Rendang or Kalio
Wet rendang, more accurately identified as kalio, is a type of
rendang that is cooked for a shorter period of time and much of the
coconut milk liquid has not evaporated. If stored at room temperature,
kalio lasts less than a week. Kalio usually has a light golden brown color, paler than dry rendang.
Outside of its native land in Minangkabau, rendang is also known in neighboring countries such as Malaysia and Singapore. Most Malaysian rendang is more like kalio,
lighter in color and taste when compared with its Minang counterpart.
Malaysian rendang has several variants, such as Kelantan rendang and
Negeri Sembilan rendang. Malaysian rendangs are typically cooked for
shorter periods, and use kerisik (toasted grated coconut paste) to thicken the spice,
instead of stirring over a low heat for many hours to evaporate the
coconut milk as Indonesian rendang requires. Nonetheless, in Malaysia
the Rendang Tok version, found in the state of Perak, is a dry one.
Other ethnic groups in Indonesia also have adopted a version of
rendang into their daily diet. For example, in Java, other than Padang
rendang sold in Padang restaurants, the Javanese cooked a wet rendang,
slightly sweeter and less spicy to accommodate Javanese tastes. Through
colonial ties the Dutch are also familiar with rendang and often serve
the wet kalio version in the Netherlands — usually as part of a Rijsttafel.
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