rendang

Both the Kamus Besar Bahasa Indonesia and Kamus Dewan define rendang as meat cooked with spices and coconut milk until completely dry;{{cite web |title=Rendang |url=https://kbbi.web.id/rendang |website=kbbi.web.id}}{{cite web |title=Rendang |url=https://prpm.dbp.gov.my/Cari1?keyword=rendang |website=prpm.dbp.gov.my}} rendang is also a verb for the action of frying in a pan with or without oil (only in Kamus Dewan). Food historian Khir Johari explains that rendang had a broader meaning for frying in general before the prevalence of goreng. For instance, Munshi Abdullah in his 1838 travelogue to Kelantan described the people of Terengganu enjoying {{lang|ms|rendang pisang}} (fried banana fritters) — what the Malays now called {{lang|ms|goreng pisang}} or {{lang|ms|pisang goreng}}.{{rp|191-193}}

A 1960 article from Azizah Ja'afar in Berita Harian's Dewan Wanita section{{refn|group=n|Azizah Ja'afar was head of the Rural Industrial Development Authority's Taman Asuhan Wanita who compiled terms that according to her were used at the Sekolah Mentadbir Rumah Tangga in Johor Bahru and at the Taman Asuhan Wanita in Kuala Lumpur.{{Cite web|url=https://eresources.nlb.gov.sg/newspapers/digitised/article/beritaharian19600201-1.2.54|title=DALAM LAPANGAN MASAK MEMASAK PUN PERLU DI-AKUI|website=eresources.nlb.gov.sg}}}} lists rendang as "frying with a generous amount of oil", similar to {{lang|ms|merendang pisang}} or jemput-jemput (fried fritters), where the things being fried would float in the hot oil. This distinguishes rendang from goreng, which involves little to no oil, as seen in dishes like nasi goreng or mi goreng. Additionally, "rendang" is also the name of a traditional Malay dish known for its rich, spicy flavors, such as rendang santan (meat cooked in coconut milk), and rendang pedas (spiced meat).{{Cite news |author=Azizah Ja'afar |title=Istilah Rumah Tangga |url=https://eresources.nlb.gov.sg/newspapers/digitised/page/beritaharian19600208-1.1.6 |date=8 February 1960 |newspaper=Berita Harian |page=6}}

Linguist Tom G. Hoogervorst's etymological research traces {{lang|ms|rendang}} back to the 17th-century Malay wordlists. The name rendang comes from the frying process; by the late 19th century, {{lang|ms|rendang}} was associated more specifically with a type of dry curry by British colonial officials in Malaya, where it is noted that Malays distinguished {{lang|ms|rendang}} as a dry curry and {{lang|ms|gulai}} as a wet curry. In olden times, {{lang|ms|rendang}} was often translated to English as "fried meat"{{Cite news|url=https://eresources.nlb.gov.sg/newspapers/digitised/page/singstandard19571104-1.1.5|title='Rendang Daging' |date=4 November 1957 |newspaper=Singapore Standard |page=5 }} or "dry curry".{{Cite book | last1 = Clifford | first1 = Hugh Charles | last2 = Swettenham | first2 = Frank Athelstane | url = https://books.google.com/books?id=Y0Q8AAAAMAAJ | title = A Dictionary of the Malay Language | pages = 504 | year = 1894| publisher = authors at the Government's printing Office }}

Rendang entered Oxford English Dictionary through Malay and Indonesian rendang which also cognates with Minangkabau randang.{{cite web |title=Rendang |url=https://www.oed.com/dictionary/rendang_n?tab=etymology&tl=true#1211422760 |website=Oxford English Dictionary}} Gusti Asnan notes that the earliest recorded mention of randang in the Minangkabau context appears in J.L. van der Toorn’s Minangkabau-Malay-Dutch dictionary published in 1891.

In Minangkabau, rendang comes from the word "marandang", which means cooking food slowly until the food becomes dry.{{Citation needed|reason=The definition is in conflict with the oldest Minangkabau dictionary definition |date=April 2025}} The Minangkabau people brought rendang as a provision because of its ability to last a long time when moving to other regions.

Food historian Fadly Rahman traces the earliest reference to rendang to the early 16th-century Malay manuscript Hikayat Amir Hamzah associated with the Malacca Sultanate{{refn|group=n|In the 15th and 16th centuries, at the height of the Malacca Sultanate's power, its capital became a key Asian port, controlling much of the region along the Malacca Straits (Malay Peninsula and Sumatra).}} (1400–1528).{{Cite journal | last = Rahman | first = Fadly | title = Tracing the origins of rendang and its development | journal = Journal of Ethnic Foods | year = 2020 | date=1 September 2020 |volume=7 | issue=28 |doi=10.1186/s42779-020-00065-1| doi-access = free }} Written during the spread of Islam in the Malay world, this adaptation of the Persian Hamzanama was later compiled into Malay and intended to inspire Malacca's soldiers in their fight against the Portuguese in 1511. In Malay version, there mentioned the words "rendang" and "merendang" (roasting) which is quoted as follows:

{{Verse translation|lang=msa|...Khoja Buzurjumhur Hakim pun pergi pula ke kedai orang merendang daging kambing, lalu ia berkata ‘beri apalah daging kambing rendang ini barang segumpal...

|...Khoja Buzurjumhur Hakim went to the stall where people were merendang (roasting) goat meat and said, 'give me just a piece of this goat meat rendang...'}}

This passage suggests that merendang refers to a cooking technique, while rendang describes the resulting dish have been part of the Malay vocabulary since the 16th century.

File:Vocabularium, ofte Woordenboek, in 't Duytsch en Maleys (IA vocabulariumoft00dancgoog).djvu.{{refn|group=n|The Vocabularium, ofte Woorden-boek, in 't Duytsch en Maleysch was first compiled and published by Caspar Wiltens and Sebastiaan Danckaerts in 1623. In 1650, it was significantly expanded in Amsterdam by Justus Heurnius, with contributions from Jan van Hasel and Albert Ruyl. Further revisions were made by Frederik Gueynier in Batavia in 1677, and it was updated again by Petrus van der Vorm in 1708, also in Batavia.{{cite book | last = J. J. de Hollander | title = Pedoman Bahasa dan Sastra Melayu | publisher = Balai Pustaka | pages = 332 | year = 1984}}}}Wiltens, C., Danckaerts, S., & Heurnius, J. (1650). [https://books.google.com.my/books?id=3GcTAAAAQAAJ&pg=PA55#v=onepage&q&f=false Vocabularium, ofte Woorden-Boeck: nae ordre van den Alphabeth in't Duytsch en Maleys]. Ghedruckt door ordre van de E.E. heeren bewinthehebberen der Geoctroyeerde Oost-Indische Compagnie.]]

Hoogervorst's research, traces the modern term {{lang|ms|rendang}} back to the Malay-Dutch dictionary first compiled in Ambon and published by Caspar Wiltens and Sebastiaan Danckaert in 1623,{{cite book | last1=Wiltens |first1= C. | last2=Danckaerts | first2=S. | year=1623 | url=https://books.google.com/books?id=ZqsnzOpsZ9oC&dq=rindang&pg=PA106 | title=Vocabularium, ofte woort-boeck, naer ordre vanden alphabet in 't Duytsch-Maleysch, ende Maleysch-Duytsch | location=National Library of the Netherlands | publisher=De weduwe, ende erfghenamen van wijlen Hillebrant Jacobssz van Wouw | lang=nl}} where it was defined as "to fry in butter or oil, to fry, to fricassee".{{Cite journal | last = G. Hoogervorst | first = Tom | title = Seventeenth-century Malay wordlists and their potential for etymological scholarship | journal = Journal of the Humanities of Indonesia | pages = 567 | year = 2024 | url = https://scholarhub.ui.ac.id/cgi/viewcontent.cgi?article=1782&context=wacana}} The dictionary was expanded and updated multiple times. According to Fadly Rahman, the author of the dictionary attempted to translate rendang using a European dish, something that his readers would be familiar with — fricassee, a French cooking method that involves cutting meat into pieces and braising it.

Khir Johari notes that {{lang|ms|rendang tumis}} is mentioned in the Hikayat Hang Tuah, a classic Malay literary masterpiece from around the 1670s. Another manuscript, Hikayat Awang Sulung Merah Muda, reflects 18th-century life and cooking traditions. In the narration, a prince hunts and captures a pelanduk (mouse deer), which is then prepared in various styles — tumis, rendang, and gulai. Tumis refers to a dish that is more like soup, while rendang resembles the slow-cooked dish we know today. These manuscripts offer a glimpse into the Malay cuisine of the 17th and 18th centuries.{{cite thesis | last = Aziz | first = Abd. Razak | title = Hibridisasi Masakan Melayu: Kajian Kes di Kuala Lumpur | pages = 70 | year = 2018 | url = http://malrep.uum.edu.my/rep/Record/my.um.stud.8760}}

Historical records from the 19th century, including newspaper reports and travelogues, often described the key ingredients of rempah (spice paste) used in rendang, as well as its regional variations. Renowned for his refined taste and hospitality, Sultan Abu Bakar of Johor frequently hosted lavish banquets at his Istana Besar in Johor Bahru.{{refn|group=n|By the 19th century, much of the Malay Peninsula was under British control. However, Johor remained independent under Sultan Abu Bakar, who maintained the state's autonomy through strategic ties with European aristocrats.}} In 1873, J.F.A. McNair described a royal Malay banquet featuring dishes such as rendang tenggiri and rendang chinchang Plentong.{{cite book | last = Johari | first = Khir | title = The Food of Singapore Malays: Gastronomic Travels Through the Archipelago | publisher = Marshall Cavendish Editions | year = 2021 | isbn = 9789814841924}}{{rp|457-460}} In 1881, when King David Kalākaua of Hawaii visited Johor, Sultan Abu Bakar served rendang tenggiri as part of the royal reception.{{Cite web|url=https://eresources.nlb.gov.sg/newspapers/digitised/page/stoverland18811031-1.1.9|title='Straits Times Overland Journal|website=eresources.nlb.gov.sg}}

