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A dish originated from the Minangkabau ethnic, rendang is a popular dish not only in Indonesia but also in Malaysia and Singapore. The dish is traditionally prepared by the Malay community every festive occasions or celebrations.

It is made of beef and sometimes, the Indonesians use chicken, mutton, water buffalo meat, duck and vegetables like jackfruit or cassava. The meat is coked slowly in coconut milk and spices for some hours until the liquid is completely gone. The meat and the spices then are the only ones left in the pan.

This slow cooking process allow the meat to absorb the spices and it becomes tender. Among the spices used in rendang are ginger, galangal, tumeric leaf, lemon grass and chilies. The rendang can be categorized as wet or dry rendang. The dried rendang can be kept for about 3 to 4 months while the wet rendang or the kalio can be consumed within a month.

rendang, indonesia, food