Question: Whats the dish that is meat cooked in spicy coconut milk?
About the article "Rendang", section "Types".

Candidate passages:
In Minangkabau culinary tradition, there are three recognised stages in cooking meat in spicy coconut milk.
The dish which results is categorised according to the liquid content of the cooked coconut milk, which ranges from the most wet and soupy to the most dry: Gulai — Kalio — Rendang.
The ingredients of gulai, kalio and rendang are almost identical with the exceptions that gulai usually has less red chilli pepper and more turmeric, while rendang has richer spices.
If pieces of meat are cooked in spicy coconut milk and the process stopped right when the meat is done and the coconut milk has reached its boiling point, the dish is called gulai.
If the process continues until the coconut milk is partly evaporated and the meat has begun to brown, then you have kalio.
For a traditional dry rendang, the process continues hours beyond this, until the liquid has all but completely evaporated and the color turns to a dark brown, almost black color.
Thus not only liquid content but also colour indicate which type of rendang is involved: gulai is light yellow, kalio is brown, and rendang is very dark brown.
Today one mostly only finds two simpler categories of rendang: either dry or wet.
Paniki is a dish of Minahasan from North Sulawesi made from fruit bat (Minahasan:"paniki").
Before being cooked in spices, usually the bats are burned to remove its soft hairs, then cooked in coconut milk, herbs and spices.
Other than cooked in coconut milk, paniki is also cooked in spicy rica-rica, a mixture of various herbs with chilli pepper. 
Colombia and Panama.
On the Caribbean coast of Colombia and Panama, arroz con coco is a typical side dish for fries.
It is made from white rice cooked in a base of coconut milk and combined with shredded coconut meat, water, salt, raisins (optional), and sugar. 
Nasi kebuli is made by cooking rice soaked in goat meat broth with milk or coconut milk instead of water.
The goat meat later cooked and mixed with sauteed spice mixture in ghee oil.
The spices are made from ground garlic, shallot, ginger, black pepper, clove, coriander, caraway, cardamom, cinnamon, nutmeg and ghee.
Then the goat meat with spices is cooked together with half cooked rice in milk until completely cooked.
Nasi kebuli usually served with "asinan nanas" (pineapple in spicy and sour sauce) or sometimes also topped with "sambal goreng hati" (cow liver in spicy sambal sauce) and sprinkled with raisins. 
  Gulai ikan (a fish curry).
Lemang-lemang (A chicken soup).
Rendang (spicy meat dish).
Lomok-lomok (traditional spicy or savoury dish made with pork or dog).
Arsik/tangas-tangas (a traditional goldfish/carp dish).
Pagit-pagit (traditional Karo soup made from partially digested grass from a cow, mixed with other ingredients, herbs and spices).
Cimpa (various Karo cakes made of rice flour, coconut and palm sugar.
Traditionally consumed during the Kerja Tahun festival).
Tasak telu (a traditional Karo chicken dish which is cooked three times using different ingredients and cooking methods each time).
Rires (more commonly known as “Lemang”, a traditional food made of glutinous rice and coconut milk).
Cipera (a type of Karo soup made with Corn, chicken and other spices and left to stew in water).