Types of Rendang
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Types of Rendang during this Festive!. Did you know that there are different types of rendang in Malaysia? Hari Raya in Malaysia is not complete without Rendang Ayam or Rendang Daging. But, first, let’s get to know where rendang originated from. This slow-cooked and spicy dish originated from West Sumatra and was prepared by Minangkabau people. Some people believed that rendang originated from India because of its similarity to Indian curry. Also, the whole cooking process reflects a philosophy of patience, wisdom, and sincerity. The taste of the rendang will depend on the quality of the beef, spices, heat control, duration of the cooking and stirring techniques. No matter where the rendang comes from, this dish has transformed through time. People change the recipes to suit their tastes and environment. Let’s get to know 10 types of rendang dishes and their states in Malaysia. 1. Rendang Tok - Perak Credit: Ajinomoto (Malaysia) If you’re in Perak, chances are you might have heard this type of rendang. That’s because Rendang Tok originated from this state! Not only do people serve Rendang Tok during Hari Raya, they also serve this rendang on any special occasions. The main ingredients are beef or water buffalo meat, onion, coconut milk, pepper, turmeric, and kaffir lime leaves. 2. Rendang Cili Padi - Negeri Sembilan Credit: Aroma Asian Spicy food lovers are going to love this type of rendang. The rendang variation is called Rendang Cili Padi; originated from Negeri Sembilan. It’s no surprise that the people from this state came up with this type of rendang. It’s because cuisine from this state is popular to be very spicy. The main ingredients for this dish are pretty much the same as other rendangs. But, they use cili padi (bird's eye chillies) instead of dried chillies. 3. Rendang Ayam Lengkuas Credit: Resepi Che Nom This other yellow rendang is known as Ayam Liku or Rendang Ayam Lengkuas. It is a type of food that originated from Sabah. The name “nasu likku” is derived from the Bugis language. Some people might mistaken this rendang with Ayam Ungkep . The only difference is that Rendang Ayam Lengkuas use a lot of galangals - hence the name. Among the ingredients used are galangal, basic rendang ingredients like lemongrass, kerisik, and coconut milk. 4. Rendang Minang Credit: detikFood Another rendang that you should know from Negeri Sembilan is called Rendang Minang. Many people like to make this type of rendang because it’s not complex. It is relatively easy to make because this type of rendang doesn’t need too many ingredients and it’s not complicated. The main ingredients for Rendang Minang are ginger, galangal, dried chillies, coconut milk and lemongrass. This rendang also doesn’t have kerisik in it. 5. Rendang Ayam Johor Credit: AnekaResipi This rendang from the south of Malaysia is different from its counterparts from other states. The difference lies in its main ingredients. Rendang Ayam Johor is made from a lot of turmeric leaves and kaffir lime leaves to enhance the taste. You can expect this rendang to have a very strong taste from the spices. Also, since the texture is a bit dry, you can enjoy Rendang Ayam Johor with lemang and ketupat. 6. Rendang Sarawak Credit: Asundlogokf If you haven’t tried Rendang Sarawak, then you better start looking for it and try. The texture of this rendang is different from the ones we find in the Peninsular. Rendang Sarawak is more gravy compared to other rendang. This dish also has a lot of onions. So, because Rendang Sarawak has a lot of gravy, this rendang can be eaten with rice and pulut kuning. 7. Rendang Ayam Kelantan Credit: mStar Do you love everything that comes from the East Coast? Then you should try Rendang Ayam Kelantan. Just like rendang from other states, Rendang Ayam Kelantan doesn’t use kerisik. Among the main ingredients that make this dish different from others is asam gelugor. Also, just like Rendang Sarawak, the texture of Rendang Ayam Kelantan has a lot of gravy too. So, you can enjoy this pulut kuning, lemang, and ketupat. 8. Rendang Pahang / Opor Credit: Kuantanloka Opor is a famous rendang in Pahang. The people not only enjoy this dish during Hari Raya but also as a daily main dish and serve during special occasions. The secret to its amazing taste is how long you slow cook the rendang and the spices that you use. The main ingredients for Rendang Opor are shrimp paste, tamarind juice, Opor spice, lemongrass, ginger, kerisik, coconut milk, gula nisan, and dried chilli. 9. Rendang Dendeng Credit: Food Market Ah yes...the dish that many people are familiar with - this Rendang Dendeng is quite popular in Perak. The main difference between this dendeng from other states is how it’s prepared. To make this delicious rendang, you need to pound every piece of the beef that was sliced. Then you need to marinate them with other ingredients. 10. Rendang Maman Gemencheh Did you know that maman is a type of vegetable that is rich with nutrients and tastes quite bitter? This vegetable is also suitable for rendang. The ingredients and preparations are quite simple. Among the ingredients are coconut milk, tamarind slice, turmeric, bird’s eye chilli and other seasonings like salt. Or you can order and have it delivered ;) Order Now
22 April 2022
