Kalio
 Kalio | |
| Alternative names | Wet rendang |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | West Sumatra |
| Serving temperature | hot or room temperature |
Kalio(Jawi:كالياو) is anIndonesiantype ofrendangthat is cooked for a shorter period of time and much of thecoconut milkliquid has not evaporated. Kalio has quite abundant liquid sauce acquired fromcookedcoconut milkthat partly has turned into spicy oil, which is quite flavourful if consumed withsteamed rice.Much of rendang served abroad are actually more akin to kalio or wet version ofrendang.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
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References
[edit]- ^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.10(1). Blackwell Synergy: 10–16.doi:10.1046/j.1440-6047.2001.00201.x.PMID11708602.
