BEST Beef Rendang Recipe | the ULTIMATE foolproof recipe for Rendang
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- Опубликовано: 15 июл 2021
- OPEN for ingredients! This is the ultimate Beef Rendang recipe. Soft and tender beef slow cooked in a flavour bomb explosion of a dry coconut curry stew - there's a reason why this was voted the best food in the WORLD. I'm breaking down all the steps so you can also make a foolproof pot at home. Long list of ingredients, long cooking time, but totally worth it so let's go!
Rendang is an Indonesian dish that's also a staple across Singapore and Malaysia.
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Timestamps:
00:32 - Beef prep and type of cut to use
01:05 - How to bruise lemongrass
01:30 - How to prep dried chillies
01:46 - Blending up rempah spice base paste
02:47 - Let's cook some rendang!
03:45 - Adding the beef
06:14 - The first 30 minutes
06:37 - At the 1 hour mark
07:23 - The last 30 minutes
07:40 - Rendang at 2 hours
Cheat Chicken Rendang in 30 minutes here: • Spicy Chicken Rendang ...
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Ingredients:
- 5-600g Beef for stewing, chuck or short ribs
- Blend together:
- 10 Dried Chillies, soaked in boiling water and deseeded*
- 1 Onion
- 4 Garlic
- 1 inch Ginger
- 1 inch Galangal
- 1 inch Fresh Turmeric
- 1 tsp Coriander Seeds
- 1 tsp Fennel
- 1 tsp Cumin
- 1/4 cup Water (optional)
- 2 Lemongrass, bruised
- 1 Cinnamon
- 3 Star Anise
- 5 Cloves
- 5 Cardamom
- 5-6 Kaffir Lime Leaves
- 1 tsp Tamarind Paste + 2 tbsp Water**
- 500ml Coconut Milk or Santan
- 1 tbsp Coconut Palm Sugar
- 1 tbsp Salt
- 120g Toasted Coconut Butter or Kerisik
- 1 cup Water (if needed)
- 1/4 cup Cooking Oil
* Or 4 tbsps of Dried Chilli Paste (recipe: • Basic Homemade Dried C... )
** Or juice from 1 tbsp of Tamarind Pulp
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![Rendang Tok resepi tradisi Perak [English subs available]](http://i.ytimg.com/vi/5L77hOwAemo/mqdefault.jpg)
She does a good job explaining the process of making rendang. Her kerisik looks perfect.
this so amazing it's looking so delicious...wow I'm in love with it..
Rendang has got to be my all time favourite dish in the world. Ever. I'll have to try your recipe.
Indonesian Food are delicious. Flavorful and lots of spices.
This is so amazing looks great ❤️👍
Wow looks good and tasty, gorgeous looking dish.
Loved the way u prepared it and outcome is mouthwatering
Oh wow that's yum Recipe 😋
Simple & easy to follow.😊
Mak nyus RENDANG from indonesia..🇮🇩🇮🇩🇮🇩
Woww.. Beef rendang, I love cooking rendang too, we can cook this whenever and what season it is. Thanks Normadete for sharing the recipe with us.
Woow super and delicious beef randang🥰
Love the way you cook and looks tasty and yummy dish
rendang sapii enaak😋💖 daging nya empuk, bumbu nya meresap gurih lezat 😋 bisa nambah nasi terus kalau lauk nya seenak ini nihh~ daun salam & sereh nya bikin bumbu nya harum yaa ~ foolproof recipe for noob, nice caption dear Nomadette Eats ( L 2 )
Good recipe rendang my favorit 😋😋😋
Very nice amazing recipe wow
You're so right and it's great advice: big chunks of stewing beef are great for Rendang as the smaller cubes fall apart and almost turn the texture of the dish into what visually resembles tinned tuna. The big chunks hold their shape better and don't entirely pull apart into a mushy, shredded mince...thing. ;D A fantastic dish. Thank you so much for sharing your tips, an authentic recipe and personal advice. Much appreciated.
I have seen many videos of Western origin showing rendang like Mexican Chili con Carne. Many of those people have never been to Indonesia.
Like 73 super beautiful look delicious very tasty Beef recipe thank for sharing sister stay connected 👍🏻😋👌🥀👍🏻
Great video!
My favorite ...rendang the best ❗❗❗
Nice..I love rendang growing up..it's a staple dish during malay festivities best eaten with ketupat..thanks!
yes!!! rendang is a must!
Delicious 😋😋😋
Yummy 😋😋😋😋
I always thank you for your good cooking my friend ❤💕
Great recipe Zaynab, thanks. If you see this, I found it!!