By the early 20th century, rendang recipes began appearing in published cookbooks and newspapers across British Malaya and the Dutch East Indies. On 2 February 1917, Soenting Melajoe featured an article by Datoek Soetan Maharadja, noting that Europeans residing in Palembang, Batavia, and Kupang had written to Minangkabau women, sending money through the magazine’s editor to request the preparation and delivery of “rendang Alam Minangkabau”.{{cite journal |last1=Rahman |first1=Fadly |title=Tracing the origins of rendang and its development |journal=Journal of Ethnic Foods |pages=28 |doi=10.1186/s42779-020-00065-1 |date=1 September 2020|volume=7 |doi-access=free }} The "Mem's" Own Cookery Book: 420 Tried and Economical Recipes for Malaya (1920) by Mrs. Kinsey, published in Singapore, included a recipe for "rundang" that used curry powder and could be served with spaghetti.{{refn|group=n|The "Mem's" Own Cookery Book was first published in 1920 by Mrs. Kinsey, wife of British colonial official William Edward Kinsey, who was based in Malaya. In the preface, she notes that she tested the recipes in Seremban, Negeri Sembilan between 1915 and 1919. The cookbook features dishes like rendang, reflecting the flavors that were familiar to the British colonial palate.{{Cite journal |title=Senior Librarian Bonny Tan delves into The "Mem's" Own Cookery Book (1929)|url=https://biblioasia.nlb.gov.sg/vol-7/issue-3/oct-dec-2011/malayan-cookery-book/|journal=BiblioAsia |publisher=National Library of Singapore |volume=7 |issue=3 |date=October–December 2011}}}}{{Cite web |title=The Curry Chronicles|url=https://biblioasia.nlb.gov.sg/videos/curry-chronicles/|website=BiblioAsia}} In 1936, R.A. Kardinah's Cooking Guide for Ladies, published in Batavia, featured a chicken rendang recipe that emphasized slow cooking, though it adapted traditional ingredients.

File:Sari Bundo Surakarta.JPG

In Indonesia, rendang is mainly associated with Minangkabau. The popularity of rendang grew with the presence of Minangkabau-style lepau (food stalls) in areas where Minangkabau migrants settled. Their presence in new areas played a significant role in popularizing rendang as a signature dish of West Sumatra. Today, rendang stands as the iconic menu item in Minangkabau restaurants, often accompanied by other meat-based dishes.

In Malaysia and Singapore, rendang is often paired with iconic dishes such as nasi lemak — a national favorite — or lemang, glutinous rice cooked in bamboo, particularly during festivals like Hari Raya.{{Cite web|url=https://eresources.nlb.gov.sg/newspapers/digitised/article/beritaharian19671226-1.2.77|title=Lemang dan ketupat pembuka selera sa-tiap pagi raya|website=eresources.nlb.gov.sg |publisher=Berita Harian |date=26 December 1967 |page=10 |access-date=29 March 2025}} Microflim: NL5342. However, rendang has also become a staple in Malay eateries. It even features on the menus of international restaurants, showcasing its enduring appeal and cultural significance.

Rendang, often regarded as an exclusive Malay-Minangkabau dish, is heavily influenced by Indian cuisine. Many of its ingredients, such as cardamom, coriander, garlic, shallots, chili, ginger, galangal, lemongrass, bay leaves, tamarind, and turmeric, are staples in Indian cooking.{{cite book |last1=Utomo |first1=Bambang Budi |title=Treasures of Sumatra |last2=Karim |first2=Mulyawan |last3=Sundari |first3=Ekowati |publisher=Direktorat Jenderal Kebudayaan |year=2009 |isbn=9786024372255 |pages=24}} Winarno and Agustinah believe rendang may have been inspired by curry, a dish combining meat and spices in North India. Indian traders who traveled to West Sumatra brought their culinary traditions with them, possibly influencing the development of rendang.{{Cite journal | last1 = Nurmufida | first1 = Muthia | last2 = Wangrimen | first2 = Gervasius H. | last3 = Reinalta | first3 = Risty | last4 = Leonardi | first4 = Kevin | title = Rendang: The treasure of Minangkabau | journal = Journal of Ethnic Foods | year = 2017 | volume = 4 | issue = 4 | pages = 232–235 | doi = 10.1016/j.jef.2017.10.005 | doi-access = free }} It likely traces its roots to Indian merchants, though it has undergone multiple layers of evolution over time. During this period, Malaysia and Indonesia had yet to emerge as distinct geographical entities, resulting in a deep shared culinary and cultural history.

Gusti Asnan notes that the earliest mention of randang in Minangkabau culture appears in J.L. van der Toorn's dictionary from 1891. However, he believes that it had been familiar to the Minangkabau people long before this record.{{citation | last = Asnan | first = Gusti | title = Sejarah Rendang Disajikan pada "Semiloka Penyusunan Naskah Akademik Randang Menuju Warisan Dunia" | year = 2021 | url = http://repo.unand.ac.id/45069/1/Bahan%20Presentasi%20%28PPT%29%20Semiloka%20Penyusunan%20Naskah%20Akademik%20Randang%20Menuju%20Warisan%20Dunia.pdf}}

The Minangkabau people are famous for their Merantau culture, which is to leave their hometowns in West Sumatra. Since ancient times, Minang people who migrate will be equipped with rendang because it can be durable. Migratory travel at that time did not use transportation as it is today. In the past, Minang people took a boat that took a long time to get to the land of the region. They are equipped with rendang so that it can be used as a provision on the trip.

File:Portuguese discoveries and explorationsV2en.png to Asia, and these quickly became integral to local cuisines.{{rp|11-12}}]]

According to culinary historian Janet P. Boileau, Portuguese cooks had a unique method of frying meat after braising, unlike the Arab technique of frying before boiling. This approach, adopted by Luso-Asian cooks, may have influenced local culinary practices including rendang.{{cite thesis | last = Boileau | first = Janet | title = A culinary history of the Portuguese Eurasians: the origins of Luso-Asian cuisine in the sixteenth and seventeenth centuries. | year = 2010 | s2cid = 166582078 }}{{rp|61}} When the Portuguese ruled Malacca (1511–1641), they brought various cultural and culinary influences to the Malay Peninsula and neighboring Sumatra. Portuguese cuisine introduced preservation techniques and terms like acar, belacan, baulu, and mentega.{{cite book | last = Rahman | first = Fadly | title = Jejak rasa Nusantara sejarah makanan Indonesia | publisher = Gramedia Pustaka Utama | pages = 51–52 | year = 2023 | isbn=9786020335216}}

After Malacca fell to the Dutch, the Kristang community — descendants of Malaccan Portuguese settlers — faced economic challenges and sought cost-effective ways to prepare food. They adopted techniques similar to those used by their counterparts in Portuguese Macau, such as frying meat with minimal water until it blackened, resembling bafado. (Bafado is derived from the term abafado, which means "a dish of stew".) This method led to the creation of the Kristang version of dry beef curry{{cite book | last = Jackson | first = Annabel | title = The Making of Macau's Fusion Cuisine From Family Table to World Stage | publisher = Hong Kong University Press | year = 2020 | pages = 70 | isbn = 9789888528349}} and then spread to the Malay people and reached the Minangkabau.

In the early 16th century, the arrival of Tomé Pires and the writings of João de Barros marked the beginning of Portuguese influence in West Sumatra during the Portuguese control of Malacca.{{cite journal |last1=Rahman |first1=Fadly |title=Tracing the origins of rendang and its development |journal=Journal of Ethnic Foods |pages=28 |doi=10.1186/s42779-020-00065-1 |date=1 September 2020|volume=7 |doi-access=free }} This contact likely introduced culinary elements such as Abafado, meaning “a dish of stew,” which evolved into bafado{{cite web |last1=Dalgado |first1=Sebastião Rodolfo |title=Influence of Portuguese vocables in Asiatic languages. [trans.] |url=https://ia801400.us.archive.org/28/items/in.ernet.dli.2015.84109/2015.84109.Portuguese-Vocables-Asiatic-Languages.pdf |website=Internet Archive |publisher=Oriental Institute Baroda}} and was later adapted as balado in Minangkabau, which has since become a widely recognized culinary term in Minangkabau cuisine.{{cite journal |last1=Rahman |first1=Fadly |title=Tracing the origins of rendang and its development |journal=Journal of Ethnic Foods |pages=28 |doi=10.1186/s42779-020-00065-1 |date=1 September 2020|volume=7 |doi-access=free }} With both bafado and balado serving food preservation purposes, and considering the movement of Minangkabau traders across the Malacca Strait from Sumatra to Peninsula Malaysia, it reflects Luso’s culinary influence may be

spread due to human traffic activities between two regions.{{cite journal |last1=Rahman |first1=Fadly |title=Tracing the origins of rendang and its development |journal=Journal of Ethnic Foods |pages=28 |doi=10.1186/s42779-020-00065-1 |date=1 September 2020|volume=7 |doi-access=free }}

Rendang holds deep philosophical significance for the Minang people of West Sumatra, embodying the values of deliberation and consensus (musyawarah dan mufakat). It is rooted in four key ingredients, each symbolizing an essential pillar of Minangkabau society. Dagiang (beef) represents the niniak mamak (traditional tribal leaders), karambia (coconut) symbolizes the cadiak pandai (intellectuals), lado (chili) stands for the alim ulama (religious scholars who strictly uphold teachings), and cook (spices) represents the broader Minangkabau community.{{Cite web|url=https://www.kompas.com/food/read/2022/01/06/113400575/sejarah-rendang-berkaitan-dengan-tradisi-merantau-orang-minangkabau|title=Sejarah Rendang, Berkaitan dengan Tradisi Merantau Orang Minangkabau|website=kompas.com|date=6 January 2022 |last1=Media |first1=Kompas Cyber }}[https://www.pesankubah.com/2023/05/arti-masakan-rendang-minangkabau.html Pesankubah.com: Menyelisik Arti Masakan Rendang Minangkabau Dalam Maknanya]{{Cite web|url=https://kumparan.com/sejarah-dan-sosial/filosofi-rendang-yang-mengandung-arti-kehidupan-mendalam-20GFQGiQAUH/full|title=Filosofi Rendang yang Mengandung Arti Kehidupan Mendalam|website=kumparan.com}}

