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Types of Indonesian Rendang

Types of Indonesian Rendang

Voted #1 on CNN's list of the World's 50 Best Foods, there's no doubt that the Indonesian Rendang, with its blend of rich coconut cream and tangy spices, is a must on every foodie's bucket list. This hot and drier-style curry originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country, particularly as a celebratory meal.  There are many ways to cook rendang, with dozens of unique flavouring and spice combinations. Here are two of our favourite variations!

 

Rendang Daging

From its humble beginnings, the Rendang Daging is now a classic. Beef is slowly simmered with coconut milk and an aromatic mixture of lemongrass, garlic, ginger, turmeric, galangal and chillies, then left to stew for a few hours. Although beef is what the Rendang Daging is traditionally served with, you can also substitute it with other meat - including chicken, mutton, lamb or even water buffalo.

 

Given that it is a very rich curry, the best way to serve this rendang is with a simpler addition - such as plain steamed-rice. 

 

Rendang Tok

Unlike many other varieties, where chunks of beef are stewed in a rich and spicy sauce, the Rendang Tok from Perak is much drier. The gravy is greatly reduced from prolonged simmering (three to four hours), and the result of this are mouth-watering chunks of meat encased in a flavoursome coat of concentrated spices and condiments.

 

In Rendang Tok, the chillies must be fried before they are blended, and all ingredients should be in a paste form before they are mixed in a big wok. It takes a lot of skill to be able to balance the spices - you can't have too much of a certain ingredient!

 

But don't worry if you can't cook it perfectly the first time around. Easily achieve an authentic taste at home with our spice paste for Indonesian Rendang Curry

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