Variations Rendang In Indonesia

Variations Rendang In Indonesia

Beef liver rendang

Rendang is made from beef (or occasionally beef liver, chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava). Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.
The original Indonesian-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 Minangkabau such as Batusangkar, Agam, Lima Puluh Kota, Payakumbuh, Padang Panjang, Bukittinggi. It mainly consists of beef, offal, poultry products, jackfruit, and many other vegetables and animal products which are found in these places. The second category is Rendang Pesisir (Coastal Rendang) from the coastal regions of Minangkabau such as Pariaman, Padang, Painan, and Pasaman. Rendang Pesisir mainly consists of seafood, although it isn't unusual for them to incorporate beef or water buffalo meat in their Rendang.
Indonesian Rendang variations:

1. Rendang daging: meat rendang. The most common rendang is made from beef, but may also be from water buffalo, goat, mutton or lamb, specialty of Padang 
2. Rendang ayam: chicken rendang, specialty of Batusangkar, Bukittinggi
3. Rendang baluik (rendang belut): eel rendang, specialty of Solok, in Solok dialect also called randang baluk
4. Rendang cubadak (rendang nangka): jackfruit rendang, specialty of Payakumbuh
5. Rendang hati: cattle liver rendang, specialty of Minangkabau
6. Rendang itiak (rendang bebek): duck rendang, specialty of Bukittinggi
7. Rendang jo kantang: beef rendang with baby potatoes, specialty of Kapau
8. Rendang lokan or (rendang tiram): marsh clam rendang, specialty of coastal regions of Minangkabau (e.g. Pariaman, Painan, and Pesisir Selatan)
9. Rendang tahu: tofu rendang, specialty of Minangkabau
10. Rendang talua (rendang telur): eggs rendang, specialty of Payakumbuh
11. Rendang tempe: tempe rendang, specialty of Minangkabau
12. Rendang tongkol: mackerel tuna rendang, specialty of coastal regions of Minangkabau
13. Rendang paru: cattle lung rendang, specialty of Payakumbuh
14. Rendang runtiah(rendang suir): shredded beef/poultry meat rendang, specialty of Payakumbuh
15. Rendang jantung pisang: banana blossom rendang, specialty of Minangkabau
16. Rendang jariang (rendang jengkol): Archidendron Pauciflorum rendang, specialty of Bukittinggi
17. Rendang pucuak ubi (rendang daun singkong): cassava leaves rendang, specialty of Minangkabauaa