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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. [154] Rendang ikan: fish rendang. [155]
Nasi dagang (Jawi: ناسي داڬڠ , lit. ' trader's rice ') is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Temerloh in Pahang is known for farmed ikan patin (Shark catfish ) mostly the Swai a fish known for a popular traditional dish, patin masak tempoyak (cooked with fermented durian), and another local favorites such as pais patin (grilled with tempoyak) and deep-fried with chilies. In Sarawak, tempoyak is available in the marketplace.
The dishes, usually numbering a dozen, typically includes beef rendang, curried fish, stewed greens, chili eggplant, curried beef liver, tripe, intestines or foot tendons, fried beef lung, fried chicken, and sambal, the spicy sauces ubiquitous at Indonesian tables. Nasi padang served this way is akin to an at-your-table, by-the-plate buffet. [1]
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Pahang Malays are known for their unique spoken language called Pahang Malay, and natively referred as Base Pahang (which means "Pahang language") or Cakak Pahang (which means "Pahang speech"). This form of Malayan language is closely related to Terengganu Malay ( Base Tranung ) and Kelantan Malay ( Baso Kelate ) due to their common origin.
The best known Padang dish is rendang, [citation needed] a spicy meat stew. Soto Padang (crispy beef in spicy soup) is commonly eaten for breakfast, while sate (beef satay in curry sauce served with ketupat) is served in the evening. [citation needed] The serving style is different in nasi kapau food stalls, a Minangkabau Bukittinggi style ...
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.