SO YUMMY😋😋😋🤤
How to make the coconut toasted butter
You can use toasted grated coconut as alternative
Man malaysian food is always the best
Hi can i just use pressure cooker to cook the beef?
I will be making this soon, I wonder if it is worthwhile to bruis and boil the lemongrass first and then pour it into the pot as a type of stock? Also, would people use any type of stock cubes or bullion in their rendang?
I’ve eaten lots of beef rendang. Some of the best is when it has that toasted coconut added. More often than not, the Padang food places in Bali dont use it but sometimes you discover a place that does.
Have you ever tried mie Aceh?
Malaysian Rendang is made with Kerisik. This is toast coconut until its dark brown and pounded until its a consistency of peanut butter.
Do you have recipe for kerisik?
What would be a substitute for lemongrass, galangal and tamarind? I am southeast asian but where I live, lemongrass, tamarind and galangal are not local veg as I am not in Asia.
I’ve made this dish. It was amazing! I will make it again tomorrow night 🎉🎉🎉
yaaayyy!!! make more and freeze extras!!
@@NomadettEats Already done. The dish is perfect! Thankyou very much! 👌🏾👌🏾👌🏾
@@NomadettEatsbumbu pasta yg kecoklatan itu apa namanya?
Is the Dried Chilli paste the same as Chilli Boh??
I am hungry! Is this authentic from Malaysia?
Some in Malaysia like to add tumeric leaves/ daun kunyit
yes! daun kunyit not that easy to find unfortunately
Where to get the kerisik ? Homemade or buy at market ?
depends where you're from. in singapore/malaysia/indonesia you can find this easily at markets and even supermarkets. Or else your best bet would be to get them online.
You can make kerisik at home too but it's not easy: carefully slow toast dessicated coconut in a pan until it's brown and caramelised and then pound in a mortar and pestle until you get a buttery coarse consistency. I have not been successful in making my own kerisik, but if you try please teach me!
What is a Tamarind Paste?? Can we replace it with Asam Jawa that is sold in stores??
yes can, it's the same thing. tamarind paste is more concentrated and convenient than asam jawa. with asam jawa soak in water and work the pulp with your hands. remove the seeds and use just the juice
For the Tamarind paste,do we need to soak it in water to get the juice??
What kind of coconut milk is that? Look so creamy..
hi kk, this is the regular packaged coconut milk that we find in our supermarkets - they all tend to be creamy like this. sometimes it's also known as coconut cream.
If you have the fresh coconut milk (lucky!!), or the the more liquid coconut milk, no prob to use also, it will reduce the same. Double the amount to give the beef more time to cook.
Rendang is food of malay in nusantara...Malaysia,Indonesia,Brunei n Singapore...so do correction not only in Indonesia but Nusantara or south Asia.
Rendang origin is from Padang, in Indonesia. It was brought to entire Nusantara by the traders and people who immigrated more than century ago. Also, Nusantara is not south asia, but southeast asia. South asia are India, Sri Lanka, Nepal, etc. Different region.
Wrong
wanted to try this dish in New Jersey. not sure where can i find it. But i find it stupid that in the video they soak the chilli and then cut it using knife.. instead they could have broken is when it is dry and also remove the cap.. i dont there is any logic doing the other way. water will seep in anyway.
This is the recipe for Malaysian Rendang. Whether Padang or Javanese, Indonesian Rendang doesn't use many of those ingredients.
indonesia completely used all those ingredients 😂😂😂 don't forget rendang come from padang indonesia not malaysia maybe indonesian people worked there and make there rendang 😊😊
@@applevinegarNo, Malaysians improvise, by adding extras which are not used in traditional Minang rendang. In this program she has cardamom and fennel, which I have never seen in Minang rendang. Sugar is another one, except in Jawanese version. Some Malaysian cooks, particularly the Chinese, even add sweet soya sauce to darken it.
Even in Minangkabau, there are many different variations. The most common version is very simple. It hasn't got coriander, fennel, cumin, cinnamon, star anise, cinnamon and kerisik. But turmeric leave is a must. The Jawanese rendang has coriander, star anise, cinnamon, sugar, candle nuts and kerisik (koyak). The Aceh and Pariaman versions are more like Malaysian.
@@johnlay3040
Ha..ha..funny bro..😂😂😂
Malaysia is Indonesian province
@@brokeboy8869 It used to be, during the Majapahit Empire.
How many people would this recipe aim to serve please?
Hi Tim, when served with rice, this will be good for 4 pax :) if eating it by itself, i would say 2 pax :D