@@00_enzoyou don’t get coconut milk from a coconut. You get coconut water. They’re two entirely different things. Plus this is a short, so adding the several steps it takes to make coconut milk doesn’t make sense in the content form.
As an Indonesian, I absolutely agree Rendang is so goated. It has a ton of flavor with the tenderness of the meat. Best served with warm rice and eating with your hand. My home version is adding red beans or potato to the Rendang and it'll taste on another level
@@GHMYahookaare you aware that more than half of the planet still eats with their hands and for very good reasons??? for example, this allows you to eat much more gently than with cutlery. when you eat with your hands you only use one hand, generally the right hand. afterward if you live in a country where you never wash your hands and where you wipe your ass with your own hand that's your problem but our hands are extremely clean. afterward I'm not going to lie to you that you make me laugh extremely by criticizing us for eating with our fingers while you eat all your big shitty burgers dripping with sauce and fat with your own hands not even washing because it you have to pay to have access to a sink in your crazy country that is the United States🤣🤣🤣🤣 and before you criticize even a single non-white ethnic group I prefer to tell you that I am Franco-Irish and white as hell so no need to be racist.
Love rendang. You cooked the Malaysian version. Should look up the traditional Indonesian version, it’s insane how good it is. Could not stop eating it when I was in nasi Padang restaurants when I was in Jakarta. Indonesian version is like this slow cooked, dark brown and is so full of flavour you can see all the deep red sauce and jucies through it like a flavourful, spicy oily look. Hands down in my top 3 favourite dishes. Miss Indonesian cuisine, even just miss vendors selling nasi goreng for a few rupiah on the side of the street and having the best fried rice ever. In Scotland we only have Chinese takeaway which is decent but Indonesia wins for best fried rice! Hopefully flight prices drop next year so I can travel back and stop over in Jakarta or bandung before going back to Bali
@@multatuli1 as well as indonesians. Because malays are Austronesian ethnoreligious group native to eastern Sumatra, the Malay Peninsula and coastal Borneo, as well as the smaller islands that lie between these locations.
I first heard of it when there was a story of a handful of Hotel Chefs who decided to work at a hospital, as one patient was enjoying a Beef Rendang, he asked for the recipe. One of the doctors was happy he asked.
Best thing about rendang is... You dont need high quality beef for cooking it. You cook it so long the meat become tender + the spices seeping into the meat perfectly, so using a low quality meat will still make it taste delicious.
As a Malaysian, I 100% agree. Rendang is amazing. Especially during festive events like Eid. Has a lot of strong, spicy and sweet flavors, juicy tender meat and pairs perfectly with rice.
How could you skip a caramelization process? In something this deeply flavored? People do tend to not cook anymore. Can't wait til they need to and don't know how xD.
Here are some tips I can give based on my mom's and grandma's recipes: 1. Use mortar and pestle instead of a blender or food processor for making the spice paste. It takes more time, but the result is much more delicious. 2. Reduce the gravy as much as you can. Doing this concentrates the flavor even more. But don't use high heat to reduce the gravy, as it will cause the coconut fat to burn. 3. Finely chop some turmeric greens and use it as garnish alongside the kaffir lime leaves. It adds bulk and texture, and the rendang would smell amazing.
I really like this style of cooking tutorial, really makes you pay attention and it’s fun to guess all the ingredients before you read the recipe to get better at your recognition of them, yeah dude !
In Malaysia we eat rendang with kuah kacang(peanut sauce) and ketupat which is basically a rice packed in a coconut leaves and trust me it was amazing combo. Also in certain part of Malaysia we eat it with something called kuah lodeh Ps( I know rendang is originated from Indonesia )
@@zaki6548As a malaysian we don't, both are sauce, i mean we do put it on a plate together but don't combine it Sate and nasi impit is pair with peanut sauce Lemang with rendang Ketupat with peanut or rendang But ofc you can just mix it if you like it
As an Indonesian, I approve that side kick! Moreover in fact, kicking in bahasa is "menendang" which ryhmes with "rendang", and sometimes is used for describing tasty flavour "Rasanya nendang!" "The flavour's kick*ass!" If thats the right slang 😅
I love this dish too but never cooked it at home. What an interesting way to grate a coconut. I never thought of that. I have a coconut grater with a handle that scrapes the inside but wow, this works too!
