Fig. 3From: The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantageRendang. Rendang is made from a mixture of spices and coconut milk. Usually use onions, garlic, turmeric, ginger, galangal, cardamom, cinnamon, cumin, chili, and thick coconut milk. The protein used is beef, buffalo meat, chicken, and eel. Cook over the furnace for 5 to 6 hBack to article page