Kitchenesia.com - As a popular Padangnese and Malaysian dish, rendang becomes a dish that produce – besides the happy tummy – some confusions, especially about how the Padangnese one differs with the Malaysian one.
And if it does really matter to you to know the differences at all, well here they are...
There are actually little differences between them, which magically results in two distinctive products.
Kerisik, dried pan-toasted coconut, is used in Malaysian rendang to thicken the sauce faster.
Kerisik also gives different texture and nice-looking coating to the beef.
On the other side, Padangnese omits the use of kerisik in their rendang.
The use of fresh coconut milk and the long hours of churning the rendang sauce without any thickening or drying agent will as well result in the clumpy, thick, and caramelized sauce.