The characteristic of wet rending are its souce more liquid & its color is yellow-brown, not yet 
brown-black like dry rendang. Rendang have distinctive characteristic, its taste deliciously oily & salty, sweet, & hot which balanced, & spicier.There are no cooking standard or standard recipes of rendang, so the taste can be differ among food stall or restaurants. The variants of taste depend on condiment & spices which used. Commonly, spices used in rendang recipes are red chili, red onion, garlic, galangal, ginger, turmeric, turmeric leaves, bay leaves, lemongrass, candlenuts, salt, sugar & kandis sour fruit. If you can not mixed spices above, you can buy instant rendang spices in supermarkets.
Rendang is two of favourite culinary in Padang. Rendang made from cow meat simmered in spices & coconut milk. You’ll find rendang in Padang restaurants or food stall. There’s two kind of rending, dry rendang & kalio (wet rendang). The cooking method of dry rending was longer than wet rendang.
