Beef rendang is a Malay spiced coconut beef. Meat is spiced with some Malay traditional spices, such as ginger (jahe), galangal, turmeric leaf, lemon grass, and chilli and slowly cooked in coconut milk for several hours until dry. The meat will absorb the spicy condiments and become tender. Beside beef, chicken, duck or mutton can also be used. During festive occasions like Ramadan and Eid, the Malay New Year, rendang is traditionally prepared by the Malay community and served with Lemang, special rice cake made from glutinous rice and santan (coconut milk).
Other special ocassions like weddings, usually also must have rendang and ideally served with nasi kunyit [turmeric rice]. Actually, rendang is one of the characteristic foods originated from Minangkabau Culture, Sumatera Island, Indonesia. It is served with rice at ceremonial occasions and to honour guests.
In Malaysia, rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, which is authentically rendang is nothing like a curry.