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How does that make it not imply that curry must use curry powder? The article appears to offer the fact that it does not use curry powder as evidence it's not a curry. Whereas in actual fact I would be very surprised if it used curry powder if it was an authentically traditional recipe, curry or not. 81.154.143.21601:38, 11 June 2007 (UTC)[reply]
How does it imply curries must use curry powder? If I said "elephants are nothing like birds and do not have wheels", you cannot infer anything about the relationship between birds and wheels - the two parts of the sentence are completely unrelated. (Caniago02:22, 11 June 2007 (UTC))[reply]
Black pepper or chilis?
Years ago I read somewhere that a real Sumatran Rendang contained no chilis, only (black) pepper. I've recently done some searching and found no indication of this, though I do have at least one recipe (in Malay) that stipulates only black pepper. Can anybody here shed light on this? Groogle (talk) 07:07, 29 January 2008 (UTC)[reply]
In Malaysia rendang recipes are often (usually?) corrupted by Indian and Chinese influences, so anything is possible over there. "Authentic" rendang, the type you will find cooked in Minangkabau villages in Sumatra, according to the Indonesian cooking author Sri Owen and my own personal experience, revolves around the ingredients listed in this article - ginger, galangal, turmeric leaf, lemon grass and chillies. Pepper at times has been a commodity grown in the Minang highlands, but to my knowledge isn't a key ingredient in their cooking. I looked up my collection of academic papers covering Minangkabau society, and I found one comment that in certain regions of West Sumatra in the present day, in addition to the spices listed above, cloves, cinnamon, nutmeg, coriander and white pepper are used in rendang. (Caniago (talk) 14:15, 29 January 2008 (UTC))[reply]
This doesn't fit the facts very well. Neither Chinese nor Indian influences would explain the use of a spice typical of Sumatra, one that they don't use themselves in any great quantity. So what did the recipes look like before the arrival of chilis? Groogle (talk) 08:08, 31 January 2008 (UTC)[reply]
So what are the facts? You have a recipe in the Malay language. You haven't stated if it is from Indonesia, Malaysia or somewhere else, and what period of time it is from. The Indian and Chinese influences are relevant to how rendang is prepared in Malaysia in the present day. As for what food in Sumatra, and specifically rendang, was like before the arrival of chillis I expect there is very little, if any, remaining evidence available. William Marsden circa 1780 mentions that Sumatrans prefer chillis to pepper in their cooking. He says that pepper is the chief produce and staple commodity of the island, but "never mixed by the natives in their food". Furthermore, "They esteem it heating to the blood, and ascribe a contrary effect to the cayenne". You seem to be assuming for some reason that because pepper was grown in Sumatra it was used as part of the local cuisine at some time. (Caniago (talk) 16:36, 1 February 2008 (UTC))[reply]
Citations
Several vague citations. I removed one duplicate pointing to a bibliography rather than the text itself.
There are two online references to Hikayat Amir Hamzah which seem to be different versions of the same c16th text. They are in Malay which I do not know. Would be great to work out if both are needed, get specifics of where in the text to look exactly, and, in an ideal world, get an English language translation. (Online book format resists a rough approximation via translate.google.com.)
Checked, it is mentioned in the Hikayat Amir Hamzah. I've rearranged the words into "history" section, emphasizing on the early claims. Also removed the duplicates. English translation, not yet. How should I do that, as notes in the references?--Rochelimit (talk) 12:36, 2 July 2013 (UTC)[reply]
External links modified
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There's a little argument going on about whether the origin of this dish is Malaysia or Indonesia. Three outcomes possible (it's not a problem to say "the origin of which is being debated between Malaysia and Indonesia") but what must not be done is to change anything without providing sources. If sources exist for both claims, then be it so (see above). Kind regards, Grueslayer12:57, 3 April 2018 (UTC)[reply]
Rendang is originally made by Minangkabau people which are from Indonesia, but they went to Malaysia, Singapore, and other SEA country. But rendang is originally from Indonesia Mrasysyaani (talk) 02:46, 6 April 2019 (UTC)[reply]
"Crispy" Chicken Rendang
I understand there's been a bit of a controversy lately in Malaysia because a British reality-show cooking competition featured a judge criticizing a contestant's chicken rendang as not being "crispy" and thus eliminating the contestant from the competition (see this BBC story). Although this may be mostly a reaction to ignorance about Malaysian culture being displayed by media in another country, it may have something interesting to say about the significance of rendang to Malaysians- or it may just be chicken rendang's 15 minutes of fame and be forgotten next month. I thought I'd mention it here, anyway. Chuck Entz (talk) 18:47, 6 April 2018 (UTC)[reply]
It is, but not in the way that most places outside of Indonesia. In most Western stews, there is animal protein in a thick soup containing other vegetables, usually root veggies like carrots and potatoes.
In rendang, there is a sauce - not a soup - whose sole purpose is to be used to flavor the meet via slow-heated marination. It's considered more of a "dry" curry, which means the sauce is simmered down to a minimum. Because it is so distilled, the sauce sticks to the meat. - Jack Sebastian (talk) 17:50, 10 September 2023 (UTC)[reply]
