[69]
9. 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.[77]
10. 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.[78]
11. Rendang daun pepaya: young papaya leaf rendang.[79]
12. Rendang dendeng: Dendeng rendang, thinly sliced dried and fried beef cooked in rendang spice. Also can be made from readily available processed beef jerky.[80]
13. Rendang gabus (rendang ikan haruan): Snakehead fish rendang, popular in Payakumbuh.[81]
14. 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.[82][71]
15. Rendang hati: cow liver rendang, speciality of Minangkabau.[70]
16. Rendang ikan asap (rendang ikan salai): smoked fish rendang, usually made of smoked ikan pari or ray fish, specialty of Minangkabau.[83][84]
17. Rendang itiak (rendang bebek): duck rendang, speciality of Bukittinggi and Payakumbuh.[69]
18. Rendang jamur: mushroom rendang.[75]
19. Rendang jantung pisang: banana blossom rendang, speciality of Minangkabau.[85][81]
20. Rendang jariang (rendang jengkol): jengkol rendang, commonly popular in West Sumatran towns, especially Bukittinggi, Payakumbuh, Pasaman and Lubuk Basung.[70][86]
21. Rendang kambing: goat meat redang.[71]
22. Rendang jo kantang: beef rendang with baby potatoes, speciality of Kapau.
23. Rendang kepiting (rendang ketam): crab rendang, which is crab cooked in rendang spices with sweet soy sauce.[87]
24. Rendang lele: Catfish rendang.[81]
25. Rendang lidah: beef tongue cooked as rendang.[88]
26. Rendang limpa: offal rendang made of cattle spleen.[89]
27. Rendang lokan (rendang tiram): marsh clam rendang, speciality of coastal Minangkabau regions such as Pariaman, Painan and Pesisir Selatan.[70]
28. Rendang maco: rendang that uses a type of salted fish, specialty of Limapuluh Koto.[85][69]
29. 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.[90]
30. Rendang padang: Padang rendang commonly sold in Padang restaurants nationwide, dry rendang that uses lean fatless meat.[71]
31. Rendang pakis (rendang pucuk paku): vegetable rendang made from pakis or fern leaf, specialty of Pasaman.[69][75]
32. Rendang paru: cow's lung rendang, speciality of Payakumbuh.
33. Rendang patin: Pangasius catfish rendang.[91]
34. Rendang petai: stir fried petai and common green beans in rendang spices.[92]
35. Rendang pucuak ubi (rendang daun singkong): cassava leaf rendang, speciality of Minangkabau.[85]
36. Rendang punai (rendang burung dara): rendang made of burung punai or green pigeon.
37. Rendang puyuh: rendang made of burung puyuh or quail.[93]
38. 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.[94]
39. Rendang rebung: rendang made of bamboo shoot.
40. Rendang runtiah (rendang suir): (lit: "shredded rendang") shredded beef or poultry rendang, speciality of Payakumbuh.[95]
41. Rendang sapuluik itam (rendang pulut hitam): dough made of ground black sticky rice cooked and served in rendang spice, specialty of Simalanggang.[78]
42. Rendang selais: rendang made of selais (Kryptopterus) fish, a genus of catfish found in rivers of Sumatra, popular in Pekanbaru, Riau.[96]
43. Rendang tahu: tofu rendang, a vegetarian variant that uses tofu beancurd instead of meat.[97]
44. Rendang talua (rendang telur): egg rendang, speciality of Payakumbuh.[69]
45. Rendang tempe: tempe rendang, a vegetarian variant that uses tempeh soybean cake instead of meat.[98]
46. Rendang teri: anchovy rendang.[99]
47. Rendang tongkol: mackerel tuna rendang, speciality of coastal Minangkabau regions.[100]
48. Rendang tuna: tuna rendang.[101]
49. Rendang tunjang (rendang kikil): rendang made of cartilage and tendons of cow's trotters.[102]
50. Rendang ubi: made of ubi kayu or singkong (cassava).[75]
51. Rendang udang: shrimp rendang.[103]
52. 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.[104]

### Rendang outside West Sumatra

[edit]

Today, rendang is quite widespread in Indonesia, mainly because of the proliferation of Padang restaurants, which caused rendang to become popular in Indonesian households of various ethnic backgrounds. This has led to the development of variants to accommodate regional preferences. For example, in Java, the rendang—aside from the Padang variety sold in Padang restaurants—tends to be wetter, slightly sweeter, and less spicy to accommodate Javanese tastes.

