View source for Rendang

{{pp-semi-indef|small=yes}}
{{Short description|Southeast Asian dish}}
{{Use dmy dates|date=September 2019}}
{{Infobox food
| name               = Rendang
| name_lang          = 
| image              = Rendang daging sapi asli Padang.JPG
| caption            = [[Minangkabau people|Minangkabau]] ''randang'' from [[Padang]]
| alternate_name     = ''samba randang'', ''riyandang''
| region             = Southeast Asia
| associated_cuisine = [[Indonesian cuisine|Indonesia]],<ref name="Randang 2013"/> [[Malaysian cuisine|Malaysia]],<ref name="Rendang 2009"/> [[Singaporean cuisine|Singapore]]
| country            = Attributed to multiple regions. [[#History|See the perspectives here]]
| course             = Main course
| served             = Hot
| main_ingredient    = [[beef]] or [[chicken]], [[chili pepper]], [[turmeric]], and [[coconut milk]]
| variations         = ''rendang santan'', ''rendang pedas'', ''rendang kuning'', ''rendang hitam'', ''rendang tok'', ''randang darek'', ''randang pasisia''
| similar_dish       = basmah, [[Kerutuk daging|kerutuk]], [[kalio]], [[Kerala beef fry|beef fry]], [[Bafat|bafad]]
}}
'''Rendang'''{{refn|group=n|[[Jawi script]]: رندڠ. In [[Za'aba Spelling|Za'aba spelling]]: ''rěndang''. {{IPA|ms|rənˈdaŋ}}}} is a fried meat<ref name="Malay Fried Meat"/><ref>[https://www.google.com.my/books/edition/Oxford_Symposium_on_Food_and_Cookery_199/FrWgDRkS90EC?hl=en&gbpv=1&dq=daging%20rendang&pg=PA94&printsec=frontcover Oxford Symposium on Food and Cookery 1991: Public Eating : Proceedings. (1991)]. United Kingdom: Prospect Books. p. 94.</ref> or dry [[Curry#Southeast Asia|curry]]<ref name="Malay Dry Curry"/> made of meat stewed in coconut milk and spices,<ref name="Singapore Infopedia"/> widely popular across [[Brunei]], [[Indonesia]], [[Malaysia]], [[Singapore]], and the [[Philippines]], where each version is considered local cuisine. It refers to both a cooking method of [[frying]] and the dish cooked in that way.<ref name="Rendang DBP"/><ref name="Rendang Istilah Rumah Tangga"/><ref name="Fadly Rahman Journal"/> The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.<ref name="Rendang Singapura Stories"/>

Rooted in [[Malay cuisine|Malay]] and [[Minangkabau cuisine|Minangkabau]], rendang developed at the cultural crossroads of the [[Strait of Malacca|Malacca Strait]]. The dish carries strong Indian influences, as many of its key ingredients are staples in Indian cooking.<ref name="Treasures of Sumatra"/> The introduction of chili peppers by the Portuguese through the [[Columbian exchange]] after the [[Capture of Malacca (1511)|capture of Malacca]] in 1511, played a key role in the evolution of rendang.<ref name="Fadly Rahman Journal"/> Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange between the [[Sumatra]] and [[Malay Peninsula]]. In 20th century, the deeply rooted migratory tradition of the [[Minangkabau people]] further maintained and contributed to the dish's spread, as they introduced Minang-style rendang to the various places they settled.<ref name="Fadly Rahman Journal"/>

As a signature dish in Southeast Asian Muslim cuisines—Malay, Minangkabau (as ''samba randang''), and [[Filipino cuisine#Regional dishes#Mindanao|Moro]] (as ''riyandang'')—rendang is traditionally served at ceremonial occasions and festive gatherings, such as wedding feasts and ''Hari Raya'' ([[Eid al-Fitr]] and [[Eid al-Adha]]). Nowadays, it is commonly served at food stalls and restaurants as a side dish with rice. In 2009, Malaysia recognized rendang as a heritage food.<ref name="Rendang 2009">{{Cite web|url=https://www.heritage.gov.my/en/pengisytiharan-2009.html|title=Warisan Kebangsaan 2009|website=heritage.gov.my}}</ref> Indonesia granted rendang cultural heritage status in 2013<ref name="Randang 2013">{{Cite web|url=https://kwriu.kemdikbud.go.id/wp-content/uploads/2017/11/MINISTERIAL-DECREE-OF-THE-MEC-NUMBER-238-OF-2013-ICHI-2013.pdf|title=Warisan Budaya Tak Benda (WBTB) Indonesia|website=kwriu.kemdikbud.go.id}}</ref> and officially declared it one of its national dishes in 2018.<ref>{{Cite web|url=https://www.thejakartapost.com/travel/2018/09/20/tourism-ministry-declares-five-dishes-national-food.html|title=Tourism Ministry declares five dishes national food|website=www.thejakartapost.com}}</ref>

== Etymology and definitions ==
Both the ''[[Kamus Besar Bahasa Indonesia]]'' and ''[[Kamus Dewan]]'' define rendang as meat cooked with spices and coconut milk until completely dry;<ref>{{cite web |title=Rendang |url=https://kbbi.web.id/rendang |website=kbbi.web.id}}</ref><ref name="Rendang DBP">{{cite web |title=Rendang |url=https://prpm.dbp.gov.my/Cari1?keyword=rendang |website=prpm.dbp.gov.my}}</ref> ''rendang'' is also a verb for the action of frying in a pan with or without oil (only in Kamus Dewan). Food historian Khir Johari explains that ''rendang'' had a broader meaning for frying in general before the prevalence of ''goreng''. For instance, [[Abdullah Abdul Kadir|Munshi Abdullah]] in his 1838 [[Kisah Pelayaran Abdullah ke Kelantan|travelogue to Kelantan]] described the [[Terengganuan Malays|people of Terengganu]] enjoying ''{{lang|ms|rendang pisang}}'' ([[Banana fritter|fried banana fritters]]) — what the Malays now called {{lang|ms|goreng pisang}} or {{lang|ms|pisang goreng}}.<ref name="Khir Johari Book"/>{{rp|191-193}}

A 1960 article from Azizah Ja'afar in [[Berita Harian]]'s Dewan Wanita section{{refn|group=n|Azizah Ja'afar was head of the [[Majlis Amanah Rakyat|Rural Industrial Development Authority]]'s Taman Asuhan Wanita who compiled terms that according to her were used at the Sekolah Mentadbir Rumah Tangga in Johor Bahru and at the Taman Asuhan Wanita in Kuala Lumpur.<ref name="Azizah Ja'afar">{{Cite web|url=https://eresources.nlb.gov.sg/newspapers/digitised/article/beritaharian19600201-1.2.54|title=DALAM LAPANGAN MASAK MEMASAK PUN PERLU DI-AKUI|website=eresources.nlb.gov.sg}}</ref>}} lists ''rendang'' as "frying with a generous amount of oil", similar to ''{{lang|ms|merendang pisang}}'' or ''[[jemput-jemput]]'' (fried fritters), where the things being fried would float in the hot oil. This distinguishes ''rendang'' from ''goreng'', which involves little to no oil, as seen in dishes like ''[[nasi goreng]]'' or ''[[mee goreng|mi goreng]]''. Additionally, "rendang" is also the name of a traditional Malay dish known for its rich, spicy flavors, such as ''rendang santan'' (meat cooked in coconut milk), and ''rendang pedas'' (spiced meat).<ref name="Rendang Istilah Rumah Tangga">{{Cite news |author=Azizah Ja'afar |title=Istilah Rumah Tangga  |url=https://eresources.nlb.gov.sg/newspapers/digitised/page/beritaharian19600208-1.1.6 |date=8 February 1960 |newspaper=Berita Harian |page=6}}</ref>

{| class="wikitable" style="margin: 1em auto;" 
|+ The meanings of {{lang|ms|rendang}} from 17th-century Malay wordlists.<ref name="Hoogervorst Journal"/>
|- 
! Year !! Author !! Description
|-
| 1623 || C. Wiltens, and S. Danckaerts || to fry in butter or oil, to fry, to fricassee
|-
| 1677 || F. Gueynier || to fry in a pan, to fricassee, to sauté
|}

Linguist Tom G. Hoogervorst's etymological research traces {{lang|ms|rendang}} back to the 17th-century Malay wordlists.<ref name="Hoogervorst Journal"/> The name ''rendang'' comes from the frying process; by the late 19th century, {{lang|ms|rendang}} was associated more specifically with a type of dry curry by British colonial officials in Malaya, where it is noted that Malays distinguished {{lang|ms|rendang}} as a dry curry and {{lang|ms|[[gulai]]}} as a wet curry.<ref name="Malay Dry Curry"/> In olden times, {{lang|ms|rendang}} was often translated to English as "fried meat"<ref name="Malay Fried Meat">{{Cite news|url=https://eresources.nlb.gov.sg/newspapers/digitised/page/singstandard19571104-1.1.5|title='Rendang Daging' |date=4 November 1957 |newspaper=Singapore Standard  |page=5 }}</ref> or "dry curry".<ref name="Malay Dry Curry">{{Cite book | last1 = Clifford | first1 = Hugh Charles | last2 = Swettenham | first2 = Frank Athelstane | url = https://books.google.com/books?id=Y0Q8AAAAMAAJ | title = A Dictionary of the Malay Language | pages = 504 | year = 1894| publisher = authors at the Government's printing Office }}</ref>

Rendang entered [[Oxford English Dictionary]] through Malay and Indonesian ''rendang'' which also cognates with [[Minangkabau language|Minangkabau]] ''randang''.<ref name="Rendang OED">{{cite web |title=Rendang |url=https://www.oed.com/dictionary/rendang_n?tab=etymology&tl=true#1211422760 |website=Oxford English Dictionary}}</ref> Gusti Asnan notes that the earliest recorded mention of ''randang'' in the Minangkabau context appears in J.L. van der Toorn’s Minangkabau-Malay-Dutch dictionary published in 1891.<ref name="Gusti Asnan"/>

In Minangkabau, rendang comes from the word "marandang", which means cooking food slowly until the food becomes dry.{{Citation needed|reason=The definition is in conflict with the oldest Minangkabau dictionary definition (Toorn's, 1891) |date=April 2025}} The [[Minangkabau people]] brought rendang as a provision because of its ability to last a long time when moving to other regions.

== History ==
=== Timeline of documentation ===
==== The first known use of the word ====
Food historian Fadly Rahman traces the earliest reference to rendang to the early 16th-century Malay manuscript ''[[Hikayat Amir Hamzah]]'' associated with the [[Malacca Sultanate]]{{refn|group=n|In the 15th and 16th centuries, at the height of the Malacca Sultanate's power, its capital became a key Asian port, controlling much of the region along the Malacca Straits (Malay Peninsula and Sumatra).}} (1400–1528).<ref name="Fadly Rahman Journal">{{Cite journal | last = Rahman | first = Fadly | title = Tracing the origins of rendang and its development | journal = Journal of Ethnic Foods | date=1 September 2020 |volume=7 | issue=28 |doi=10.1186/s42779-020-00065-1| doi-access = free }}</ref> Written during the spread of Islam in the Malay world, this adaptation of the Persian [[Hamzanama]] was later compiled into Malay and intended to inspire Malacca's soldiers in their fight against the Portuguese in 1511. In Malay version, there mentioned the words "rendang" and "merendang" (roasting) which is quoted as follows:<ref name="Fadly Rahman Journal"/>

{{Verse translation|lang=msa|...Khoja Buzurjumhur Hakim pun pergi pula ke kedai orang merendang daging kambing, lalu ia berkata ‘beri apalah daging kambing rendang ini barang segumpal...
|...Khoja Buzurjumhur Hakim went to the stall where people were ''merendang'' (roasting) goat meat and said, 'give me just a piece of this goat meat ''rendang''...'}}

This passage suggests that ''merendang'' refers to a cooking technique, while ''rendang'' describes the resulting dish have been part of the Malay vocabulary since the 16th century.<ref name="Fadly Rahman Journal"/>

==== Earliest references in European texts ====
[[File:Vocabularium, ofte Woordenboek, in 't Duytsch en Maleys (IA vocabulariumoft00dancgoog).djvu|page=67|thumb|right|upright=1.4|The Dutch-Malay dictionary from 1650 lists {{lang|ms|rendang}} as the translation for the Dutch word {{lang|nl|fricasseren}}, an archaic Dutch spelling of [[fricassee]].{{refn|group=n|The ''Vocabularium, ofte Woorden-boek, in 't Duytsch en Maleysch'' was first compiled and published by Caspar Wiltens and Sebastiaan Danckaerts in 1623. In 1650, it was significantly expanded in Amsterdam by Justus Heurnius, with contributions from Jan van Hasel and Albert Ruyl. Further revisions were made by Frederik Gueynier in Batavia in 1677, and it was updated again by Petrus van der Vorm in 1708, also in Batavia.<ref name="Pedoman Bahasa dan Sastra Melayu">{{cite book | last = J. J. de Hollander | title = Pedoman Bahasa dan Sastra Melayu | publisher = Balai Pustaka | pages = 332 | year = 1984}}</ref>}}<ref>Wiltens, C., Danckaerts, S., & Heurnius, J. (1650). [https://books.google.com.my/books?id=3GcTAAAAQAAJ&pg=PA55#v=onepage&q&f=false Vocabularium, ofte Woorden-Boeck: nae ordre van den Alphabeth in't Duytsch en Maleys]. Ghedruckt door ordre van de E.E. heeren bewinthehebberen der Geoctroyeerde Oost-Indische Compagnie.</ref><ref name="Fadly Rahman Journal"/>]]

