Rendang and Thai cuisine

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Difference between Rendang and Thai cuisine

Rendang vs. Thai cuisine

Rendang is a spicy meat dish which originated from Indonesia, especially the ethnic group of Minangkabau people, and is now commonly served across the country. Thai cuisine (อาหารไทย) is the national cuisine of Thailand.

Beef

Beef is the culinary name for meat from cattle, particularly skeletal muscle.

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Cabbage

Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.

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Cassava

Manihot esculenta, commonly called cassava, manioc, yuca, mandioca and Brazilian arrowroot, is a woody shrub native to South America of the spurge family, Euphorbiaceae.

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Chili pepper

The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.

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Coconut milk

Coconut milk is the liquid that comes from the grated meat of a mature coconut.

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Cooked rice

Cooked rice refers to rice that has been cooked either by steaming or boiling.

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Cymbopogon

Cymbopogon, better known as lemongrass, is a genus of Asian, African, Australian, and tropical island plants in the grass family.

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Galangal

Galangal (pronunciation /ˈɡal(ə)ŋɡal/, U.S. /) is a common name for several tropical rhizomatous spices.

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Garlic

Garlic (Allium sativum) is a species in the onion genus, Allium.

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Indonesia

Indonesia (or; Indonesian), officially the Republic of Indonesia (Republik Indonesia), is a transcontinental unitary sovereign state located mainly in Southeast Asia, with some territories in Oceania.

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Indonesian cuisine

Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour.

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Jackfruit

The jackfruit (Artocarpus heterophyllus), also known as jack tree, fenne, jakfruit, or sometimes simply jack or jak, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India.

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Malays (ethnic group)

Malays (Orang Melayu, Jawi: أورڠ ملايو) are an Austronesian ethnic group that predominantly inhabit the Malay Peninsula, eastern Sumatra and coastal Borneo, as well as the smaller islands which lie between these locations — areas that are collectively known as the Malay world.

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Sambal

Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars.

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Spice

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.

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Tamarind

Tamarind (Tamarindus indica) is a leguminous tree in the family Fabaceae indigenous to tropical Africa.

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Turmeric

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial flowering plant of the ginger family, Zingiberaceae.

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Water buffalo

The water buffalo (Bubalus bubalis) or domestic Asian water buffalo is a large bovid originating in South Asia, Southeast Asia, and China.

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