Kalio ( Jawi: كالياو) is a type of

rendang Rendang ( ; ) is a Minang dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the ...

that is cooked for a shorter period of time and much of the

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

liquid has not evaporated. Kalio has quite abundant liquid sauce acquired from cooked

that partly has turned into spicy oil, which is quite flavourful if consumed with

steamed rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...

. Much of rendang served abroad are actually more akin to kalio or wet version of

. If stored at room temperature, kalio lasts less than a week. Kalio usually has a light golden brown colour, paler than dry rendang.

References

{{Indonesian cuisine Indonesian cuisine Padang cuisine Beef dishes Foods containing coconut

See also

References