Rendang variations outside by the Minangkabau:

1. Rendang kelinci: rabbit meat rendang, popular in Aceh.[105]
2. Rendang babi: pork rendang, the adaptation of rendang by non-Muslim population of Indonesia.[106] 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.[107]
3. 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.[71]

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, Belgium,[108][109] and New Zealand.[110]

#### 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.[111]

1. Rendang ayam: chicken rendang.
2. Rendang ayam goreng: fried chicken rendang.[112] The popularity of this rendang skyrocketed mainly due to the "rendangate" controversy in 2018.[113][114]
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.[115]
6. Rendang ikan: fish rendang.[116]
7. Rendang ikan pari: stingray rendang, a specialty of Perak.[117]
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.[118] In Negeri Sembilan, the duck is preferred to be smoked first.
9. Rendang puyuh: quail rendang.[119]
10. Rendang kupang: mussels rendang.[120]
11. Rendang rusa: venison rendang.
12. Rendang udang: prawn rendang, a specialty of Perak.[121]
13. Rendang kambing: goat rendang.
14. Rendang kerang: cockle rendang. Commonly served as a side dish for nasi lemak.
15. Rendang ketam: crab rendang.[122]
16. Rendang kijing: kijing, a type of shellfish, cooked with rendang spices.[115]
17. Rendang hati: beef liver rendang, a specialty of Johor.[123]
18. Rendang telur: boiled egg rendang.[124]
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.[125]
20. Rendang landak: porcupine rendang, an exotic meat rendang, a specialty of Sekinchan, Selangor.[126][127]
21. Rendang babi: pork rendang. Non-halal rendang that is eaten only by the Chinese and Peranakan community in Malaysia.[128]
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.[129]
23. Rendang lokan: lokan rendang, a specialty of Sungai Petani, Kedah.[130]
24. Rendang berempah: spice rendang. Emphasizes the abundance of spices in the rendang.[131]
25. Rendang paru: beef lung rendang.
26. Rendang daun maman: vegetable rendang made from braised Cleome gynandra (maman) leaves, specialty of Gemencheh, Negeri Sembilan,[132][133][page needed]
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.[134]
29. Rendang daun ubi kayu: vegetable rendang made from cassava leaf.
30. Rendang jantung pisang: banana blossom rendang.[112][135]
31. Rendang serundeng: dry meat floss, derived from rendang. It has a long shelf-life and needs no refrigeration, a specialty of Kelantan.[136]
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.[137]
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.[138]
34. Rendang Tok: dry beef rendang created by the royal cooks of Perak, incorporates spices that were typically inaccessible to the general population.[139]
35. Rendang Pahang or opor daging: dark red meat stew cooked with rich spice mix.[140]
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.[141]
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.[142]
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.[139]
40. Rendang Nyonya: Peranakan version of rendang, a specialty of Peranakan.[143]
41. Rendang Sabah: uses white cumin to replace cinnamon and cloves, a specialty of Sabah.[144]
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.[145]

#### 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.[146][147][148]

### 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[149] and gulai ramen.[150] 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.[151][152] 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.[153]

Most recently, there were Taiwanese baozis with rendang fillings sold at Neo Soho Mall in West Jakarta.[154]

## 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

## Notes

[edit]

1. ^ Malay Jawi script: رندڠ. In Za'aba spelling: rěndang.
2. ^ Azizah Ja'afar was head of the Rural Industrial Development Authority's Taman Asuhan Wanita who compiled terms that according to her were used at the Sekolah Mentadbir Rumah Tangga in Johor Bahru and at the Taman Asuhan Wanita in Kuala Lumpur.[14]
3. ^ In the 15th and 16th centuries, at the height of the Malacca Sultanate's power, its capital became a key Asian port, controlling much of the region along the Malacca Straits (Malay Peninsula and Sumatra).
4. ^ The Vocabularium, ofte Woorden-boek, in 't Duytsch en Maleysch was first compiled and published by Caspar Wiltens and Sebastiaan Danckaerts in 1623. In 1650, it was significantly expanded in Amsterdam by Justus Heurnius, with contributions from Jan van Hasel and Albert Ruyl. Further revisions were made by Frederik Gueynier in Batavia in 1677, and it was updated again by Petrus van der Vorm in 1708, also in Batavia.[18]
5. ^ By the 19th century, much of the Malay Peninsula was under British control. However, Johor remained independent under Sultan Abu Bakar, who maintained the state's autonomy through strategic ties with European aristocrats.[13]
6. ^ The "Mem's" Own Cookery Book was first published in 1920 by Mrs. Kinsey, wife of British colonial official William Edward Kinsey, who was based in Malaya. In the preface, she notes that she tested the recipes in Seremban, Negeri Sembilan between 1915 and 1919. The cookbook features dishes like rendang, reflecting the flavors that were familiar to the British colonial palate.[24]
7. ^ Gusti Asnan acknowledges that his claims about the history of rendang are interpretative, where it is a normal part of historical reconstruction and an essential aspect of historical research methods.[17]
8. ^ However, Fadly Rahman’s analysis of de Stuers' book found no explicit mention of rendang.[8] The Dutch record describes a "blackened, charred dish".[29]: 13

