Rendang

Rendang is a rich and dry curry from the Minangkabau people of West Sumatra, Indonesia. It is traditionally made with beef, though variations use chicken, mutton, or buffalo. The meat is simmered slowly in coconut milk with a spice paste that typically includes shallots, garlic, lemongrass, galangal, ginger, turmeric leaves, chilies, and a blend of toasted spices such as coriander and cumin, sometimes with kaffir lime leaves for aroma.

The cooking process reduces the coconut milk until almost all liquid evaporates, leaving a thick, dark sauce that coats the meat. The result is tender, deeply flavored meat with a caramelized exterior. Rendang is often prepared for ceremonial occasions and festive gatherings in Indonesia and neighboring countries, and has become a staple in Malaysian and Singaporean cuisines as well.

There are many regional variations, including differences in spice pastes, the degree of dryness (wet versus dry rendang), and the types of meat used. The dish is widely regarded as a signature of Minangkabau cuisine and has achieved international recognition as a representative Southeast Asian dish.