Rendang is a traditional dish originated from the Minangkabau tribe of West Sumatra. It is believed to have first been eaten in the 15th century by migrants from Negeri Sembilan, Malaysia, who settled in the region.

Considering the custom of Minangkabau people to slaughter water buffalos as a part of important rituals, the cuisine may be as old as the culture itself.

Despite the misconception that there is only one kind of rendang, it actually comes in many tastes and colors. Beef rendang uses the meat of water buffalo or cow. Many people prefer water buffalo for its rough texture. It is best to use sturdy and fat-free meats.

Traditional rendang is not only about the meat. Minangkabau people will add marble-shaped potatoes and red beans, which enrich the taste.

Although the basic ingredients are the same, each region produces a slightly different version of rendang. Generally it consists of meat, coconut milk, chili, ginger, shallot, garlic, galangal, kaffir lime leaves, turmeric and lemongrass.

Based on its origins, there are two main schools of rendang cookery. These are Darek (inland) and Pesisir (the coast). Darek is the original heartland of the Minangkabau kingdom, comprising towns such as Tanahdatar, Agam, Limapuluh Kota, Payakumbuh, Padangpanjang and Bukittinggi. The coastal areas include Pariaman, Padangpariaman, Padang, Pesisir Selatan and Pasaman.

In December 2011, the West Sumatra Culture and Tourism Agency held a rendang cooking festival, in which 14 municipalities and regencies exhibited different varieties of rendang.

Darek rendang uses simple cooking techniques and is mildly spiced. The taste is also sweet and dark in color. Pesisir rendang tends to be spicier.  

Both methods use a similar quantity of garlic and galangal but Pesisir rendang dishes require more coconut milk and onions.

“We add young coconut leaves while cooking so it will not pop when it is boiled,” said Rosina, a cook of Pesisir rendang from Padangpariaman.  

Ade Taufik, a cook from Payakumbuh, said that the secret of rendang’s popularity is in the coconut milk.

“The better the coconuts the better it tastes,” he said.

Ade said the best coconuts are the mature ones and cannot be replicated with instant products. The meat and the ingredients are slowly poached until the liquid thickens, leaving the meat and the spices in a dark color.

Rendang can last for several days with occasional warming.

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