Electrolux Newsroom Asia Pacific

Celebrating national pride with a classic dish from the region

Photos

One of the most popular dishes to come out of the region, Rendang is most popular in the South East Asian countries of Indonesia, Malaysia and Singapore.

A spicy meat dish, Rendang is cooked with a main meat ingredient, coconut milk and a paste made from spices like ginger, galangal, turmeric leaves, lemon grass, garlic, shallots and chilies among others.  While traditional cooking methods require the spices to be ground, blenders like the Electrolux EBR2001 are more commonly used today to create the spicy paste.

Rendang is said to originate from the Sumatran Minangkabau region, where the dish spread across the strait to Malacca and Negeri Sembilan. Today, there are two popular variants on the Rendang dish – wet and dried.

Dry Rendang

Dry Rendang
By Midori
http://en.wikipedia.org/wiki/File:Rendang_daging_sapi_asli_Padang.JPG

The original dry Rendang from Minangkabau is darker in colour and can be stored for weeks at room temperature.

The original version of Rendang from Minangkabau, dry Rendang is made by cooking and stirring it for hours until the coconut milk evaporates, and the meat absorbs the spices. This can be done with either flame or induction hobs like the Electrolux Maxisense; its intuitive touch controls ensure a consistent heat for simmering the dish.  The result, if cooked properly, is a dark brown dish which can be stored for three to four weeks at room temperature.

This is due to spices such as garlic, shallots, ginger and galangal used in the preparation of Rendang, as they have antimicrobial properties which serve as natural preservatives.  Dry Rendang was thus a suitable dish for the Minangkabau people to take on long journeys, and may explain the spread of the dish through the region.

Wet Rendang

Wet Rendang
By Hullie
http://en.wikipedia.org/wiki/File:Rendang_dish_closeup.jpg

Wet Rendang is more commonly found in Singapore and Malaysia, and is lighter in colour than its dry counterpart.

As its name states, wet Rendang is cooked for a shorter time so the coconut milk does not completely evaporate. However, this also means that it cannot be stored as long as its dry counterpart.

This version of Rendang is more popular in Malaysia and Singapore, where the Rendang tends to be lighter in colour and taste.  In Minangkabau cuisine, this version of Rendang more resembles a Kalio – where the coconut milk in the dish is only partially evaporated before serving.

Other variations

Although beef is most commonly known as the main meat ingredient, it is hardly the only one. Other regional specialties of Rendang include:

Rendang ayam: chicken rendang
Rendang belut: eel rendang
Rendang cubadak: jackfruit rending
Rendang hati: cattle liver rendang
Rendang itiak or Rendang bebek: duck rendang
Rendang lokan: marsh clam rendang
Rendang tahu: tofu rendang
Rendang talua or Rendang telur: eggs rendang
Rendang tongkol: mackerel tuna rendang
Rendang pucuk: tapioca rendang
Rendang johor: chicken and beef rendang with chicken and/or beef organs

Save and share this post