Rendang is deeply associated with the festive spirit of Hari Raya. With its rich flavors and comforting aroma, it remains a must-have on the table, whether it's Hari Raya Aidilfitri or Hari Raya Aidiladha. Alongside ketupat and nasi impit, rendang is an essential dish during celebrations.
But did you know there are many different types of rendang, each unique to its region and often prepared in traditional styles? Let’s explore nine popular types of rendang across Malaysia:
1. Rendang Tok – Perak
Originating from Kampung Pisang in Batu Gajah, Rendang Tok is a Perak signature dish loved by many across Malaysia. The name "Tok" refers to the elders who traditionally prepared the dish using wood-fire stoves and time-honored techniques.
Originally made with buffalo meat for its chewy texture and sweet taste, beef is now a more common substitute. Rendang Tok is a must-have for Perakians, especially during festive celebrations.
2. Rendang Cili Padi – Negeri Sembilan
From the state known for its spicy food, this version uses bird’s eye chili instead of dried chilies. The result? A fiery, flavorful dish that pairs perfectly with lemang or ketupat.
3. Rendang Daging Hitam – Sarawak
This unique version from Sarawak is a staple at festive gatherings and events. Unlike other rendangs, it’s cooked without coconut milk, yet delivers a rich, savory taste. It’s often served with yellow rice, white rice, lemang, or kelupis.
4. Rendang Opor – Pahang
This East Coast specialty takes time to prepare, using a blend of local spices such as belacan, tamarind juice, opor spice, lemongrass, ginger, toasted coconut, and dried chilies. It’s a flavorful dish popular not only during Raya but also in daily meals and community feasts.
5. Rendang Maman – Negeri Sembilan
Maman is a leafy vegetable with a slightly bitter taste, and it's commonly used in Negeri Sembilan to make a simple yet nutritious rendang. Ingredients include coconut milk, tamarind slice, fresh turmeric, bird’s eye chili, and salt.
6. Rendang Ayam Lengkuas – Sabah
This traditional Bugis recipe is beloved in Sabah and passed down through generations. It’s usually made with village chicken and heavy on galangal, giving it a distinct aroma and mild spice. There are both dry and wet versions, and it's enjoyed with rice, pulut, lemang, buras, or even bread.
7. Dendeng Rendang – Perak
Unlike typical rendangs, this one involves pounding the beef slices before cooking. It’s commonly served with white rice, ketupat, or nasi impit, especially during Raya.
8. Rendang Hati – Johor
Unique to Johor, this rendang is made with beef liver and soy sauce. The liver shouldn’t be overcooked to avoid a tough texture. For those not fond of liver, beef or chicken can be used instead. It’s a cherished dish in Johor, often served at open houses and festive events.
9. Rendang Ayam – Kelantan
This Kelantanese version skips toasted coconut and uses tamarind slices (asam gelugor) as one of its key ingredients. The result is a more gravy-like texture, ideal for pairing with pulut kuning, lemang, or ketupat.
In fact, there are more than 200 rendang variations across Malaysia, Indonesia, Brunei, and Singapore. With so many delicious types to choose from, it’s no wonder rendang is a dish that never goes out of style. Try them one by one — each version offers its own unique taste and cultural story.
Source: My Resepi
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