Trust me, you'd want to caramelize the wet spices first by turning them brown before adding everything else. And you'd want to powderize the dried spices and add them at the last minute to preserve their flavor and aroma. I'm Indonesian, and that's how we do it.
Grind grated Coconut with coffee/spice grinder. The frozen grated coconut at asian store actually give a better result and color(pretty dark) after cook toast in the frying pan
Shortrib rendang is straight up murder. I recommend adding kaffir lime leaf to rendang. It will really make it pop and hopefully you can source some really good coconut santan(cream) in your neighbourhood
Making the rendang condiment from scratch is pretty hardcore, ngl. I usually just buy it 😂😂😂 Your rendang looks really good and I'm sure it tastes amazing but the VAULT KICK at the end was fckin delicious bro 👌
I normally don't comment but this is insanely good. The ingredients (freshly broken coconut roasted, iykyk) had me impressed. I can't even begin to imagine how tasty that was.
Beef Rendang Recipe:
1 1/2 lbs. boneless beef short ribs, cut into cubes
2 tbsp coconut oil
3 cloves
3 star anise
3 cardamom pods
1 stick of cinnamon
1 cup thick coconut milk (coconut cream)
1/2 cup water
2 tsp tamarind concentrate
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar or palm sugar to taste
salt to taste
Spice paste:
5 shallots
1 thumb sized piece of galangal
1 thumb sized piece of ginger
3 sticks of lemon grass
5 cloves garlic
10-12 dried chilies (soaked in warm water and seeded)
Make *Chole bhature* next
Is there proper video equivalent? Not a short
You could have also extracted fresh coconut milk from the coconut meat rather than using canned stuff.
@@00_enzoyou don’t get coconut milk from a coconut. You get coconut water. They’re two entirely different things.
Plus this is a short, so adding the several steps it takes to make coconut milk doesn’t make sense in the content form.
iirc, in historical times rendang and lemang used to be the MREs for war. Theyre calorie dense, and can be made to last long.
God: what spices do you want for your food?
Indians/southeast Asians: yes
U forgot 'bout South Asians
@@Dogo_senpai hence the “indians” part
British : none
@@cody7259 The whole feckin south asia doesn't belong to india.
@@zupra5638
Mr White: no no no we only sell it not use it
bro the fridge handle falling off gets me every time 😂😂😂
Vietnamese people infusing food with unknown spices tbh
The yard fridge kick SENT ME 😂
Me too 😂😂😂😂😂
As an Indonesian, I absolutely agree Rendang is so goated. It has a ton of flavor with the tenderness of the meat. Best served with warm rice and eating with your hand. My home version is adding red beans or potato to the Rendang and it'll taste on another level
What a great idea adding the beans. For sure with rice!
I love those additions! it's basically pure meat so stretching it out sounds smart
@@thatdudecancook New subscriber and truly enjoy your videos. Great recipes and you are fun to watch.
you eat it with your hands? doesn't that mean you can only eat it like twice? what do hands taste like?
@@GHMYahookaare you aware that more than half of the planet still eats with their hands and for very good reasons??? for example, this allows you to eat much more gently than with cutlery. when you eat with your hands you only use one hand, generally the right hand. afterward if you live in a country where you never wash your hands and where you wipe your ass with your own hand that's your problem but our hands are extremely clean. afterward I'm not going to lie to you that you make me laugh extremely by criticizing us for eating with our fingers while you eat all your big shitty burgers dripping with sauce and fat with your own hands not even washing because it you have to pay to have access to a sink in your crazy country that is the United States🤣🤣🤣🤣 and before you criticize even a single non-white ethnic group I prefer to tell you that I am Franco-Irish and white as hell so no need to be racist.