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[edit]

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80. ^ "Resep Dendeng Sapi Bumbu Rendang oleh Erlyn Damay Agoeng". Cookpad (in Indonesian). 14 February 2017. Retrieved 7 October 2020.
81. ^ a b c "InfoPublik - Puluhan Varian Rendang di Payakumbuh". infopublik.id. Retrieved 7 October 2020.
82. ^ "Resep Rendang Gadih ( Tumbuk ) Khas Payakumbuh Enak Gurih". Craftlog.com (in Indonesian). Retrieved 6 October 2020.
83. ^ "Sajian Rendang Ikan Asap yang Sedap dan Gurih Pengin Nambah Terus, Cobain Yuk Resepnya!". Bangka Pos (in Indonesian). Retrieved 6 October 2020.
84. ^ "Resep Rendang Ikan Asap, Hidangan Istimewa Dari Minangkabau". Sajian Sedap (in Indonesian). Retrieved 6 October 2020.
85. ^ 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.
86. ^ Media, Kompas Cyber (10 June 2013). "Membuat Rendang Jengkol yang Nikmat". KOMPAS.com (in Indonesian). Retrieved 23 April 2020.
87. ^ "Kepiting Bumbu Rendang Kecap". Sajian Sedap. 25 November 2010.
88. ^ "Resep Rendang lidah sapi oleh Ayun Hudiawang". Cookpad (in Indonesian). 4 January 2017. Retrieved 6 October 2020.
89. ^ "10 resep rendang limpa enak dan sederhana ala rumahan". Cookpad (in Indonesian). Retrieved 6 October 2020.
90. ^ "7 resep rendang medan enak dan sederhana ala rumahan". Cookpad (in Indonesian). Retrieved 6 October 2020.
91. ^ "Patin Bumbu Rendang, Kreasi Olahan Ikan yang Tak Kalah Lezat dengan Rendang Daging - Sajian Sedap". sajiansedap.grid.id (in Indonesian). Retrieved 6 October 2020.
92. ^ "Lezat! Intip Kreasi Buncis Rendang Petai William Wongso". KOMPAS.tv (in Indonesian). Retrieved 6 October 2020.
93. ^ Lim, Marco (23 June 2010). "Rendang Puyuh". KOMPAS.com (in Indonesian). Retrieved 6 October 2020.
94. ^ "Rendang Rawit: Pedas Gurih Bumbu Rendang Tabur untuk Nasi dan Mi". detikfood (in Indonesian). Retrieved 6 October 2020.
95. ^ Fikkry (30 October 2016). "Di Balik Rendang yang Mendunia, Terdapat 6 Variasi Rendang yang Tersembunyi". Hipwee (in Indonesian). Retrieved 6 October 2020.
96. ^ 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.
97. ^ "Vegetarian Rendang Tofu Recipe". Vegetarian Recipes and Cooking. Retrieved 23 April 2020.
98. ^ "Resep Rendang Tempe - Rasanya Tak Kalah Lezat Dengan Rendang Daging". Tribun Pontianak (in Indonesian). Retrieved 23 April 2020.
99. ^ Fandizal, Muhammad (7 August 2018). "Rendang Ikan Kriwil (Ikan Teri dengan Daun Singkong)". Primarasa (in Indonesian). Retrieved 16 March 2023.
100. ^ Fimela (18 July 2017). "Resep Praktis Rendang Tongkol Pedas Manis Enak Banget". fimela.com (in Indonesian). Retrieved 6 October 2020.
101. ^ "Resep Masak Tuna Masak Rendang, Kenikmatannya Pasti Jadi Boros Nasi". Sajian Sedap (in Indonesian). Retrieved 6 October 2020.
102. ^ Priatmojo, Galih (7 August 2016). Aji, Rustam (ed.). "Empuknya Rendang Kikil ala Hotel Crowne Plaza Semarang". Tribun Jateng (in Indonesian). Retrieved 6 October 2020.
103. ^ Bramasti, Ika Putri (16 January 2018). Hutomo, Dimas Setiawan (ed.). "Resep Rendang Udang - Hidangan Istimewa Untuk Makan Bersama Keluarga Tercinta". TribunStyle.com (in Indonesian). Retrieved 6 October 2020.
104. ^ "10 resep rendang usus enak dan sederhana ala rumahan". Cookpad (in Indonesian). Retrieved 6 October 2020.
105. ^ "Lezat, Ini Dia Olahan Daging Kelinci yang Kaya Protein dan Rendah Kolesterol". portalsatu.com (in Indonesian). 5 June 2017. Retrieved 6 October 2020.
106. ^ Arofani, Prila. "Resep Rendang Babi yang Gurih, Gak Kalah Nikmat Dibanding Daging Sapi". IDN Times (in Indonesian). Retrieved 6 October 2020.
107. ^ Rahadi, Gde (30 September 2018). "Rendang Babi, Lebih Lembut dari Daging Sapi". Bisnis Bali (in Indonesian). Retrieved 6 October 2020.
108. ^ "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."
109. ^ Thomas, Amanda. "Regional Cuisine of Mindanao". Balay.ph. Archived from the original on 25 March 2019. Retrieved 20 April 2019.
110. ^ Lucy Anderson (1 September 2022). "Auckland Malaysian restaurant hailed as one of world's best". 1 News.
111. ^ "Past and Present Practices of the Malay Food Heritage and Culture in Malaysia". Retrieved 29 April 2022.
112. ^ a b "8 Jenis Rendang Yang Anda Wajib Cuba". iCookAsia | Asian Recipe & Food Channel. 9 July 2019.
113. ^ "Ayam Rendang Goreng". 8 July 2022.
114. ^ Bedi, Rashvinjeet (3 April 2018). "Four nations unite against MasterChef UK judge over Rendangate | The Star". www.thestar.com.my.
115. ^ a b "Koleksi 10 Resipi Rendang Sesuai Masak Di Hujung Minggu". 7 February 2020.
116. ^ "Rendang Ikan Tongkol". 11 October 2021.
117. ^ "Rendang Ikan Pari Perak – Stingray Rendang". 13 August 2013. Archived from the original on 10 October 2020. Retrieved 7 October 2020.
118. ^ "18 Makanan Tradisional Sarawak Kena TRY (UNIK Tapi Sedap)". 30 April 2019.
119. ^ "resepi Rendang Burung Puyuh". tumis.my. 17 February 2016. Retrieved 29 April 2022.
120. ^ "Rendang Kupang. Ringkas Tapi Bercitarasa Mewah". 19 October 2017.
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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
* Filet mignon
* Filet medallion
* Flank steak
* Flap steak
* Hanger steak
* Plate
* Picanha
* Ranch steak
* Restructured steak
* Rib eye
* Rib steak
* Round
* Rump
* Short loin
* Short ribs
* Shoulder tender
* Silverside
* Sirloin
* 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
* Tendon
* Tripas
* Tripe
* Testicles

