Rendang is spicy taste that uses a mix of various herbs and spices. This cuisine produced from heated cooking process over and over again with coconut milk. The process of cooking, it takes hours and hours (usually around four hours) until dry and black. In room temperature, Rendang can endure for weeks. Rendang cooked in less time and the coconut milk has not been called dries kalio, light golden brown.
Rendang can be found in the Padang Restaurat around the world. This cuisine is popular among community of Indonesia and others countries in Southeast Asia, such as Malaysia, Singapore, Brunei, the Philippines, and Thailand. In the area of provenance, Minangkabau, Rendang is served in a variety of traditional ceremony and special event. Though Rendang is a traditional Minangkabau cuisine in General, each region in Minangkabau have cooking techniques and the use of different seasonings.
In 2011, the Rendang was crowned as the first stage in its list of the world's 50 Most Delicious Foods (50 of the world's Finest Dishes) held by CNN International.