Hoogervorst's research, traces the modern term {{lang|ms|rendang}} back to the Malay-Dutch dictionary first compiled in [[Ambon Island|Ambon]] and published by Caspar Wiltens and Sebastiaan Danckaert in 1623,<ref name="Pedoman Bahasa dan Sastra Melayu"/><ref>{{cite book | last1=Wiltens |first1= C. | last2=Danckaerts | first2=S. | year=1623 | url=https://books.google.com/books?id=ZqsnzOpsZ9oC&dq=rindang&pg=PA106 | title=Vocabularium, ofte woort-boeck, naer ordre vanden alphabet in 't Duytsch-Maleysch, ende Maleysch-Duytsch | location=National Library of the Netherlands | publisher=De weduwe, ende erfghenamen van wijlen Hillebrant Jacobssz van Wouw | lang=nl}}</ref> where it was defined as "to fry in butter or oil, to fry, to fricassee".<ref name="Hoogervorst Journal">{{Cite journal | last = G. Hoogervorst | first = Tom | title = Seventeenth-century Malay wordlists and their potential for etymological scholarship | journal = Journal of the Humanities of Indonesia | pages = 567 | year = 2024 | url = https://scholarhub.ui.ac.id/cgi/viewcontent.cgi?article=1782&context=wacana}}</ref> The dictionary was expanded and updated multiple times. According to Fadly Rahman, the author of the dictionary attempted to translate ''rendang'' using a European dish, something that his readers would be familiar with — [[fricassee]], a French cooking method that involves cutting meat into pieces and braising it.<ref name="Fadly Rahman Journal"/>

==== As a tradition in royal Malay banquets ====
Khir Johari notes that {{lang|ms|rendang tumis}} is mentioned in the ''[[Hikayat Hang Tuah]]'', a classic Malay literary masterpiece from around the 17th-century.<ref>{{Cite journal |last=Hooker |first=Virginia Matheson |date=2016 |editor-last=Fleet |editor-first=Kate |title=Hang Tuah, Hikayat |url=https://referenceworks.brillonline.com/entries/encyclopaedia-of-islam-3/*-COM_30299 |journal=Encyclopaedia of Islam |language=en |edition=3 |doi=10.1163/1573-3912_ei3_COM_30299 |access-date=20 June 2023 |via=Brill|url-access=subscription }}</ref> Another manuscript, ''[[Hikayat Awang Sulung Merah Muda]]'', reflects 18th-century life and cooking traditions. In the narration, a prince hunts and captures a ''[[Tragulus|pelanduk]]'' (mouse deer), which is then prepared in various styles — ''tumis'', ''rendang'', and ''gulai''. Tumis refers to a dish that is more like soup, while rendang resembles the slow-cooked dish we know today. These manuscripts offer a glimpse into the Malay cuisine of the 17th and 18th centuries.<ref name="Abd. Razak">{{cite thesis | last = Aziz | first = Abd. Razak | title = Hibridisasi Masakan Melayu: Kajian Kes di Kuala Lumpur | pages = 70 | year = 2018 | url = http://malrep.uum.edu.my/rep/Record/my.um.stud.8760}}</ref>

Historical records from the 19th century, including newspaper reports and travelogues, often described the key ingredients of ''rempah'' (spice paste) used in rendang, as well as its regional variations.<ref name="Singapore Infopedia"/> Renowned for his refined taste and hospitality, [[Abu Bakar of Johor|Sultan Abu Bakar]] of [[Johor Sultanate|Johor]] frequently hosted lavish banquets at his [[Istana Besar]] in Johor Bahru.{{refn|group=n|By the 19th century, much of the Malay Peninsula was under British control. However, Johor remained independent under Sultan Abu Bakar, who maintained the state's autonomy through strategic ties with European aristocrats.<ref name="Khir Johari Book"/>}} In 1873, [[John Frederick Adolphus McNair|J.F.A. McNair]] described a royal Malay banquet featuring dishes such as ''rendang [[Spanish mackerel|tenggiri]]'' and ''rendang chinchang [[Plentong]]''.<ref name="Khir Johari Book">{{cite book | last = Johari | first = Khir | title = The Food of Singapore Malays: Gastronomic Travels Through the Archipelago | publisher = Marshall Cavendish Editions | year = 2021 | isbn = 9789814841924}}</ref>{{rp|457-460}} In 1881, when [[Kalākaua|King David Kalākaua]] of [[Hawaiian Kingdom|Hawaii]] visited Johor, Sultan Abu Bakar served ''rendang tenggiri'' as part of the royal reception.<ref name="Maharajah Abu Bakar 1881">{{Cite web|url=https://eresources.nlb.gov.sg/newspapers/digitised/page/stoverland18811031-1.1.9|title='Straits Times Overland Journal|website=eresources.nlb.gov.sg}}</ref>

==== Made popular through cookbooks and newspapers ====
By the early 20th century, rendang recipes began appearing in published cookbooks and newspapers across [[British Malaya]] and the [[Dutch East Indies]]. On 2 February 1917, [[Soenting Melajoe]] featured an article by Datoek Soetan Maharadja, noting that  Europeans residing in Palembang, Batavia, and Kupang had written to Minangkabau women, sending money through the magazine’s editor to request the preparation and delivery of “rendang Alam Minangkabau”.<ref>{{cite journal |last1=Rahman |first1=Fadly |title=Tracing the origins of rendang and its development |journal=Journal of Ethnic Foods |pages=28 |doi=10.1186/s42779-020-00065-1 |date=1 September 2020|volume=7 |doi-access=free }}</ref> ''The "Mem's" Own Cookery Book: 420 Tried and Economical Recipes for Malaya'' (1920) by Mrs. Kinsey, published in Singapore, included a recipe for "rundang" that used curry powder and could be served with spaghetti.{{refn|group=n|''The "Mem's" Own Cookery Book'' was first published in 1920 by Mrs. Kinsey, wife of British colonial official William Edward Kinsey, who was based in Malaya. In the preface, she notes that she tested the recipes in Seremban, Negeri Sembilan between 1915 and 1919. The cookbook features dishes like rendang, reflecting the flavors that were familiar to the British colonial palate.<ref>{{Cite journal |title=Senior Librarian Bonny Tan delves into ''The "Mem's" Own Cookery Book'' (1929)|url=https://biblioasia.nlb.gov.sg/vol-7/issue-3/oct-dec-2011/malayan-cookery-book/|journal=BiblioAsia |publisher=National Library of Singapore |volume=7 |issue=3 |date=October–December 2011}}</ref>}}<ref>{{Cite web |title=The Curry Chronicles|url=https://biblioasia.nlb.gov.sg/videos/curry-chronicles/|website=BiblioAsia}}</ref> In 1936, R.A. Kardinah's ''Cooking Guide for Ladies'', published in Batavia, featured a chicken rendang recipe that emphasized slow cooking, though it adapted traditional ingredients.

==== Contemporary era ====
[[File:Sari Bundo Surakarta.JPG|thumb|left| "Padang restaurant" in Surakarta.]]

In Indonesia, rendang is mainly associated with Minangkabau. The popularity of rendang grew with the presence of Minangkabau-style ''lepau'' (food stalls) in areas where Minangkabau migrants settled. Their presence in new areas played a significant role in popularizing rendang as a signature dish of West Sumatra. Today, rendang stands as the iconic menu item in Minangkabau restaurants, often accompanied by other meat-based dishes.<ref name="Fadly Rahman Journal"/>

In Malaysia and Singapore, rendang is often paired with iconic dishes such as [[nasi lemak]] — a national favorite — or [[lemang]], Malay glutinous rice cooked in bamboo, particularly during festivals like Hari Raya.<ref name="Lemang dan ketupat pembuka selera sa-tiap pagi raya">{{Cite web|url=https://eresources.nlb.gov.sg/newspapers/digitised/article/beritaharian19671226-1.2.77|title=Lemang dan ketupat pembuka selera sa-tiap pagi raya|website=eresources.nlb.gov.sg |publisher=[[Berita Harian]] |date=26 December 1967 |page=10 |access-date=29 March 2025}} Microflim: NL5342.</ref> However, rendang has also become a staple in Malay eateries. It even features on the menus of international restaurants, showcasing its enduring appeal and cultural significance.<ref name="Khir Johari Book"/>

=== Theories on origin ===
==== From India ====
Rendang, often regarded as an exclusive Malay, Minangkabau dish, is heavily influenced by Indian cuisine. Many of its ingredients, such as cardamom, coriander, garlic, shallots, chili, ginger, galangal, lemongrass, bay leaves, tamarind, and turmeric, are staples in Indian cooking.<ref name="Treasures of Sumatra">{{cite book |last1=Utomo |first1=Bambang Budi |title=Treasures of Sumatra |last2=Karim |first2=Mulyawan |last3=Sundari |first3=Ekowati |publisher=Direktorat Jenderal Kebudayaan |year=2009 |isbn=9786024372255 |pages=24}}</ref> Winarno and Agustinah believe rendang may have been inspired by curry, a dish combining meat and spices in North India. Indian traders who traveled to West Sumatra brought their culinary traditions with them, possibly influencing the development of rendang.<ref name="The treasure of Minangkabau">{{Cite journal | last1 = Nurmufida | first1 = Muthia | last2 = Wangrimen | first2 = Gervasius H. | last3 = Reinalta | first3 = Risty | last4 = Leonardi | first4 = Kevin | title = Rendang: The treasure of Minangkabau | journal = Journal of Ethnic Foods | year = 2017 | volume = 4 | issue = 4 | pages = 232–235 | doi = 10.1016/j.jef.2017.10.005 | doi-access = free }}</ref> It likely traces its roots to Indian merchants, though it has undergone multiple layers of evolution over time. During this period, Malaysia and Indonesia had yet to emerge as distinct geographical entities, resulting in a deep shared culinary and cultural history.<ref name="Kristang"/>

==== From West Sumatra ====
Gusti Asnan notes that the earliest mention of ''randang'' in Minangkabau culture appears in J.L. van der Toorn's dictionary from 1891. However, he believes that it had been familiar to the Minangkabau people long before this record.<ref name="Gusti Asnan">{{citation | last = Asnan | first = Gusti | title = Sejarah Rendang Disajikan pada "Semiloka Penyusunan Naskah Akademik Randang Menuju Warisan Dunia" | year = 2021 | url = http://repo.unand.ac.id/45069/1/Bahan%20Presentasi%20%28PPT%29%20Semiloka%20Penyusunan%20Naskah%20Akademik%20Randang%20Menuju%20Warisan%20Dunia.pdf}}</ref>

{| class="wikitable" style="margin: 1em auto;" 
|+ Reconstruction of ''randang'' history by Gusti Asnan<ref name="Gusti Asnan"/><ref name="Fadly Rahman Journal"/>{{refn|group=n|Gusti Asnan acknowledges that his claims about the history of rendang are interpretative, where it is a normal part of historical reconstruction and an essential aspect of historical research methods.<ref name="Gusti Asnan"/>}}
|- 
! ''Randang'' has been known to Minang !! Argumentation
|-
| since the 16th century (or earlier) || based on the migration of Minang people to Peninsular Malaysia
|-
| since the 1830s || based on the information in H.J.J.L. Ridder de Stuers' report{{refn|group=n|However, Fadly Rahman’s analysis of de Stuers' book found no explicit mention of rendang.<ref name="Fadly Rahman Journal"/> The Dutch record describes a "blackened, charred dish".<ref name="Rendang nan Enak itu">{{cite book | last = S. Metron Masdison | title = Rendang nan Enak itu| year = 2018| publisher = Kementerian Pendidikan dan Kebudayaan, Badan Pengembangan dan Pembinaan Bahasa|url=https://badanbahasa.kemdikbud.go.id/resource/doc/files/Rendang_nan_Enak_Itu-S_Metron_Masdison-Final_0.pdf | isbn = 9786024372255}}</ref>{{rp|13}}}}
|}

Fadly Rahman inferred that rendang is closely associated with the Islamic tradition, the migratory culture, and the commercial ethics of the Minangkabau people. An early reference to “Rendang Minang”, a dish renowned for its ability to last for months and favored by migrants and traders, dates to 1917.<ref name="Fadly Rahman Journal"/>

=== Possible Portuguese influences ===
[[File:Portuguese discoveries and explorationsV2en.png|thumb|center|upright=3|Goa, Malacca, and Macau were key stops along the Portuguese spice trade routes (in blue) in the 16th and 17th centuries. The Portuguese also introduced [[chili peppers|chili]] to Asia, and these quickly became integral to local cuisines.<ref name="Boileau"/>{{rp|11-12}}]]

According to culinary historian Janet P. Boileau, Portuguese cooks had a unique method of frying meat after braising, unlike the Arab technique of frying before boiling. This approach, adopted by Luso-Asian cooks, may have influenced local culinary practices including rendang.<ref name="Boileau">{{cite thesis | last = Boileau | first = Janet | title = A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries. | year = 2010 | s2cid = 166582078 }}</ref>{{rp|61}} When the [[Portuguese Malacca|Portuguese ruled Malacca]] (1511–1641), they brought various cultural and culinary influences to the [[Malay Peninsula]] and neighboring [[Sumatra]]. Portuguese cuisine introduced preservation techniques and terms like ''[[acar]]'', ''[[Shrimp paste|belacan]]'', ''[[Sponge cake|baulu]]'', and ''[[butter|mentega]]''.<ref name="Fadly Rahman Journal"/><ref name="Fadly Rahman Book">{{cite book | last = Rahman | first = Fadly | title = Jejak rasa Nusantara sejarah makanan Indonesia | publisher = Gramedia Pustaka Utama | pages = 51–52 | year = 2023 | isbn=9786020335216}}</ref>

