Beef Rendang Curry French Guy Cooking - AD
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Date: 2020-05-11
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Comments and reviews: 10
gamari
Only recently I know how to cook rendang. For 1 kg of beef, I use 3 freshly grated coconut, add water to make 1, 5 ltr coconut milk (water should be less than 1, 5 ltr as grated coconut contains milk already, make paste of 150 gr fresh cayene chilli (the long ones, discard the seeds if you dont want to be too hot n spicy, 15 shallots, 6 garlic, turmeric, ginger. Add Galangal (smashed, lime leaves - shredded, star annise - smashed, 2 lemon grass - smashed the white part, dont forget make a knot of 2 turmeric leaves! Turmeric leaves make the difference Salt n pepper to taste, adjust later on too. Boil the coconut milk together with condiment paste n herbs. U hv to keep stirring otherwise the milk will be unincorporated. turn down the heat to low, keep cooking till the oil comes out, then put the meat. Keep the heat to a minimum, stirr occasionally to avoid burning. Keep cooking for 4-6 hours. For 4 hours cooking you will have wet rendang, looks like a very thick soup, whereas 6 hours cooking will become drier rendang. Both are appetizing, it is a matter of preference. I eat my rendang with baguette, tortilla wrap since I cut down rice intake. Enjoy!
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Only recently I know how to cook rendang. For 1 kg of beef, I use 3 freshly grated coconut, add water to make 1, 5 ltr coconut milk (water should be less than 1, 5 ltr as grated coconut contains milk already, make paste of 150 gr fresh cayene chilli (the long ones, discard the seeds if you dont want to be too hot n spicy, 15 shallots, 6 garlic, turmeric, ginger. Add Galangal (smashed, lime leaves - shredded, star annise - smashed, 2 lemon grass - smashed the white part, dont forget make a knot of 2 turmeric leaves! Turmeric leaves make the difference Salt n pepper to taste, adjust later on too. Boil the coconut milk together with condiment paste n herbs. U hv to keep stirring otherwise the milk will be unincorporated. turn down the heat to low, keep cooking till the oil comes out, then put the meat. Keep the heat to a minimum, stirr occasionally to avoid burning. Keep cooking for 4-6 hours. For 4 hours cooking you will have wet rendang, looks like a very thick soup, whereas 6 hours cooking will become drier rendang. Both are appetizing, it is a matter of preference. I eat my rendang with baguette, tortilla wrap since I cut down rice intake. Enjoy!
reply
Sheri
this looked really good. awesome demo! my rendang is slightly different. i pound the browned dessicated coconut (kerisik) - it shld be oily, not dry. and i never miss adding turmeric leaves sliced thinly. very aromatic together w the lime leaves. And i use more lemongrass. Like a LOT more. my mom's recipe. she is from melaka, malaysia. we love our lemongrass. i think this is the major difference btwn indonesian & malaysian rendang the quantity of lemongrass. at least i think so after eating A LOT of rendang in both countries. another variation is the rendang cili padi! we use the small bird's eye chillies. lots of it. the rendang is greenish, not brown. very spicy! and very delicious! rendang is almost everyone's favourite dish esp during Hari Raya. so fresh & super tasty!
reply
this looked really good. awesome demo! my rendang is slightly different. i pound the browned dessicated coconut (kerisik) - it shld be oily, not dry. and i never miss adding turmeric leaves sliced thinly. very aromatic together w the lime leaves. And i use more lemongrass. Like a LOT more. my mom's recipe. she is from melaka, malaysia. we love our lemongrass. i think this is the major difference btwn indonesian & malaysian rendang the quantity of lemongrass. at least i think so after eating A LOT of rendang in both countries. another variation is the rendang cili padi! we use the small bird's eye chillies. lots of it. the rendang is greenish, not brown. very spicy! and very delicious! rendang is almost everyone's favourite dish esp during Hari Raya. so fresh & super tasty!
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yofa
I just love it when some dumbasses from another country just claims one's creation as their own. I'm not Indonesian or Malaysian, but i am pretty sure this dish was originally from Minangkabau, a race in West Sumatra, Indonesia. So you Malays out there, stop plagiarizing food. If someone is from Malaysia or any other country wants to oppose my opinion, please research first. There is Malaysian rendang, but the original recipe is from Indonesia.
