I've eaten food from all over the world....nothing can come close to rendang, its number one delicious meal in the world....its absolute perfection ❤💯💥
In the traditional way of Indonesian making rendang, it's usually didn't use any onion and shrimp paste (terasi). They make it slow-cooked simmer in coconut milk. But this Pitmaster style of rendang seems really good too, with smoked beef and all the bumbu coat on it... Great video, should make more fusion style of grilling another time, Terus Memanggang!
Wait really? I thought Rendang always used shallots(onions)??? Can you line an authentic recipe without them I think every recipe I’ve seen online uses onions/shallots. The shrimp paste yep you are correct
Every Grandma will claim their recipe is the best lol. The important thing is to concentrate the Flavour by roasting and Drying the ingredients not like Curry (curry powder is band here)
Wow another cooking channel, but this one I really enjoyed. Everything looks so delicious!!! The ingredients list is long but not too long, and you demonstrated how easy everything truly is, without scaring viewers away with difficulty levels. You both worked together well and made everything look easy. Beautiful work guys. I love BEEF!!!
Wat een top video! Ik ben gek op Rendang, maar om het zo te maken op de Kamado Joe WOW! Ga ik zeker binnenkort doen. Bedankt en Keep coming with your great video's.
Pitmaster x geweldig dat je er gasten bij betrek. Ik moet eerlijk bekennen je heb er een fan bij,ook al ik deze opnamen nu pas zie. Ik ben een blandang , met roots in Indonesië. Maar deze Huub is mijn gedachten hoe ik de smaken van Indonesië kan gebruiken in een gerecht. Hij heeft alles al gemaakt, een geweldige samenstelling van kruiden tot op de gram . Dit is mijn keuken/ Bbq . Beide bedankt hiervoor. Ik verwacht boeken! En een echte Indonesië burger ! ( kip, lam ,pork of rund)
What a great show. That looks absolutely amazing! I never heard of Rendang before but I DEF will try my best to make it. Huub seems like such a sweet guy. I’m glad he’s getting the attention he deserves. Keep up the great videos and hello from Naples Florida. Stay safe
I appriciate you making rendang the real dried rendang originally from West Sumatera Rendang from Malaysia is different , we called Kalio or wet rendang which cooked for a shorter period of time and much of the coconut milk liquid has not evaporated.
The original rendang recipe from West Sumatra, Indonesia is always made until it is dry and blackish in color. That's why West Sumatran rendang is cooked for a long time to produce meat with little water
Woaah rendang. Indonesia food is a lot, u can trying to cook: -Sate ayam/ kambing - opor ayam/ daging sapi - tongseng kambing / daging sapi And all of this food using kecap manis
I love having beef rendang between 2 pieces of soft white bread and some thin slices of cucumber for some crunch .. let the flavour of the rendang shine
Brilliant. 👏👏👏 With special respect for being able to come back 3 to 4 hours later, sober. And I still want to buy one of the Pitmaster X leather aprons!
Hi Super Snake, where in Malaysia are you living? Stayed there 6 months in ‘85 in the Terengganu area and enjoyed my friendship with a local family. Enjoyed the food, culture, even the ramadan (followed by Hari Raya❤️). Was an amazing time! You and your loved-ones Stay safe and healthy!
@@erwinamesz7642 : Hi Erwin. Im from KL. I was in Trengganu last October for fishing. You should come back soon. During ramadan all i can think about is iced coconut juice. Stay safe to you and family.
It somewhat looks a bit different from the one in here, of course in a great way. this one looks fancy and deep in flavors. Keep on grilling! Panggang terus! cheers from Indonesia.🥰
This is the best rendang in the world (the only thing I would add, just because I'm used to, are 2 spoons of tamarinde paste / squeezed tamarinde in the boemboe......). I have tasted many types of rendang (minimal of 25 rendangs in Malaysia and 10-15 originated from Indonesia) and Huub's rendang is the best! Pitmaster X and Huub, an unforgetable combination!