The Minangkabau philosophy in cooking rendang includes three main values: patience, wisdom, and perseverance. The cooking process that requires careful selection of ingredients reflects the good values of the human being.{{Cite web|url=https://www.jambione.com/kuliner/1363349429/rendang-lezatnya-sebuah-filosofi-dan-warisan-budaya-minangkabau|title=Rendang: Lezatnya Sebuah Filosofi dan Warisan Budaya Minangkabau|website=jambione.com}}

Rendang was officially recognized by Malaysia as a National Heritage food in 2009,{{Cite web|url=https://www.heritage.gov.my/en/pengisytiharan-2009.html|title=Warisan Kebangsaan 2009|website=heritage.gov.my}} celebrated for its rich diversity across the country. Rendang campur was declared in 2012.{{Cite web|url=https://www.heritage.gov.my/en/pengisytiharan-2012.html|title=Warisan Kebangsaan 2012|website=heritage.gov.my}} Randang from West Sumatra was granted cultural heritage status in 2013 by the Indonesian government.{{Cite web|url=https://kwriu.kemdikbud.go.id/wp-content/uploads/2017/11/MINISTERIAL-DECREE-OF-THE-MEC-NUMBER-238-OF-2013-ICHI-2013.pdf|title=Warisan Budaya Tak Benda (WBTB) Indonesia|website=kwriu.kemdikbud.go.id}} Rendang holds a special place in Malay and Minangkabau society, celebrated for its deep cultural significance and often reserved for special occasions such as Eid, weddings, and important gatherings. In villages, making rendang is a communal effort, with large amounts of meat being cooked in a giant cast-iron cauldron. During the final stage, people work together, stirring with a wooden oar-like spatula for hours to ensure even cooking. This slow frying removes moisture, allowing the meat to absorb the spices while preventing burning or breaking.

File:RENDANG AYAM.jpg

The essence of rendang lies in its meticulous cooking process, where meat or chicken is slow-cooked with fresh coconut milk, aromatic spices, and herbs. This harmonious blend of ingredients represents unity and balance within the Malay community. Beyond its exquisite taste, rendang embodies hospitality, cultural pride, and a connection to heritage.{{cite book | last = Panel Penulis The Patriots | title = Kitab Tamadun Melayu| year = 2019 | publisher = Patriots Publishing Sdn Bhd| isbn = 9789671652893}} Malay food traditions make the most of coconuts, knowing that the best coconut milk comes from mature coconuts. People with coconut palms could easily choose the right coconut for rendang the next day.{{rp|204-205}} Oil plays an important role in the dish's presentation, adding a glossy finish whether used for sautéing or naturally released during cooking.{{rp|351}}

Rendang is traditionally associated with festive occasions and ceremonial meals. For example, it took center stage in the royal celebration during the Santapan Nasi Berastakona at Istana Iskandariah following the Perak Sultan's coronation. Various styles of rendang were served alongside layers of yellow, white, and black glutinous rice in an intricately carved silver octagonal vessel called the Astakona, symbolizing sustenance and harmony. Notable Perak variations of rendang such as rendang tok, rendang ayam, and rendang udang, were thoughtfully prepared and arranged around the rice centerpiece, showcasing the dish's ceremonial importance.

File:Memasak Rendang.jpg

In Minangkabau culture, there are three types of food: makanan adat (traditional ceremonial food), samba adat (ceremonial dishes), and makan beradat (formal dining traditions). Rendang belongs to the category of samba adat, which is essential for traditional ceremonies. One key example is rendang daging kerbau (buffalo meat rendang), which symbolizes legitimacy in cultural rituals. Buffalo meat is particularly significant and cannot be substituted, as it is tied to the recognition of a tribal leader’s title.{{rp|16}}

Rendang, a celebrated dish from the Minangkabau region, is tied to a folk tale about Princess Puti Ranti, a humble and skilled cook. In a royal cooking competition, jealous rivals sabotaged her gulai, causing it to blacken. Despite this, the dish turned out delicious, and Puti Ranti won the contest. The delighted king named the dish rendang, combining her name and that of her future fiancé, Danggala. This story reflects Rendang’s significance as a symbol of heritage and pride in Minangkabau culture.{{rp|5-7}}

Each ingredient in rendang is reported to carry philosophical symbolism in Minangkabau culture and represents its key values and principles that reflect the way of life and social structure of the people.

Rendang has a special position in the culture of the Minangkabau people. The Minangkabau people are famous for their Merantau culture, which is to leave their hometowns in West Sumatra. Minang people in the land area used to travel to the Strait of Malacca to Singapore which took about a month through the river, because along the way there were no villages, the nomads prepared a long-lasting food supply, namely Rendang.{{Cite web|url=https://binus.ac.id/character-building/2021/01/makna-dibalik-kenikmatan-sepotong-rendang/|title=MAKNA DIBALIK KENIKMATAN SEPOTONG RENDANG|website=binus.ac.id}}

CNN International, named rendang from Indonesia, the world's most delicious dish in 2011, ranking first among 50 dishes worldwide.{{rp|1-2}} According to Fadly Rahman, many Indonesians don't just see this ranking as proof of rendang’s exceptional taste; rather, it has been widely used by the government and culinary communities to reinforce that rendang is an Indonesian dish, not Malaysian. However, what often goes unnoticed is how this claim transforms rendang from a symbol of culinary excellence into a dish laden with political significance.

In 2018, a judge on MasterChef UK sparked controversy by criticizing a contestant’s rendang for not being crispy enough. The remark drew strong reactions from Malaysians, Singaporeans, and Indonesians, leading to widespread debate. In response, some local eateries even created their own crispy versions of rendang.{{cite web |title=Rendang |url=https://www.nlb.gov.sg/main/article-detail?cmsuuid=0f09b507-3994-4487-8f70-6c82037846a1 |website=National Library Board}}

File:D2D 9828 wikimedia2020 deni dahniel marandang dagiang.jpg]]

Rendang is most often described as meat slow-cooked in coconut milk and spices until it becomes tender.{{Cite news|date=2018-04-03|title=Malaysians roast MasterChef over chicken rendang elimination|language=en-GB|work=BBC News|url=https://www.bbc.com/news/world-asia-43624632|access-date=2020-10-11}}{{Cite web|url=https://www.thejakartapost.com/life/2018/09/01/why-beef-rendang-is-the-right-food-to-send-to-natural-disaster-victims.html|title=Why beef rendang is the right food to send to natural disaster victims|last=Kautsar|first=Muthi Achadiat |website=The Jakarta Post|language=en|date = 2 September 2018|access-date=2019-12-10}} If cooked properly, dry rendang can last for as long as four weeks. Prior to refrigeration technology, this style of cooking enabled preservation of large amounts of meat in the tropical climate,{{Cite book |last=Brissenden |first=Rosemary |url=https://books.google.com/books?id=AzIfdz0M0JEC |title=Southeast Asian Food, Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam |date=2007 |publisher=Periplus |isbn=978-0794604882 |page=102 |access-date=31 October 2014}} and therefore became a popular cooking technique.{{cite web |date=12 September 2011 |title=Inilah Rendang Minang Juara dunia itu |url=http://www.urangminang.com/berita/berita-dari-rantau/347-inilah-rendang-minang-juara-dunia-itu |archive-url=https://web.archive.org/web/20140422152011/http://www.urangminang.com/berita/berita-dari-rantau/347-inilah-rendang-minang-juara-dunia-itu |archive-date=22 April 2014 |url-status=usurped |publisher=Urang Minang.com}} Its durability is one of the reasons that today, prepackaged rendang is sent as food aid relief for natural disaster survivors in Indonesia. The preferred cut of beef for rendang is lean meat of the rear leg; i.e. topside or round beef, which is considered perfect for slow cooking.{{cite web |last=Cornish |first=Richard |date=2019-07-22 |title=The best cuts of beef for slow-cooked dishes |url=https://www.goodfood.com.au/recipes/news/the-best-cuts-of-beef-for-slowcooked-dishes-20190716-h1g9lk |access-date=2019-12-11 |website=Good Food |language=en-au}}

Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, including ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillis and other spices. This spice mixture is called pemasak in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives.{{Cite journal |last=Winiati Pudji Rahayu |year=2000 |title=Aktivitas Antimikroba Bumbu Masakan Tradisional Hasil Olahan Industri Terhadap Bakteri Patogen Perusak |url=http://repository.ipb.ac.id/bitstream/handle/123456789/41871/BULETIN%20TEKNOLOGI%20&%20INDUSTRI%20PANGAN%20XI(f).pdf;jsessionid=1E28C1190C9C6D6416C3F8B0DE7F5726?sequence=1 |journal=Bul. Teknol. Dun Zndustri Pangan |language=id |access-date=20 September 2015}} Although some culinary experts describe rendang as a curry,{{cite book |last =Owen | first =Sri | year =1993 | title =The Rice Book | publisher =Doubleday| isbn =0-7112-2260-6 }}{{cite web|url=http://indonesiaproud.wordpress.com/2010/11/23/william-wongso-duta-rendang-di-dunia-kuliner-internasional/|title=William Wongso: Duta Rendang di Dunia Kuliner Internasional|date=23 November 2010|publisher=Indonesia Proud}} the dish is usually not considered as such in Indonesia or Malaysia since it is richer and contains less liquid than is normal for curries.{{cite web|title=Arti Dibalik Masakan Rendang|date=30 April 2014|url=http://www.rendangnaniko.com/blog/arti-diabalik-masakan-rendang/|publisher=Rendang Naniko|language=id|access-date=13 September 2014|url-status=dead|archive-url=https://web.archive.org/web/20140913110011/http://www.rendangnaniko.com/blog/arti-diabalik-masakan-rendang/|archive-date=13 September 2014}}

