Rendang is a Minangkabau dish. It is a rich meat-based dish that is slow-cooked, braised in coconut milk, and seasoned with herb and spice mixture over a period of several hours. As the liquids evaporate, the meat turns dark brown and tender, caramelizing and infusing it with rich flavours.
Authentic Minangkabau (Padang), Indonesia, beef rendang has a dark colour, with very little liquid content.
Padang restaurants found across the region have increased the popularity of rendang
Rendang is a dish delivered to elders during traditional Minangkabau ceremonies.
A rendang cooking festival in West Sumatra
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
An array of nasi kapau dishes, Minangkabau Bukittinggi cuisine.
Padang restaurant waiters are known for their exceptional skill of carrying multiple plates in their hands when serving the hidang style.
Padang cuisine served in a beach stall in Gandoriah Beach, Pariaman. Dishes in coastal areas of West Sumatra are mostly sea produce, such as fishes and prawns.
The hidang style Padang food served at Sederhana restaurant; all of the bowls of food are laid out in front of customer. The customer only pays for whatever bowl they eat from.
