Rendang is a famous traditional dish from the Minangkabau people in West Sumatra, Indonesia. Here are some popular types of rendang in Minangkabau society:
Beef Rendang: This is the most common and well-known type. Beef is cooked with coconut milk and a mix of spices like chili, lemongrass, galangal, garlic, shallots, and various other spices until it is dry and dark brown.
Chicken Rendang: Similar to beef rendang but uses chicken as the main ingredient. The cooking process is the same, with coconut milk and spices until it dries out.
Duck Rendang: Uses duck meat as the main ingredient. It has a more distinct flavor and the meat is more tender compared to beef or chicken.
Lung Rendang: Uses beef lungs as the main ingredient. The lungs are cooked in the same way as beef rendang, resulting in a unique texture and rich flavor.
Jengkol Rendang: Uses jengkol (a type of stinky bean) as the main ingredient. Although jengkol has a strong and distinct aroma, when cooked into rendang, it becomes very delicious and is favored by many.
Egg Rendang: Uses boiled eggs that are then cooked with rendang spices. The eggs are usually cut into pieces before being cooked.
Cassava Leaves Rendang: Uses cassava leaves as the main ingredient. This type of rendang is usually served as a side dish along with beef or chicken rendang.
Lokan Rendang: Uses lokan (a type of clam) as the main ingredient. Lokan rendang has a distinct seafood flavor.
Each type of rendang has its own characteristics and uniqueness, but all have a rich taste with spices deeply infused. Rendang is usually served during important events and celebrations in Minangkabau society.