After [[Siege of Malacca (1641)|Malacca fell to the Dutch]], the [[Kristang people|Kristang community]] — descendants of Malaccan Portuguese settlers — faced economic challenges and sought cost-effective ways to prepare food. They adopted techniques similar to those used by their counterparts in [[Portuguese Macau]], such as frying meat with minimal water until it blackened, resembling ''bafado''. (''Bafado'' is derived from the term ''abafado'', which means "a dish of stew".)<ref name="Fadly Rahman Journal"/> This method led to the creation of the Kristang version of dry beef curry<ref name="Kristang">{{cite book | last = Jackson | first = Annabel | title = The Making of Macau's Fusion Cuisine From Family Table to World Stage | publisher = Hong Kong University Press | year = 2020 | pages = 70 | isbn = 9789888528349}}</ref> and then spread to the Malay people and reached the Minangkabau.<ref name="Fadly Rahman Journal"/>

In the early 16th century, the arrival of [[Tomé Pires]] and the writings of [[João de Barros]] marked the beginning of Portuguese influence in [[West Sumatra]] during the Portuguese control of Malacca.<ref>{{cite journal |last1=Rahman |first1=Fadly |title=Tracing the origins of rendang and its development |journal=Journal of Ethnic Foods |pages=28 |doi=10.1186/s42779-020-00065-1 |date=1 September 2020|volume=7 |doi-access=free }}</ref> This contact likely introduced culinary elements such as ''Abafado'', meaning “a dish of stew,” which evolved into ''bafado''<ref>{{cite web |last1=Dalgado |first1=Sebastião Rodolfo |title=Influence of Portuguese vocables in Asiatic languages. [trans.] |url=https://ia801400.us.archive.org/28/items/in.ernet.dli.2015.84109/2015.84109.Portuguese-Vocables-Asiatic-Languages.pdf |website=Internet Archive |publisher=Oriental Institute Baroda}}</ref> and was later adapted as ''balado'' in [[Minangkabau language|Minangkabau]], which has since become a widely recognized culinary term in [[Padang cuisine|Minangkabau cuisine]].<ref>{{cite journal |last1=Rahman |first1=Fadly |title=Tracing the origins of rendang and its development |journal=Journal of Ethnic Foods |pages=28 |doi=10.1186/s42779-020-00065-1 |date=1 September 2020|volume=7 |doi-access=free }}</ref> With both ''bafado'' and ''balado'' serving food preservation purposes, and considering the movement of [[Minangkabau people|Minangkabau]] traders across the [[Strait of Malacca|Malacca Strait]] from [[Sumatra]] to [[Peninsular Malaysia|Peninsula Malaysia]], it reflects Luso’s culinary influence may be
spread due to human traffic activities between two regions.<ref>{{cite journal |last1=Rahman |first1=Fadly |title=Tracing the origins of rendang and its development |journal=Journal of Ethnic Foods |pages=28 |doi=10.1186/s42779-020-00065-1 |date=1 September 2020|volume=7 |doi-access=free }}</ref>

== Cultural significance ==
Rendang was officially recognized by Malaysia as a National Heritage food in 2009,<ref name="Rendang 2009">{{Cite web|url=https://www.heritage.gov.my/en/pengisytiharan-2009.html|title=Warisan Kebangsaan 2009|website=heritage.gov.my}}</ref> celebrated for its rich diversity across the country. ''Rendang campur'' was declared in 2012.<ref>{{Cite web|url=https://www.heritage.gov.my/en/pengisytiharan-2012.html|title=Warisan Kebangsaan 2012|website=heritage.gov.my}}</ref> ''Randang'' from West Sumatra was granted cultural heritage status in 2013 by the Indonesian government.<ref name="Randang 2013">{{Cite web|url=https://kwriu.kemdikbud.go.id/wp-content/uploads/2017/11/MINISTERIAL-DECREE-OF-THE-MEC-NUMBER-238-OF-2013-ICHI-2013.pdf|title=Warisan Budaya Tak Benda (WBTB) Indonesia|website=kwriu.kemdikbud.go.id}}</ref> Rendang holds a special place in Malay and Minangkabau society, celebrated for its deep cultural significance and often reserved for special occasions such as Eid, weddings, and important gatherings.<ref name="Rendang nan Enak itu"/><ref name="Lemang dan ketupat pembuka selera sa-tiap pagi raya"/> In villages, making rendang is a communal effort, with large amounts of meat being cooked in a giant cast-iron cauldron. During the final stage, people work together, stirring with a wooden oar-like spatula for hours to ensure even cooking. This slow frying removes moisture, allowing the meat to absorb the spices while preventing burning or breaking.<ref name="Rendang Singapura Stories"/>

[[File:RENDANG AYAM.jpg|thumb|left|upright=1|Oil gives rendang its signature glossy finish.<ref name="Khir Johari Book"/>{{rp|351}} Turmeric leaves are sliced as garnishes.]]

The essence of rendang lies in its meticulous cooking process, where meat or chicken is slow-cooked with fresh coconut milk, aromatic spices, and herbs. This harmonious blend of ingredients represents unity and balance within the Malay community. Beyond its exquisite taste, rendang embodies hospitality, cultural pride, and a connection to heritage.<ref name="KTM">{{cite book | last = Panel Penulis The Patriots | title = Kitab Tamadun Melayu| year = 2019 | publisher = Patriots Publishing Sdn Bhd| isbn = 9789671652893}}</ref> Malay food traditions make the most of coconuts, knowing that the best coconut milk comes from mature coconuts. People with coconut palms could easily choose the right coconut for ''rendang'' the next day.<ref name="Khir Johari Book"/>{{rp|204-205}} Oil plays an important role in the dish's presentation, adding a glossy finish whether used for sautéing or naturally released during cooking.<ref name="Khir Johari Book"/>{{rp|351}}

Rendang is traditionally associated with festive occasions and ceremonial meals. For example, it took center stage in the royal celebration during the ''Santapan Nasi Berastakona'' at [[Istana Iskandariah]] following the [[Sultan of Perak|Perak Sultan]]'s coronation. Various styles of rendang were served alongside layers of yellow, white, and black glutinous rice in an intricately carved silver octagonal vessel called the ''Astakona'', symbolizing sustenance and harmony. Notable Perak variations of rendang such as ''rendang tok'', ''rendang ayam'', and ''rendang udang'', were thoughtfully prepared and arranged around the rice centerpiece, showcasing the dish's ceremonial importance.<ref name="JPM Book"/>

[[File:Memasak Rendang.jpg|thumb|left| A group of women preparing ''randang'' in West Sumatra.]]

In Minangkabau culture, there are three types of food: ''makanan adat'' (traditional ceremonial food), ''samba adat'' (ceremonial dishes), and ''makan beradat'' (formal dining traditions). Rendang belongs to the category of ''samba adat'', which is essential for traditional ceremonies. One key example is ''rendang daging kerbau'' (buffalo meat rendang), which symbolizes legitimacy in cultural rituals. Buffalo meat is particularly significant and cannot be substituted, as it is tied to the recognition of a tribal leader’s title.<ref name="Rendang nan Enak itu"/>{{rp|16}}

Rendang, a celebrated dish from the Minangkabau region, is tied to a folk tale about Princess Puti Ranti, a humble and skilled cook. In a royal cooking competition, jealous rivals sabotaged her ''gulai'', causing it to blacken. Despite this, the dish turned out delicious, and Puti Ranti won the contest. The delighted king named the dish ''rendang'', combining her name and that of her future fiancé, Danggala. This story reflects Rendang’s significance as a symbol of heritage and pride in Minangkabau culture.<ref name="Rendang nan Enak itu"/>{{rp|5-7}}

Each ingredient in rendang is reported to carry philosophical symbolism in Minangkabau culture and represents its key values and principles that reflect the way of life and social structure of the people.

Rendang has a special position in the culture of the [[Minangkabau people]].  The [[Minangkabau people]] are famous for their [[:id:Merantau|Merantau]] culture, which is to leave their hometowns in [[West Sumatra]]. Minang people in the land area used to travel to the [[Strait of Malacca]] to [[Singapore]] which took about a month through the river, because along the way there were no villages, the nomads prepared a long-lasting food supply, namely Rendang.<ref name="Sejarah Rendang Merantau"/><ref name="binus_makna-dibalik-kenikmatan-sepotong-rendang">{{Cite web|url=https://binus.ac.id/character-building/2021/01/makna-dibalik-kenikmatan-sepotong-rendang/|title=MAKNA DIBALIK KENIKMATAN SEPOTONG RENDANG|website=binus.ac.id}}</ref>

[[CNN International]] conducted a worldwide poll in 2011; it named rendang as the world's most delicious dish, ranking first among 50 dishes.<ref name="CNNGo">{{cite news |author=Tim Cheung |date=7 September 2011 |title=Your pick: World's 50 best foods |url=http://www.cnngo.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321 |url-status=dead |archive-url=https://web.archive.org/web/20121111184944/http://www.cnngo.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321 |archive-date=11 November 2012 |accessdate=19 May 2015 |publisher=CNNGo |df=dmy-all}}</ref><ref name="Rendang nan Enak itu"/>{{rp|1-2}} Just prior to that ranking, the staff had put rendang at number eleven.<ref>{{cite web |last= |date=21 July 2011 |title=World's 50 most delicious foods |url=http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535?page=0,0 |url-status=dead |archiveurl=https://web.archive.org/web/20111009033820/http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535?page=0%2C0 |archivedate=9 October 2011 |accessdate=20 September 2011 |work=CNNGo |publisher=Cable News Network}}</ref> The published article called rendang an "[[Indonesian cuisine|Indonesian dish]]". According to Fadly Rahman, many Indonesians don't just see this ranking as proof of rendang’s exceptional taste; rather, it has been widely used by the government and culinary communities to reinforce that rendang is an Indonesian dish, not [[Malaysian cuisine|Malaysian]]. However, what often goes unnoticed is how this claim transforms rendang from a symbol of culinary excellence into a dish laden with political significance.<ref name="Fadly Rahman Journal"/>

In 2018, a judge on [[MasterChef UK]] sparked controversy by criticizing a contestant’s rendang for not being "crispy enough". The remark drew strong reactions from Malaysians, Singaporeans, and Indonesians, leading to widespread debate. In response, some local eateries even created their own crispy versions of rendang.<ref name="Singapore Infopedia">{{cite web |title=Rendang |url=https://www.nlb.gov.sg/main/article-detail?cmsuuid=0f09b507-3994-4487-8f70-6c82037846a1 |website=National Library Board}}</ref>

=== Philosophy ===
Rendang holds deep philosophical significance for the Minang people of [[West Sumatra]], embodying the values of deliberation and consensus (''musyawarah dan mufakat''). It is rooted in four key ingredients, each symbolizing an essential pillar of Minangkabau society. ''Dagiang'' (beef) represents the ''niniak mamak'' (traditional tribal leaders), ''karambia'' (coconut) symbolizes the ''cadiak pandai'' (intellectuals), ''lado'' (chili) stands for the ''alim ulama'' (religious scholars who strictly uphold teachings), and ''cook'' (spices) represents the broader [[Minangkabau people|Minangkabau]] community.<ref name="Sejarah Rendang Merantau">{{Cite web|url=https://www.kompas.com/food/read/2022/01/06/113400575/sejarah-rendang-berkaitan-dengan-tradisi-merantau-orang-minangkabau|title=Sejarah Rendang, Berkaitan dengan Tradisi Merantau Orang Minangkabau|website=kompas.com|date=6 January 2022 |last1=Media |first1=Kompas Cyber }}</ref><ref>[https://www.pesankubah.com/2023/05/arti-masakan-rendang-minangkabau.html Pesankubah.com: Menyelisik Arti Masakan Rendang Minangkabau Dalam Maknanya]</ref><ref name="Filosofi">{{Cite web|url=https://kumparan.com/sejarah-dan-sosial/filosofi-rendang-yang-mengandung-arti-kehidupan-mendalam-20GFQGiQAUH/full|title=Filosofi Rendang yang Mengandung Arti Kehidupan Mendalam|website=kumparan.com}}</ref>

{| class="wikitable" style="margin: 1em auto;" 
|+  Symbolism behind ''randang'' ingredients in Minangkabau culture<ref name="Rendang nan Enak itu"/>{{rp|21-27}}<ref name="Sejarah Rendang Merantau">{{Cite web|url=https://www.kompas.com/food/read/2022/01/06/113400575/sejarah-rendang-berkaitan-dengan-tradisi-merantau-orang-minangkabau|title=Sejarah Rendang, Berkaitan dengan Tradisi Merantau Orang Minangkabau|website=kompas.com|date=6 January 2022 |last1=Media |first1=Kompas Cyber }}</ref><ref>[https://www.pesankubah.com/2023/05/arti-masakan-rendang-minangkabau.html Pesankubah.com: Menyelisik Arti Masakan Rendang Minangkabau Dalam Maknanya]</ref><ref name="Filosofi">{{Cite web|url=https://kumparan.com/sejarah-dan-sosial/filosofi-rendang-yang-mengandung-arti-kehidupan-mendalam-20GFQGiQAUH/full|title=Filosofi Rendang yang Mengandung Arti Kehidupan Mendalam|website=kumparan.com}}</ref>
|- 
! Ingredient !! Symbolism !! Description
|-
| meat ''(dagiang)'' || ''niniak mamak'', ''datuak'', or ''pangulu'' || all three terms refer to tribal or community leaders who are believed to bring prosperity to future generations. They are also seen as unifying figures for all members of the community.
|-
| coconut milk ''(karambia)'' || ''cadiak pandai'' || These intellectuals foster unity among groups and individuals, resolve conflicts, and act as protectors. They also serve as lawmakers for Minangkabau tribes.
|-
| chili ''(lado)'' || ''alim ulama'' || Religious scholars symbolize firmness and dedication in teaching and upholding religious values.
|-
| spice mixture ''(pemasak)'' || ''dubalang'', ''manti'', or ''bundo kanduang'' || In Minangkabau society, every individual has a distinct role, each contributing to the promotion and preservation of Minangkabau culture. This collective participation is a cornerstone of social life.
|}