Traditionally the term rendang does not refer to a certain type of dish. The verb merendang actually refers to a method of slow cooking; continuously churning the ingredients in a pot or frying pan, on a small fire, until all of the liquids evaporate and the meat is well done.{{cite web |date=20 July 2012 |title=Rendang Ternyata Bukan Nama Masakan |url=http://bola.kompas.com/read/2012/07/20/1533551/Rendang.Ternyata.Bukan.Nama.Masakan |newspaper=Kompas.com |last1=Media |first1=Kompas Cyber }} Traditional Padang rendang takes hours to cook. Cooking rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience.{{cite web|url=https://pelaminanminang.com/dapur-minang/rendang-padang-ikon-masakan-indonesia-hadir-di-pameran-wisata-berlin.html|title=Rendang Padang Ikon Masakan Indonesia Hadir Di Pameran Wisata Berlin - Pelaminan Minang Buchyar Pernikahan Adat Minangkabau Asli Sumatera Barat|first=Pelaminan Minang Buchyar-Pernikahan Adat Minangkabau|last=Asli|access-date=22 January 2021|archive-date=26 September 2022|archive-url=https://web.archive.org/web/20220926122234/https://pelaminanminang.com/dapur-minang/rendang-padang-ikon-masakan-indonesia-hadir-di-pameran-wisata-berlin.html|url-status=dead}} The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to become tender and absorb the condiments. The cooking process changes from boiling to frying, as the liquid evaporates and the coconut milk turns to coconut oil.{{cite web |title=Rendang, Hidangan Terlezat di Dunia |url=http://female.kompas.com/read/2011/09/10/20395488/Rendang.Hidangan.Terlezat.di.Dunia |website=Female Kompas.com|date=10 September 2011 }} Cooking the meat until tender with almost all the liquid evaporated requires great care, keeping it from getting burnt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.

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{{cite web |title=Gulai Cubadak | Online Indonesian Food and Recipes |url=http://indonesiaeats.com/gulai-cubadak-nangka-minang-padang-jackfruit-curry/ |website=IndonesiaEats.com|date=13 September 2010 }} (young jackfruit gulai), cabbage gulai and lado (red or green chilli pepper sambal).

Azizah Ja'afar describes the cooking process of rendang (merendang) as involves simmering the meat in spiced coconut milk in an uncovered pot or pan until the coconut milk’s oil separates and coats the meat, giving it a rich, glossy finish. With a slow fire and constant stirring, it takes around three hours for five kilograms of meat to reduce from a broth (when all the ingredients come together in a wok). From there, it requires an additional two hours before reaching the traditional rendang consistency.

File:Nasi ramas rendang.JPG

Today, rendang is widely enjoyed beyond ceremonial settings and has become a popular souvenir in Padang. While traditionally made with buffalo meat or beef, rendang now features a variety of ingredients. These include chicken, which cooks faster and is more economical; duck, common in areas like Payakumbuh; goat meat, often enjoyed in Agam; and seafood options like shellfish and salted fish. Other creative versions include randang talua, made with tapioca flour and eggs, and shredded beef or chicken rendang, which resembles meat floss but with thicker fibers.{{rp|33-43}}

In Minangkabau, randang is broadly categorized into two styles based on regional influences: randang darek and randang pasisia. These variations reflect the geographical and cultural diversity of the highland (darek) and coastal (pasisia) areas of West Sumatra. Each variation of Rendang highlights the versatility of its signature spices, adapting to the availability of ingredients across different regions.

Randang darek focuses on long cooking times, smaller pieces, and a smoky flavor, while randang pasisia highlights spice richness, tenderness, and suitability as a daily dish. Both offer unique qualities that reflect their regional culinary traditions.

In Betty Yew's cookbook "Rasa Malaysia", published in 1982, she takes readers on a culinary journey through the country, featuring 16 rendang recipes that highlight regional nuances.{{Cite web|url=https://eresources.nlb.gov.sg/newspapers/digitised/article/straitstimes19821121-1.2.80|title=Malaysian cuisine state by state|website=eresources.nlb.gov.sg}}{{better source needed |reason=the xct book, not reiew/ad? |date=March 2025}} Rendang can be made with a variety of proteins, including buffalo, chicken, duck, mutton, venison, shellfish, birds, and even grasshoppers. Popular regional variations include rendang kerbau (buffalo rendang) from Rembau and rendang udang galah (giant freshwater prawn rendang) from Lenggong. Vegetable ingredients like jackfruit, pucuk teh,{{explain |reason=plant spcs? |date=March 2025}} pucuk lampin,{{explain |reason=plant spcs? |date=March 2025}} and pucuk maman (Cleome gynandra) are often added, reflecting the ingenuity of Malay communities in utilizing local resources.

File:Rendang Tok & Ketupat Palas.jpg

In Perak, rendang is deeply rooted in royal culinary traditions. Notable varieties include rendang tok, rendang ayam (chicken rendang), and rendang udang (shrimp rendang).{{cite book | title = Pertabalan DYMM Paduka Seri Sultan Perak XXXV | url = https://dbook.penerangan.gov.my/dbook/dmdocuments/pertabalan_sultan_perak/mobile/index.html#p=1 |year = 2017 |publisher= Jabatan Penerangan Malaysia |page=78 }} Rendang tok, a specialty from Bukit Chandan, is a dry curry made with cubed beef, coconut milk, and a rich blend of spices such as cloves, star anise, cumin, cinnamon, chilies, and turmeric. It is enhanced with pan-toasted desiccated coconut and thin strips of coconut flesh, giving it a unique texture and aroma. The final dish is dark and intensely flavorful.{{cite book | last = Prats | first = Lluís | title = Researching Coastal and Resort Destination Management: Cultures and Histories of Tourism | year = 2011 | isbn=9781463305505 | pages = 242| publisher = Palibrio }}{{Cite web|url=https://pemetaanbudaya.jkkn.gov.my/senibudaya/detail/740/pengenalan|title= Rendang Tok |website=Pemetaan Budaya |publisher=National Department for Culture and Arts Malaysia}} Perak’s rendang recipes also incorporate unique ingredients like forest fruits, including kelepong (a seasonal plant from the fig family){{explain |reason=better to link plant spcs |date=March 2025}}. In Lenggong, popular rendang varieties include rendang dendeng, and rendang pedas daging dengan lambuk (spicy beef with lambuk yam{{explain |reason=plant spcs? |date=March 2025}} rendang).{{cite book |title = Resepi Masakan Warisan Lenggong |year = 2016 |publisher= Jabatan Warisan Negara}}{{page needed |date=March 2025}}

Negeri Sembilan is known for two main types of rendang: rendang kuning (yellow rendang) and rendang hitam (black rendang). Both are cooked until completely dry. Rendang kuning shares ingredients with the region’s signature dish, gulai kuning, such as cili api, turmeric, and coconut milk.{{Cite journal | author1= Nur Hidayah Abd Rahman |author2=Baiduri Zaiyyanna Mohd Farudz | author3=Siti Salwa Md. Sawari | title = Exploring the Potential of Rendang to be Promoted as the Local Food Heritage Product for Tourism in Negeri Sembilan | journal = Journal of Ethnic Foods | year = 2022 |pages=857–870 |isbn=978-605-4444-24-3 | url = http://irep.iium.edu.my/101764/}} In Negeri Sembilan, beef is less commonly used due to its higher water content, which makes it harder to achieve the desired dryness.{{cite book | title = Traditional Dishes of Negeri Sembilan | publisher = Lembaga Muzium Negeri Sembilan | year = 2008 | isbn = 9789832877097 | pages = 7–8 }} A traditional recipe also features pucuk ubi (young tapioca leaves), cooked until the mixture is dry and the leaves turn a deep brown color.{{cite book | last = Jabatan Warisan Negara | title = Endangered Heritage Food | year = 2016 | isbn=9789833862375}}{{rp|116-117}}{{Cite web|url=https://pemetaanbudaya.jkkn.gov.my/senibudaya/detail/733/pengenalan|title=Rendang Pucuk Ubi |website=Pemetaan Budaya |publisher=National Department for Culture and Arts Malaysia}} Rendang daun puding is a type of rendang kuning that incorporates daun puding{{explain |date=March 2025}} while rendang kacang includes chicken organs and long beans for added flavor and texture.

In Malacca, a fiery version called rendang cili api, made with bird’s eye chilies, coconut milk, and spices, often features unique ingredients like cockles (rendang kerang).{{Cite news|url=https://eresources.nlb.gov.sg/newspapers/digitised/article/beritaharian19690406-1.2.49 |title=Rendang Kerang dari Melaka |date=6 April 1969 |department=Resep Hari ini |newspaper=Berita Harian |page=8}} In Johor, the traditional rendang asli includes bird’s eye chilies and thick soy sauce for a distinctive flavor profile.{{cite book | last1 = Taib | first1 = Kalsom | last2 = Abdul Hamid | first2 = Hamidah | title = Johor Palate: Tanjung Puteri Recipes | year = 2015 | isbn = 9789675859137}}{{page needed |date=March 2025}} Basmah, a dish popular in Penang and Kedah, closely resembles rendang as it also uses coconut milk and toasted coconut gratings. However, it stands out for its use of a greater variety of fresh spices. In Terengganu and Kelantan, a dish called kerutuk is made from meat mixed with spices and cooked until thick, also said to resemble rendang.{{Cite web|url=https://prpm.dbp.gov.my/Cari1?keyword=kerutuk|title=Maklumat Kata Kamus Bahasa Melayu|website=prpm.dbp.gov.my|language=ms}} The Kristang also has their version of dry beef curry.

