At 8:45 the chef mentioned coconut milk is split. This is an important technique in Southeast Asian cooking, where oil is emulsified into the spices. This is called “pecah minyak”, literally broken oil or oil breaking. You need to cook the spices to this stage where the liquid has evaporated and oil appears more prominent on the cooked spice mixture.
Hallo Alila Ubud Chef.. Mengapah jintan putih, dan jintan manis ,daun kujid sudah miss out, resipe u paling bagus dan lengkap yah.. Ok good job, masa hasapan yang bergitu cemerlang,, terima kashb, thank u very much, Kam Sia. !
Hello from London! My husband and I visited Alila Ubud for our honeymoon in May 2018. We fell in love with Bali and Alila Ubud will forever hold a special place in our heart! We loved everything about it but especially the food! Indonesian food is by far the most delicious cuisine I have ever tasted. So much so we did a cooking course whilst we were out there. Thank you so much for this cooking tutorial. I am particularly grateful for the substitute you recommend as some ingredients are not readily available in UK (galangal, long pepper, palm sugar). We can't wait to visit again! Please keep the videos coming! X
Dear Catherine, thank you for your feedback on the video, we glad to hear this cooking tutorial inspires you to cook at your own home. Please stay tuned for the upcoming videos next week! Warmest greetings from Bali.
Mate, this is just awesome, what a great dish, I just bought a used Indonesian motar and pestle from ebay 2 days ago, and when it arrives I'm cooking this fantastic dish, Cheers from Australia mate.
This is a different version of rendang. I have never seen terasi (shrimp paste) and kecap manis (sweet soya sauce) in Indonesian rendang recipe before. I used to laugh at Malaysians who use kecap to darken their rendang. Probably this is a Balinese version.
@@waso778 I don't know what you are trying to say. Original Rendang is not from Malaysia, but from Padang, in Sumatera, Indonesia, which has no terasi in it. (Mind you, it is not spelled Trassi like a girl's name). Palmsuiker (spelled with i) is the Dutch word for Palmsugar. It has got no relation with Kecap Manis, which is Indonesian sweet soya sauce.
Because there are many versions of how to cook rendang,..In the place of origin, West Sumatra, there are many versions of the rendang seasoning. For example, in coastal and mountainous areas, their spices are slightly different,..and every year there is always a Minang rendang festival in the city of Padang, the capital of West Sumatra
No, it's not. Kecap is used either. Serundeng is normally used for gule, not rendang. If it used, it has to be crushed smoothly in mortar & pestle before added in. This is a corrupted rendang. It is more like Malaysian version, where kecap is used to darken it.
I tried this dish once from an Indonesian restaurant in Melbourne and I loved it, didn't know that this takes over 6 hours to cook if made in traditional way! So are there any ready made paste or powder that can help reduce the time needed to make this dish?
Traditionally Rendang is cooked for 5 days on a fire of coconut fibre and coconut shells, because the smoke from the fire gives aroma. But for a hotel or restaurant this faster version is kind of ok. But I would not serve this version to my Indonesian friends.
There is nothing like an authentic version. Even in Sumatra Rendang is different from house to house. I can make this dish in under 90 minutes from scratch. Usual ingredients are Galangal Candle Nut Lemon Grass Coconut Milk. First Press Toasted Coconut Cassia or Cinnamon Corriander Powder Star Anise Clove Tamarind Water Kaffir Lime Leaves Dry Chilies Fresh Chilies Garlic Shallots Salt Black Pepper Rest you can mix and match. Marinating the meat at first for at least 4 hours, then frying the marinade without burning it until oil separates. Without adding any water pressure cook for 30 minutes. Then add the coconut milk and toasted coconut go until the whole thing is dry and dark. Cinnamon and Clove will naturally darken the meat. I never add shrimp paste, sugar or kecap manis.
In the past, rendang was cooked so that it could last long when taken far away. The culture of the West Sumatran Minang people who like to wander made them create rendang as a provision for traveling because rendang does not go bad easily even if it is not stored in the freezer or warmed.
At 8:45 the chef mentioned coconut milk is split. This is an important technique in Southeast Asian cooking, where oil is emulsified into the spices. This is called “pecah minyak”, literally broken oil or oil breaking. You need to cook the spices to this stage where the liquid has evaporated and oil appears more prominent on the cooked spice mixture.
Just made a big batch of this for the first time. Life altering!
Hallo Alila Ubud Chef.. Mengapah jintan putih, dan jintan manis ,daun kujid sudah miss out, resipe u paling bagus dan lengkap yah.. Ok good job, masa hasapan yang bergitu cemerlang,, terima kashb, thank u very much, Kam Sia. !
what an amazing chef. I stayed at Alila Ubud and it was a great experience
Masa hadapan yang begitu cemerlang.. Gd job ( from CO Chef, Taipei Taiwan, sekarang balik ke Negara asal ,Penang Malaysia ) ..thank u very much. !
