Kalio
An Indonesian type of rendang cooked for less time, leaving abundant coconut-milk liquid partly transformed into spicy oil. Its sauce is eaten with steamed rice, and it has a light golden-brown colour.
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About this dish
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. Kalio usually has a light golden brown colour, paler than dry rendang.