Among older generations of Singapore Malays, rendang wasn’t limited to just the classic meat version either. Variations included cattle liver rendang, pigeon rendang, eel rendang, shellfish rendang, jackfruit rendang (prized for its fibrous, meat-like texture), and banana blossom rendang. Some recipes even incorporated petite potatoes to add a carbohydrate element to balance the dish’s rich protein and fat content. For extra depth of flavor, a few tablespoons of kerisik (toasted, grated coconut) could be mixed in. Rendang hijau (green rendang), once a prized dish among the Riau-Singapore nobility, can still be found in the homes of some descendants, though it is becoming increasingly rare.{{Cite web|url=https://eresources.nlb.gov.sg/webarchives/2021-05-14%2010:26:45.000/wp/details/http:%2F%2Fsingapurastories.com%2F2015%2F07%2Fslow-food-before-it-became-slow-food-the-story-of-rendang-by-khir-johari%2F|title='Slow food before it became Slow Food – THE STORY OF RENDANG' by Khir Johari|website=eresources.nlb.gov.sg}}

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Rendang is made from beef (or occasionally beef liver, chicken, duck, mutton, water buffalo, or vegetables like jackfruit or cassava). Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.{{cite book |title=Indonesian Regional Food and Cookery |last=Owen |first=Sri |publisher=Frances Lincoln Ltd |year=1999 |isbn=0-7112-1273-2}}

The original Minangkabau rendang has two categories, rendang darek and rendang pesisir. Rendang darek (‘land rendang’) is an umbrella term for dishes from old regions in mountainous areas of the Minangkabau Highlands such as Batusangkar, Agam, Lima Puluh Kota, Payakumbuh, Padang Panjang and Bukittinggi. It mainly consists of beef, offal, poultry products, jackfruit, and many other vegetables and animal products that are found in these places. Rendang pesisir ('coastal rendang') is from the coastal regions of Minangkabau such as Pariaman, Padang, Painan and Pasaman. It mainly consists of seafood, although it is not unusual for it to include beef or water buffalo meat.

Minangkabau Rendang variations:{{cite web|url=https://minangkabaunews.com/artikel-7591-inilah-11-ragam-rendang-minang-yang-patut-diketahui.html|title=Inilah 11 Ragam Rendang Minang yang Patut Diketahui - Minangkabaunews|last=Minangkabaunews|website=minangkabaunews.com|language=id|access-date=2020-04-23|archive-date=6 August 2020|archive-url=https://web.archive.org/web/20200806181705/https://minangkabaunews.com/artikel-7591-inilah-11-ragam-rendang-minang-yang-patut-diketahui.html|url-status=dead}}{{cite web|last=Liputan6.com|date=2016-01-14|title=11 Ragam Rendang yang Patut Diketahui|url=https://www.liputan6.com/lifestyle/read/2410237/11-ragam-rendang-yang-patut-diketahui|access-date=2020-06-16|website=liputan6.com|language=id}}

