page_title: Rendang
section_title: Wet rendang or kalio
hierarchical_section_title: Rendang / Types / Wet rendang or kalio
caption_attribution_description: Rendang
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: Wet rendang, more accurately identified as kalio, is a type of rendang that is cooked for a shorter period of time and much of the coconut milk liquid has not evaporated. Kalio has quite abundant liquid sauce acquired from cooked coconut milk that partly has turned into spicy oil, which is quite flavourful if consumed with steamed rice. Much of rendang served abroad are actually more akin to kalio or wet version of rendang. If stored at room temperature, kalio lasts less than a week. Kalio usually has a light golden brown colour, paler than dry rendang.
caption: Most rendang in the Netherlands is actually a kalio because it still contains some liquid
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