One bite of Beef Rendang and you’ll see why it’s one of the world’s most beloved beef dishes. This Indonesian comfort food slowly …
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They Said This Was the Best Beef in the World. They Were Right.
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Rendang food the best❤❤❤
Almost there Sir, almost. But you research well
yummy yummy rendang
That's like $100 of beef right now😂
there are bunch of this at netherlands resto
🤤
Wait, you didn't drop any peppers????
Wowwww re dang the number one delicious dishes on the world…traditional food from indonesia.. especially from west sumatra
Thanks for the recipe. I’m at the waiting three hours point. I’m sure it will be good.
The first kerisik attempt was actually good. It is how we indonesians make it. The bitter aftertaste won't be there in the process, but it gives a more deep overall flavour. The second one is way too light. The first time i made rendang, i made the kerisik too light as well. It was good, but it was just not as good as my moms rendang. I felt the flavour was not deep enough. The second time i browned it more and it was perfect.
You did great my friend. I will make this tomorrow.
I always substitute macadamias whenever my asian store runs out of candlenuts, even though some people say it's not necessary. I just feel that it gives that little bit of extra nutty flavor that I like. I have also made rendang without macadamia nuts when I forget to buy some at the local supermarket and it doesn't really affect the final taste that much.
What brand is your braising pot? Thx
Actually for the roasted coconut paste, kerisik, you're doing it right the first time, you can see the dark oily texture start to build up. Let it cool before putting it to blender.
Im glad I live in Indonesia so if I ever feel like eating a rendang I can just go to my favorite place near my campus for about 1.8 dollar😂
you shouldnt fried the meat
Salivating here 😀
I'm surprised that in Indonesia you can't find ready-made kerisik in the stores. It would really help in rendang making process if this important ingredient is readily available. As this ingredient not only made Rendang tasty, it can make gulai (coconut based curry) taste more delicious. But then, Rendang made in Java will omit this ingredient. So that is why not available in Java. Only Sumatra based Rendang will include this important ingredient. Fortunately, you can find kerisik widely available in Malaysian stores. You can choose the variety that suit you 😊
rempah basically means spices. and no, please dont add any kinds of sugar. Minang people dont use sugar in their dishes. i dont remember my mom every fry the beef beforehand, it'll tenderized from the hours of cooking time. also the seared grated coconut is an unnecessary step, the original recipe dont use that. the sauce texture basically came from the caramelized coconut milk.
so the steps basically just:
1. grind the spices and chili
2. fry the spices mix until it's fragrant, pour in the ground chili and cook for abit
3. pour in the coconut milk, you can put in a bit of lime leafs, dried bayleafs and lemongrass and cook until it's boiled.
4. put in the beef chunk, then cook in low fire FOR A LONG TIME until the 'soup' is reduced while continuously stirring to prevent the coconut milk to break.
so actually the steps are much simpler lol.
The toasted coconut wasn’t too dark if you’d just stirred it into the curry at the end. I have never seen it processed before. Looked nice though.
Also you can de-seed 20 dried chilies and then rehydrate them with a little warm water and leave them to soak. Will be fruity and tasty with a mild heat.
You should have said BLACK CARDAMOM
Hi Bill. Love the way your videos are not only a recipe but an education. Many of the authentics would claim that your Rendang is not cooked long enough and too wet. I prefer it your way. I might try it with a tough old beef cut on the bone. Do you think it would work with shin or oxtail? Keep up the great work!
Avocado oil used in Indo cooking is… a choice. They most commonly use palm oil or in Bali, coconut oil. I wouldn't normally comment, but avo is not a "neutral" oil, and although the flavours in rendang are strong, it's probs better for authenticity to use the right oil or at least a neutral oil like canola or vege.
One word "Mantap!"
I am South African, a Malay/ Indonesian descendant. This looks very much like our Cape Malay version of the Indian Gheema curry, which we preferably eat with Indian style Roti. It is one of my favorite dishes.
Quick question for any Indonesians here. This is the first time I've seen a rempah's components fried separately. Aren't we supposed to fry the rempah in a tonne of oil until it splits slightly and all the fragrance is released?
Please try Philippine Bistek Tagalog (Beef steak colloqually but it is a stew). Simpler ingredients and just as good, papaya can be used for tenderizing and shorten cooking time.
I from Jawa indonesia
Joozzz pokok,e
Joooz , cuma g pakai kemiri sama daun kunyit
Mantap brow
You will cook 8 hours🎉
This not Rendang 😭
You should go to Indonesia now!!!
Tumis dengan minyak 🤦🏻♂️
Ginger is no substitute for galangal. Why don't you just sub some chili jam. haiyaa
You need to try the real deal… with Galangal and turmeric with the right nuts
Galangal has a more delicate, floral note to it compared to ginger. It also smells amazing while being sautéed.
What makes this dish special to me is that it’s only made once a year, when the whole family gathers. Everyone comes home, and we all eat together, even though you can find it at restaurants too.
It's good. Very good. But I'll take braised short ribs literally any day of the week. Doesn't take a week to make mine.
I higly recommend a hand blender instead of food processor to get it as close to mortar/pestle pulverization as possible. If you want to up it up one more notch, run it through a meat grinder with a fine attachment.
I'm telling Uncle Roger