Although I love this video, as Indonesian of Minangkabau origin (where Rendang originally comes from, which then spread into Malaysia and western part of Indonesia), I must say that this rendang was not optimal, to say the least (to be truthful, it was not even a rendang). Basically, rendang is confit, that instead of directly using oil, we use coconut milk, that will be turn into coconut oil as it is dry up in the cooking. The reason is, first it is more umami (as coconut milk particle dried up increase the umaminess), and the second, boiling the meat (or any other material that we want to do rendang) will tenderize and increase the spice absorption to the meat. So yes, what we do is (after frying the spice ofc) is boiling the meat into the coconut milk(or cream) concoction, and keep steering the damn thing until it reduces to really really dry, in the low heat. It takes 5-6 hours, if i'am not mistaken, and yes, it needs thousand time more effort than what you did, but its worth it. Yes, it must be really dry, otherwise we call it Kalio (basically rendang lite). The second thing is spices. Of course every person has different spice preference, but the key is, Rendang should not be sweet. Instead, it must be savory, spicy, and of course fatty enough (in Padang language, fat and delicious is the same word). So putting onion (shallot is fine, thou), palm sugar, candle nut and terasi (shrimp/fish paste) into rendang (or any Minangkabau dishes) is blasphemous enough to make the whole pantheon of my ancestor to roar from the grave. Just don't do it, like ever. The rest is optional. I don't think the smoking is necessary, because as long as you confiting the meat using firewood, the smoke taste will be quit pronounced (remember, it is 5 hours process). Coconut shave is nice, but I personally don't use it, as it is more difficult to manage. Overall, it still nice video, but you can step up the game. Semangat (be spiritful), dan "jangan pernah bosan untuk membakar" (keep on grilling is untranslatable, this is my best attempt to keep the nuance) (y) (y) (y)
@@sumoshapien I sincerely understand and believe, that your creation is tasty. But still, at least half of my body refuse to call it rendang. Oh btw, we don't use terasi, because we don't want that fishy taste and aroma profile add up to our rendang. Candle nut currently used in some restaurant, in order to reduce the coconut milk, so saving money. But still, it never be used in any authentic Minangkabau dishes, for the richness must come from the coconut milk. Anyway, even most Indonesian does not know what is the real rendang. Your creation is obviously cut off about the most of my compatriot said "rendang". And, as we said, rendang is a process, not just a name of a dish. So, Keep Rendanging (y)
their version. chef not only duplicate recipe they try to make their own twist in their creation. you are not a chef if you just follow recipe without a twist.
You cant be more clear this is a PRE-Covid episode. Well done guys. Keep it safe and in good health. I know this guy from TV few years ago. He knows what hes doing. Great to see him back.
I prefer malaysia rendang, all flavours are blended and mix into the beef meat, cant wait on this coming hari raya aidil fitri season, make my mouth watery lol
Ahhhhh man ziet er zooooo lekker uit .....vind gewoon dat je me een keertje moet uitnodigen hoor .... Elke keer hier met water in mn mond is ook niet leuk !!!
@@PITMASTERX actually there are two types: Kalio and Kapau. Kalio means a lighter stew and still wet. Kapau is heavier stew, dark, and dry. Both stew's is already pull apart tender
just figure it out. they list all the ingrediënts. for 4kilo of meat. and then google. but we also need a book with recipes. ill buy or preorder and support that way
Certainly much different from what I have had. I have made it from scratch a few times myself and even had an ex-balinese lady compliment me on how authentic it was, but this just goes to show how varied this dish can become. Candle Nut is native to Australia and requires treatment before use if raw as it is toxic. It isn't easy to get, so some will use almonds though the fat content might be lower. As always avoid using vegetable oil in any food, this stuff is not fit for purpose so use beef tallow or similar fat for cooking.
Kira kira.. my mom says and she gets it right every time. Same for me. I cook by heart. But a "follow the rule" recipe is fail safe if u get the same quality of spices and ingredients each time. Some disches are worth having a good recipe for..
