Balinese and Indonesian food is a journey through loads of sweet and savoury snacks, umami, spicy, zesty, and saucy dishes loaded with spices, herbs and meats.
From cheap eats on the side of the road to elevated Michelin-star-worthy restaurants.
To discover this versatile and unique cuisine, start with the staple dish – world-famous Beef Rendang.
As veteran foodies, we are here to tell you exactly what to expect and where to try your first delicious rendang in Bali to truly eat like a local.
What Is Beef Rendang?
Beef Rendang is one of the traditional dishes in Indonesia that contains slow-cooked meat and spices.
The name itself comes from the word rendang which means “slow cooking” in Indonesian.
Rendang in Indonesia also refers to the “stage” of the thickness of the dish.
a soupy and liquid dish called Gulai,
thicker, more like curry – Kalio,
and very thick, rich, dark brown, and sometimes even dry paste – Rendang.
What Is Beef Rendang Made Of?
There are 4 main components in the authentic rendang: meat, coconut milk, spices mix, and chilli.
Meat
For Beef Rendang, beef is braised in coconut milk and cooked for hours until it falls apart into rich sticky lumps, served with gritty spicy sauce almost as thick as a paste.
Originally, buffalo meat was used for this dish and it needed long hours to become tender before you can eat it.
This is why even today, tougher cuts can go in rendang – they will taste delicious once prepared.
Spices Ground In A Complex Paste & Chili
Spices, and herbs that go into rendang like lemongrass, galangal, turmeric, garlic, shallot, chillies and kaffir lime leaves are what make the meat taste that good.
Once cooked to perfection, the chunks of meat become succulent and soak up all the rich flavours.
Traditionally, the spice and sauce would be made from scratch, all the ingredients will be pounded and ground in a big bowl until the sauce begins to form.
Chili makes the dish spicy and hot. But also historically allows it to be preserved better. In Minangkabau culture adding chillis to the recipe symbolized the Islamic law or Sharia.
Coconut Milk
Coconut milk slowly evaporates while the meat is cooked.
In curry, you can still taste the coconut milk, but in rendang, it is completely evaporated only leaving the creaminess and soft texture of the meat behind.
Usually, the meal is served for lunch or dinner with steamed rice, vegetables, and spicy sauce (sambal).
What Are The Different Types Of Rendang?
There is no exact number on how many types of rendang there are in the world. Today there are more than 50 different rendang variations in Indonesia alone.
You can find rendang with chicken, fish, egg, seafood (squid, shrimp), and even vegetarian, but beef rendang is the most popular type of rendang.
Rendang can also be made of offcuts and parts like lungs, spleen, or liver.
Each region may have its own variation of the basic recipe.
How Is Rendang Different From Curry?
Traditional curry has more liquid in it, while rendang can be thick or even dry.
Rendang is cooked beyond the point when the meat is done and it also may have richer flavours and darker colour than curry.
Is Rendang From Indonesia Or Malaysia?
Rendang is a national Indonesian dish and a part of cultural heritage, alongside soto (soup), sate (skewers), nasi goreng (fried rice), and gado-gado (salad with peanut sauce).
It is believed that rendang came to Malaysia from Indonesia through trade and population migration.
Rendang is very popular in Malaysian cuisine as well, where they often serve rendang with anchovies and add Indian curry spice mix.
Important to say that beef rendang is rarely served in Balinese Hindu houses as it contains beef.
What Is the Difference Between Rendang And Rendang Tok?
Rendang Tok is one of the variations of Malaysian rendang from the region of Perak, while the general term rendang covers all the types of rendang and mostly the cooking method – slow cooking meat for hours until it is fork tender.
Quick Rendang History Notes
Rendang originated from West Sumatra, specifically from the Minangkabau region, around the 8th century.
However, in Minangkabau culture, rendang was not an everyday meal. It was served on an important occasion as a sign of honour to the arriving guests, as well as religious ceremonies from ones held in families to Eid al-Fitr festival.
Cooking rendang had a deeper meaning, highlighting the importance of patience and wisdom.
Around the 15th century, during active trade with India, rendang became more popular.
North Indian curry could also be a big influence on how Indonesians cooked rendang.
From West Sumatra, merchants travelled to other places in Indonesia, Malaysia, and the Philippines, and eventually, they brought what they were eating with them.
They cooked rendang till it was so thick that it was almost a paste, much drier than curry, and it was, we assume, easier to take on trips: dry rendang can last for up to a month!
In 2021, CNN included Indonesian rendang in the top 50 World’s Best Food list.
Where To Taste The Best Rendang In Bali
Many of the local warungs (food stalls) or Padang restaurants*, as well as fancy restaurants, will have classic or modernized rendang on the menu, even the airport restaurant!
Canngu: Monsoon @ Finns Beach Club serves the best Indonesian beef rendang with the highest quality Australian beef and authentic spicy sauce sambal hijau.
Ubud: Hujan Locale in Ubud is serving one of the best rendangs in Bali.
Sanur: Natrabu Sanur attracts many domestic tourists who love traditional rendang.
Nusa Dua: Kekeb Restaurant
Bukit & Uluwatu: Restoran Padang Sederhana
Denpasar: Rumah Makan Pagi Sore
Kuta: RM Balenong
Seminyak: Travellers really liked the dish cooked by Waroeng Bernadette
Even better, you can sign up for a cooking class and learn how to cook rendang to bring this recipe home.
A perfect rendang is freshly made, but you can buy packet paste in a shop that tastes extraordinarily good too. Easy to store and can be packed into checked-in luggage.
*Padang is one of the regions in West Sumatra, Indonesia making great original rendang.
Final Thoughts On Best Rendang, Bali
We are certain that now you know what to order at the restaurant to immerse yourself in the best flavours of Indonesian cuisine.
Don’t leave it until the last night on the island, head to the nearest Indonesian or Padang place and order some delicious rendang and a cold drink.
A friendly piece of advice: try some nasi campur and martabak next!
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