Editing Rendang (section)

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{{Short description|Southeast Asian dish}}
{{Use dmy dates|date=September 2019}}
{{Infobox food
| name               = Rendang
| name_lang          = 
| image              = Rendang daging sapi asli Padang.JPG
| caption            = [[Minangkabau people|Minangkabau]] ''randang'' from [[Padang]]
| alternate_name     = ''samba randang'', ''riyandang''
| region             = Southeast Asia
| associated_cuisine = [[Indonesian cuisine|Indonesia]],<ref name="Randang 2013"/> [[Malaysian cuisine|Malaysia]],<ref name="Rendang 2009"/> [[Singaporean cuisine|Singapore]]
| country            = Attributed to multiple regions. [[#History|See the perspectives here]]
| course             = Main course
| served             = Hot
| main_ingredient    = [[beef]] or [[chicken]], [[chili pepper]], [[turmeric]], and [[coconut milk]]
| variations         = ''rendang santan'', ''rendang pedas'', ''rendang kuning'', ''rendang hitam'', ''rendang tok'', ''randang darek'', ''randang pasisia''
| similar_dish       = basmah, [[Kerutuk daging|kerutuk]], [[kalio]], [[Kerala beef fry|beef fry]], [[Bafat|bafad]]
}}
'''Rendang'''{{refn|group=n|Malay [[Jawi script]]: رندڠ. In [[Za'aba Spelling|Za'aba spelling]]: ''rěndang''. {{IPA|ms|rənˈdaŋ}}}} is a fried meat<ref name="Malay Fried Meat"/><ref>[https://www.google.com.my/books/edition/Oxford_Symposium_on_Food_and_Cookery_199/FrWgDRkS90EC?hl=en&gbpv=1&dq=daging%20rendang&pg=PA94&printsec=frontcover Oxford Symposium on Food and Cookery 1991: Public Eating : Proceedings. (1991)]. United Kingdom: Prospect Books. p. 94.</ref> or dry [[Curry#Southeast Asia|curry]]<ref name="Malay Dry Curry"/> made of meat stewed in coconut milk and spices,<ref name="Singapore Infopedia"/> widely popular across [[Brunei]], [[Indonesia]], [[Malaysia]], [[Singapore]], and the [[Philippines]], where each version is considered local cuisine. It refers to both a cooking method of [[frying]] and the dish cooked in that way.<ref name="Rendang DBP"/><ref name="Rendang Istilah Rumah Tangga"/><ref name="Fadly Rahman Journal"/> The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.<ref name="Rendang Singapura Stories"/>

Rooted in [[Malay cuisine|Malay]] and [[Minangkabau cuisine|Minangkabau]], rendang developed at the cultural crossroads of the [[Strait of Malacca|Malacca Strait]]. The dish carries strong Indian influences, as many of its key ingredients are staples in Indian cooking.<ref name="Treasures of Sumatra"/> The introduction of chili peppers by the Portuguese through the [[Columbian exchange]] after the [[Capture of Malacca (1511)|capture of Malacca]] in 1511, played a key role in the evolution of rendang.<ref name="Fadly Rahman Journal"/> Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange between the [[Sumatra]] and [[Malay Peninsula]]. In 20th century, the deeply rooted migratory tradition of the [[Minangkabau people]] further maintained and contributed to the dish's spread, as they introduced Minang-style rendang to the various places they settled.<ref name="Fadly Rahman Journal"/>

As a signature dish in Southeast Asian Muslim cuisines—Malay, Minangkabau (as ''samba randang''), and [[Filipino cuisine#Regional dishes#Mindanao|Moro]] (as ''riyandang'')—rendang is traditionally served at ceremonial occasions and festive gatherings, such as wedding feasts and ''Hari Raya'' ([[Eid al-Fitr]] and [[Eid al-Adha]]). Nowadays, it is commonly served at food stalls and restaurants as a side dish with rice. In 2009, Malaysia recognized rendang as a heritage food.<ref name="Rendang 2009">{{Cite web|url=https://www.heritage.gov.my/en/pengisytiharan-2009.html|title=Warisan Kebangsaan 2009|website=heritage.gov.my}}</ref> Indonesia granted rendang cultural heritage status in 2013<ref name="Randang 2013">{{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}}</ref> and officially declared it one of its national dishes in 2018.<ref>{{Cite web|url=https://www.thejakartapost.com/travel/2018/09/20/tourism-ministry-declares-five-dishes-national-food.html|title=Tourism Ministry declares five dishes national food|website=www.thejakartapost.com}}</ref>