Rendang

Rendang is a beef dish from Indonesia, slow-cooked in coconut milk and a fragrant paste of chilli, lemongrass, galangal, garlic and ginger. Over several hours the liquid reduces almost completely, leaving the meat coated in a dark, dry, deeply aromatic spice crust.

The long cooking both tenderises the beef and preserves it, and the result is famed for its layered heat and richness. It is traditionally served with steamed rice and can range from a wetter kalio to the fully dry rendang prized in West Sumatra.

Rendang originates with the Minangkabau people of West Sumatra, where it is a ceremonial dish served at weddings, festivals and to honoured guests. Its keeping qualities made it ideal for the Minangkabau tradition of merantau — travelling far from home — carrying the flavour of Sumatra across the archipelago.

Today rendang is beloved across Indonesia, Malaysia and Singapore, with countless regional variations, and it is frequently named among the most delicious dishes in the world.