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!
Today is my first attempt at making Beef Rendang and although there are tons of vids on it, I want to thank you for expressing the reason and philosophy behind the method and origins of the dish. No one else does this very well. I Have a top round roast or something and I was a bit worried about it being too lean, but I have lots of coconut milk and lots of time.
Iv made this dish numerous times and it's fantastic my family can't get enough of it only drawback is you are never away from the pot as especially at the latter stage you leave your creation at your pearl it's all consuming but worth it
Congratulations on your research and presentation of archaic recipes in these cuisines so many of us love. 100% subscription and a thumb's up! Looking forward to more archaic and archive-based recipes.
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.
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 !!
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'.
I have an actual whole coconut. I also have canned coconut milk. Would it be a good idea to add the real coconut juice to the canned coconut milk, for flavour, or could this cause a problem? I realize being watery I will have to reduce longer but other than that, any issues? I will also try and grate some of the coconut meat and toast it.
Grating and toasting coconut meat is a fantastic touch! Regarding the liquid, coconut water is mainly water with natural sugars, so reducing it will concentrate the sweetness but not add much richness. I’d recommend sticking with more canned coconut milk for better flavour and creaminess.
I dont mind it to much since the content and information was very wel executed. Maybe do the edits a lot less frequent evry 1 minute orso it does help to keep the viewer engaged and make it less boring. but too frequent is just distracting.
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!
Today is my first attempt at making Beef Rendang and although there are tons of vids on it, I want to thank you for expressing the reason and philosophy behind the method and origins of the dish. No one else does this very well. I Have a top round roast or something and I was a bit worried about it being too lean, but I have lots of coconut milk and lots of time.
this is the closest beef rendang who actually cook it till it dry. dang, mad props for handling that pan for an hours.
this is one of my favorites, learned so much from this video
incredible exposition throughout the video. keeps it interesting and fun! thank you for putting so much passion in the dish 🙏 salam dari indonesia
Iv made this dish numerous times and it's fantastic my family can't get enough of it only drawback is you are never away from the pot as especially at the latter stage you leave your creation at your pearl it's all consuming but worth it
Congratulations on your research and presentation of archaic recipes in these cuisines so many of us love. 100% subscription and a thumb's up! Looking forward to more archaic and archive-based recipes.
Hey, really appreciated the history lesson behind rendang’s origin. I always wondered why my mom’s recipe always cooks from boil.
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. 😂
My man, you deserve more followers. Your editing and script are really good. Awesome content! Hope to see more from you.
I'm so excited to see this recipe as I can send it to friends as an option for Dinner Nights
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!
excited to see more vids man, cant wait to try this!
15k subscribers only? Lucky I came across. Amazing content, seriously!
Love this.
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 !!
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.
Truly the best food in the world voted by CNN❤
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'.
🤘
bro changed from white shirt to white t-shirt haha
I have an actual whole coconut. I also have canned coconut milk. Would it be a good idea to add the real coconut juice to the canned coconut milk, for flavour, or could this cause a problem? I realize being watery I will have to reduce longer but other than that, any issues? I will also try and grate some of the coconut meat and toast it.
Grating and toasting coconut meat is a fantastic touch! Regarding the liquid, coconut water is mainly water with natural sugars, so reducing it will concentrate the sweetness but not add much richness. I’d recommend sticking with more canned coconut milk for better flavour and creaminess.
Why no written recipe?
thats why you must make a lot rendang for 1 time.. that need more hours :v
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.
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.
I dont mind it to much since the content and information was very wel executed. Maybe do the edits a lot less frequent evry 1 minute orso it does help to keep the viewer engaged and make it less boring. but too frequent is just distracting.
really gotta work on some plating skills, XD.
My right arm was tired by this point. 😂
got nothing better to do?