Rendang

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honor guests.

This dish is also served among the Malay community in Malaysia, Singapore, Brunei and southern Philippines. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr).

The meat used varies from lamb, beef or goat. Rendang is often served with steamed rice, ketupat (a compressed rice cake) or lemang (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes such as boiled cassava leaf, cubadak (young jackfruit gulai), cabbage gulai and lado (red or green chilli pepper sambal).