Beef Rendang
It has almost no trace of sweetness as there is no sugar added to this dish.
Malaysians, however, use gula jawa (a kind of solid palm sugar) in their rendang.
If not, they use tablespoon of brown sugar to their rendang in order to balance the strong flavor or spicy rendang.
For its acidity, Malaysians often use asam gelugur, a kind of acidic garcinia fruit that has been dried.
There are actually not so many differences between Padangnese and Malaysian rendang.
Try them and know the difference.
Both are equally amazing, though.
Intan Yusan
Intan Yusan
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