page_title: Rendang
section_title: Dried rendang
hierarchical_section_title: Rendang / Types / Dried rendang
caption_attribution_description: English: Nasi Lemak Medan Bang Salim with beef rendang, served in Food Colony foodcourt in Plaza Festival, Kuningan area, South Jakarta, Indonesia. Nasi lemak here is served with emping cracker, cucumber, perkedel kentang (potato patty), telur balado (chili egg), beef rendang, tempe orek (sweet tempeh), kripik kentang (spicy potato chips), sprinkled with bawang goreng (fried shallot) and bits of egg. Bahasa Indonesia: Nasi Lemak Medan Bang Salim di Food Colony foodcourt di Plaza Festival, kawasan Kuningan, Jakarta Selatan, Indonesia. Nasi lemak ini disajikan dengan emping, mentimun, perkedel kentang, telur balado, rendang daging sapi, tempe orek, kripik kentang, ditaburi bawang goreng dan sedikit irisan telur.
context_page_description: Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries. Rendang is a piece of meat — most commonly beef — that has been slow cooked and braised in a coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
  One of the specific signature dish of Minangkabau culture, rendang is traditionally served at ceremonial occasions to honour guests during festive events; such as wedding feasts and Hari Raya. Rendang is also traditionally served among the Malay community in Malaysia, and the Maranao in the Philippines. Although culinary experts often describe rendang as a curry, the dish is usually not considered as such in Indonesia since it is richer and contains less liquid than is normal for Indonesian curries.
  In 2011, an online poll of 35,000 people by CNN International chose beef rendang as the No. 1 most delicious dish of their World's 50 most delicious foods: Readers' picks list.
context_section_description: According to Minangkabau tradition, their true rendang is the dry one. Although, unlike crispy dendeng balado spicy jerky, rendang's texture is not actually dry, since it is quite moist and rather oily. Rendang is diligently stirred, attended and cooked for hours until the coconut milk has evaporated, turned into coconut oil, and the meat has absorbed the spices. It is still served for special ceremonial occasions or to honour guests. If cooked properly, dried rendang can last for three to four weeks stored in room temperature and still good to consume. It can even last months stored in a refrigerator, and up to six months if frozen.
caption: Dried beef rendang (center bottom) as part of nasi lemak Medan set meal.
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