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Rendang is a dish commonly described as fried meat [2] (meat fry) or dry curry [3], widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines.It refers to both a cooking method of frying and the dish resulted in the said cooking method [4] [5].
Rendang, a spicy meat stew originating from the Minangkabau cuisine in West Sumatra and adopted by Peranakans throughout archipelago as part of their taste palate. Seh bak , a dish of pork loin, marinated overnight with herbs and spices, cooked over a slow fire and simmered to tenderness.
Buffalo meat is the most traditional choice for this dish, but beef and chicken are by far more commonly used for rendang in restaurants and home cooking. The common addition of kerisik is another distinctively Malaysian touch. Rendang is traditionally prepared by the Malay community during festive occasions, served with ketupat or nasi minyak.
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Rendang, chunks of beef stewed in spicy coconut milk and chili gravy, cooked well until dried. Other than beef, rendang ayam (chicken rendang) and rendang itik (duck rendang) can be found; Daun ubi tumbuk, cassava leaves in coconut milk; Kalio, similar to rendang; while rendang is rather dry, kalio is watery and light-colored; Gulai ayam ...
Nasi goreng rendang (rendang fried rice), rich and spicy fried rice usually made from leftover rendang spices [106] Nasi goreng rempah, spicy fried rice with ample of bumbu spice mixture [107] Nasi goreng resek, fried rice with shredded chicken, beansprouts, and cabbages, specialty of Malang city in East Java. [86]
Nasi ambeng (from Javanese ꦤꦱꦶ ꦲꦩ꧀ꦧꦼꦁ 'nasi ambêng') is an Indonesian fragrant rice dish that consists of—but is not limited to [2] —steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried relish commonly made with firm tofu, tempeh, and long beans [3]) urap, bergedel, and ...
However, many Malaysian Indians are Hindus, and thus do not eat beef. Nasi lemak in the Malaysian Indian version is served with curry, such as chicken curry, fish curry or lamb curry, as well as dishes like chicken masala or chicken varuval. Moreover, Malaysian Indians also serve a rendition of the dish alongside their very own version of rendang.