Kalio

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Kalio
Rendang dish closeup.jpg
Kalio
Alternative namesWet rendang
CourseMain course
Place of originIndonesia
Region or stateWest Sumatra
Associated national cuisineIndonesia
Created byMinangkabaus
Serving temperaturehot or room temperature

Kalio (Jawi: كالياو) is a type of rendang that is cooked for a shorter period of time and much of the coconut milk liquid has not evaporated. Kalio has quite abundant liquid sauce acquired from cooked coconut milk that partly has turned into spicy oil, which is quite flavourful if consumed with steamed rice. Much of rendang served abroad are actually more akin to kalio or wet version of rendang. If stored at room temperature, kalio lasts less than a week.[1] Kalio usually has a light golden brown colour, paler than dry rendang.

See also[edit]

References[edit]

  1. ^ Lipoeto, Nur I; Agus, Zulkarnain; Oenzil, Fadil; Masrul, Mukhtar; Wattanapenpaiboon, Naiyana; Wahlqvist, Mark L (February 2001). "Contemporary Minangkabau food culture in West Sumatra, Indonesia". Asia Pacific Journal of Clinical Nutrition. Blackwell Synergy. 10 (1). doi:10.1046/j.1440-6047.2001.00201.x. PMID 11708602.