1. Rendang ayam: chicken rendang, speciality of Batusangkar and Bukittinggi.
2. Rendang ati ampela: rendang made of chicken innards; liver and gizzard.
3. Rendang babat: tripe rendang, made of tripes of cattle.{{cite web|title=Resep Rendang Babat|url=https://cookpad.com/id/resep/3775509-rendang-babat-tips-trik-dan-saran|access-date=2020-10-06|website=Cookpad|date=2 December 2017 |language=id}}
4. Rendang baluik (rendang belut): eel rendang, speciality of Solok. In the Solok dialect, it is also called ‘randang baluk’.
5. Rendang bilih (bilis): bilis fish rendang, specialty of Padang Panjang. In Sumatra, ikan bilis refers distinctly to Mystacoleucus padangensis, a small freshwater fish endemic to Sumatra. In other places, bilis might refer to sea anchovy instead.{{cite web|title=Cara Untuk Memasak Rendang Ikan Bili Khas Padang Panjang. yang Lezat|url=https://resep-rendang-bunda.web.app/6503-cara-untuk-memasak-rendang-ikan-bili-khas-padang-panjang-yang-lezat.html|access-date=2020-10-06|website=resep-rendang-bunda.web.app}}
6. Rendang cubadak (rendang nangka): unripe jackfruit rendang, speciality of Payakumbuh.{{cite web|title=Resep Rendang Nangka|work=hana|url=https://www.hana.eu.org/2020/07/resep-rendang-nangka.html}}
7. Rendang cumi: squid rendang, a seafood variant of rendang usually consumed in coastal area.{{cite web|last=Rahman|first=Naufal Al|title=Cara Membuat Cumi Bumbu Rendang, Bumbunya Meresap Sempurna |url=https://bali.idntimes.com/food/recipe/naufal-al-rahman-1/resep-masak-cumi-bumbu-rendang-regional-bali|access-date=2020-10-06|website=IDN Times|language=id}}
8. Rendang daging: meat rendang. The most common rendang is made from beef, but may also be from water buffalo, goat, mutton or lamb, speciality of Padang.
9. Rendang datuk (rendang kering): dried beef rendang, that instead of using fresh beef cuts, the pieces of meat are dried for four days prior of cooking. Specialty of Muara Enim in South Sumatra.{{cite web|last=Media|first=Kompas Cyber|title=Rendang Kering Khas Sumatera Selatan|url=https://malang.kompas.com/read/2010/10/24/09333025/rendang.kering.khas.sumatera.selatan|access-date=2020-10-06|website=KOMPAS.com|date=24 October 2010|language=id}}
10. Rendang daun kayu (samba buruk): rendang made of various edible leaves, usually leaves of ubi kayu, jirak, mali, rambai, daun arbai, mixed with ikan haruan (snakehead fish), specialty of Payakumbuh.{{cite web |last1=Margaretta |first1=Yosia |last2=Nursastri |first2=Sri Anindiati |date=25 July 2016 |title=Aneka Rendang "Vegetarian", dari Daun Kayu sampai Ketan Hitam |url=https://travel.kompas.com/read/2016/07/26/061000727/Aneka.Rendang.Vegetarian.dari.Daun.Kayu.sampai.Ketan.Hitam |access-date=2020-10-06 |website=KOMPAS.com |language=id}}
11. Rendang daun pepaya: young papaya leaf rendang.{{cite web|title=Resep Rendang Daun Pepaya |author=Irmawati |url=https://cookpad.com/id/resep/3877889-rendang-daun-pepaya|access-date=2020-10-06|website=Cookpad|date=20 December 2017 |language=id}}
12. Rendang dendeng: Dendeng rendang, thinly sliced dried and fried beef cooked in rendang spice. Also can be made from readily available processed beef jerky.{{cite web|title=Resep Dendeng Sapi Bumbu Rendang oleh Erlyn Damay Agoeng|url=https://cookpad.com/id/resep/2000138-dendeng-sapi-bumbu-rendang|access-date=2020-10-07|website=Cookpad|date=14 February 2017 |language=id}}
13. Rendang gabus (rendang ikan haruan): Snakehead fish rendang, popular in Payakumbuh.{{cite web|title=InfoPublik - Puluhan Varian Rendang di Payakumbuh|url=http://infopublik.id/read/278135/puluhan-varian-rendang-di-payakumbuh.html|access-date=2020-10-07|website=infopublik.id|language=en}}
14. Rendang gadih, rendang tumbuk or rendang payakumbuh: Minced beef rendang, tumbuk or pounded beef shaped into balls mixed with coconut, specialty of Payakumbuh, West Sumatra.{{cite web|title=Resep Rendang Gadih ( Tumbuk ) Khas Payakumbuh Enak Gurih |url=https://craftlog.com/id/memasak/ext-rendang-gadih-tumbuk-khas-payakumbuh-enak-gurih-SjYh|access-date=2020-10-06|website=Craftlog.com|language=id}}
15. Rendang hati: cow liver rendang, speciality of Minangkabau.
16. Rendang ikan asap (rendang ikan salai): smoked fish rendang, usually made of smoked ikan pari or ray fish, specialty of Minangkabau.{{cite web|title=Sajian Rendang Ikan Asap yang Sedap dan Gurih Pengin Nambah Terus, Cobain Yuk Resepnya!|url=https://bangka.tribunnews.com/2019/03/08/sajian-rendang-ikan-asap-yang-sedap-dan-gurih-pengin-nambah-terus-cobain-yuk-resepnya|access-date=2020-10-06|website=Bangka Pos|language=id}}{{cite web|title=Resep Rendang Ikan Asap, Hidangan Istimewa Dari Minangkabau |url=https://sajiansedap.grid.id/read/102016729/resep-kemilaukulinerindonesia-resep-rendang-ikan-asap-hidangan-istimewa-dari-minangkabau|access-date=2020-10-06|website=Sajian Sedap|language=id}}
17. Rendang itiak (rendang bebek): duck rendang, speciality of Bukittinggi and Payakumbuh.
18. Rendang jamur: mushroom rendang.{{cite web|last=Setya|first=Devi|title=5 Rendang Nabati Ini Tak Kalah Enak dari Rendang Daging|url=https://food.detik.com/info-kuliner/d-4454965/5-rendang-nabati-ini-tak-kalah-enak-dari-rendang-daging|access-date=2020-10-06|website=detikfood|language=id}}
19. Rendang jantung pisang: banana blossom rendang, speciality of Minangkabau.{{cite web |last=Angie|first=Birgitta|title=15 Jenis Rendang Paling Enak di Dunia, Ada yang Crispy Gak Ya?|url=https://www.idntimes.com/food/dining-guide/birgitta-angie/15-jenis-rendang-paling-enak|access-date=2020-10-07|website=IDN Times|language=id}}
20. Rendang jariang (rendang jengkol): jengkol rendang, commonly popular in West Sumatran towns, especially Bukittinggi, Payakumbuh, Pasaman and Lubuk Basung.{{cite web|url=https://lifestyle.kompas.com/read/2013/06/10/15055465/Membuat.Rendang.Jengkol.yang.Nikmat|title=Membuat Rendang Jengkol yang Nikmat|last=Media|first=Kompas Cyber|website=KOMPAS.com|date=10 June 2013|language=id|access-date=2020-04-23}}
21. Rendang kambing: goat meat redang.
22. Rendang jo kantang: beef rendang with baby potatoes, speciality of Kapau.
23. Rendang kepiting (rendang ketam): crab rendang, which is crab cooked in rendang spices with sweet soy sauce.{{cite web|date=25 November 2010|title=Kepiting Bumbu Rendang Kecap|url=https://sajiansedap.grid.id/read/10713654/kepiting-bumbu-rendang-kecap|website=Sajian Sedap}}
24. Rendang lele: Catfish rendang.
25. Rendang lidah: beef tongue cooked as rendang.{{cite web|title=Resep Rendang lidah sapi oleh Ayun Hudiawang|url=https://cookpad.com/id/resep/1759373-rendang-lidah-sapi|access-date=2020-10-06|website=Cookpad|date=4 January 2017 |language=id}}
26. Rendang limpa: offal rendang made of cattle spleen.{{cite web|title=10 resep rendang limpa enak dan sederhana ala rumahan|url=https://cookpad.com/id/cari/rendang%20limpa|access-date=2020-10-06|website=Cookpad|language=id}}
27. Rendang lokan (rendang tiram): marsh clam rendang, speciality of coastal Minangkabau regions such as Pariaman, Painan and Pesisir Selatan.
28. Rendang maco: rendang that uses a type of salted fish, specialty of Limapuluh Koto.
29. Rendang medan: rendang variant from Medan in North Sumatra, slightly different to Minangkabau rendang. It is more fatty and wet akin to kalio and usually less hot and spicy.{{cite web|title=7 resep rendang medan enak dan sederhana ala rumahan|url=https://cookpad.com/id/cari/rendang%20medan|access-date=2020-10-06|website=Cookpad|language=id}}
30. Rendang padang: Padang rendang commonly sold in Padang restaurants nationwide, dry rendang that uses lean fatless meat.
31. Rendang pakis (rendang pucuk paku): vegetable rendang made from pakis or fern leaf, specialty of Pasaman.
32. Rendang paru: cow's lung rendang, speciality of Payakumbuh.
33. Rendang patin: Pangasius catfish rendang.{{cite web|title=Patin Bumbu Rendang, Kreasi Olahan Ikan yang Tak Kalah Lezat dengan Rendang Daging - Sajian Sedap|url=https://sajiansedap.grid.id/read/10765491/patin-bumbu-rendang-kreasi-olahan-ikan-yang-tak-kalah-lezat-dengan-rendang-daging|access-date=2020-10-06|website=sajiansedap.grid.id|language=id}}
34. Rendang petai: stir fried petai and common green beans in rendang spices.{{cite web|title=Lezat! Intip Kreasi Buncis Rendang Petai William Wongso|url=https://www.kompas.tv/article/99514/lezat-intip-kreasi-buncis-rendang-petai-william-wongso|access-date=2020-10-06|website=KOMPAS.tv|language=id}}
35. Rendang pucuak ubi (rendang daun singkong): cassava leaf rendang, speciality of Minangkabau.
36. Rendang punai (rendang burung dara): rendang made of burung punai or green pigeon.
37. Rendang puyuh: rendang made of burung puyuh or quail.{{cite web |last=Lim |first=Marco |date=23 June 2010 |title=Rendang Puyuh |url=https://lifestyle.kompas.com/read/2010/06/23/11291268/rendang.puyuh |access-date=2020-10-06 |website=KOMPAS.com |language=id}}
38. Rendang rawit: an extra hot and spicy dried rendang spices mixed with dried cabai rawit (bird's eye chili). Not exactly a dish, but more a condiment akin to serundeng, bawang goreng or chili powder that sprinkled upon steamed rice or noodle.{{cite web|title=Rendang Rawit: Pedas Gurih Bumbu Rendang Tabur untuk Nasi dan Mi|url=https://food.detik.com/rumah-makan/d-2640308/rendang-rawit-pedas-gurih-bumbu-rendang-tabur-untuk-nasi-dan-mi|access-date=2020-10-06|website=detikfood|language=id}}
39. Rendang rebung: rendang made of bamboo shoot.
40. Rendang runtiah (rendang suir): (lit: "shredded rendang") shredded beef or poultry rendang, speciality of Payakumbuh.{{cite web|last=Fikkry|date=2016-10-30|title=Di Balik Rendang yang Mendunia, Terdapat 6 Variasi Rendang yang Tersembunyi|url=https://www.hipwee.com/list/dibalik-rendang-yang-mendunia-terdapat-6-variasi-rendang-yang-tersembunyi/|access-date=2020-10-06|website=Hipwee|language=id}}
41. Rendang sapuluik itam (rendang pulut hitam): dough made of ground black sticky rice cooked and served in rendang spice, specialty of Simalanggang.
42. Rendang selais: rendang made of selais (Kryptopterus) fish, a genus of catfish found in rivers of Sumatra, popular in Pekanbaru, Riau.{{cite web |last=Rizky |first=Theo |date=11 November 2018 |editor-last=Dani |editor-first=Candra |title=Satu-satunya di Pekanbaru, Menu Rendang Ikan Selais, Bisa Anda Dapatkan di Pusat Perbelanjaan Ini |url=https://pekanbaru.tribunnews.com/2018/11/11/satu-satunya-di-pekanbaru-menu-rendang-ikan-selais-bisa-anda-dapatkan-di-pusat-perbelanjaan-ini |access-date=2020-10-06 |website=Tribun Pekanbaru |language=id}}
43. Rendang tahu: tofu rendang, a vegetarian variant that uses tofu beancurd instead of meat.{{cite web|url=http://www.vegetarianrecipesandcooking.com/vegetarian-rendang-tofu-recipe.php|title=Vegetarian Rendang Tofu Recipe|website=Vegetarian Recipes and Cooking|language=en|access-date=2020-04-23}}
44. Rendang talua (rendang telur): egg rendang, speciality of Payakumbuh.
45. Rendang tempe: tempe rendang, a vegetarian variant that uses tempeh soybean cake instead of meat.{{cite web|url=https://pontianak.tribunnews.com/2018/05/10/resep-rendang-tempe-rasanya-tak-kalah-lezat-dengan-rendang-daging|title=Resep Rendang Tempe - Rasanya Tak Kalah Lezat Dengan Rendang Daging|website=Tribun Pontianak|language=id|access-date=2020-04-23}}
46. Rendang teri: anchovy rendang.{{Cite web |last=Fandizal |first=Muhammad |date=7 August 2018 |title=Rendang Ikan Kriwil (Ikan Teri dengan Daun Singkong) |url=https://www.primarasa.co.id/resep-anda/280/rendang-ikan-kriwil-ikan-teri-dengan-daun-singkong- |access-date=2023-03-16 |website=Primarasa |language=ID}}
47. Rendang tongkol: mackerel tuna rendang, speciality of coastal Minangkabau regions.{{cite web |last=Fimela |date=2017-07-18 |title=Resep Praktis Rendang Tongkol Pedas Manis Enak Banget |url=https://www.fimela.com/lifestyle-relationship/read/3772175/resep-praktis-rendang-tongkol-pedas-manis-enak-banget |access-date=2020-10-06 |website=fimela.com |language=id}}
48. Rendang tuna: tuna rendang.{{cite web|title=Resep Masak Tuna Masak Rendang, Kenikmatannya Pasti Jadi Boros Nasi |url=https://sajiansedap.grid.id/read/101261685/resep-masak-tuna-masak-rendang-kenikmatannya-pasti-jadi-boros-nasi|access-date=2020-10-06|website=Sajian Sedap|language=id}}
49. Rendang tunjang (rendang kikil): rendang made of cartilage and tendons of cow's trotters.{{cite web |last=Priatmojo |first=Galih |date=7 August 2016 |editor-last=Aji |editor-first=Rustam |title=Empuknya Rendang Kikil ala Hotel Crowne Plaza Semarang |url=https://jateng.tribunnews.com/2016/08/07/empuknya-rendang-kikil-ala-hotel-crowne-plaza-semarang |access-date=2020-10-06 |website=Tribun Jateng |language=id}}
50. Rendang ubi: made of ubi kayu or singkong (cassava).
51. Rendang udang: shrimp rendang.{{cite web |last=Bramasti |first=Ika Putri |date=16 January 2018 |editor-last=Hutomo |editor-first=Dimas Setiawan |title=Resep Rendang Udang - Hidangan Istimewa Untuk Makan Bersama Keluarga Tercinta |url=https://style.tribunnews.com/2018/01/16/resep-rendang-udang-hidangan-istimewa-untuk-makan-bersama-keluarga-tercinta |access-date=2020-10-06 |website=TribunStyle.com |language=id}}
52. Rendang usus: intestine rendang, made of offals; the intestines of either poultry or cattle. The cattle intestine rendang is quite similar with gulai tambusu, gulai iso or gulai usus.{{cite web|title=10 resep rendang usus enak dan sederhana ala rumahan |url=https://cookpad.com/id/cari/rendang%20usus|access-date=2020-10-06|website=Cookpad|language=id}}

Today, rendang is quite widespread in Indonesia, mainly because of the proliferation of Padang restaurants, which caused rendang to become popular in Indonesian households of various ethnic backgrounds. This has led to the development of variants to accommodate regional preferences. For example, in Java, the rendang—aside from the Padang variety sold in Padang restaurants—tends to be wetter, slightly sweeter, and less spicy to accommodate Javanese tastes.

