The dish known as Rendang has sparked a passionate debate between Malaysia and Indonesia, with both countries claiming it as their own. This slow-cooked, spiced beef dish has become a symbol of national pride, and its story is as rich as the flavours that define it.
The Indonesian Claim
Rendang is deeply rooted in Minangkabau culture, originating from the West Sumatran region of Indonesia. Historically, the Minangkabau people would prepare this dish during special ceremonies or celebrations, a tradition that goes back hundreds of years. In Indonesia, rendang is a cultural staple, usually served dry after hours of simmering in coconut milk and spices until the moisture is completely absorbed. This preservation method allowed the dish to last for weeks, ideal for long journeys.
Indonesians see Rendang as an essential part of their national identity, and it has been recognised as one of Indonesia’s most important cultural dishes by UNESCO. The Indonesian version of Rendang was ranked as one of the world’s most delicious foods by CNN’s readers in 2011.
The Malaysian Version
Malaysia’s version of Rendang shares the same core ingredients—beef, coconut milk, and a blend of aromatic spices—but the preparation and flavour differ slightly. Malaysian rendang is typically wetter, with a sauce that’s less reduced. This style is often referred to as Rendang Tok, and the dish carries a subtle sweetness from the use of sugar or caramelised coconut. In Malaysia, rendang is also a prominent feature in celebrations, especially during festive seasons like Hari Raya.
The Malay influence in Malaysia means that their version of rendang is slightly milder in spice compared to the Indonesian rendang. Yet, it still packs in layers of rich flavour, thanks to the spices and cooking process. Malaysian rendang also has strong influences from Peranakan and Indian culinary traditions, giving it a unique identity within the region.
Culinary Identity and National Pride
The debate over who “invented” rendang may never truly be resolved, but it highlights how food is intertwined with national identity. For both Indonesia and Malaysia, rendang is more than just a dish—it is a representation of cultural heritage, regional pride, and shared history.
The rivalry over rendang is reflective of the broader food culture in Southeast Asia, where dishes often transcend borders and are embraced by multiple communities. In a way, this culinary connection unites both nations despite the rivalry. The variations in ingredients, spice levels, and cooking methods only add to the richness and diversity of rendang, showing that this dish is a gift shared between the two countries.