Originally from West Sumatra, rendang is now loved across the world – fittingly given that in its early days, its long shelf life made it a popular way of taking food on long journeys.
In Southeast Asia on a Plate: Rendang, Jakarta-based chef Archie Prameswara's fascination with this fragrant meat dish, sees him trace the spread of rendang recipes, starting with the Minangkabau people of West Sumatra. Talking to historians and researchers, he discovers that the Minangkabau people developed the dry-style curry and took it along on merantau – journeys undertaken by some of the Minang people that could see them at sea for months, travelling to other areas and countries, including Singapore and Malaysia.
While beef rendang was the most common version, today rendang is endlessly variable, using other meats or seafood, and different herb and spice combinations, although three ingredients are considered the most important elements: meat, chilli and coconut .
There are even vegetarian versions – jackfruit rendang, known as cubadak kicuah (which, locals explain, translates as 'jackfruit that lies').
"What I’ve learnt through this delicious and amazing journey of the rendang universe, is that each type of rendang is a reflection of a journey of discovery," Prameswara says.
As rendang spread to Peninsular Malaysia and Singapore, local traditions and ingredients became part of the rendang tradition, cooked for everyday and for weddings and other special occasions.
Here are nine delicious options – from a classic Indonesian recipe for beef rendang, to modern Australian takes on the rendang recipe.
This recipe by Charmaine Soloman makes enough to serve eight, and it is worth making a large quantity of this popular Indonesian beef dish because it keeps so well, developing more flavour each day. It can also be frozen.
This is a Malayasian beef rendang recipe to treasure, shared on Food Safari by Alvin Tan.
Showing another of the endless variations, this rendang recipe sees the beef mixed with the rempah (spice paste) and then left to marinate for 2 hours, helping to develop the final delicious flavour.
Perak, on the west coast of the Malay Peninsula, is known for its different varieties of rendang. Terlagi-lagi means “more and more” and once you try this beef rendang you’ll see why.
While rendang is commonly made with beef, this version from Adam Liaw uses lamb leg, infused with a flavour-packed rendang paste and combined with coconut cream to form a thick and flavoursome curry.
"This is an Indonesian flavour bomb that explodes in your mouth," says Lauren Camilleri of her recipe, which can be made with fresh or tinned jackfruit.
Serunding daging is a very dry, flaky meat floss with flavours of rendang. A serving of coconut rice is the perfect accompaniment in this recipe from Poh Ling Yeow.
Australian-Malaysian chef chef Samiah Latiff invented these roti wraps, a contemporary twist on a traditional dish taught to Samiah by her mother.
Showing that rendang adapts wherever it is, these pies from Melissa Leong combine Australia's love of a good pie with the deliciousness of slow-cooked beef rendang.
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