Ok that shovel pole vault kick is all the description I need as to how it tasted. 10/10 review.
After watching him for 2 years i can definitely state that this man can cook.
thank you jesse for clarifying it
Best thing about rendang is it gets better the longer you cook it
Love rendang. You cooked the Malaysian version. Should look up the traditional Indonesian version, it’s insane how good it is. Could not stop eating it when I was in nasi Padang restaurants when I was in Jakarta. Indonesian version is like this slow cooked, dark brown and is so full of flavour you can see all the deep red sauce and jucies through it like a flavourful, spicy oily look. Hands down in my top 3 favourite dishes. Miss Indonesian cuisine, even just miss vendors selling nasi goreng for a few rupiah on the side of the street and having the best fried rice ever. In Scotland we only have Chinese takeaway which is decent but Indonesia wins for best fried rice! Hopefully flight prices drop next year so I can travel back and stop over in Jakarta or bandung before going back to Bali
Malaysian's taste better since its originally from the malay people , tanah melayu
@@Ishallrise31 Malaysian already losing their culture, the original Malay people located in Indonesia. And the best version of rendang too.
@@multatuli1 as well as indonesians. Because malays are Austronesian ethnoreligious group native to eastern Sumatra, the Malay Peninsula and coastal Borneo, as well as the smaller islands that lie between these locations.
@@Ishallrise31My guy keeping the generational beef alive lmao. It's not Malaysia and Indonesia without arguing where the food comes from
Pastu org luar kutuk rendang baru Indonesia dan Malaysia jadi serumpun😂❤
I first heard of it when there was a story of a handful of Hotel Chefs who decided to work at a hospital, as one patient was enjoying a Beef Rendang, he asked for the recipe.
One of the doctors was happy he asked.
i don't get the joke...
@@gu_won5149 You're probably one of those toxic "who asked" nutbars.
OMG that shovel plant kick to the Fridge was epic!!!🎉🎉🎉
Word!
Sir, I will be there in 20 minutes for lunch!!!!
That might be the most famous refrigerator in history!
Best thing about rendang is... You dont need high quality beef for cooking it. You cook it so long the meat become tender + the spices seeping into the meat perfectly, so using a low quality meat will still make it taste delicious.
Oh my lord this looks actually incredible. The fact you even started with the coconut whole is incredibly impressive. No shortcuts were taken here.
Wow! You made it from scratch! Even the coconut strips. Very impressive.
Sonny's curry game is so legit
Pro tip: Serve with warm cooked rice, and eat it with your bare hands. If you don't help yourselves for a second serving afterwards, you're lying.
As a Malaysian, I 100% agree. Rendang is amazing. Especially during festive events like Eid. Has a lot of strong, spicy and sweet flavors, juicy tender meat and pairs perfectly with rice.
Shut up idc about a Malaysian opinion on rendang
Blud thinks malaysians get a say in anything rendang related 💀
@@CatLivesNitefr
@@CatLivesNite Malaysia dan Indonesia serumpun lah.. Kenapa nak gaduh pasal makanan? Kongsi lah
@@TheAilmamogah
I guess you can call that Rendang Kick or "Rendang Nendang" 😂😂😂
I made this once. Tons of work but so worth it. One of the best dishes I ever made or tasted.
wow, it's the first time I've seen a foreigner didn't skip toasting the coconut flakes when cooking rendang.
great job mate
How could you skip a caramelization process? In something this deeply flavored? People do tend to not cook anymore. Can't wait til they need to and don't know how xD.
that fridge never seen better days 💀
Here are some tips I can give based on my mom's and grandma's recipes:
1. Use mortar and pestle instead of a blender or food processor for making the spice paste. It takes more time, but the result is much more delicious.
2. Reduce the gravy as much as you can. Doing this concentrates the flavor even more. But don't use high heat to reduce the gravy, as it will cause the coconut fat to burn.
3. Finely chop some turmeric greens and use it as garnish alongside the kaffir lime leaves. It adds bulk and texture, and the rendang would smell amazing.
That shovel kick was personal. 🤘😄
I really like this style of cooking tutorial, really makes you pay attention and it’s fun to guess all the ingredients before you read the recipe to get better at your recognition of them, yeah dude !
Malaysia's pride, REN-DANG! 🇲🇾❤️
100% indonesian dish
HELL NAH, rendang is literally from the Sumatra island.
mas rizky mas rizky, situ org indo kok gak tau rendang dr mana... atau emng mau mancing komen aja? ckckck
Chill my indo fella,it just an average malaysian people iykyk
In Malaysia we eat rendang with kuah kacang(peanut sauce) and ketupat which is basically a rice packed in a coconut leaves and trust me it was amazing combo. Also in certain part of Malaysia we eat it with something called kuah lodeh
Ps( I know rendang is originated from Indonesia )
Wouldn't the flavor clash with each other if you eat it with saos kacang? Rendang kan rasanya strong, saos kacang juga kuat rasanya
@@zaki6548 tak sangat sebab sos kacang tu letak kat ketupat
@@zaki6548As a malaysian we don't, both are sauce, i mean we do put it on a plate together but don't combine it
Sate and nasi impit is pair with peanut sauce
Lemang with rendang
Ketupat with peanut or rendang
But ofc you can just mix it if you like it
@@ZAIN_DANIELsaya sebagai warga indonesia tak pernah dengar pake saos kacang 😂 mungkin beda wilayah
@@DaniSC_l1iyalah,,, Indonesia dan Malaysia kan beda Negara... Kita respek lah sama2 bro
That toasted coconut addition was crazy, thank you for that sir
wow thank you for popularizing Indonesian food. I come from Indonesia and I am very happy because you are popularizing Indonesian food
🇮🇩🇮🇩🇮🇩
As an Malaysian of Indian descent - "Ah yes, curry for children" Rendang is basically curry without the hot spices 😂😂
Me when my mom accidentally used the spicier chili to make rendang for raya 💀
As an Indonesian, I approve that side kick! Moreover in fact, kicking in bahasa is "menendang" which ryhmes with "rendang", and sometimes is used for describing tasty flavour "Rasanya nendang!" "The flavour's kick*ass!" If thats the right slang 😅
I was gonna say, there better be a fridge punch at the end of this
Rendang is Rendang..its not Curry dish.
The Shovel Vault Flying Drop Kick....lolol. goated
I think this should go down in history as the greatest food short.
As indonesian my self , u make it the right way nice
One of my all time favourite curries / stews! Looks great! 👌🏼
This looks absolutely amazing!! 🤤
The fridge never saw that Bruce Lee kick coming 😅
I love the scent of a huge block of freshly minced ginger
Looks 🔥. Gonna have to give it a try
So happy i grew up eating this back in Malaysia but yes Indonesian version is #1 🔥🔥
I’ve been really enjoying your latest videos
Wow! That looks amazing!
Can this be a full video?
That would be at least a 4 hour video. Some of the main stream Minang people need 8 hours.
I’m here for the assisted side-kick to the fridge
Never heard of this dish but man o man , gotta try it
the asmr is sharp 🤘
Recipie? Or is that on the cookbook?
I just winged this one, I'll develop a recipe for it soon
Beef Rendang Recipe:
1 1/2 lbs. boneless beef short ribs, cut into cubes
2 tbsp coconut oil
3 cloves
3 star anise
3 cardamom pods
1 stick of cinnamon
1 cup thick coconut milk (coconut cream)
1/2 cup water
2 tsp tamarind concentrate
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar or palm sugar to taste
salt to taste
Spice paste:
5 shallots
1 thumb sized piece of galangal
1 thumb sized piece of ginger
3 sticks of lemon grass
5 cloves garlic
10-12 dried chilies (soaked in warm water and seeded)
@@thatdudecancook thank you brotha!! love your vids!!