That great video for the recipe, Rendang my favourite, thanks for sharing , warmest regard from SrikandiRussia
My first attempt at beef rendang, thank you for posting. Really helpful.
Hello from London! My husband and I visited Alila Ubud for our honeymoon in May 2018. We fell in love with Bali and Alila Ubud will forever hold a special place in our heart! We loved everything about it but especially the food! Indonesian food is by far the most delicious cuisine I have ever tasted. So much so we did a cooking course whilst we were out there. Thank you so much for this cooking tutorial. I am particularly grateful for the substitute you recommend as some ingredients are not readily available in UK (galangal, long pepper, palm sugar). We can't wait to visit again! Please keep the videos coming! X
Dear Catherine, thank you for your feedback on the video, we glad to hear this cooking tutorial inspires you to cook at your own home. Please stay tuned for the upcoming videos next week! Warmest greetings from Bali.
Perhaps you can visit a local Asian store in London.
Go to any Indian grocery store for long pepper.
That is a coconut bomb! It was almost as good looking as tasting I'm sure, I wanna!
Mate, this is just awesome, what a great dish, I just bought a used Indonesian motar and pestle from ebay 2 days ago, and when it arrives I'm cooking this fantastic dish, Cheers from Australia mate.
Thx guys gr8 vid!
This is a different version of rendang. I have never seen terasi (shrimp paste) and kecap manis (sweet soya sauce) in Indonesian rendang recipe before. I used to laugh at Malaysians who use kecap to darken their rendang. Probably this is a Balinese version.
Trassi orginail Malai Rendang. Palmsuker not Manis.
@@waso778 I don't know what you are trying to say. Original Rendang is not from Malaysia, but from Padang, in Sumatera, Indonesia, which has no terasi in it. (Mind you, it is not spelled Trassi like a girl's name). Palmsuiker (spelled with i) is the Dutch word for Palmsugar. It has got no relation with Kecap Manis, which is Indonesian sweet soya sauce.
Perf3ct. I bought instant n hunting the right recipe.
Ubud
What an amazing place
People and food are the best
Nice
Thank you
Lovely! Quite different, but sounds delicious! Can you list all the recipes on board! Thank you !🙏🙏🙏
Big No No, shrimp paste is never used in rendang.
Neither is kecap. 🤣
@@johnlay3040 Let me guess, you must be from Bandung and you are the youngest!
Very interesting version. Not like the others I've seen!
Because there are many versions of how to cook rendang,..In the place of origin, West Sumatra, there are many versions of the rendang seasoning. For example, in coastal and mountainous areas, their spices are slightly different,..and every year there is always a Minang rendang festival in the city of Padang, the capital of West Sumatra
This is not rendang.. because authentic rendang not using shrimp paste and sugar.
No, it's not. Kecap is used either. Serundeng is normally used for gule, not rendang. If it used, it has to be crushed smoothly in mortar & pestle before added in. This is a corrupted rendang. It is more like Malaysian version, where kecap is used to darken it.
did they cook the beef for 6 hours?
Rendang kok pake belacan ama kecap manis ya? Btw aku dari Sumatra.
Ya aneh ya
Thats red bell pepper, not hot fresh chilies right??
No, chillis.
I tried this dish once from an Indonesian restaurant in Melbourne and I loved it, didn't know that this takes over 6 hours to cook if made in traditional way! So are there any ready made paste or powder that can help reduce the time needed to make this dish?
U can try looking for readymade rendang paste..
Traditionally Rendang is cooked for 5 days on a fire of coconut fibre and coconut shells, because the smoke from the fire gives aroma. But for a hotel or restaurant this faster version is kind of ok. But I would not serve this version to my Indonesian friends.
There is nothing like an authentic version. Even in Sumatra Rendang is different from house to house.
I can make this dish in under 90 minutes from scratch.
Usual ingredients are
Galangal
Candle Nut
Lemon Grass
Coconut Milk. First Press
Toasted Coconut
Cassia or Cinnamon
Corriander Powder
Star Anise
Clove
Tamarind Water
Kaffir Lime Leaves
Dry Chilies
Fresh Chilies
Garlic
Shallots
Salt
Black Pepper
Rest you can mix and match. Marinating the meat at first for at least 4 hours, then frying the marinade without burning it until oil separates. Without adding any water pressure cook for 30 minutes. Then add the coconut milk and toasted coconut go until the whole thing is dry and dark. Cinnamon and Clove will naturally darken the meat. I never add shrimp paste, sugar or kecap manis.
Almost like beef jerky
It is unnecessary to add Tamarind and Palm sugar in it since it will lower the nutritional quality of the dish.
6 hours cooking .... 6 minutes eating. 😶
In the past, rendang was cooked so that it could last long when taken far away. The culture of the West Sumatran Minang people who like to wander made them create rendang as a provision for traveling because rendang does not go bad easily even if it is not stored in the freezer or warmed.
6 hours if you use field buffalo meat, like in Sumatra. With normal meat it takes about 2 hour with lid off and low heat.
too many ingredients!!!!! I just go out and buy it in the night market