Dish

Rendang

The beef in rendang is typically cooked for several hours until it is tender and the sauce has thickened. The sauce is made with coconut milk, lemongrass, galangal, turmeric, and other spices. The dish is believed to have originated in the Minangkabau region of Indonesia.

Asian cuisine› Indonesian cuisine

Meat Dish

Origins and history

Rendang is an Indonesian dish that originated in the Minangkabau region of Indonesia. It can be made with different types of meat such as chicken or lamb. It can also be made with different types of spices such as cinnamon or cardamom.

Dietary considerations

Rendang is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those who are lactose intolerant or have a dairy allergy as coconut milk is a common ingredient in the sauce.

Variations

There are many variations of rendang, including those made with chicken or lamb instead of beef. Some recipes call for the addition of cinnamon or cardamom to the spice mix.

Presentation and garnishing

Rendang is typically served on a platter with the beef in the center and the rice and vegetables around the edges. The dish can be garnished with sliced red chilies or fried shallots.

Tips & Tricks

To make the dish healthier, lean cuts of beef can be used and the amount of coconut milk in the sauce can be reduced.

Side-dishes

Rendang is often served with rice and a side dish of vegetables such as green beans or carrots. A side dish of sambal, a spicy chili paste, is also a common accompaniment.