Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

This classic dish from West Sumatra may be said to represent Indonesian cooking at its best and most original. The recipe appears in all my books and I make no apology for including it here. Rendang is invariably eaten with rice, which is the perfect complement to the richness and succulence of the meat; either Thai Fragrant or other long grain rice, or steamed glutinous rice.

In Western countries, rendang is sometimes described, quite wrongly, as a curry. Although the name is somet