Rendang variations outside by the Minangkabau:

1. Rendang kelinci: rabbit meat rendang, popular in Aceh.{{cite web |title=Lezat, Ini Dia Olahan Daging Kelinci yang Kaya Protein dan Rendah Kolesterol |url=https://portalsatu.com/lezat-ini-dia-olahan-daging-kelinci-yang-kaya-protein-dan-rendah-kolesterol/ |access-date=2020-10-06 |website=portalsatu.com |date=5 June 2017 |language=id}}
2. Rendang babi: pork rendang, the adaptation of rendang by non-Muslim population of Indonesia.{{cite web|last1=Arofani|first1=Prila|title=Resep Rendang Babi yang Gurih, Gak Kalah Nikmat Dibanding Daging Sapi|url=https://www.idntimes.com/food/recipe/prila-arofani/resep-rendang-babi-yang-gurih|access-date=2020-10-06|website=IDN Times|language=id}} Usually consumed in Christian-majority Batak region of North Sumatra and Hindu-majority island of Bali. In Bali, the popularity of rendang has led to this adaptation, since some Balinese Hindus do not consume beef.{{cite web|last=Rahadi|first=Gde|date=2018-09-30|title=Rendang Babi, Lebih Lembut dari Daging Sapi|url=http://bisnisbali.com/rendang-babi-lebih-lembut-dari-daging-sapi/|access-date=2020-10-06|website=Bisnis Bali|language=id}}
3. Rendang jawa: Javanese adoption of Minang rendang, which is more soft and moist suited to Javanese taste, usually rather sweet and less spicy compared to Sumatran rendang.{{cite web |last=Mardatila |first=Ani |date=21 May 2020 |title=10 Cara Membuat Rendang Sapi Ala Jawa Hingga Padang yang Empuk, Mudah Dibuat Semua Halaman |url=https://www.merdeka.com/sumut/10-cara-membuat-rendang-sapi-ala-jawa-hingga-padang-yang-empuk-dan-gurih-kln.html |access-date=2020-10-06 |website=merdeka.com |language=en}}

Outside of Indonesia, rendang is also known in Malaysia, Singapore, Brunei, southern Thailand, and the southern Philippines as well as in the Netherlands, Australia, Taiwan, Belgium,{{cite news|url=http://canoe.com/life/food/should-chicken-in-rendang-curry-be-crispy-masterchef-u-k-sparks-debate|title=Should chicken in rendang curry be crispy? Masterchef U.K. sparks debate|agency=Associated Press|publisher=Canoe|date=3 April 2018|access-date=5 April 2018|quote=The curry (rendang), which originates from West Sumatra in Indonesia, is popular in Malaysia, Indonesia, Singapore, Brunei and southern Thailand.|archive-url=https://web.archive.org/web/20180405091720/https://canoe.com/life/food/should-chicken-in-rendang-curry-be-crispy-masterchef-u-k-sparks-debate|archive-date=5 April 2018|url-status=live}}{{cite web |last1=Thomas |first1=Amanda |title=Regional Cuisine of Mindanao |url=https://balay.ph/best-mindanao-cuisine/ |website=Balay.ph |access-date=20 April 2019 |archive-date=25 March 2019 |archive-url=https://web.archive.org/web/20190325192506/https://balay.ph/best-mindanao-cuisine/ |url-status=dead }} and New Zealand.{{cite news |url=https://www.1news.co.nz/2022/09/22/auckland-malaysian-restaurant-hailed-as-one-of-worlds-best/ |title=Auckland Malaysian restaurant hailed as one of world's best |author=Lucy Anderson |date=2022-09-01 |publisher=1 News }}

Rendang has a long history in Malaysia with distinct versions unique to individual Malaysian states. The different versions of rendang use different ingredients for the spice mix, resulting in differing flavors to the meat.{{cite web|url=https://www.researchgate.net/publication/320897695 |title=Past and Present Practices of the Malay Food Heritage and Culture in Malaysia |date= |access-date=2022-04-29}}

1. Rendang ayam: chicken rendang.
2. Rendang ayam goreng: fried chicken rendang.{{cite web|url=https://icookasia.com/8-jenis-rendang-yang-anda-wajib-cuba/|title=8 Jenis Rendang Yang Anda Wajib Cuba|date=9 July 2019|website=iCookAsia | Asian Recipe & Food Channel}} The popularity of this rendang skyrocketed mainly due to the "rendangate" controversy in 2018.{{cite web|url=https://myresipi.com/recipes/ayam-rendang-goreng/|title=Ayam Rendang Goreng|date=8 July 2022 }}{{cite web |last=Bedi |first=Rashvinjeet |date=3 April 2018 |title=Four nations unite against MasterChef UK judge over Rendangate | The Star |url=https://www.thestar.com.my/news/nation/2018/04/03/four-nations-unite-against-masterchef-uk-judge-over-rendang-gate/ |website=www.thestar.com.my}}
3. Rendang daging or Rendang Rembau: dark, woody coloured meat rendang. Traditionally made using water buffalo meat. These days, beef is commonly used instead.
4. Rendang daging hitam: Kicap manis-based black-coloured beef rendang, a specialty of Sarawak.
5. Rendang dendeng: thinly sliced dried meat rendang.{{cite web|url=https://www.rasa.my/koleksi-10-resipi-rendang-sesuai-masak-di-hujung-minggu/|title=Koleksi 10 Resipi Rendang Sesuai Masak Di Hujung Minggu|date=7 February 2020}}
6. Rendang ikan: fish rendang.{{cite web|url=https://myresipi.com/recipes/rendang-ikan-tongkol/|title=Rendang Ikan Tongkol|date=11 October 2021 }}
7. Rendang ikan pari: stingray rendang, a specialty of Perak.{{cite web|url=https://travelling-foodies.com/2013/08/13/rendang-ikan-pari-perak-stingray-rendang/|title=Rendang Ikan Pari Perak – Stingray Rendang|date=13 August 2013|access-date=7 October 2020|archive-date=10 October 2020|archive-url=https://web.archive.org/web/20201010120708/https://travelling-foodies.com/2013/08/13/rendang-ikan-pari-perak-stingray-rendang/|url-status=dead}}
8. Rendang itik: duck rendang, a specialty of Negeri Sembilan and Sarawak. In Sarawak, the duck is roasted first so that the meat is soft and not sticky.{{cite web|url=https://saji.my/makanan-tradisi-sarawak/|title=18 Makanan Tradisional Sarawak Kena TRY (UNIK Tapi Sedap)|date=30 April 2019}} In Negeri Sembilan, the duck is preferred to be smoked first.
9. Rendang puyuh: quail rendang.{{cite web|url=https://tumis.my/resepi/menu/4917-cat-rendang_burung_puyuh.html |title=resepi Rendang Burung Puyuh |publisher=tumis.my |date= 17 February 2016|access-date=2022-04-29}}
10. Rendang kupang: mussels rendang.{{cite web|url=https://www.rasa.my/recipe/rendang-kupang-ringkas-tapi-bercitarasa-mewah/|title=Rendang Kupang. Ringkas Tapi Bercitarasa Mewah.|date=19 October 2017 }}
11. Rendang rusa: venison rendang.
12. Rendang udang: prawn rendang, a specialty of Perak.{{cite web |last=Mohamed |first=Noor Ainon |date=30 April 2020 |title=Rendang udang galah penambat selera MB Perak |url=https://www.sinarharian.com.my/article/81252/KHAS/Ramadan/Rendang-udang-galah-penambat-selera-MB-Perak |website=Sinarharian}}
13. Rendang kambing: goat rendang.
14. Rendang kerang: cockle rendang. Commonly served as a side dish for nasi lemak.
15. Rendang ketam: crab rendang.{{cite web |last=Menon |first=Priya |date=20 June 2016 |title=Spicing it up with 12 types of rendang | The Star |url=https://www.thestar.com.my/metro/eat-and-drink/2016/06/20/spicing-it-up-with-12-types-of-rendang-savour-distinct-flavours-that-make-each-dish-special-this-fas |website=www.thestar.com.my}}
16. Rendang kijing: kijing, a type of shellfish, cooked with rendang spices.
17. Rendang hati: beef liver rendang, a specialty of Johor.{{cite web|url=https://murai.my/2019/61168/kenali-rendang-malaysia-sempena-sambutan-hari-raya-aidilfitri-2019/|title=Kenali Rendang Malaysia Sempena Sambutan Hari Raya Aidilfitri 2019|first=Mas Idayu|last=Edi|date=28 May 2019|website=Murai MY}}
18. Rendang telur: boiled egg rendang.{{cite web|url=https://www.mingguanwanita.my/rendang-telur-makan-dengan-nasi-lemak-pulut-kuning-memang-sedap-1/|title=Rendang Telur Makan Dengan Nasi Lemak & Pulut Kuning Memang Sedap!|first=Suhaidah Abd|last=Wahab|date=29 May 2019}}
19. Rendang kunyit or rendang Kuala Pilah or rendang kuning: yellow-hued rendang, uses fresh turmeric, lemongrass, and coconut milk but with no onion added at all.{{cite web |last=Durai |first=Abirami |date=19 September 2016 |title=Great Malaysian dishes: Negri Sembilan – Rendang | The Star |url=https://www.thestar.com.my/lifestyle/food/2016/09/19/great-malaysian-dishes-negri-sembilan-rendang |website=www.thestar.com.my}}
20. Rendang landak: porcupine rendang, an exotic meat rendang, a specialty of Sekinchan, Selangor.{{cite web|url=https://www.bharian.com.my/berita/nasional/2019/02/531187/makanan-eksotik-dipaparkan-dalam-bentuk-setem|title=Makanan eksotik dipaparkan dalam bentuk setem|date=15 February 2019|website=Berita Harian}}{{cite web|url=https://www.malaymail.com/news/malaysia/2019/02/15/porcupine-rendang-anyone-pos-malaysia-celebrates-food-for-fearless-eaters/1723354|title=Porcupine rendang stamp, anyone? Pos Malaysia celebrates exotic local food | Malay Mail|first=15 Feb 2019 04:49 PM MYT|last=Friday|website=www.malaymail.com|date=15 February 2019 }}
21. Rendang babi: pork rendang. Non-halal rendang that is eaten only by the Chinese and Peranakan community in Malaysia.{{cite web|url=https://www.pork.com.au/recipe/malaysian-pork-rendang-curry/496/|title=Malaysian pork rendang curry|first=Australian|last=Pork|date=24 May 2017}}
22. Rendang lengkuas or nasu likku: galangal-based rendang, a specialty of Bugis people in Sabah. Two versions exist in Sabah, wet and dry; both are considered rendang in Malaysia.{{cite web|url=https://murai.my/2020/81125/senarai-5-jenis-rendang-mengikut-negeri-yang-mana-paling-sedap/|title=Senarai 5 Jenis Rendang Mengikut Negeri. Yang Mana Paling Sedap?|date=27 June 2020|website=Murai MY}}
23. Rendang lokan: lokan rendang, a specialty of Sungai Petani, Kedah.{{cite web|url=https://www.sinarharian.com.my/article/93709/GALERI/Lokan-Semeling|title=Lokan Semeling|date=24 July 2020|website=Sinarharian}}
24. Rendang berempah: spice rendang. Emphasizes the abundance of spices in the rendang.{{cite web|url=https://www.aziekitchen.com/2018/06/rendang-daging-berempah-sedap.html|title=Rendang Daging Berempah Sedap - Azie Kitchen|website=www.aziekitchen.com|date=16 June 2018 }}
25. Rendang paru: beef lung rendang.
26. Rendang daun maman: vegetable rendang made from braised Cleome gynandra (maman) leaves, specialty of Gemencheh, Negeri Sembilan,{{cite news |author=Lim May Lee |date=8 October 2017 |title=Maman-mia, maman leaves averted war |url=https://www.rage.com.my/maman-mia/ |work=R.AGE |publisher=The Star |access-date=14 February 2024 }}{{cite web |author=Nor Azihan Md Ghazali |date=3 June 2019 |url=https://www.sinarharian.com.my/article/31241/LIFESTYLE/Femina/Resepi-rendang-maman-yang-enak |title=Resepi rendang maman yang enak |website=Sinar Harian}}{{page needed |date=March 2025}}
27. Rendang daun pegaga: vegetable rendang made from pegaga leaf.
28. Rendang daun puding: vegetable rendang made from the edible leaves of the garden croton, a speciality of Negeri Sembilan.{{cite web|url=https://www.bharian.com.my/bhplus-old/2015/09/78905/rendang-ayam-daun-puding-enak|title=Rendang ayam daun puding enak|first=Tuty Haryanti Ahmad|last=Rodzi|date=2 September 2015|website=Berita Harian}}
29. Rendang daun ubi kayu: vegetable rendang made from cassava leaf.
30. Rendang jantung pisang: banana blossom rendang.{{cite web|url=https://myresipi.com/recipes/rendang-jantung-pisang-kakbesah/|title=rendang jantung pisang kakbesah|date=8 July 2022 }}
31. Rendang serundeng: dry meat floss, derived from rendang. It has a long shelf-life and needs no refrigeration, a specialty of Kelantan.{{cite web|url=https://www.kuali.com/recipe/beef-dishes/beef-serunding-2/|title=Beef Serunding}}
32. Rendang Minang: originated from the Minangkabau people who settled in Negeri Sembilan during the 16th century, but has since evolved from the Sumatran rendang version of the recipe.{{cite web|url=https://www.thestar.com.my/food/food-news/2020/05/19/how-rendang-got-its-name-and-other-things-to-know-about-rendang|title=How rendang got its name and other things to know about rendang | The Star|website=www.thestar.com.my|date=19 May 2020 }}
33. Rendang cili api or Rendang Negeri Sembilan or Rendang hijau: greenish-hued rendang, uses cili api instead of red chili that is normally used in other rendang versions, a specialty of Negeri Sembilan.{{cite web|url=https://saji.my/makanan-negeri-sembilan/|title=8 Makanan Tradisional Negeri Sembilan Yang Wajib Anda Cuba (Dijamin ENAK)|date=28 April 2019}}
34. Rendang Tok: dry beef rendang created by the royal cooks of Perak, incorporates spices that were typically inaccessible to the general population.{{cite web|url=https://eresources.nlb.gov.sg/infopedia/articles/SIP_1767_2011-02-11.html|title=Rendang | Infopedia|website=eresources.nlb.gov.sg}}
35. Rendang Pahang or opor daging: dark red meat stew cooked with rich spice mix.{{cite web|url=https://www.rasa.my/koleksi-10-menu-tradisi-negeri-pahang-yang-sedap-memang-berbaloi-cuba-ni/|title=Koleksi 10 Menu Tradisi Negeri Pahang Yang Sedap, Memang Berbaloi Cuba Ni.|date=17 December 2018}}
36. Rendang Perak: simpler version of Rendang Tok, a specialty of Perak.
37. Rendang Rawa: Rawa version of rendang, less complicated in terms of ingredients.{{cite web|url=https://simplyenak.com/stories/rendang-daging/|title=Rendang Daging|website=Simply Enak}}
38. Rendang Kedah: reddish-hued rendang, incorporates the use of red sugar, turmeric leaves, kaffir lime leaves due to the Thai influence on the state cuisine, a specialty of Kedah.{{cite web|url=https://myresipi.com/recipes/rendang-ayam-kedah/|title=Rendang Ayam Kedah|date=7 April 2023 }}
39. Rendang Kelantan/Terengganu or kerutuk daging: slow-cooked meat mixed with a unique spice known as kerutub, coconut milk, kerisik and some palm sugar.
40. Rendang Nyonya: Peranakan version of rendang, a specialty of Peranakan.{{cite web|url=https://www.tiffinbiru.com/2008/02/rendang-nyonya.html|title=RENDANG NYONYA}}
41. Rendang Sabah: uses white cumin to replace cinnamon and cloves, a specialty of Sabah.{{cite web|url=https://www.bharian.com.my/taxonomy/term/1303/2017/07/299983/rendang-daging-sabah|title=Rendang daging Sabah|date=8 July 2017|website=Berita Harian}}
42. Rendang Sarawak: incorporates the use of turmeric leaves, a specialty of Sarawak.
43. Rendang Siam: Malay-Siamese version of rendang, incorporates the use of Thai inspired ingredients.

