Rendang

Rendang (Minangkabau language: randang; Jawi: رندڠ) is a meat-based dish produced from a long low temperature cooking process using various spices and coconut milk. The cooking process takes hours (usually about four hours) until all that remains are pieces of dark black meat and bran. At room temperature, rendang can last for weeks. Rendang that is cooked for a shorter time and the coconut milk has not dried out is called kalio, which has a light golden brown color.

Rendang can be found in Padang restaurants all over the world. [citation needed] This dish is popular in Indonesia and other Southeast Asian countries, such as Malaysia, Singapore, Brunei, the Philippines and Thailand. In its native region, Minangkabau, rendang is served at various traditional ceremonies and special events. Although rendang is a traditional Minangkabau dish, cooking techniques and the choice and use of rendang spices vary by region.
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