Rendang is one of the heritage food in Malaysia that is considered the best. I doubt if anyone live in Malaysia won’t know what rending is.
This special heritage food of Malaysia is also the oldest which dated as far back as 1550s when it is also mentioned in the Malay classic literature, Hikayat Amir Hamzah, that the rendang was already in existence at that time.
How Rendang is made
Rendang is a popular dish not only among the Malays but also among all races in Malaysia.
This delicious delicacy is made by stewing beef in coconut milk and mixed with spices like ginger, galangal, turmeric leaf, lemon grass and chili.
The stewing takes roughly more than 7 to 8 hours until the spicy gravy is absorbed into the tender meat. Other than beef, sometimes chicken, mutton, water buffalo and duck is also used in making rendang.
But beef is generally the most popular ingredient in preparing rendang.
How Rendang is eaten
In Malaysia, the rendang is also referred to as curry meat sometimes. In actual fact, the authentic rendang is nothing like a curry.
You can find rendang in almost anywhere in Malaysia. Most Malay and Indian Muslim restaurants serve rendang. Other high class restaurants such as those found in hotels do serve rendang as well.
Where to buy Rendang
The price of rendang that comes with rice and other dishes shouldn’t cost more than RM10. But it may cost slightly expensive in hotels.
All in all, the rending is definitely one of the dishes not to be missed in Malaysia especially if you are an expats visiting Malaysia.
Other heritage food in Malaysia that you might be interested
- Nasi Kunyit or Turmeric Rice – Nasi kunyit or turmeric rice, after translated to English, is glutinous rice cooked with turmeric coloring and is usually served with coconut milk chicken curry or beef curry.
- Nasi Tumpang – Nasi Tumpang is one of several food items identified by the Malaysian National Heritage Department as being truly Malaysian.
- Ketupat – Ketupat is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). This sort of dumpling is usually eaten with rendang which is a type of dry beef curry.
- Nasi Kerabu – The nasi kerabu is a dish of Kelantanese origin. Its rice is uniquely blue in color, which comes from having been soaked and cooked with the extract of the purplish blue bunga telang or butterfly pea.
- Lemang – The delicious lemang is made of glutinous rice that is cooked with coconut milk in hollowed bamboos.