Beef Rendang

Yes. In 2011 CNN Travel conducted a reader poll of the world’s 50 best foods and rendang took first place, beating pizza, sushi, and laksa. Millions of people around the world voted. It is not an academic prize, but the title became part of rendang’s global reputation.

Without a lid, the water in the coconut milk evaporates, leaving only fat and concentrated spices. This transforms a liquid sauce into a thick caramelized paste that coats the meat. This is called ‘dry rendang’ — the traditional style from West Sumatra.

They are fundamentally different. Curry is a wet dish with sauce. Rendang is dry: the coconut milk fully evaporates, turning into a caramelized spice paste on the meat with no liquid remaining. This is also why rendang keeps for weeks without refrigeration — the moisture is gone.

As it cools, the spices continue penetrating the meat, the fats redistribute, and the flavors meld and deepen. In Indonesia rendang is traditionally made the day before a feast for exactly this reason. Keeps in the fridge for up to 5 days, in the freezer up to 3 months.

Yes — a pressure cooker reduces cooking time to 45–60 minutes. But the final reduction stage (evaporating the sauce) still needs to be done uncovered on open heat — otherwise rendang stays wet. A slow cooker works similarly: 6–8 hours on low, then uncover to reduce.