Rendang pesisir is derived from the coastal regions of Minangkabau, like Praiman, Padang, Payangan, and Pasaman. Padang restaurants in Padang introduced and popularized the minangkabau-style rendang, as well as other Padang dishes, throughout Indonesia, Malaysia, Singapore, and around the world. Rendang is most commonly described as slow-cooked meat with coconut milk and spices, till tender. Different versions of rendang use different ingredients in their spice mixture, which results in different flavors to the meat. Rendang is carefully stirred, attended to, and cooked over several hours, until the pungent coconut milk has vaporized, turning into coconut oil, and the meat has absorbed the spices. Wet Rendang, more properly identified as Kalio, is the kind of rendang cooked for less time, with most of the coconut milk liquid having not evaporated. Wet rendang has a fairly rich liquid sauce, obtained from cooked coconut milk, that has partially turned to a pungent oil, that is quite flavorful when consumed with steamed rice. Minangkabau cultures later further cook the gulai in order to make the kalio, which is also known as wet rendang. This cooking process was then continued until it became thickened to become rendang or also known as dry rendang. It is pork that is slow cooked in coconut milk along with our secret bumbu of ours.