The Dutch are familiar with rendang through colonial ties and often serve the wet kalio version in the Netherlands—usually as part of a rijsttafel. Indonesian dishes, including rendang, are served in numbers of Indonesian restaurants in Dutch cities, especially The Hague, Utrecht, Rotterdam and Amsterdam.{{cite web |author = Awesome Amsterdam |title = A guide to Dutch-Indonesian food |work=Expatica | url = https://www.expatica.com/nl/lifestyle/food-drink/dutch-indonesian-food-505212/ |access-date=18 June 2019}}

In the Philippines, rendang is most commonly associated with the cuisine of the Muslim Maranao people of Mindanao. It differs from the Indonesian versions in the use of the native spice mix palapa as well as the addition of muscovado sugar.{{cite news |last1=Fenix |first1=Micky |title=Kitchens of Mindanao: Durian custard, 'piyaparan a manok,' Tausug 'tiyula' |url=https://lifestyle.inquirer.net/303843/kitchens-mindanao-durian-custard-piyaparan-manok-tausug-tiyula/ |newspaper=Philippine Daily Inquirer |date=22 August 2018 |access-date=20 April 2019}}{{cite web |title=Popular Muslim Cuisine and Delicacies in CdeO |url=http://aboutcagayandeoro.com/popular-muslim-cuisine-delicacies-cdeo/ |website=About Cagayan de Oro |date=28 June 2017 |access-date=20 April 2019 |author1=Argie }}{{cite web |title=How to Cook Beef Rendang of The Maranao People |url=https://lynsojor.wordpress.com/2019/02/17/how-to-cook-beef-rendang-of-the-maranao-people/ |website=Lyn Sojor |date=17 February 2019 |access-date=20 April 2019}}

File:7-Eleven Frozen Spaghetti Rendang.JPG convenience store in Jakarta]]

Rendang bumbu is sometimes used as the base of other fusion dishes. Some chefs in Indonesian sushi establishments for example, have developed a Japanese-Indonesian fusion cuisine with recipes for krakatau roll, gado-gado roll, rendang roll{{cite web|title=Suntiang: Saat Rendang Daging Berkolaborasi Dalam Gulungan Sushi|url=https://food.detik.com/resto-dan-kafe/d-2499808/suntiang-saat-rendang-daging-berkolaborasi-dalam-gulungan-sushi|access-date=2020-10-06|website=detikfood|language=id}} and gulai ramen.{{cite web | title=New: Suntiang, When Padang Marries Japanese Food | url=http://www.culinarybonanza.com/2014/02/suntiang-the-first-padang-japanese-fusion-restaurant.html | date=6 February 2014 | publisher=Culinary Bonanza | access-date=8 November 2015 | archive-date=5 May 2014 | archive-url=https://web.archive.org/web/20140505062029/http://www.culinarybonanza.com/2014/02/suntiang-the-first-padang-japanese-fusion-restaurant.html | url-status=dead }} Several chefs and food industries have experimented with fusing rendang with sandwiches, burgers and spaghetti. Burger King at one time served their take on a rendang-flavoured burger in their Singapore and Indonesia chains for a limited promotion period.{{cite web |title=Rendang Beef |work=Burger King |url=https://www.burgerking.com.sg/Menu/Item/%2076 |access-date=12 July 2020 |archive-date=30 November 2022 |archive-url=https://web.archive.org/web/20221130182236/https://www.burgerking.com.sg/Menu/Item/%2076 |url-status=dead }}{{cite web|title= Flavor Updates: Rendang Burger (Burger King Indonesia)|date=17 September 2013|author= Rian Farisa|work=The Gastronomy Aficionado|url=http://gastronomy-aficionado.com/2013/09/17/rendang-burger-from-bk-indonesia/}} Spaghetti with rendang could also be found in 7-Eleven convenience stores across Indonesia.

Rendang is also a popular flavour in Indonesian instant noodle variants, such as the Indomie Goreng Rendang.{{cite web|title=Indomie Goreng Rendang|work=Indomie|url=http://www.indomie.com/Product/Category/1|access-date=3 April 2018|archive-url=https://web.archive.org/web/20170429062437/http://www.indomie.com/Product/Category/1|archive-date=29 April 2017|url-status=dead}}

Most recently, there were Taiwanese baozis with rendang fillings sold at Neo Soho Mall in West Jakarta.{{cite web|title=Hu Jiao Bao: Mantap! Bakpao Khas Taiwan Isi Daging Rendang hingga Cokelat|date=17 July 2023|author= |publisher=DetikFood|url=https://food.detik.com/resto-dan-kafe/d-6827577/hu-jiao-bao-mantap-bakpao-khas-taiwan-isi-daging-rendang-hingga-cokelat?single=1|access-date=22 November 2023}}

{{Portal|Food|Indonesia|Malaysia|Singapore|Philippines}}

• {{cookbook-inline}}
• Cuisine of Indonesia
• Minangkabau cuisine
• Kalio, Indonesian dish
• Massaman curry, Thai dish with similar placing on "most delicious" list
• Kaeng hang le
• Similar dishes identical to rendang:
• Kala bhuna
• Saksang
• Dinuguan
• Svartsoppa
• Sarapatel

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• {{Commons category-inline|Rendang}}
• CNN Indonesia [https://www.youtube.com/watch?v=a3gBM9FBn_4 Documentary of Rendang (in Indonesian)]

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