Kalio

Kalio is an Indonesian dish and a close cousin of rendang, the spiced coconut milk braise. It is cooked for a shorter time than dry rendang, so a good part of the coconut milk is still present when it is served and has not evaporated away. Part of that liquid turns into a spicy, flavorful oil, and the result is a dish with a generous sauce that suits eating with steamed rice. Cooks describe its colour as a light golden brown, paler than the darker dry rendang. Because the sauce keeps its moisture, kalio is less durable than rendang and, stored at room temperature, lasts less than a week. Much of the rendang served outside Indonesia is closer to kalio, the wet version of the dish. It is associated with Indonesian and Minangkabau cooking.