The [[Minangkabau people|Minangkabau]] philosophy in cooking rendang includes three main values: patience, wisdom, and perseverance. The cooking process that requires careful selection of ingredients reflects the good values of the human being.<ref name="Filosofi Rendang">{{Cite web|url=https://www.jambione.com/kuliner/1363349429/rendang-lezatnya-sebuah-filosofi-dan-warisan-budaya-minangkabau|title=Rendang: Lezatnya Sebuah Filosofi dan Warisan Budaya Minangkabau|website=jambione.com}}</ref>

==Composition and cooking method==
[[File:D2D 9828 wikimedia2020 deni dahniel marandang dagiang.jpg|thumb|left|A rendang cooking festival in [[West Sumatra]]]]
Rendang is most often described as meat [[slow-cooked]] in coconut milk and spices until it becomes tender.<ref name="Roast">{{Cite news|date=2018-04-03|title=Malaysians roast MasterChef over chicken rendang elimination|language=en-GB|work=BBC News|url=https://www.bbc.com/news/world-asia-43624632|access-date=2020-10-11}}</ref><ref name="JP-Rendang1">{{Cite web|url=https://www.thejakartapost.com/life/2018/09/01/why-beef-rendang-is-the-right-food-to-send-to-natural-disaster-victims.html|title=Why beef rendang is the right food to send to natural disaster victims|last=Kautsar|first=Muthi Achadiat |website=The Jakarta Post|language=en|date = 2 September 2018|access-date=2019-12-10}}</ref> If cooked properly, dry rendang can last for as long as four weeks.<ref name="William Wongso" /> Prior to [[refrigeration]] technology, this style of cooking enabled preservation of large amounts of meat in the tropical climate,<ref>{{Cite book |last=Brissenden |first=Rosemary |url=https://books.google.com/books?id=AzIfdz0M0JEC |title=Southeast Asian Food, Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam |date=2007 |publisher=Periplus |isbn=978-0794604882 |page=102 |access-date=31 October 2014}}</ref> and therefore became a popular cooking technique.<ref name="urangminang.com">{{cite web |date=12 September 2011 |title=Inilah Rendang Minang Juara dunia itu |url=http://www.urangminang.com/berita/berita-dari-rantau/347-inilah-rendang-minang-juara-dunia-itu |archive-url=https://web.archive.org/web/20140422152011/http://www.urangminang.com/berita/berita-dari-rantau/347-inilah-rendang-minang-juara-dunia-itu |archive-date=22 April 2014 |url-status=usurped |publisher=Urang Minang.com}}</ref> Its durability is one of the reasons that today, prepackaged rendang is sent as food aid relief for natural disaster survivors in Indonesia.<ref name="JP-Rendang1"/> The preferred [[cut of beef]] for rendang is lean meat of the rear leg; i.e. topside or [[Round steak|round]] beef, which is considered perfect for slow cooking.<ref>{{cite web |last=Cornish |first=Richard |date=2019-07-22 |title=The best cuts of beef for slow-cooked dishes |url=https://www.goodfood.com.au/recipes/news/the-best-cuts-of-beef-for-slowcooked-dishes-20190716-h1g9lk |access-date=2019-12-11 |website=Good Food |language=en-au}}</ref>

Rendang is rich in spices. Along with the main [[beef|meat]] ingredient, rendang uses [[coconut milk]] and a paste of mixed ground spices, including [[ginger]], [[galangal]], [[turmeric]] leaves, [[lemongrass]], garlic, [[shallot]]s, [[Chili pepper|chilli]]s and other spices. This spice mixture is called ''pemasak'' in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang have [[antimicrobial]] properties and serve as natural organic preservatives.<ref>{{Cite journal |last=Winiati Pudji Rahayu |year=2000 |title=Aktivitas Antimikroba Bumbu Masakan Tradisional Hasil Olahan Industri Terhadap Bakteri Patogen Perusak |url=http://repository.ipb.ac.id/bitstream/handle/123456789/41871/BULETIN%20TEKNOLOGI%20&%20INDUSTRI%20PANGAN%20XI(f).pdf;jsessionid=1E28C1190C9C6D6416C3F8B0DE7F5726?sequence=1 |journal=Bul. Teknol. Dun Zndustri Pangan |language=id |access-date=20 September 2015}}</ref> Although some [[Culinary arts|culinary]] experts describe rendang as a [[curry]],<ref name="Roast"/><ref name="Rice93">{{cite book |last =Owen | first =Sri | year =1993 | title =The Rice Book  | publisher =[[Doubleday (publisher)|Doubleday]]| isbn =0-7112-2260-6 }}</ref><ref name="William Wongso">{{cite web|url=http://indonesiaproud.wordpress.com/2010/11/23/william-wongso-duta-rendang-di-dunia-kuliner-internasional/|title=William Wongso: Duta Rendang di Dunia Kuliner Internasional|date=23 November 2010|publisher=Indonesia Proud}}</ref> the dish is usually not considered as such in Indonesia or Malaysia since it is richer and contains less liquid than is normal for [[Indonesian curry|curries]].<ref>{{cite web|title=Arti Dibalik Masakan Rendang|date=30 April 2014|url=http://www.rendangnaniko.com/blog/arti-diabalik-masakan-rendang/|publisher=Rendang Naniko|language=id|access-date=13 September 2014|url-status=dead|archive-url=https://web.archive.org/web/20140913110011/http://www.rendangnaniko.com/blog/arti-diabalik-masakan-rendang/|archive-date=13 September 2014}}</ref>

Traditionally the term ''rendang'' does not refer to a certain type of dish. The verb ''merendang'' actually refers to a method of slow cooking; continuously churning the ingredients in a pot or frying pan, on a small fire, until all of the liquids evaporate and the meat is well done.<ref>{{cite web |date=20 July 2012 |title=Rendang Ternyata Bukan Nama Masakan |url=http://bola.kompas.com/read/2012/07/20/1533551/Rendang.Ternyata.Bukan.Nama.Masakan |newspaper=Kompas.com |last1=Media |first1=Kompas Cyber }}</ref> Traditional Padang rendang takes hours to cook. Cooking rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience.<ref>{{cite web|url=https://pelaminanminang.com/dapur-minang/rendang-padang-ikon-masakan-indonesia-hadir-di-pameran-wisata-berlin.html|title=Rendang Padang Ikon Masakan Indonesia Hadir Di Pameran Wisata Berlin - Pelaminan Minang Buchyar Pernikahan Adat Minangkabau Asli Sumatera Barat|first=Pelaminan Minang Buchyar-Pernikahan Adat Minangkabau|last=Asli|access-date=22 January 2021|archive-date=26 September 2022|archive-url=https://web.archive.org/web/20220926122234/https://pelaminanminang.com/dapur-minang/rendang-padang-ikon-masakan-indonesia-hadir-di-pameran-wisata-berlin.html|url-status=dead}}</ref> The meat pieces are slowly cooked in [[coconut milk]] and spices until almost all the liquid is gone, allowing the meat to become tender and absorb the condiments. The cooking process changes from boiling to frying, as the liquid evaporates and the coconut milk turns to coconut oil.<ref>{{cite web |title=Rendang, Hidangan Terlezat di Dunia |url=http://female.kompas.com/read/2011/09/10/20395488/Rendang.Hidangan.Terlezat.di.Dunia |website=Female Kompas.com|date=10 September 2011 }}</ref> Cooking the meat until tender with almost all the liquid evaporated requires great care, keeping it from getting burnt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.

Rendang is often served with [[steamed rice]], ''[[ketupat]]'' (a compressed rice cake) or ''[[lemang]]'' (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes such as boiled [[cassava]] leaf, ''cubadak''<ref>{{cite web |title=Gulai Cubadak &#124; Online Indonesian Food and Recipes |url=http://indonesiaeats.com/gulai-cubadak-nangka-minang-padang-jackfruit-curry/ |website=IndonesiaEats.com|date=13 September 2010 }}</ref> (young [[jackfruit]] ''[[gulai]]''), [[cabbage]] ''gulai'' and ''lado'' (red or green chilli pepper [[sambal]]).

=== Cooking process - ''merendang'' ===
Azizah Ja'afar describes the cooking process of ''rendang'' (merendang) as involves simmering the meat in spiced coconut milk in an uncovered pot or pan until the coconut milk’s oil separates and coats the meat, giving it a rich, glossy finish.<ref name="Rendang Istilah Rumah Tangga"/> With a slow fire and constant stirring, it takes around three hours for five kilograms of meat to reduce from a broth (when all the ingredients come together in a wok). From there, it requires an additional two hours before reaching the traditional rendang consistency.<ref name="Rendang Singapura Stories"/>

{| class="wikitable" style="margin: 1em auto;" 
|+ '''Three stages of ''merendang'' cooking'''<ref name="Rendang Singapura Stories"/>
|- 
! Stages !! Description
|-
| [[File:Rendang 1.JPG|200px]]<br> First Stage || The meat slowly simmers in a rich blend of coconut milk and spices, starting with a gentle boil in the creamy broth.
|-
| [[File:Rendang 2.JPG|200px]]<br> Second Stage || As the liquid gradually reduces, the coconut milk releases its natural oils, causing the cooking process to shift from simmering to slow frying.
|-
| [[File:Rendang.JPG|200px]]<br> Third and Final Stage: Rendang || Over time, the meat deepens in color, frying in its own thickened sauce until it's coated in a dark, flavorful paste.
|}

==Types==
=== Types of ''rendang'' in Malay Peninsula and Singapore ===
Betty Yew's cookbook ''Rasa Malaysia'', published in 1982, features 16 rendang recipes that highlight regional nuances.<ref>{{Cite web|url=https://eresources.nlb.gov.sg/newspapers/digitised/article/straitstimes19821121-1.2.80|title=Malaysian cuisine state by state|website=eresources.nlb.gov.sg}}</ref>{{better source needed |reason=the xct book, not reiew/ad? |date=March 2025}} Rendang can be made with a variety of proteins, including buffalo, chicken, duck, mutton, venison, shellfish, birds, and grasshoppers. Popular regional variations include ''rendang kerbau'' ([[Water buffalo|buffalo]] rendang) from Rembau<ref name="LMN9"/> and ''rendang udang galah'' (giant freshwater prawn rendang) from Lenggong.<ref name="Rendang Lenggong"/> Vegetable ingredients like [[jackfruit]], ''pucuk teh'',{{explain |reason=plant spcs?  |date=March 2025}} ''pucuk lampin'',{{explain |reason=plant spcs? |date=March 2025}} and ''pucuk maman'' (''[[Cleome gynandra]]'') are often added, reflecting the ingenuity of Malay communities in utilizing local resources.<ref name="LMN9"/>

[[File:Rendang Tok & Ketupat Palas.jpg|thumb|left|upright=0.6|''Rendang tok'' served with ''ketupat palas''.]]

In Perak, rendang is deeply rooted in royal culinary traditions. Notable varieties include ''rendang tok'', ''rendang ayam'' (chicken rendang), and ''rendang udang'' (shrimp rendang).<ref name="JPM Book">{{cite book | title = Pertabalan DYMM Paduka Seri Sultan Perak XXXV | url = https://dbook.penerangan.gov.my/dbook/dmdocuments/pertabalan_sultan_perak/mobile/index.html#p=1 |year = 2017 |publisher= Jabatan Penerangan Malaysia |page=78 }}</ref> ''Rendang tok'', a specialty from Bukit Chandan, is a dry curry made with cubed beef, coconut milk, and a rich blend of spices such as cloves, star anise, cumin, cinnamon, chilies, and turmeric. It is enhanced with pan-toasted desiccated coconut and thin strips of coconut flesh, giving it a unique texture and aroma. The final dish is dark and intensely flavorful.<ref name="Rendang Tok">{{cite book | last = Prats | first = Lluís | title = Researching Coastal and Resort Destination Management: Cultures and Histories of Tourism | year = 2011 | isbn=9781463305505 | pages = 242| publisher = Palibrio }}</ref><ref>{{Cite web|url=https://pemetaanbudaya.jkkn.gov.my/senibudaya/detail/740/pengenalan|title= Rendang Tok |website=Pemetaan Budaya |publisher=National Department for Culture and Arts Malaysia}}</ref> Perak’s rendang recipes also incorporate unique ingredients like forest fruits, including ''kelepong'' (a seasonal plant from the fig family){{explain |reason=better to link plant spcs |date=March 2025}}.<ref name="JWN Book"/> In Lenggong, popular rendang varieties include ''rendang [[dendeng]]'', and ''rendang pedas daging dengan lambuk'' (spicy beef with ''lambuk'' yam{{explain |reason=plant spcs? |date=March 2025}} rendang).<ref name="Rendang Lenggong">{{cite book |title = Resepi Masakan Warisan Lenggong |year = 2016 |publisher= Jabatan Warisan Negara}}</ref>{{page needed |date=March 2025}} There is also ''rendang daging masak hitam'' that is commonly served at Malay weddings. This version stands out from other rendang dishes in the region because it’s made without coconut milk, giving it a distinct flavor and appearance.<ref name="Rendang Daging Masak Hitam">{{Cite journal | author1= Mohd Nazri Abdul Raji<!-- xct nm -->  |author2= Shahrim Ab. Karim<!-- xct nm --> | author3= Jamilah Hani Esa <!-- xct nm --> |  title = PENGARUH ALAM DAN BUDAYA DALAM PEMBENTUKAN MAKANAN TRADISIONAL DI LEMBAH LENGGONG, PERAK | journal = Kajian Malaysia | year = 2024 |pages=277-278 | url = http://web.usm.my/km/42(2)2024/KM42022024_12.pdf}}</ref>

