Malaysia and Singapore, Rendang is traditionally prepared by the
Malay community during festive occasions. Rendang is sometimes
described as being like a curry, but actually it is different from
Rendang can be made from beef ,chicken, mutton, water buffalo meat,
duck or vegetables like jackfruit or cassava slowly cooked in
coconut milk and spices for several hours until almost all the
liquid is gone, leaving the meat coated in the spicy condiments. The
cooking process changes from boiling to frying as the liquid
evaporates. The slow cooking process allows the meat to absorb all
the spices and to become tender.
Spices may include ginger, galangal, turmeric leaf, lemon grass and
There are two kinds of Rendang: dried and wet. And you can easily
differentiate them by the liquid that contents in the dish. And
Rendang is often served with rice.