Terus memanggang sounds more Malaysian then Indonesian... in Malaysia a direct translation of Keep On Grillin is Teruskan Memanggang. In Indonesia it would be more like Panggang Terus! :)
Make a traditional west sumatera rendang it’s will not complete if we don’t make a roast coconut crumb till oiled black but not burnt grind it with rock not with blender mix with another ingredient , need hours cooking rendang beef in the half way we have too chil it and do second cocking process even several time to make it perfect rendang beef much better with a wood stove not gas the heat must be low. If you wanna real traditional west sumatera Indonesia rendang recepie do it with traditional way it will be super good. Try it you won’t regret it, I guarantee it’s make rendang no 1 delicious food in the world. Love from Japan
Goedemorgen, Wij willen komend weekend dit geweldige recept maken op een Weber Performer. Welke temperaturen moeten we aanhouden voor het Low and Slow gedeelte ? Update : Het was heerlijk, alleen hadden we wat veel vloeistof(saus) na 3,5 uur stoven in de Dutch Oven. De donkere kleur zoals jullie hadden is lastig te verkrijgen.
Septian Hari Cahyo there is no traditional Indonesian rendang...... every family and region has different herbs, spices etc. I have tasted >25 Malaysian and >10-15 Indonesian versions and all are different. And don’t tell that your mothers rendang is better than somebody else his/her mom as it will give a HUGE fight!!! 😜
@@PITMASTERX you can add about 6 spoon (if using the exact amount of ingredients on this video) of Kecap Manis to the Rendang if you're not using brown sugar. Taste delicious too 🤤
Hi Roel, ik zou graag een keer Rendang maken en vond deze video erg leuk, maar het recept kan ik niet meer vinden.. heb jij wellicht nog een recept voor me?
At least 100million people know what rendang is. And we only eat this full recipe version once a year, the ingredients list is so long its the East asian version of Pit-master, every Grandma will say their recipe is the best haha 😂
I've eaten food from all over the world....nothing can come close to rendang, its number one delicious meal in the world....its absolute perfection ❤💯💥
In the traditional way of Indonesian making rendang, it's usually didn't use any onion and shrimp paste (terasi). They make it slow-cooked simmer in coconut milk. But this Pitmaster style of rendang seems really good too, with smoked beef and all the bumbu coat on it... Great video, should make more fusion style of grilling another time, Terus Memanggang!
Agree, rendang is identical with coconut milk, it's make more tender
Wait really? I thought Rendang always used shallots(onions)??? Can you line an authentic recipe without them I think every recipe I’ve seen online uses onions/shallots. The shrimp paste yep you are correct
@@debodatta7398 Shallots and onions are different things. They taste wayyy different.
Every Grandma will claim their recipe is the best lol. The important thing is to concentrate the Flavour by roasting and Drying the ingredients not like Curry (curry powder is band here)
Wow another cooking channel, but this one I really enjoyed. Everything looks so delicious!!! The ingredients list is long but not too long, and you demonstrated how easy everything truly is, without scaring viewers away with difficulty levels. You both worked together well and made everything look easy.
Beautiful work guys.
I love BEEF!!!
It looks like your special guest showed you how to make a special dish and it looks FREAKIN FABULOUS...! My mouth was watering as you served it.
Roel, Denise en Morrison het was een geweldige middag!! Big Thank!!
It was amazing!
Huub, je bent een top vent!
Truly one on the best dishes in the world!
Wat een top video! Ik ben gek op Rendang, maar om het zo te maken op de Kamado Joe WOW! Ga ik zeker binnenkort doen. Bedankt en Keep coming with your great video's.
OHHHH YASSSS IVE BEEN WAITING FOR THIS RENDANG AND PITMASTER I LOVE YOU!!!!
My pleasure!! ;)
Pitmaster x geweldig dat je er gasten bij betrek.
Ik moet eerlijk bekennen je heb er een fan bij,ook al ik deze opnamen nu pas zie.
Ik ben een blandang , met roots in Indonesië.
Maar deze Huub is mijn gedachten hoe ik de smaken van Indonesië kan gebruiken in een gerecht.
Hij heeft alles al gemaakt, een geweldige samenstelling van kruiden tot op de gram .
Dit is mijn keuken/ Bbq .
Beide bedankt hiervoor. Ik verwacht boeken! En een echte Indonesië burger ! ( kip, lam ,pork of rund)
What a great show. That looks absolutely amazing! I never heard of Rendang before but I DEF will try my best to make it. Huub seems like such a sweet guy. I’m glad he’s getting the attention he deserves. Keep up the great videos and hello from Naples Florida. Stay safe
Iyaa. Im from Borneo, Teruskan Memanggang!! The Best Rendang Pitmaster X Version👍👍🥩🥩🤘🤘
beautiful ingredients. . . those chiles were like art.
