A West Sumatran specialty, rendang is a spicy dish consisting of pieces of chicken or beef slowly cooked in coconut milk and spices for several hours until the gravy is all dried up and absorbed into the meat, employing a cooking process which changes from boiling to frying as the liquid evaporates. It is typically served with rice in Indonesia and can be found in Padang restaurants.

Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk, spices and sometimes kerisik  (toasted coconut paste) for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates.
The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.

There are two kinds of rendang: dried and wet. Dried rendang can be kept for three to four months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.
Rendang is often served with rice, ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes) in Indonesia.