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Rendang daging or Rendang Rembau: dark, woody coloured meat rendang. Traditionally made using water buffalo meat. These days, beef is commonly used instead. Rendang daging hitam: Kicap manis-based black-coloured beef rendang, a specialty of Sarawak. Rendang dendeng: thinly sliced dried meat rendang. [117] Rendang ikan: fish rendang. [118]
Dendeng is thinly sliced dried meat in Indonesian cuisine. [1] It is preserved through a mixture of sugar and spices and dried via a frying process. [2] It is similar to jerky. Dendeng is traditionally produced by using some spices and sugar at various levels. Therefore, its flavour is sweet and spicy.
Nasi lemak Medan with emping and potato crisps, sweet fried tempeh, beef rendang, egg balado, perkedel and cucumber, topped with egg bits and fried shallot. The Medan Melayu Deli version of nasi lemak is usually served with choice of side dishes either rendang (beef or chicken) or balado (egg or shrimp in chili sauce).
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The bamboo contains glutinous rice, salt and coconut milk that is placed onto a slanted position besides a small fire with the opening facing upwards. It should be turned regularly in order to ensure the rice inside the bamboo is cooked evenly. The cooking process takes about 4–5 hours. Lemang is often served with rendang or serundeng.