In 2011, the world-renowned American news channel CNN held a vote on Facebook to pick the fifty most delicious foods on Earth. In total, over 35,000 viewers nominated their top choices. Surprisingly, Asian food swept the list from first to tenth place. In particular, a whopping four Thai dishes and two Indonesian dishes were selected. Americans are clearly impressed with Asian cuisine.
Indonesia’s rendang curry was crowned first place. The dish is quite common in Indonesia, Malaysia, and Singapore. In tenth place was massaman curry. The gap between the two seems huge, but massaman curry was ranked first in the article written by journalists. The two curries have much in common, and their ingredients are largely the same. For example, both utilize coconut milk, which is slowly simmered to blend the ingredients and maximize their richness.
So are they the same dish? No, they are not. Rendang curry contains beef, while massaman curry uses chicken. Massaman curry is easy to find anywhere in Thailand’s traditional markets. The vendors scoop the curry from large cast iron pots and serve it to customers in plastic bags. It is usually eaten with rice, and the taste is similar to Korean braised chicken(dakbokkeumtang). However, because there is plenty of coconut milk, it has a softer, more fragrant flavor than the Korean dish.
Rendang curry—being stewed in coconut milk over a long period of time—tastes similar to Korean bulgogi hot pot. The harmonious blend of spices, combined with the savoriness of the coconut milk, is fantastic in your mouth. Both curries contain common ingredients such as turmeric, cardamom, cloves, cinnamon, ginger, and onions. Tamarind and lemongrass are added, giving it that signature Southeast Asian flavor. Tamarind is a legume commonly found in Southeast Asian cuisine, and has a dark brown, tart-flavored pulp. Lemongrass is a kind of lemon-scented herb. The two curries are noted for their distinctive sour flavors.
Since it is typically served only on special occasions or during popular festivities, rendang curry is considered slightly more upscale. For this special dish, the meat of buffalo, not ordinary beef, is boiled over low heat for more than four hours. This tenderizes the tough meat, and reduces the soup into more of a thick stew. On the other hand, massaman curry has more liquid, and by Korean standards, would be considered closer to a soup.
Personally, I recommend enjoying massaman curry in a restaurant. Consumed while steaming hot, diners will instantly realize why this remarkable dish received top votes. Rendang curry is best enjoyed as a part of a larger feast. The tasty stew is prepared the day before with the family pride on the line.
The two dishes are similar, yet so different. Which is tastier? I’ve eaten both, but it’s a question I can never answer. In Southeast Asia, the same dish is prepared differently in every home, and even in every restaurant. There are as many massaman and rendang curries as there are stars in the universe. Sometimes, the top restaurant in the neighborhood is even better than the nationally famous restaurants. If you want to experience these two curries in Malaysia or Thailand, its best to ask the locals. The truth also applies to curry restaurants.
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