Boom!!!
I'm happy to see you making rendang Sir.. Terima Kasih dari Indonesia 🥰🥰
My favourite dish during festive season....love from Malaysia!!!!!!!!
Awesome
Tears in my eye .... surely one of the best rendang in the world. Hot nasi in hand ... heaven.
.. :D
As always great video how discovery haven’t given you your own show is a enigma
Yeah that's delicious. Love Rendang. From Malaysia and your subscribers.
As a classic recipe fan of rendang, I have no doubt to try this style of rendang! Looks very tempting ❤
That is IN...TENSE! 🤯🏆
I appriciate you making rendang the real dried rendang originally from West Sumatera
Rendang from Malaysia is different , we called Kalio or wet rendang which cooked for a shorter period of time and much of the coconut milk liquid has not evaporated.
The original rendang recipe from West Sumatra, Indonesia is always made until it is dry and blackish in color. That's why West Sumatran rendang is cooked for a long time to produce meat with little water
Mmm. Now I want RENDANG! My brother-in-law was Malaysian and so I have had the Malaysian version many times. Superb stuff!
malaysian version?lol
Damn... Sorry to hear about your loss bro
Woaah rendang. Indonesia food is a lot, u can trying to cook:
-Sate ayam/ kambing
- opor ayam/ daging sapi
- tongseng kambing / daging sapi
And all of this food using kecap manis
NaT NaT Pitmaster X is addicted to kecap manis!!
Me: Let's watch some "bule" trying to cook Rendang, and have a good laugh...
Pitmaster: His mother is from Indonesia...
Me: *watching seriously
I love having beef rendang between 2 pieces of soft white bread and some thin slices of cucumber for some crunch .. let the flavour of the rendang shine
Lekker relaxt man. De vorige met Huub ook al. Heerlijke sfeer zo. Nu moet ik wel discord op pvd ghe. Wat een recept.
Brilliant. 👏👏👏 With special respect for being able to come back 3 to 4 hours later, sober. And I still want to buy one of the Pitmaster X leather aprons!
Thats my late grandma's killer dish. Hi from Malaysia under lockdown!
Stay save
Hi Super Snake, where in Malaysia are you living? Stayed there 6 months in ‘85 in the Terengganu area and enjoyed my friendship with a local family. Enjoyed the food, culture, even the ramadan (followed by Hari Raya❤️). Was an amazing time! You and your loved-ones Stay safe and healthy!
@@erwinamesz7642 : Hi Erwin. Im from KL. I was in Trengganu last October for fishing. You should come back soon. During ramadan all i can think about is iced coconut juice. Stay safe to you and family.
Malaysia Boleh haha
I love your videos, but this one is outstanding! Its really about understanding all ingredients and how to cook them to a magical dish 👌
Yeaah RENDAAANG, i am waiting for thiss
..and it is done!
@@PITMASTERX many thanks! Terus Memanggang :)
Looks fantastic!!!! Would like to try this!!!!!
One of my favorite dishes in the r World! Am a five star chef and cook the world. This is the ultimate!
Go Hoop! Love the collab! All the happy peoples...
Selamat menikmati ........... akhir nya Subscribe dari tahun 2016 masak rendang juga salam dari Bekasi.
Selamat makan
@@PITMASTERX keep cooking another indonesian Food 😊
@@SeloPurwana Pepesan!
Thank you sir! Best BBQ channel on the tube. Love from Indonesia!
It somewhat looks a bit different from the one in here, of course in a great way. this one looks fancy and deep in flavors. Keep on grilling! Panggang terus! cheers from Indonesia.🥰
Terima kasi!
This is the best rendang in the world (the only thing I would add, just because I'm used to, are 2 spoons of tamarinde paste / squeezed tamarinde in the boemboe......). I have tasted many types of rendang (minimal of 25 rendangs in Malaysia and 10-15 originated from Indonesia) and Huub's rendang is the best! Pitmaster X and Huub, an unforgetable combination!
Thanks Erwin!!!
