They cook it so long the coconut milk separates and it basically fries itself, which is mad.
Fun fact: Dry rendang can last weeks at room temperature — the coconut oil and spices act as preservatives.
Literally translates to pick me up, which is fair enough when there's espresso and booze in it.
Fun fact: The earliest known recipe was published in 1983, and two Italian regions still dispute its birthplace.