Negeri Sembilan is known for two main types of rendang: ''rendang kuning'' (yellow rendang) and ''rendang hitam'' (black rendang). Both are cooked until completely dry. ''Rendang kuning'' shares ingredients with the region’s signature dish, ''[[Masak lemak lada api|gulai kuning]]'', such as ''[[Bird's eye chili|cili api]]'', turmeric, and coconut milk.<ref name="Rendang N9">{{Cite journal | author1= Nur Hidayah Abd Rahman<!-- xct nm -->  |author2=Baiduri Zaiyyanna Mohd Farudz<!-- xct nm --> | author3=Siti Salwa Md. Sawari<!-- xct nm --> | title = Exploring the Potential of Rendang to be Promoted as the Local Food Heritage Product for Tourism in Negeri Sembilan | journal = Journal of Ethnic Foods | year = 2022 |pages=857–870 |isbn=978-605-4444-24-3 | url = http://irep.iium.edu.my/101764/}}</ref> In Negeri Sembilan, beef is less commonly used due to its higher water content, which makes it harder to achieve the desired dryness.<ref name="LMN9">{{cite book | title = Traditional Dishes of Negeri Sembilan | publisher = Lembaga Muzium Negeri Sembilan | year = 2008 | isbn = 9789832877097 | pages = 7–8 }}</ref> A traditional recipe also features ''pucuk ubi'' (young tapioca leaves), cooked until the mixture is dry and the leaves turn a deep brown color.<ref name="JWN Book">{{cite book | last = Jabatan Warisan Negara | title = Endangered Heritage Food | year = 2016 | isbn=9789833862375}}</ref>{{rp|116-117}}<ref>{{Cite web|url=https://pemetaanbudaya.jkkn.gov.my/senibudaya/detail/733/pengenalan|title=Rendang Pucuk Ubi |website=Pemetaan Budaya |publisher=[[National Department for Culture and Arts]] Malaysia}}</ref> ''Rendang daun puding'' is a type of ''rendang kuning'' that incorporates ''daun puding''{{explain |date=March 2025}} while ''rendang kacang'' includes chicken organs and long beans for added flavor and texture.<ref name="Rendang N9"/> In Tebing Tinggi, Bintong, Perlis, there's a unique dish called ''rendang serai'', where the main ingredient is thinly sliced lemongrass. It's cooked with a blend of ingredients like ''belimbing buluh'' (a sour local fruit), coconut milk, kurma spices, onions, and either fresh or dried prawns.<ref name="Rendang Perlis">{{Cite journal | author1= Hazman Hassan<!-- xct nm -->  |author2= Mohd Kasturi Nor Abd Aziz<!-- xct nm --> | author3= Juliana Ahmad <!-- xct nm --> | author4= Mohd Nazim Mohd Noor <!-- xct nm --> |  title = MENCARI JATI DIRI MAKANAN MELAYU PERLIS: SUATU CATATAN AWAL | journal = Asian Journal of Environment, History and Heritage | year = 2024 |pages=6 | url = https://journalarticle.ukm.my/25005/1/1-10%20-.pdf}}</ref>

In Malacca, a fiery version called ''rendang cili api'', made with bird’s eye chilies, coconut milk, and spices, often features unique ingredients like cockles ''(rendang kerang)''.<ref>{{Cite news|url=https://eresources.nlb.gov.sg/newspapers/digitised/article/beritaharian19690406-1.2.49 |title=Rendang Kerang dari Melaka |date=6 April 1969 |department=Resep Hari ini |newspaper=[[Berita Harian]] |page=8}}</ref> In Johor, the traditional ''rendang asli'' includes bird’s eye chilies and thick soy sauce for a distinctive flavor profile.<ref name="Johor Palate">{{cite book | last1 = Taib | first1 = Kalsom | last2 = Abdul Hamid | first2 = Hamidah | title = Johor Palate: Tanjung Puteri Recipes | year = 2015 | isbn = 9789675859137}}</ref>{{page needed |date=March 2025}} Basmah, a dish popular in Penang and Kedah, closely resembles rendang as it also uses coconut milk and toasted coconut gratings. However, it stands out for its use of a greater variety of fresh spices.<ref name="Johor Palate"/> In Terengganu and Kelantan, a dish called kerutuk is made from meat mixed with spices and cooked until thick, also said to resemble rendang.<ref name="Kerutuk DBP">{{Cite web|url=https://prpm.dbp.gov.my/Cari1?keyword=kerutuk|title=Maklumat Kata Kamus Bahasa Melayu|website=prpm.dbp.gov.my|language=ms}}</ref> The Kristang also has their version of dry beef curry.<ref name="Kristang"/>

Among older generations of Singapore Malays, rendang wasn’t limited to just the classic meat version either. Variations included cattle liver rendang, pigeon rendang, eel rendang, shellfish rendang, jackfruit rendang (prized for its fibrous, meat-like texture), and banana blossom rendang. Some recipes even incorporated petite potatoes to add a carbohydrate element to balance the dish’s rich protein and fat content. For extra depth of flavor, a few tablespoons of ''[[kerisik]]'' (toasted, grated coconut) could be mixed in. ''Rendang hijau'' (green rendang), once a prized dish among the Riau-Singapore nobility, can still be found in the homes of some descendants, though it is becoming increasingly rare.<ref name="Rendang Singapura Stories">{{Cite web|url=https://eresources.nlb.gov.sg/webarchives/2021-05-14%2010:26:45.000/wp/details/http:%2F%2Fsingapurastories.com%2F2015%2F07%2Fslow-food-before-it-became-slow-food-the-story-of-rendang-by-khir-johari%2F|title='Slow food before it became Slow Food – THE STORY OF RENDANG' by Khir Johari|website=eresources.nlb.gov.sg}}</ref>

===  Types of ''rendang'' in West Sumatra ===
[[File:Nasi ramas rendang.JPG|thumb|right|upright=1|''Nasi ramas'' served with rendang, and other side dishes.]]

Today, rendang is widely enjoyed beyond ceremonial settings and has become a popular souvenir in Padang. While traditionally made with buffalo meat or beef, rendang now features a variety of ingredients. These include chicken, which cooks faster and is more economical; duck, common in areas like Payakumbuh; goat meat, often enjoyed in Agam; and seafood options like shellfish and salted fish. Other creative versions include ''randang talua'', made with tapioca flour and eggs, and shredded beef or chicken rendang, which resembles meat floss but with thicker fibers.<ref name="Rendang nan Enak itu"/>{{rp|33-43}}

In Minangkabau, ''randang'' is broadly categorized into two styles based on regional influences: ''randang darek'' and ''randang pasisia''. These variations reflect the geographical and cultural diversity of the highland (darek) and coastal (pasisia) areas of West Sumatra. Each variation of Rendang highlights the versatility of its signature spices, adapting to the availability of ingredients across different regions.<ref name="West Sumatra’s Rendang"/>
{| class="wikitable" style="margin: 1em auto;" 
|+ Two types of Minangkabau ''randang''<ref name="West Sumatra’s Rendang">{{Cite journal | last1 = Yuliana | last2 = Intan Sari | first2 = Yolanda | last3 = Harmawan | first3 = Violintikha | title = Comparing the Quality of West Sumatra's Rendang: Rendang Darek vs Rendang Pasisia | journal = Journal of Applied Food Technology | pages = 2–3 | year = 2023 | volume = 10 | issue = 1 | doi = 10.17728/jaft.17378 | url = https://ejournal2.undip.ac.id/index.php/jaft/article/view/17378/9965| doi-access = free }}</ref>
|- 
! Characteristics !! ''Randang Darek'' || ''Randang Pasisia''
|-
| Shape || cut into smaller pieces || cut into larger pieces
|-
| Color || long cooking process gives a darker, blackish-brown color ||has a lighter brown color due to shorter cooking times
|-
| Aroma || smoky, fragrant aroma || aroma of spices, which are more abundant and prominent
|-
| Texture || tender, and its bran (caramelized coconut) is crunchy || more tender, with the bran being crunchier and oilier
|-
| Flavor || natural ingredients, resulting in a slightly sweet flavor || richer in herbs and spices, creating a aromatic taste
|}

''Randang darek'' focuses on long cooking times, smaller pieces, and a smoky flavor, while ''randang pasisia'' highlights spice richness, tenderness, and suitability as a daily dish. Both offer unique qualities that reflect their regional culinary traditions.

==Variations==
=== Indonesia ===
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| caption5 = ''Randang talua kariang'' or dry egg rendang
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| caption6 = ''Randang maco'' or [[salted fish]] with diced cassava rendang
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Rendang is made from beef (or occasionally [[beef liver]], [[Chicken (food)|chicken]], [[Duck (food)|duck]], [[mutton]], [[domestic buffalo|water buffalo]], or vegetables like [[jackfruit]] or [[cassava]]). Chicken or duck rendang also contains [[tamarind]] and is usually not cooked for as long as beef rendang.<ref>{{cite book |title=Indonesian Regional Food and Cookery |last=Owen |first=Sri |publisher=Frances Lincoln Ltd |year=1999 |isbn=0-7112-1273-2}}</ref>

The [[Padang cuisine|original Minangkabau rendang]] has two categories, ''rendang darek'' and ''rendang pesisir''. ''Rendang darek'' (‘land rendang’) is an umbrella term for dishes from old regions in mountainous areas of the [[Minangkabau Highlands]] such as [[Batusangkar]], [[Agam Regency|Agam]], [[Limapuluh Koto Regency|Lima Puluh Kota]], [[Payakumbuh]], [[Padang Panjang]] and [[Bukittinggi]]. It mainly consists of beef, offal, poultry products, jackfruit, and many other vegetables and animal products that are found in these places. ''Rendang pesisir'' ('coastal rendang') is from the coastal regions of Minangkabau such as [[Pariaman]], [[Padang]], [[Painan]] and [[Pasaman]]. It mainly consists of seafood, although it is not unusual for it to include beef or water buffalo meat.