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I just love it when some dumbasses from another country just claims one's creation as their own. I'm not Indonesian or Malaysian, but i am pretty sure this dish was originally from Minangkabau, a race in West Sumatra, Indonesia. So you Malays out there, stop plagiarizing food. If someone is from Malaysia or any other country wants to oppose my opinion, please research first. There is Malaysian rendang, but the original recipe is from Indonesia.
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Elizabeth
I think even for locals, beef rendang is one tricky dish to cook. Bcs you have to like put every spices you know, excep shrimp paste and kencur (whats that in english tho, plus you have to deal with local beef cuts that don't usually get tender under some regular cooking, but make sure at the same time the beef gets shredded easily right when you chew it. Tricky one, but the taste is worth it all
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I think even for locals, beef rendang is one tricky dish to cook. Bcs you have to like put every spices you know, excep shrimp paste and kencur (whats that in english tho, plus you have to deal with local beef cuts that don't usually get tender under some regular cooking, but make sure at the same time the beef gets shredded easily right when you chew it. Tricky one, but the taste is worth it all
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NZ
I am so proud of you. you're the only foreign chef that cooked rendang in its original methods. most of chef in youtube I saw, not even can level to half of it. we usually cooked rendang taking about to 6 hours, to make sure the coconuts oils really sears the beef. come to our country and taste the real rendang. I really hope more people can have the true taste this goodness.
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I am so proud of you. you're the only foreign chef that cooked rendang in its original methods. most of chef in youtube I saw, not even can level to half of it. we usually cooked rendang taking about to 6 hours, to make sure the coconuts oils really sears the beef. come to our country and taste the real rendang. I really hope more people can have the true taste this goodness.
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Cindi
Rendang is a spicy meat dish which originated in Indonesia, especially the ethnic group of Minangkabau people, [2] and is now commonly served across the country. [3] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. It s originally from west Sumatra(Indonesia) please see Wikipedia!
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Rendang is a spicy meat dish which originated in Indonesia, especially the ethnic group of Minangkabau people, [2] and is now commonly served across the country. [3] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. It s originally from west Sumatra(Indonesia) please see Wikipedia!
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Squarepants
Malaysia claim kuda lumping as they tradition Malaysia said minangkabau was their region Malayshit claim indomie was theirs Now they claim rendang as our pride food from sumatra indonesia Now malayshit just push me off to the limit Historical prove that all of thoose are originated from indonesian #ShameonumalaySHIT
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Malaysia claim kuda lumping as they tradition Malaysia said minangkabau was their region Malayshit claim indomie was theirs Now they claim rendang as our pride food from sumatra indonesia Now malayshit just push me off to the limit Historical prove that all of thoose are originated from indonesian #ShameonumalaySHIT
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Martin
hack to preserve beef rendang; add nutmeg for the curry paste and don't cook it until it dries, but a little bit creamy. you can store it at temperatures 5 - 20 degree celcius and reheat it once a day or whenever you want to eat. just add coconut milk and/or just water if it's too dry. it can preserve up to 6 month.
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hack to preserve beef rendang; add nutmeg for the curry paste and don't cook it until it dries, but a little bit creamy. you can store it at temperatures 5 - 20 degree celcius and reheat it once a day or whenever you want to eat. just add coconut milk and/or just water if it's too dry. it can preserve up to 6 month.
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Eka's
Im Indonesian and from Minangkabau where we eat Rendang everyday, and eeeeverything in this video is silly and different compare to the original. First of all we NEVER EAT WITH CHOPSTICK, just because we're asia, doesnt mean we all eat with chopstick. also, all your extra ingredients are wrong. sorry mate.
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Im Indonesian and from Minangkabau where we eat Rendang everyday, and eeeeverything in this video is silly and different compare to the original. First of all we NEVER EAT WITH CHOPSTICK, just because we're asia, doesnt mean we all eat with chopstick. also, all your extra ingredients are wrong. sorry mate.
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Guest
That's Indonesia or Malaysia whatever! Becouse I am from central java. (java island) we have different Food. Central java People when they're cooking always use sugar but West Sumatera is not use sugar for they're Food. So my favorite Food is always use sugar when i'm cooking. Heeheh.
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That's Indonesia or Malaysia whatever! Becouse I am from central java. (java island) we have different Food. Central java People when they're cooking always use sugar but West Sumatera is not use sugar for they're Food. So my favorite Food is always use sugar when i'm cooking. Heeheh.
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