😃This is a great cooking video! Love it ❤️. Keep it up and remember that you definitely deserve more views and subscribers 😃
Although I love this video, as Indonesian of Minangkabau origin (where Rendang originally comes from, which then spread into Malaysia and western part of Indonesia), I must say that this rendang was not optimal, to say the least (to be truthful, it was not even a rendang). Basically, rendang is confit, that instead of directly using oil, we use coconut milk, that will be turn into coconut oil as it is dry up in the cooking. The reason is, first it is more umami (as coconut milk particle dried up increase the umaminess), and the second, boiling the meat (or any other material that we want to do rendang) will tenderize and increase the spice absorption to the meat. So yes, what we do is (after frying the spice ofc) is boiling the meat into the coconut milk(or cream) concoction, and keep steering the damn thing until it reduces to really really dry, in the low heat. It takes 5-6 hours, if i'am not mistaken, and yes, it needs thousand time more effort than what you did, but its worth it. Yes, it must be really dry, otherwise we call it Kalio (basically rendang lite).
The second thing is spices. Of course every person has different spice preference, but the key is, Rendang should not be sweet. Instead, it must be savory, spicy, and of course fatty enough (in Padang language, fat and delicious is the same word). So putting onion (shallot is fine, thou), palm sugar, candle nut and terasi (shrimp/fish paste) into rendang (or any Minangkabau dishes) is blasphemous enough to make the whole pantheon of my ancestor to roar from the grave. Just don't do it, like ever.
The rest is optional. I don't think the smoking is necessary, because as long as you confiting the meat using firewood, the smoke taste will be quit pronounced (remember, it is 5 hours process). Coconut shave is nice, but I personally don't use it, as it is more difficult to manage.
Overall, it still nice video, but you can step up the game. Semangat (be spiritful), dan "jangan pernah bosan untuk membakar" (keep on grilling is untranslatable, this is my best attempt to keep the nuance) (y) (y) (y)
Thanks for your explanation!
@@sumoshapien I sincerely understand and believe, that your creation is tasty. But still, at least half of my body refuse to call it rendang. Oh btw, we don't use terasi, because we don't want that fishy taste and aroma profile add up to our rendang. Candle nut currently used in some restaurant, in order to reduce the coconut milk, so saving money. But still, it never be used in any authentic Minangkabau dishes, for the richness must come from the coconut milk.
Anyway, even most Indonesian does not know what is the real rendang. Your creation is obviously cut off about the most of my compatriot said "rendang".
And, as we said, rendang is a process, not just a name of a dish. So, Keep Rendanging (y)
their version. chef not only duplicate recipe they try to make their own twist in their creation. you are not a chef if you just follow recipe without a twist.
Looks delicious,loving the new barn
Great video as always!
That looks so good! You need to have that guy on more!
You cant be more clear this is a PRE-Covid episode.
Well done guys. Keep it safe and in good health.
I know this guy from TV few years ago. He knows what hes doing.
Great to see him back.
Which of the two?
Hello from indonesia...Selamat makan Rendang😀
This is awesome guys! Looks Amazing and delicious!
Awesome recipe mate
Thanks!!
Thanks Hoop! You are awesome despite physical limitations.
Oh man. Rendang and bbq together? 🤯🤯🤯😍😍😍
This is art !
Why not trying to do a pitmaster X baked potatoes video for the next time
My mouth is watering 👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾
Ik zit hier te watertanden, heerlijk !!!
I will have to try make that recipe man that looks very delicious
WOW !!!! Slamat makan!!
I have never seen a Rendang like that … great great super great!!
SPECIAL DISH MADE WITH LOVE GOD BLESS YOUR FOOD 🙏💜🙏💜
Lyk baie lekker. Def iets anders as normaal. Lekker eet😎
Heerlijk!!
As always..ilove your channel sir..❤❤❤
Thank you
At last! Rendang is one of the most delicious dishes in the world. This version is superb and i cant wait to make/eat it!
awesome!!!
Delicious food from Indonesia 🙏😋😋
Rendang was most delicious food in the world... and you must try another indonesian recipe for beef/chicken/goat
selamat makan. I'll try this recipe for sure.