Minangkabau Rendang variations:<ref name="urangminang.com"/><ref name="minangkabaunews">{{cite web|url=https://minangkabaunews.com/artikel-7591-inilah-11-ragam-rendang-minang-yang-patut-diketahui.html|title=Inilah 11 Ragam Rendang Minang yang Patut Diketahui - Minangkabaunews|last=Minangkabaunews|website=minangkabaunews.com|language=id|access-date=2020-04-23|archive-date=6 August 2020|archive-url=https://web.archive.org/web/20200806181705/https://minangkabaunews.com/artikel-7591-inilah-11-ragam-rendang-minang-yang-patut-diketahui.html|url-status=dead}}</ref><ref name="liputan6">{{cite web|author=Muslim AR|date=2016-01-14|title=11 Ragam Rendang yang Patut Diketahui|url=https://www.liputan6.com/lifestyle/read/2410237/11-ragam-rendang-yang-patut-diketahui|access-date=2020-06-16|website=liputan6.com|language=id}}</ref>
# ''Rendang ayam'': chicken rendang, speciality of [[Batusangkar]] and [[Bukittinggi]].<ref name="minangkabaunews"/>
# ''Rendang ati ampela'': rendang made of chicken innards; [[liver (food)|liver]] and [[gizzard]].<ref name="Merdeka-Rendang"/>
# ''Rendang babat'': [[tripe]] rendang, made of tripes of cattle.<ref>{{cite web|title=Resep Rendang Babat|url=https://cookpad.com/id/resep/3775509-rendang-babat-tips-trik-dan-saran|access-date=2020-10-06|website=Cookpad|date=2 December 2017 |language=id}}</ref>
# ''Rendang baluik (rendang belut)'': [[Eel as food|eel]] rendang, speciality of [[Solok]]. In the Solok dialect, it is also called ‘''randang baluk''’.
# ''Rendang bilih (bilis)'': [[Mystacoleucus padangensis|bilis fish]] rendang, specialty of [[Padang Panjang]]. In [[Sumatra]], ''ikan bilis'' refers distinctly to ''Mystacoleucus padangensis'', a small freshwater fish endemic to [[Sumatra]]. In other places, ''bilis'' might refer to sea [[Anchovies as food|anchovy]] instead.<ref>{{cite web|title=Cara Untuk Memasak Rendang Ikan Bili Khas Padang Panjang. yang Lezat|url=https://resep-rendang-bunda.web.app/6503-cara-untuk-memasak-rendang-ikan-bili-khas-padang-panjang-yang-lezat.html|access-date=2020-10-06|website=resep-rendang-bunda.web.app}}</ref>
# ''Rendang cubadak (rendang nangka)'': unripe [[jackfruit]] rendang, speciality of [[Payakumbuh]].<ref>{{cite web|title=Resep Rendang Nangka|work=hana|url=https://www.hana.eu.org/2020/07/resep-rendang-nangka.html}}</ref><ref name="Rendang-Nabati"/>
# ''Rendang cumi'': [[Squid as food|squid]] rendang, a seafood variant of rendang usually consumed in coastal area.<ref>{{cite web|last=Rahman|first=Naufal Al|title=Cara Membuat Cumi Bumbu Rendang, Bumbunya Meresap Sempurna |url=https://bali.idntimes.com/food/recipe/naufal-al-rahman-1/resep-masak-cumi-bumbu-rendang-regional-bali|access-date=2020-10-06|website=IDN Times|language=id}}</ref>
# ''Rendang daging'': meat rendang. The most common rendang is made from beef, but may also be from [[water buffalo]], goat, [[mutton]] or [[Lamb and mutton|lamb]], speciality of [[Padang]].<ref name="minangkabaunews"/>
# ''Rendang datuk (rendang kering)'': dried beef rendang, that instead of using fresh beef cuts, the pieces of meat are dried for four days prior of cooking. Specialty of [[Muara Enim]] in [[South Sumatra]].<ref>{{cite web|author=Kompas Cyber Media|title=Rendang Kering Khas Sumatera Selatan|url=https://malang.kompas.com/read/2010/10/24/09333025/rendang.kering.khas.sumatera.selatan|access-date=2020-10-06|website=KOMPAS.com|date=24 October 2010|language=id}}</ref>
# ''Rendang daun kayu (samba buruk)'': rendang made of various edible leaves, usually leaves of ''ubi kayu'', ''jirak'', ''mali'', ''rambai'', ''daun arbai'', mixed with ''ikan haruan'' ([[snakehead (fish)|snakehead]] fish), specialty of Payakumbuh.<ref name="Rendang-Vegetarian">{{cite web |last1=Margaretta |first1=Yosia |last2=Nursastri |first2=Sri Anindiati |date=25 July 2016 |title=Aneka Rendang "Vegetarian", dari Daun Kayu sampai Ketan Hitam |url=https://travel.kompas.com/read/2016/07/26/061000727/Aneka.Rendang.Vegetarian.dari.Daun.Kayu.sampai.Ketan.Hitam |access-date=2020-10-06 |website=KOMPAS.com |language=id}}</ref>
# ''Rendang daun pepaya'': young [[papaya]] leaf rendang.<ref>{{cite web|title=Resep Rendang Daun Pepaya |author=Irmawati |url=https://cookpad.com/id/resep/3877889-rendang-daun-pepaya|access-date=2020-10-06|website=Cookpad|date=20 December 2017 |language=id}}</ref>
# ''Rendang dendeng'': [[Dendeng]] rendang, thinly sliced dried and fried beef cooked in rendang spice. Also can be made from readily available processed [[beef jerky]].<ref>{{cite web|title=Resep Dendeng Sapi Bumbu Rendang oleh Erlyn Damay Agoeng|url=https://cookpad.com/id/resep/2000138-dendeng-sapi-bumbu-rendang|access-date=2020-10-07|website=Cookpad|date=14 February 2017 |language=id}}</ref>
# ''Rendang gabus (rendang ikan haruan)'': [[Snakehead (fish)|Snakehead fish]] rendang, popular in Payakumbuh.<ref name="Payakumbuh-Rendang">{{cite web|title=InfoPublik - Puluhan Varian Rendang di Payakumbuh|url=http://infopublik.id/read/278135/puluhan-varian-rendang-di-payakumbuh.html|access-date=2020-10-07|website=infopublik.id|language=en}}</ref>
# ''Rendang gadih'', ''rendang tumbuk'' or ''rendang payakumbuh'': [[Minced beef]] rendang, ''tumbuk'' or pounded beef shaped into balls mixed with coconut, specialty of [[Payakumbuh]], [[West Sumatra]].<ref>{{cite web|title=Resep Rendang Gadih ( Tumbuk ) Khas Payakumbuh Enak Gurih |url=https://craftlog.com/id/memasak/ext-rendang-gadih-tumbuk-khas-payakumbuh-enak-gurih-SjYh|access-date=2020-10-06|website=Craftlog.com|language=id}}</ref><ref name="Merdeka-Rendang"/>
# ''Rendang hati'': cow liver rendang, speciality of [[Minangkabau people|Minangkabau]].<ref name="liputan6"/>
# ''Rendang ikan asap (rendang ikan salai)'': [[smoked fish]] rendang, usually made of smoked ''ikan pari'' or ray fish, specialty of [[Minangkabau people|Minangkabau]].<ref>{{cite web|title=Sajian Rendang Ikan Asap yang Sedap dan Gurih Pengin Nambah Terus, Cobain Yuk Resepnya!|url=https://bangka.tribunnews.com/2019/03/08/sajian-rendang-ikan-asap-yang-sedap-dan-gurih-pengin-nambah-terus-cobain-yuk-resepnya|access-date=2020-10-06|website=Bangka Pos|language=id}}</ref><ref>{{cite web|title=Resep Rendang Ikan Asap, Hidangan Istimewa Dari Minangkabau |url=https://sajiansedap.grid.id/read/102016729/resep-kemilaukulinerindonesia-resep-rendang-ikan-asap-hidangan-istimewa-dari-minangkabau|access-date=2020-10-06|website=Sajian Sedap|language=id}}</ref>
# ''Rendang itiak (rendang bebek)'': duck rendang, speciality of [[Bukittinggi]] and [[Payakumbuh]].<ref name="minangkabaunews"/>
# ''Rendang jamur'': mushroom rendang.<ref name="Rendang-Nabati">{{cite web|last=Setya|first=Devi|title=5 Rendang Nabati Ini Tak Kalah Enak dari Rendang Daging|url=https://food.detik.com/info-kuliner/d-4454965/5-rendang-nabati-ini-tak-kalah-enak-dari-rendang-daging|access-date=2020-10-06|website=detikfood|language=id}}</ref>
# ''Rendang jantung pisang'': [[banana blossom]] rendang, speciality of [[Minangkabau people|Minangkabau]].<ref name="IDN-Rendang">{{cite web |last=Angie|first=Birgitta|title=15 Jenis Rendang Paling Enak di Dunia, Ada yang Crispy Gak Ya?|url=https://www.idntimes.com/food/dining-guide/birgitta-angie/15-jenis-rendang-paling-enak|access-date=2020-10-07|website=IDN Times|language=id}}</ref><ref name="Payakumbuh-Rendang"/>
# ''Rendang jariang (rendang jengkol)'': ''[[Archidendron pauciflorum|jengkol]]'' rendang, commonly popular in [[West Sumatra]]n towns, especially [[Bukittinggi]], [[Payakumbuh]], [[Pasaman]] and [[Lubuk Basung]].<ref name="liputan6"/><ref>{{cite web|url=https://lifestyle.kompas.com/read/2013/06/10/15055465/Membuat.Rendang.Jengkol.yang.Nikmat|title=Membuat Rendang Jengkol yang Nikmat|author=Kompas Cyber Media|website=KOMPAS.com|date=10 June 2013|language=id|access-date=2020-04-23}}</ref>
# ''Rendang kambing'': [[goat meat]] redang.<ref name="Merdeka-Rendang"/>
# ''Rendang jo kantang'': beef rendang with baby potatoes, speciality of [[Kapau]].
# ''Rendang kepiting (rendang ketam)'': [[Crab meat|crab]] rendang, which is crab cooked in rendang spices with sweet soy sauce.<ref>{{cite web|date=25 November 2010|title=Kepiting Bumbu Rendang Kecap|url=https://sajiansedap.grid.id/read/10713654/kepiting-bumbu-rendang-kecap|website=Sajian Sedap}}</ref>
# ''Rendang lele'': [[Catfish]] rendang.<ref name="Payakumbuh-Rendang"/>
# ''Rendang lidah'': [[beef tongue]] cooked as rendang.<ref>{{cite web|title=Resep Rendang lidah sapi oleh Ayun Hudiawang|url=https://cookpad.com/id/resep/1759373-rendang-lidah-sapi|access-date=2020-10-06|website=Cookpad|date=4 January 2017 |language=id}}</ref>
# ''Rendang limpa'': offal rendang made of cattle [[spleen]].<ref>{{cite web|title=10 resep rendang limpa enak dan sederhana ala rumahan|url=https://cookpad.com/id/cari/rendang%20limpa|access-date=2020-10-06|website=Cookpad|language=id}}</ref>
# ''Rendang lokan (rendang tiram)'': marsh clam rendang, speciality of coastal [[Minangkabau people|Minangkabau]] regions such as [[Pariaman]], [[Painan]] and [[Pesisir Selatan]].<ref name="liputan6"/>
# ''Rendang maco'': rendang that uses a type of [[salted fish]], specialty of [[Lima Puluh Kota Regency|Limapuluh Koto]].<ref name="IDN-Rendang"/><ref name="minangkabaunews"/>
# ''Rendang medan'': rendang variant from [[Medan]] in [[North Sumatra]], slightly different to [[Minangkabau people|Minangkabau]] rendang. It is more fatty and wet akin to kalio and usually less hot and spicy.<ref>{{cite web|title=7 resep rendang medan enak dan sederhana ala rumahan|url=https://cookpad.com/id/cari/rendang%20medan|access-date=2020-10-06|website=Cookpad|language=id}}</ref>
# ''Rendang padang'': [[Padang]] rendang commonly sold in [[Padang]] restaurants nationwide, dry rendang that uses lean fatless meat.<ref name="Merdeka-Rendang"/>
# ''Rendang pakis (rendang pucuk paku)'': vegetable rendang made from ''pakis'' or [[fern]] leaf, specialty of [[Pasaman Regency|Pasaman]].<ref name="minangkabaunews"/><ref name="Rendang-Nabati"/>
# ''Rendang paru'': cow's lung rendang, speciality of [[Payakumbuh]].
# ''Rendang patin'': ''[[Pangasius]]'' catfish rendang.<ref>{{cite web|title=Patin Bumbu Rendang, Kreasi Olahan Ikan yang Tak Kalah Lezat dengan Rendang Daging - Sajian Sedap|url=https://sajiansedap.grid.id/read/10765491/patin-bumbu-rendang-kreasi-olahan-ikan-yang-tak-kalah-lezat-dengan-rendang-daging|access-date=2020-10-06|website=sajiansedap.grid.id|language=id}}</ref>
# ''Rendang petai'': stir fried ''[[Parkia speciosa|petai]]'' and common [[green bean]]s in rendang spices.<ref>{{cite web|title=Lezat! Intip Kreasi Buncis Rendang Petai William Wongso|url=https://www.kompas.tv/article/99514/lezat-intip-kreasi-buncis-rendang-petai-william-wongso|access-date=2020-10-06|website=KOMPAS.tv|language=id}}</ref>
# ''Rendang pucuak ubi (rendang daun singkong)'': cassava leaf rendang, speciality of [[Minangkabau people|Minangkabau]].<ref name="IDN-Rendang"/>
# ''Rendang punai (rendang burung dara)'': rendang made of ''burung punai'' or [[green pigeon]].
# ''Rendang puyuh'': rendang made of ''burung puyuh'' or [[Quail as food|quail]].<ref>{{cite web |last=Lim |first=Marco |date=23 June 2010 |title=Rendang Puyuh |url=https://lifestyle.kompas.com/read/2010/06/23/11291268/rendang.puyuh |access-date=2020-10-06 |website=KOMPAS.com |language=id}}</ref>
# ''Rendang rawit'': an extra hot and spicy dried rendang spices mixed with dried ''cabai rawit'' ([[bird's eye chili]]). Not exactly a dish, but more a [[condiment]] akin to [[serundeng]], [[bawang goreng]] or [[chili powder]] that sprinkled upon steamed rice or noodle.<ref>{{cite web|title=Rendang Rawit: Pedas Gurih Bumbu Rendang Tabur untuk Nasi dan Mi|url=https://food.detik.com/rumah-makan/d-2640308/rendang-rawit-pedas-gurih-bumbu-rendang-tabur-untuk-nasi-dan-mi|access-date=2020-10-06|website=detikfood|language=id}}</ref> 
# ''Rendang rebung'': rendang made of [[bamboo shoot]].
# ''Rendang runtiah (rendang suir)'': (lit: "shredded rendang") shredded beef or poultry rendang, speciality of Payakumbuh.<ref>{{cite web|last=Fikkry|date=2016-10-30|title=Di Balik Rendang yang Mendunia, Terdapat 6 Variasi Rendang yang Tersembunyi|url=https://www.hipwee.com/list/dibalik-rendang-yang-mendunia-terdapat-6-variasi-rendang-yang-tersembunyi/|access-date=2020-10-06|website=Hipwee|language=id}}</ref>
# ''Rendang sapuluik itam (rendang pulut hitam)'': dough made of ground black [[sticky rice]] cooked and served in rendang spice, specialty of Simalanggang.<ref name="Rendang-Vegetarian"/>
# ''Rendang selais'': rendang made of ''selais'' (''[[Kryptopterus]]'') fish, a genus of catfish found in rivers of Sumatra, popular in [[Pekanbaru]], Riau.<ref>{{cite web |last=Rizky |first=Theo |date=11 November 2018 |editor-last=Dani |editor-first=Candra |title=Satu-satunya di Pekanbaru, Menu Rendang Ikan Selais, Bisa Anda Dapatkan di Pusat Perbelanjaan Ini |url=https://pekanbaru.tribunnews.com/2018/11/11/satu-satunya-di-pekanbaru-menu-rendang-ikan-selais-bisa-anda-dapatkan-di-pusat-perbelanjaan-ini |access-date=2020-10-06 |website=Tribun Pekanbaru |language=id}}</ref>
# ''Rendang tahu'': tofu rendang, a vegetarian variant that uses [[tofu]] beancurd instead of meat.<ref>{{cite web|url=http://www.vegetarianrecipesandcooking.com/vegetarian-rendang-tofu-recipe.php|title=Vegetarian Rendang Tofu Recipe|website=Vegetarian Recipes and Cooking|language=en|access-date=2020-04-23}}</ref>
# ''Rendang talua (rendang telur)'': egg rendang, speciality of [[Payakumbuh]].<ref name="minangkabaunews"/>
# ''Rendang tempe'': [[tempeh|''tempe'']] rendang, a vegetarian variant that uses tempeh soybean cake instead of meat.<ref>{{cite web|url=https://pontianak.tribunnews.com/2018/05/10/resep-rendang-tempe-rasanya-tak-kalah-lezat-dengan-rendang-daging|title=Resep Rendang Tempe - Rasanya Tak Kalah Lezat Dengan Rendang Daging|website=Tribun Pontianak|language=id|access-date=2020-04-23}}</ref>
# ''Rendang teri'': [[Anchovies as food|anchovy]] rendang.<ref>{{Cite web |last=Fandizal |first=Muhammad |date=7 August 2018 |title=Rendang Ikan Kriwil (Ikan Teri dengan Daun Singkong) |url=https://www.primarasa.co.id/resep-anda/280/rendang-ikan-kriwil-ikan-teri-dengan-daun-singkong- |access-date=2023-03-16 |website=Primarasa |language=ID}}</ref>
# ''Rendang tongkol'': [[mackerel tuna]] rendang, speciality of coastal [[Minangkabau people|Minangkabau]] regions.<ref>{{cite web |last=Fimela |date=2017-07-18 |title=Resep Praktis Rendang Tongkol Pedas Manis Enak Banget |url=https://www.fimela.com/lifestyle-relationship/read/3772175/resep-praktis-rendang-tongkol-pedas-manis-enak-banget |access-date=2020-10-06 |website=fimela.com |language=id}}</ref>
# ''Rendang tuna'': [[Tuna as food|tuna]] rendang.<ref>{{cite web|title=Resep Masak Tuna Masak Rendang, Kenikmatannya Pasti Jadi Boros Nasi |url=https://sajiansedap.grid.id/read/101261685/resep-masak-tuna-masak-rendang-kenikmatannya-pasti-jadi-boros-nasi|access-date=2020-10-06|website=Sajian Sedap|language=id}}</ref>
# ''Rendang tunjang (rendang kikil)'': rendang made of cartilage and tendons of [[cow's trotters]].<ref>{{cite web |last=Priatmojo |first=Galih |date=7 August 2016 |editor-last=Aji |editor-first=Rustam |title=Empuknya Rendang Kikil ala Hotel Crowne Plaza Semarang |url=https://jateng.tribunnews.com/2016/08/07/empuknya-rendang-kikil-ala-hotel-crowne-plaza-semarang |access-date=2020-10-06 |website=Tribun Jateng |language=id}}</ref>
# ''Rendang ubi'': made of ''ubi kayu'' or ''singkong'' (cassava).<ref name="Rendang-Nabati"/>
# ''Rendang udang'': [[Shrimp and prawn as food|shrimp]] rendang.<ref>{{cite web |last=Bramasti |first=Ika Putri |date=16 January 2018 |editor-last=Hutomo |editor-first=Dimas Setiawan |title=Resep Rendang Udang - Hidangan Istimewa Untuk Makan Bersama Keluarga Tercinta |url=https://style.tribunnews.com/2018/01/16/resep-rendang-udang-hidangan-istimewa-untuk-makan-bersama-keluarga-tercinta |access-date=2020-10-06 |website=TribunStyle.com |language=id}}</ref>
# ''Rendang usus'': intestine rendang, made of [[offal]]s; the intestines of either poultry or cattle. The cattle intestine rendang is quite similar with ''gulai tambusu'', ''gulai iso'' or ''gulai usus''.<ref>{{cite web|title=10 resep rendang usus enak dan sederhana ala rumahan |url=https://cookpad.com/id/cari/rendang%20usus|access-date=2020-10-06|website=Cookpad|language=id}}</ref>