Dishes|

* Beefsteak
* List of steak dishes
* Balbacua
* Blanquette de veau
* Beef olives
* Beef Wellington
* Beef bourguignon
* Beef bun
* Beef Manhattan
* Beef noodle soup
* Beef on weck
* Beef Stroganoff
* Bistek
* Boiled beef
* Bruscitti
* Bulgogi
* Bulalo
* Cachopo
* Calf's liver and bacon
* Cansi
* Chateaubriand (dish)
* 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

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|

* Ayam Tangkap
* Bhoi
* Kanji asyura
* Keukarah
* Keumamah
* Meuseukat
* Mi aceh
* Mi caluk
* Nasi gurih
* Roti Jala
* Sate matang
* Sie Reuboh

Arab|

* Asida
* Fahsa
* Falafel
* Hummus
* Kofta
* Manakish
* Katayef
* Nasi kabsah
* Nasi mandi
* Maamoul
* Marak
* Murtabak
* 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|

* Ayam goreng Sulawesi
* Burasa
* Coto makassar
* Dangke
* Jalangkote
* Kaledo
* Kapurung
* Konro
* Mi kering
* Pallubasa
* Sop saudara

Chinese|

* Babi hong
* Babi kecap
* Bak kut teh
* Bakkwa
* Bakwan
* 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|

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

Indo|

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

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
* 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
* Meuseukat
* 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 aceh
* Kopi gayo
* Kopi luwak
* Kopi sanger
* 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
* Kalu dodol
* Koe'sister
* Lumpia
* Martabak
* Mie bangladesh
* 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 kuning
* 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
* Ikan bakar
* Ikan goreng
* Kari
* Kerisik
* 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
* Kuih mor
* Laddu
* Lidah
* Modak
* Ondeh-ondeh
* Pais
* Roti kuning
* Sapit
* Tapai
* Wajid

|

Drinks|

| Drinks|

* 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
* Salpicao
* 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 a la 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
* Sinangag
* 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
* Double buddy
* Egg pie
* Empanada
* Ensaymada
* Flan cake
* Food for the gods
* 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
* Bumbong
* Calasiao
* 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 Filipino restaurants
* 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
* Masak lemak lada api
* 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
* Mee tauhu
* 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 kunyit
* 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
* Kerisik
* Naan
* Oyster omelette
* Pecel lele
* Pig fallopian tubes
* Pig's organ soup
* Rojak bandung
* Roti john
* Roti prata
* Satay
* Sayur lodeh
* Serunding
* 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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