Indonesia

Rendang is a dish which originated from the Minangkabau people of Indonesia.[1] It is one of the characteristic foods of the Minangkabau culture, and it is served at ceremonial occasions and to honor guests.[2] Being also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry and doesn't contain curry powder.[1]
Rendang is made from beef (or occasionally chicken, mutton, water buffalo meat or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The cooking process transitions from boiling to frying as the liquid is evaporated. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. The slow cooking process allows the meat to absorb all the spices and to become tender.
There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honor 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 in Indonesia but in Malaysia it is served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes).