Stumbled upon this video, I admit I am impressed. I love the way you talk and explain the steps, the background, the reasoning behind each ingredient - your love for food/cooking can really be felt! Subscribed and am excited to see what else you have in store!
When i was kid I often watched my mother who was from West Sumatra cook beef rendang from scratch. Raw coconut grated and squeezed to get the milk. Chili seeds not discarded and used more ingredients than what is shown here but I can’t remember all. Maybe around 4 or 5kg of beef cooked in a large wok. After finished they were stored in biscuit cans (no fridge) and mom reheat them every two or three days. They can last up to two months.
Im an indonesian the origin of rendang 🇮🇩 But id prefer kalio to rendang 👍 Kalio & java's rendang . Much shorter time to cook & more gravy to enjoy & the taste r milder & fragrant of coconut milk (not merely fat) 👍 Authentic rendang of padang is too complicated n exhausting 😂 Must be a favorite of certain ancient royal households who had no idea about cooking , only about the taste & were stubborn enough to push their servants to make it 4 them 😂 Surely the taste is magnificent !!
this one came out so good, one of the best tasting piece of beef ive ever had. I used a sirloin roast and fried it at the end till I thought I was pushing my luck.
Omigosh! Total Pavlovian response here. This combination of flavors (coconut cream/ginger/galanga/lemon grass etc.) really sends me. I may have been born on the wrong continent. I would like to know more about the "preservation" aspect of it as well since it does not involve canning.
From my limited research and understanding, I think it comes down to the lack of moisture (especially on the surface), the extremely high fat content that coats each piece of meat (which prevents oxidation), the natural antimicrobial properties of the garlic and ginger, and the high salt content. The closest thing I could think off, in term of preservation capabilities, is beef jerky.
@@w2kitchen Thank you! That all makes sense. Obviously not "shelf stable" but improved storage in fridge and freezer. I'm especially interested in dishes that would survive a partial thaw in a longer power outage. But I'm probably delusional in thinking that this one will even make it to the freezer before I eat it.😂
Pemmican (Imdigenous), meat preserved in pails under a thick layer of rendered fat (pioneer/colonizer US), potted beef (might be a different name - UK) are all similar. Food history, and seeing how food methods travel, is amazing.
Is there something special about coconut milk that lends itself particularly well to this method? Wondering if it'll work with any emulsion that has solids suspended in it.
Yes, taste aside, coconut milk is quite unique for its emulsion stability and behaviour. Not all emulsions behave the same way when cooked for extended periods. For example, a dairy based emulsion would likely curdle. Also, many other emulsions do not have the same amount of solids as coconut milk. On top of that, and probably equally important is the amount and type of fat content. Coconut milk is high in fat and its fat integrates well with other ingredients. I have since become such a fan that I am cooking my bolognese with coconut cream as the 'oil'.
this is one of my favorites, learned so much from this video
excited to see more vids man, cant wait to try this!
Stumbled upon this video, I admit I am impressed. I love the way you talk and explain the steps, the background, the reasoning behind each ingredient - your love for food/cooking can really be felt! Subscribed and am excited to see what else you have in store!
My man, you deserve more followers. Your editing and script are really good. Awesome content! Hope to see more from you.
When i was kid I often watched my mother who was from West Sumatra cook beef rendang from scratch. Raw coconut grated and squeezed to get the milk. Chili seeds not discarded and used more ingredients than what is shown here but I can’t remember all. Maybe around 4 or 5kg of beef cooked in a large wok. After finished they were stored in biscuit cans (no fridge) and mom reheat them every two or three days. They can last up to two months.
The grating of raw coconut to extract the milk sounds incredible. Would love to be able to try that one day.
Will definitley make this. Thanks as always!
I'm so excited to see this recipe as I can send it to friends as an option for Dinner Nights
Im an indonesian the origin of rendang 🇮🇩
But id prefer kalio to rendang 👍
Kalio & java's rendang .
Much shorter time to cook & more gravy to enjoy & the taste r milder & fragrant of coconut milk (not merely fat) 👍
Authentic rendang of padang is too complicated n exhausting 😂
Must be a favorite of certain ancient royal households who had no idea about cooking , only about the taste & were stubborn enough to push their servants to make it 4 them 😂
Surely the taste is magnificent !!
this one came out so good, one of the best tasting piece of beef ive ever had. I used a sirloin roast and fried it at the end till I thought I was pushing my luck.
Yeah, I must say towards the end it got a bit scary, especially considering how much work it took to get there. 😂
Love this.
Omigosh! Total Pavlovian response here. This combination of flavors (coconut cream/ginger/galanga/lemon grass etc.) really sends me. I may have been born on the wrong continent. I would like to know more about the "preservation" aspect of it as well since it does not involve canning.
From my limited research and understanding, I think it comes down to the lack of moisture (especially on the surface), the extremely high fat content that coats each piece of meat (which prevents oxidation), the natural antimicrobial properties of the garlic and ginger, and the high salt content. The closest thing I could think off, in term of preservation capabilities, is beef jerky.
@@w2kitchen Thank you! That all makes sense. Obviously not "shelf stable" but improved storage in fridge and freezer. I'm especially interested in dishes that would survive a partial thaw in a longer power outage. But I'm probably delusional in thinking that this one will even make it to the freezer before I eat it.😂
Rendang is cooked for 6 even 12 hours long .
Surely its very hygienic & difficult to rot , altho as a meaty dish .
Pemmican (Imdigenous), meat preserved in pails under a thick layer of rendered fat (pioneer/colonizer US), potted beef (might be a different name - UK) are all similar. Food history, and seeing how food methods travel, is amazing.
*Indigenous
Also, I was thinking of spiced beef vs potted, though potted is also a means of preservation.
Is there something special about coconut milk that lends itself particularly well to this method? Wondering if it'll work with any emulsion that has solids suspended in it.
Yes, taste aside, coconut milk is quite unique for its emulsion stability and behaviour. Not all emulsions behave the same way when cooked for extended periods. For example, a dairy based emulsion would likely curdle. Also, many other emulsions do not have the same amount of solids as coconut milk. On top of that, and probably equally important is the amount and type of fat content. Coconut milk is high in fat and its fat integrates well with other ingredients. I have since become such a fan that I am cooking my bolognese with coconut cream as the 'oil'.
🤘
The editing on every (part of a) sentence makes the video unwatchable. Keep it simple (like the recipe).
Agree. Love the content, find the frequency of cuts borderline unwatchable.
Thank you for the feedback.
Was going to leave the same feedback. I love your content, especially for its simplicity and longer shots.
what has happened to the audio? cuts to camera audio occasionally
Unfortunately my lapel mic malfunctioned throughout the shoot, so we had to rely on the back up mic for certain parts of the video.
really gotta work on some plating skills, XD.
My right arm was tired by this point. 😂