Awesome such a inspiration to us smaller creators
Imagine never having seen this dude's videos before, and then seeing this short end in the abuse of a fridge
Must be the best way of using any kind of beef i have seen ❤
Lmao what the heck was that flying kick lol
The final product looks good.
Pair that with lemang (sticky rice cooked in bamboo) = perfection
He got some beef with the fridge
Not gonna lie. This looks epic. 👍🏻
I might have to kick my own fridge for this one.
#ShesAKeeper!
Finally a cook that doesn't beat his meat on camera
Who else made an audible sound at the end result? "Oooff!😯"
Bloody awesome fridge smash mate!
Man that dude can cook
“No slap” ☝️😂
Tinggal beli ke rumah makan padang, beres 👍
THANK YOU FOR NOT SLAPPING THE MEAT! THANK YOU!
Well at least as long as you dont make a comment about how rendang needs to be more crispy than Im good... it was a riot when that person says that
Looks absolutey fire
Looks so good!
This looks amazing, but Holy cow, that's a lot of ingredients and a lot of work!
I love this dish too but never cooked it at home. What an interesting way to grate a coconut. I never thought of that. I have a coconut grater with a handle that scrapes the inside but wow, this works too!
Trust me, you'd want to caramelize the wet spices first by turning them brown before adding everything else.
And you'd want to powderize the dried spices and add them at the last minute to preserve their flavor and aroma.
I'm Indonesian, and that's how we do it.
Grind grated Coconut with coffee/spice grinder. The frozen grated coconut at asian store actually give a better result and color(pretty dark) after cook toast in the frying pan
You are a real cook
RenDANG that looks good.
Dang dude I just buy my paste in a can. I can't see myself actually making the curry lol
It's good and, if you're a good enough cook, you can reheat it over and over to make it last for as long as 6 months.
Its a good thing my mom’s version of rendang doesn’t have toasted coconut shreds..
That looks so good, 5/5 spelling too, no drama
Rendang: I’m king of all curries.
Panang:s’cuse me?
S'cuse me? What is panang? I never hear that😂
I almost lost a couple of fingers just watching you. 😄
Could make a beat out of the first few seconds
holy shit this looks crazy
Omfg that looks bangin
Damn you cook rendang like a malaysian😮👍
Thank you for the meat slap fake out, I sincerely appreciate it
My god that looks so good
Shortrib rendang is straight up murder. I recommend adding kaffir lime leaf to rendang. It will really make it pop and hopefully you can source some really good coconut santan(cream) in your neighbourhood
Ten billion ingredients to cook that quality steak.
Making the rendang condiment from scratch is pretty hardcore, ngl. I usually just buy it 😂😂😂
Your rendang looks really good and I'm sure it tastes amazing but the VAULT KICK at the end was fckin delicious bro 👌
Rendaaaang that looks good
Thx for the ingredient info
The audio on this is giving HowtoBasic
Poor refrigerator lol
I'm missing out on a whole country's food
I normally don't comment but this is insanely good. The ingredients (freshly broken coconut roasted, iykyk) had me impressed. I can't even begin to imagine how tasty that was.
Beef Rendang Recipe:
1 1/2 lbs. boneless beef short ribs, cut into cubes
2 tbsp coconut oil
3 cloves
3 star anise
3 cardamom pods
1 stick of cinnamon
1 cup thick coconut milk (coconut cream)
1/2 cup water
2 tsp tamarind concentrate
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar or palm sugar to taste
salt to taste
Spice paste:
5 shallots
1 thumb sized piece of galangal
1 thumb sized piece of ginger
3 sticks of lemon grass
5 cloves garlic
10-12 dried chilies (soaked in warm water and seeded)
Man come on dude, not having to deal with these 10000 cut videos I why I watched you...
That's beef rendaaaaaaaaaaanggggg
Rendang lovely. I am gonne make me some. Also with beef neck
Proud Malaysian & ASEAN group &nusantara noises
The thumbnail for this video looks like an actual foot dude