In West Sumatra, each region has a superior rendang respectively. Payakumbuh area, for example, is famous for: eggs rendang, rendang lung, and rendang spikes (fern). Do not imagine the hard-boiled eggs cooked in rendang sauce. Scrambled eggs made of thin, then fried like chips. Crispy egg is then cooked in rendang sauce that has been caramelized, resulting in a kemripik rendang aka crispy. Lungs are also similar to rendang rendang as well kemripik eggs and can be enjoyed as a snack without rice. Rendang is a fern that crunchy choice for vegetarians to enjoy the delights and kelegitan rendang.
In homes to eat Padang, rendang is usually a piece of beef is still shaped dice. However, in homes, usually presented in the appearance rendang called randang tacabiak - ie rendang whose flesh has been described from the cut because it is very soft.
Kapau Nagari (near Bukittinggi) has mainstay rendang rendang chicken and beef mixed with red beans, mini potato, or cassava fries. Cassava or manioc diced into small pieces, then fried, and mixed in the beef rendang. The villages around Solok know randang baluik (rendang eel) because rice fields in the region known as bareh Solok (Solok rice) is also encountered eel.
Various other Indonesian regions can also be found dishes like rendang. In Tatar Sunda, for example, popular rendang jengkol - either still wet (kalio) and drier. Rendang Sundanese usually wear a little coconut milk and a bit sweet.
Jual Rendang Padang
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