Variations
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. Other Rendang variations:
- Rendang daging: meat rendang, the most common rendang is made from meat of various cattle product; beef, water buffalo, goat, mutton or lamb
- Rendang ayam: chicken rendang
- Rendang itiak or Rendang bebek: duck rendang
- Rendang hati: cattle liver rendang
- Rendang talua or Rendang telur: eggs rendang, specialty of Payakumbuh
- Rendang paru: cattle lung rendang, specialty of Payakumbuh
- Rendang tok: a slightly curried rendang, a regional variation in Perak, Malaysia
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