Rendang is one delicious dish that you can never ever miss during festivals and traditional weddings of the Malays, not only in Pahang but also in Malaysia.
It is one traditional dish or cuisine that can be prepared with beef, mutton, lamb or chicken, and normally eaten with rice ("nasi" in Malay), the staple food of the Malays.
During Aidil Fitri and Aidil Adha celebrations, this delightful cuisine is normally eaten with the ketupat and nasi himpit.
Of course it is a very nice complement to any pulut dish like pulut kuning or the ketupat pulut. ("Pulut" is glutinous rice").
In fact it can be eaten with any other food like rice, wheat or barley bread (wholemeal or fine) or pancakes like roti canai, capati and murtabak, or just eaten as is.
However, to the Malays, rendang is normally taken with plain white rice, during meals for lunch or dinner.
Perhaps this traditional Malay dish is delicious to Malays because of the "hot" or spicy taste, complementing the plain taste of rice.
It is a dish like the opor daging except that it is not as dark in color and it tastes less soury.
Well, here’s one recipe – there are many other variations of this delicious dish – known as the "Rendang Asli" that is usually prepared using beef or mutton for festive and other public occasions.
The ingredients are cooked in a "kuali" or wok as they need to be constantly stirred or turned over to ensure they are nicely and evenly cooked.
As mentioned above, this traditional dish of the Malays is rather "hot" or "spicy" to unfamiliar tongues, but is certainly delicious, especially when it is served with plain white rice or its variations.
As a breakfast meal, it is usually eaten with the nasi lemak, or the roti canai and pancakes.
Well the above is one variation of the rendang, a traditional dish of the Malays in Pahang and Malaysia, and perhaps a cuisine no visitor to Malaysia should miss.
As always, from me ...