==== Rendang outside West Sumatra ====
Today, rendang is quite widespread in Indonesia, mainly because of the proliferation of [[Padang]] restaurants, which caused rendang to become popular in Indonesian households of various ethnic backgrounds. This has led to the development of variants to accommodate regional preferences. For example, in [[Java]], the rendang—aside from the Padang variety sold in Padang restaurants—tends to be wetter, slightly sweeter, and less spicy to accommodate [[Javanese people|Javanese]] tastes.

Rendang variations outside by the Minangkabau: 
# ''Rendang kelinci'': [[rabbit meat]] rendang, popular in [[Aceh]].<ref>{{cite web |title=Lezat, Ini Dia Olahan Daging Kelinci yang Kaya Protein dan Rendah Kolesterol |url=https://portalsatu.com/lezat-ini-dia-olahan-daging-kelinci-yang-kaya-protein-dan-rendah-kolesterol/ |access-date=2020-10-06 |website=portalsatu.com |date=5 June 2017 |language=id}}</ref>
# ''Rendang babi'': [[pork]] rendang, the adaptation of rendang by non-[[Muslim]] population of [[Indonesia]].<ref>{{cite web|last1=Arofani|first1=Prila|title=Resep Rendang Babi yang Gurih, Gak Kalah Nikmat Dibanding Daging Sapi|url=https://www.idntimes.com/food/recipe/prila-arofani/resep-rendang-babi-yang-gurih|access-date=2020-10-06|website=IDN Times|language=id}}</ref> Usually consumed in [[Christianity|Christian]]-majority Batak region of [[North Sumatra]] and [[Hinduism|Hindu]]-majority island of [[Bali]]. In [[Bali]], the popularity of rendang has led to this adaptation, since some [[Balinese Hinduism|Balinese Hindu]]s do not consume beef.<ref>{{cite web|last=Rahadi|first=Gde|date=2018-09-30|title=Rendang Babi, Lebih Lembut dari Daging Sapi|url=http://bisnisbali.com/rendang-babi-lebih-lembut-dari-daging-sapi/|access-date=2020-10-06|website=Bisnis Bali|language=id}}</ref>
# ''Rendang jawa'': [[Javanese people|Javanese]] adoption of [[Minangkabau people|Minang]] rendang, which is more soft and moist suited to [[Javanese people|Javanese]] taste, usually rather sweet and less spicy compared to [[Sumatra]]n rendang.<ref name="Merdeka-Rendang">{{cite web |last=Mardatila |first=Ani |date=21 May 2020 |title=10 Cara Membuat Rendang Sapi Ala Jawa Hingga Padang yang Empuk, Mudah Dibuat Semua Halaman |url=https://www.merdeka.com/sumut/10-cara-membuat-rendang-sapi-ala-jawa-hingga-padang-yang-empuk-dan-gurih-kln.html |access-date=2020-10-06 |website=merdeka.com |language=en}}</ref>

Outside of [[Indonesia]], rendang is also known in [[Malaysia]], [[Singapore]], [[Brunei]], southern [[Thailand]], and the southern [[Philippines]] as well as in the [[Netherlands]], [[Australia]], [[Taiwan]], [[Belgium]],<ref name="rendang origin and popularity">{{cite news|url=http://canoe.com/life/food/should-chicken-in-rendang-curry-be-crispy-masterchef-u-k-sparks-debate|title=Should chicken in rendang curry be crispy? Masterchef U.K. sparks debate|agency=Associated Press|publisher=Canoe|date=3 April 2018|access-date=5 April 2018|quote=The curry (''rendang''), which originates from West Sumatra in Indonesia, is popular in Malaysia, Indonesia, Singapore, Brunei and southern Thailand.|archive-url=https://web.archive.org/web/20180405091720/https://canoe.com/life/food/should-chicken-in-rendang-curry-be-crispy-masterchef-u-k-sparks-debate|archive-date=5 April 2018|url-status=live}}</ref><ref name="thomas">{{cite web |last1=Thomas |first1=Amanda |title=Regional Cuisine of Mindanao |url=https://balay.ph/best-mindanao-cuisine/ |website=Balay.ph |access-date=20 April 2019 |archive-date=25 March 2019 |archive-url=https://web.archive.org/web/20190325192506/https://balay.ph/best-mindanao-cuisine/ |url-status=dead }}</ref> and [[New Zealand]].<ref>{{cite news |url=https://www.1news.co.nz/2022/09/22/auckland-malaysian-restaurant-hailed-as-one-of-worlds-best/ |title=Auckland Malaysian restaurant hailed as one of world's best |author=Lucy Anderson |date=2022-09-01 |publisher=1 News }}</ref>

=== In Malaysia ===
Rendang has a long history in Malaysia with distinct versions unique to individual Malaysian states. The different versions of rendang use different ingredients for the spice mix, resulting in differing flavors to the meat.<ref>{{cite web|url=https://www.researchgate.net/publication/320897695 |title=Past and Present Practices of the Malay Food Heritage and Culture in Malaysia |date= |access-date=2022-04-29}}</ref>

# ''Rendang ayam'': [[Chicken as food|chicken]] rendang.
# ''Rendang ayam goreng'': fried chicken rendang.<ref name="icookasia.com">{{cite web|url=https://icookasia.com/8-jenis-rendang-yang-anda-wajib-cuba/|title=8 Jenis Rendang Yang Anda Wajib Cuba|date=9 July 2019|website=iCookAsia &#124; Asian Recipe & Food Channel}}</ref> The popularity of this rendang skyrocketed mainly due to the "rendangate" controversy in 2018.<ref>{{cite web|url=https://myresipi.com/recipes/ayam-rendang-goreng/|title=Ayam Rendang Goreng|date=8 July 2022 }}</ref><ref>{{cite web |last=Bedi |first=Rashvinjeet |date=3 April 2018 |title=Four nations unite against MasterChef UK judge over Rendangate &#124; The Star |url=https://www.thestar.com.my/news/nation/2018/04/03/four-nations-unite-against-masterchef-uk-judge-over-rendang-gate/ |website=www.thestar.com.my}}</ref>
# ''Rendang daging'' or ''Rendang [[Rembau District|Rembau]]'': dark, woody coloured meat rendang. Traditionally made using [[water buffalo]] meat. These days, beef is commonly used instead.
# ''Rendang daging hitam'': [[Sweet soy sauce|Kicap manis]]-based black-coloured beef rendang, a specialty of [[Sarawak]].
# ''Rendang dendeng'': thinly sliced dried meat rendang.<ref name="rasa.my">{{cite web|url=https://www.rasa.my/koleksi-10-resipi-rendang-sesuai-masak-di-hujung-minggu/|title=Koleksi 10 Resipi Rendang Sesuai Masak Di Hujung Minggu|date=7 February 2020}}</ref>
# ''Rendang ikan'': fish rendang.<ref>{{cite web|url=https://myresipi.com/recipes/rendang-ikan-tongkol/|title=Rendang Ikan Tongkol|date=11 October 2021 }}</ref>
# ''Rendang ikan pari'': [[stingray]] rendang, a specialty of [[Perak]].<ref>{{cite web|url=https://travelling-foodies.com/2013/08/13/rendang-ikan-pari-perak-stingray-rendang/|title=Rendang Ikan Pari Perak – Stingray Rendang|date=13 August 2013|access-date=7 October 2020|archive-date=10 October 2020|archive-url=https://web.archive.org/web/20201010120708/https://travelling-foodies.com/2013/08/13/rendang-ikan-pari-perak-stingray-rendang/|url-status=dead}}</ref>
# ''Rendang itik'': [[Duck as food|duck]] rendang, a specialty of [[Negeri Sembilan]] and [[Sarawak]]. In Sarawak, the duck is roasted first so that the meat is soft and not sticky.<ref>{{cite web|url=https://saji.my/makanan-tradisi-sarawak/|title=18 Makanan Tradisional Sarawak Kena TRY (UNIK Tapi Sedap)|date=30 April 2019}}</ref> In Negeri Sembilan, the duck is preferred to be smoked first.
# ''Rendang puyuh'': [[Quail as food|quail]] rendang.<ref>{{cite web|url=https://tumis.my/resepi/menu/4917-cat-rendang_burung_puyuh.html |title=resepi Rendang Burung Puyuh |publisher=tumis.my |date= 17 February 2016|access-date=2022-04-29}}</ref>
# ''Rendang kupang'': [[Mussel#As food|mussels]] rendang.<ref>{{cite web|url=https://www.rasa.my/recipe/rendang-kupang-ringkas-tapi-bercitarasa-mewah/|title=Rendang Kupang. Ringkas Tapi Bercitarasa Mewah.|date=19 October 2017 }}</ref>
# ''Rendang rusa'': [[venison]] rendang.
# ''Rendang udang'': [[Prawn as food|prawn]] rendang, a specialty of Perak.<ref>{{cite web |last=Mohamed |first=Noor Ainon |date=30 April 2020 |title=Rendang udang galah penambat selera MB Perak |url=https://www.sinarharian.com.my/article/81252/KHAS/Ramadan/Rendang-udang-galah-penambat-selera-MB-Perak |website=Sinarharian}}</ref>
# ''Rendang kambing'': [[goat meat|goat]] rendang.
# ''Rendang kerang'': [[Cockle (bivalve)|cockle]] rendang. Commonly served as a side dish for ''[[nasi lemak]]''.
# ''Rendang ketam'': [[Crab as food|crab]] rendang.<ref>{{cite web |last=Menon |first=Priya |date=20 June 2016 |title=Spicing it up with 12 types of rendang &#124; The Star |url=https://www.thestar.com.my/metro/eat-and-drink/2016/06/20/spicing-it-up-with-12-types-of-rendang-savour-distinct-flavours-that-make-each-dish-special-this-fas |website=www.thestar.com.my}}</ref>
# ''Rendang kijing'': [[Pilsbryoconcha|kijing]], a type of shellfish, cooked with rendang spices.<ref name="rasa.my"/>
# ''Rendang hati'': beef liver rendang, a specialty of [[Johor]].<ref>{{cite web|url=https://murai.my/2019/61168/kenali-rendang-malaysia-sempena-sambutan-hari-raya-aidilfitri-2019/|title=Kenali Rendang Malaysia Sempena Sambutan Hari Raya Aidilfitri 2019|first=Mas Idayu|last=Edi|date=28 May 2019|website=Murai MY}}</ref>
# ''Rendang telur'': boiled egg rendang.<ref>{{cite web|url=https://www.mingguanwanita.my/rendang-telur-makan-dengan-nasi-lemak-pulut-kuning-memang-sedap-1/|title=Rendang Telur Makan Dengan Nasi Lemak & Pulut Kuning Memang Sedap!|first=Suhaidah Abd|last=Wahab|date=29 May 2019}}</ref>
# ''Rendang kunyit'' or ''rendang [[Kuala Pilah]]'' or ''rendang kuning'': yellow-hued rendang, uses fresh [[turmeric]], [[lemongrass]], and coconut milk but with no onion added at all.<ref>{{cite web |last=Durai |first=Abirami |date=19 September 2016 |title=Great Malaysian dishes: Negri Sembilan – Rendang &#124; The Star |url=https://www.thestar.com.my/lifestyle/food/2016/09/19/great-malaysian-dishes-negri-sembilan-rendang |website=www.thestar.com.my}}</ref>
# ''Rendang landak'': [[porcupine]] rendang, an exotic meat rendang, a specialty of [[Sekinchan]], [[Selangor]].<ref>{{cite web|url=https://www.bharian.com.my/berita/nasional/2019/02/531187/makanan-eksotik-dipaparkan-dalam-bentuk-setem|title=Makanan eksotik dipaparkan dalam bentuk setem|date=15 February 2019|website=Berita Harian}}</ref><ref>{{cite web|url=https://www.malaymail.com/news/malaysia/2019/02/15/porcupine-rendang-anyone-pos-malaysia-celebrates-food-for-fearless-eaters/1723354|title=Porcupine rendang stamp, anyone? Pos Malaysia celebrates exotic local food &#124; Malay Mail|website=www.malaymail.com|date=15 February 2019 }}</ref>
# ''Rendang babi'': [[pork]] rendang. Non-halal rendang that is eaten only by the Chinese and Peranakan community in Malaysia.<ref>{{cite web|url=https://www.pork.com.au/recipe/malaysian-pork-rendang-curry/496/|title=Malaysian pork rendang curry|first=Australian|last=Pork|date=24 May 2017}}</ref>
# ''Rendang lengkuas'' or ''nasu likku'': [[galangal]]-based rendang, a specialty of [[Bugis]] people in [[Sabah]]. Two versions exist in Sabah, wet and dry; both are considered rendang in Malaysia.<ref>{{cite web|url=https://murai.my/2020/81125/senarai-5-jenis-rendang-mengikut-negeri-yang-mana-paling-sedap/|title=Senarai 5 Jenis Rendang Mengikut Negeri. Yang Mana Paling Sedap?|date=27 June 2020|website=Murai MY}}</ref>
# ''Rendang lokan'': [[Polymesoda|lokan]] rendang, a specialty of [[Sungai Petani]], [[Kedah]].<ref>{{cite web|url=https://www.sinarharian.com.my/article/93709/GALERI/Lokan-Semeling|title=Lokan Semeling|date=24 July 2020|website=Sinarharian}}</ref>
# ''Rendang berempah'': spice rendang. Emphasizes the abundance of spices in the rendang.<ref>{{cite web|url=https://www.aziekitchen.com/2018/06/rendang-daging-berempah-sedap.html|title=Rendang Daging Berempah Sedap - Azie Kitchen|website=www.aziekitchen.com|date=16 June 2018 }}</ref>
# ''Rendang paru'': beef lung rendang.
# ''Rendang daun maman'': vegetable rendang made from braised ''[[Cleome gynandra]]'' (''maman'') leaves, specialty of [[Gemencheh]], [[Negeri Sembilan]],<ref>{{cite news |author=Lim May Lee<!-- xct nm --> |date=8 October 2017 |title=Maman-mia, maman leaves averted war |url=https://www.rage.com.my/maman-mia/ |work=R.AGE |publisher=[[The Star (Malaysia)|The Star]] |access-date=14 February 2024 }}</ref><ref>{{cite web |author=Nor Azihan Md Ghazali |date=3 June 2019 |url=https://www.sinarharian.com.my/article/31241/LIFESTYLE/Femina/Resepi-rendang-maman-yang-enak |title=Resepi rendang maman yang enak |website=Sinar Harian}}</ref>{{page needed |date=March 2025}}
# ''Rendang daun pegaga'': vegetable rendang made from [[pegaga]] leaf.
# ''Rendang daun puding'': vegetable rendang made from the edible leaves of the [[garden croton]], a speciality of [[Negeri Sembilan]].<ref>{{cite web|url=https://www.bharian.com.my/bhplus-old/2015/09/78905/rendang-ayam-daun-puding-enak|title=Rendang ayam daun puding enak|first=Tuty Haryanti Ahmad|last=Rodzi|date=2 September 2015|website=Berita Harian}}</ref>
# ''Rendang daun ubi kayu'': vegetable rendang made from cassava leaf.
# ''Rendang jantung pisang'': banana blossom rendang.<ref name="icookasia.com"/><ref>{{cite web|url=https://myresipi.com/recipes/rendang-jantung-pisang-kakbesah/|title=rendang jantung pisang kakbesah|date=8 July 2022 }}</ref>
# ''Rendang [[serundeng]]'': dry meat floss, derived from rendang. It has a long shelf-life and needs no refrigeration, a specialty of Kelantan.<ref>{{cite web|url=https://www.kuali.com/recipe/beef-dishes/beef-serunding-2/|title=Beef Serunding}}</ref>
# ''Rendang Minang'': originated from the [[Minangkabau people]] who settled in Negeri Sembilan during the 16th century, but has since evolved from the Sumatran rendang version of the recipe.<ref>{{cite web|url=https://www.thestar.com.my/food/food-news/2020/05/19/how-rendang-got-its-name-and-other-things-to-know-about-rendang|title=How rendang got its name and other things to know about rendang &#124; The Star|website=www.thestar.com.my|date=19 May 2020 }}</ref>
# ''Rendang cili api'' or ''Rendang Negeri Sembilan'' or ''Rendang hijau'': greenish-hued rendang, uses [[Bird's eye chili|cili api]] instead of red chili that is normally used in other rendang versions, a specialty of [[Negeri Sembilan]].<ref>{{cite web|url=https://saji.my/makanan-negeri-sembilan/|title=8 Makanan Tradisional Negeri Sembilan Yang Wajib Anda Cuba (Dijamin ENAK)|date=28 April 2019}}</ref>
# ''Rendang Tok'': dry beef rendang created by the royal cooks of Perak, incorporates spices that were typically inaccessible to the general population.<ref name="eresources.nlb.gov.sg">{{cite web|url=https://eresources.nlb.gov.sg/infopedia/articles/SIP_1767_2011-02-11.html|title=Rendang &#124; Infopedia|website=eresources.nlb.gov.sg}}</ref>
# ''Rendang Pahang'' or ''opor daging'': dark red meat stew cooked with rich spice mix.<ref>{{cite web|url=https://www.rasa.my/koleksi-10-menu-tradisi-negeri-pahang-yang-sedap-memang-berbaloi-cuba-ni/|title=Koleksi 10 Menu Tradisi Negeri Pahang Yang Sedap, Memang Berbaloi Cuba Ni.|date=17 December 2018}}</ref>
# ''Rendang Perak'': simpler version of Rendang Tok, a specialty of Perak.
# ''Rendang Rawa'': Rawa version of rendang, less complicated in terms of ingredients.<ref>{{cite web|url=https://simplyenak.com/stories/rendang-daging/|title=Rendang Daging|website=Simply Enak}}</ref>
# ''Rendang Kedah'': reddish-hued rendang, incorporates the use of red sugar, turmeric leaves, kaffir lime leaves due to the Thai influence on the state cuisine, a specialty of [[Kedah]].<ref>{{cite web|url=https://myresipi.com/recipes/rendang-ayam-kedah/|title=Rendang Ayam Kedah|date=7 April 2023 }}</ref>
# ''Rendang Kelantan/Terengganu'' or ''[[kerutuk daging]]'': slow-cooked meat mixed with a unique spice known as kerutub, coconut milk, [[kerisik]] and some palm sugar.<ref name="eresources.nlb.gov.sg"/>
# ''Rendang Nyonya'': Peranakan version of rendang, a specialty of [[Peranakan]].<ref>{{cite web|url=https://www.tiffinbiru.com/2008/02/rendang-nyonya.html|title=RENDANG NYONYA}}</ref>
# ''Rendang Sabah'': uses white cumin to replace cinnamon and cloves, a specialty of [[Sabah]].<ref>{{cite web|url=https://www.bharian.com.my/taxonomy/term/1303/2017/07/299983/rendang-daging-sabah|title=Rendang daging Sabah|date=8 July 2017|website=Berita Harian}}</ref>
# ''Rendang Sarawak'': incorporates the use of turmeric leaves, a specialty of [[Sarawak]].
# ''Rendang Siam'': Malay-Siamese version of rendang, incorporates the use of Thai inspired ingredients.

=== Others ===
==== In the Netherlands ====
The Dutch are familiar with rendang through colonial ties and often serve the wet ''kalio'' version in the [[Netherlands]]—usually as part of a ''[[rijsttafel]]''. Indonesian dishes, including rendang, are served in numbers of Indonesian restaurants in Dutch cities, especially [[The Hague]], [[Utrecht]], [[Rotterdam]] and [[Amsterdam]].<ref>{{cite web |author = Awesome Amsterdam |title = A guide to Dutch-Indonesian food |work=Expatica | url = https://www.expatica.com/nl/lifestyle/food-drink/dutch-indonesian-food-505212/ |access-date=18 June 2019}}</ref>

==== In the Philippines ====
In the Philippines, rendang is most commonly associated with the cuisine of the Muslim [[Maranao people]] of [[Mindanao]]. It differs from the Indonesian versions in the use of the native spice mix ''[[Palapa (condiment)|palapa]]'' as well as the addition of ''[[muscovado]]'' sugar.<ref>{{cite news |last1=Fenix |first1=Micky |title=Kitchens of Mindanao: Durian custard, 'piyaparan a manok,' Tausug 'tiyula' |url=https://lifestyle.inquirer.net/303843/kitchens-mindanao-durian-custard-piyaparan-manok-tausug-tiyula/ |newspaper=Philippine Daily Inquirer |date=22 August 2018 |access-date=20 April 2019}}</ref><ref>{{cite web |title=Popular Muslim Cuisine and Delicacies in CdeO |url=http://aboutcagayandeoro.com/popular-muslim-cuisine-delicacies-cdeo/ |website=About Cagayan de Oro |date=28 June 2017 |access-date=20 April 2019 |author1=Argie }}</ref><ref>{{cite web |title=How to Cook Beef Rendang of The Maranao People |url=https://lynsojor.wordpress.com/2019/02/17/how-to-cook-beef-rendang-of-the-maranao-people/ |website=Lyn Sojor |date=17 February 2019 |access-date=20 April 2019}}</ref>

=== Fusion rendang ===
[[File:7-Eleven Frozen Spaghetti Rendang.JPG|thumb|right|Spaghetti rendang sold in a [[7-Eleven]] convenience store in Jakarta]]
Rendang ''[[bumbu (seasoning)|bumbu]]'' is sometimes used as the base of other [[Fusion cuisine|fusion dishes]]. Some chefs in Indonesian [[sushi]] establishments, for example, have developed a Japanese-Indonesian fusion cuisine with recipes for krakatau roll, [[gado-gado]] roll, rendang roll<ref>{{cite web|title=Suntiang: Saat Rendang Daging Berkolaborasi Dalam Gulungan Sushi|url=https://food.detik.com/resto-dan-kafe/d-2499808/suntiang-saat-rendang-daging-berkolaborasi-dalam-gulungan-sushi|access-date=2020-10-06|website=detikfood|language=id}}</ref> and [[gulai]] ramen.<ref>{{cite web | title=New: Suntiang, When Padang Marries Japanese Food | url=http://www.culinarybonanza.com/2014/02/suntiang-the-first-padang-japanese-fusion-restaurant.html | date=6 February 2014 | publisher=Culinary Bonanza | access-date=8 November 2015 | archive-date=5 May 2014 | archive-url=https://web.archive.org/web/20140505062029/http://www.culinarybonanza.com/2014/02/suntiang-the-first-padang-japanese-fusion-restaurant.html | url-status=dead }}</ref> Several chefs and food industries have experimented with fusing rendang with [[sandwich]]es, [[Hamburger|burger]]s and [[spaghetti]]. [[Burger King]] at one time served a rendang-flavoured burger in their Singapore and Indonesia chains for a limited promotion period.<ref>{{cite web |title=Rendang Beef |work=Burger King |url=https://www.burgerking.com.sg/Menu/Item/%2076 |access-date=12 July 2020 |archive-date=30 November 2022 |archive-url=https://web.archive.org/web/20221130182236/https://www.burgerking.com.sg/Menu/Item/%2076 |url-status=dead }}</ref><ref>{{cite web|title= Flavor Updates: Rendang Burger (Burger King Indonesia)|date=17 September 2013|author= Rian Farisa|work=The Gastronomy Aficionado|url=http://gastronomy-aficionado.com/2013/09/17/rendang-burger-from-bk-indonesia/}}</ref> Spaghetti with rendang could also be found in [[7-Eleven]] convenience stores across Indonesia.

Rendang is also a popular flavour in Indonesian [[instant noodle]] variants, such as [[Indomie]] Goreng Rendang.<ref>{{cite web|title=Indomie Goreng Rendang|work=Indomie|url=http://www.indomie.com/Product/Category/1|access-date=3 April 2018|archive-url=https://web.archive.org/web/20170429062437/http://www.indomie.com/Product/Category/1|archive-date=29 April 2017|url-status=dead}}</ref>

Most recently, there were Taiwanese [[baozi]]s with rendang fillings sold at Neo Soho Mall in West Jakarta.<ref>{{cite web|title=Hu Jiao Bao: Mantap! Bakpao Khas Taiwan Isi Daging Rendang hingga Cokelat|date=17 July 2023|author= |publisher=DetikFood|url=https://food.detik.com/resto-dan-kafe/d-6827577/hu-jiao-bao-mantap-bakpao-khas-taiwan-isi-daging-rendang-hingga-cokelat?single=1|access-date=22 November 2023}}</ref>

==See also==
{{Portal|Food|Indonesia|Malaysia|Singapore|Philippines}}
* {{cookbook-inline}}
* [[Cuisine of Indonesia]]
* [[Padang cuisine|Minangkabau cuisine]]
* [[Kalio]], Indonesian dish
* Similar dishes:
** [[Kala bhuna]]
** [[Saksang]]
** [[Dinuguan]]
** [[Svartsoppa]]
** [[Sarapatel]]

== Notes ==
{{reflist|group=n}}

==References==
{{reflist}}

==External links==
* {{Commons category-inline|Rendang}}
* CNN Indonesia [https://www.youtube.com/watch?v=a3gBM9FBn_4 Documentary of Rendang (in Indonesian)]
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