I prefer malaysia rendang, all flavours are blended and mix into the beef meat, cant wait on this coming hari raya aidil fitri season, make my mouth watery lol
The original rendang from Minang is more authentic, in my opinion
Ahhhhh man ziet er zooooo lekker uit .....vind gewoon dat je me een keertje moet uitnodigen hoor ....
Elke keer hier met water in mn mond is ook niet leuk !!!
Good job dudes! Terus memanggang! 😃
I tried this with Short Ribs, and I am sure I screwed it up, but I Loved It!!!!
What kind of rendang,,,,I love rendang,, especially rendang aceh n rendang padang
Loved it! Invite Huub once in a while please. :)
i'm bloody salivating over here!
Mission accompished
You just need coconut milk and the flavour is like in heaven 🤩
Wasn't the meat a little too burnt? Pitmaster told me to ask.
yes
It's not burned but definitely dark. If it is not dark and dry, it is not Rendang.
@@PITMASTERX actually there are two types: Kalio and Kapau. Kalio means a lighter stew and still wet. Kapau is heavier stew, dark, and dry. Both stew's is already pull apart tender
gonna try this in the kitchen, made may day working from home. cheers fella. does he have a channel or only the fb?
Huuab has only a personal fb
Can never go wrong with Kara Coconut Cream 😍👌🏽
great dish Roel
Can we get a full list of ingredients so I can make this during quarantine 🥺
Full list of ingredients is available for patreons and youtube members
no
Pitmaster X how does that work? Or how do you access it? Can you share a link?
just figure it out. they list all the ingrediënts. for 4kilo of meat. and then google. but we also need a book with recipes. ill buy or preorder and support that way
You can watch Food Wishes channel video about beef rendang, chef john give full list of ingredients in his video.
Certainly much different from what I have had. I have made it from scratch a few times myself and even had an ex-balinese lady compliment me on how authentic it was, but this just goes to show how varied this dish can become.
Candle Nut is native to Australia and requires treatment before use if raw as it is toxic. It isn't easy to get, so some will use almonds though the fat content might be lower. As always avoid using vegetable oil in any food, this stuff is not fit for purpose so use beef tallow or similar fat for cooking.
My mother just "agak-agak" when throwing ingredients into wok. No precise quantity
Here we come indonesians
Kira kira.. my mom says and she gets it right every time. Same for me. I cook by heart. But a "follow the rule" recipe is fail safe if u get the same quality of spices and ingredients each time. Some disches are worth having a good recipe for..
Rendang is INDONESIAN
dima kampuang kawan?
Ok, ok, I’ll go first 🥩🍽 - from “Down Under” 🇦🇺
nice one pismaster X
Feel hungry at 22.30 pm :D
My man is on the verge of dying from the cold. Turn on both of the grill for some heat!!
Terus memanggang sounds more Malaysian then Indonesian... in Malaysia a direct translation of Keep On Grillin is Teruskan Memanggang. In Indonesia it would be more like Panggang Terus! :)
Make a traditional west sumatera rendang it’s will not complete if we don’t make a roast coconut crumb till oiled black but not burnt grind it with rock not with blender mix with another ingredient , need hours cooking rendang beef in the half way we have too chil it and do second cocking process even several time to make it perfect rendang beef much better with a wood stove not gas the heat must be low. If you wanna real traditional west sumatera Indonesia rendang recepie do it with traditional way it will be super good. Try it you won’t regret it, I guarantee it’s make rendang no 1 delicious food in the world. Love from Japan
Gaaf mannuh 👍🏻😁
Fantastic!......
Just one issue: My wife gave me the task to make this on my Big Joe next week.
Goedemorgen,
Wij willen komend weekend dit geweldige recept maken op een Weber Performer.
Welke temperaturen moeten we aanhouden voor het Low and Slow gedeelte ?
Update : Het was heerlijk, alleen hadden we wat veel vloeistof(saus) na 3,5 uur stoven in de Dutch Oven.
De donkere kleur zoals jullie hadden is lastig te verkrijgen.
5:45
it's vegetable , it's green 😂😂
Thank you for your time and food knowledge
in indonesia, we dont use ribs but i know it taste good in yours
Wow, what a delicious food from Asia. Keep on grilling
Truly Indonesian Rendang is not like this, but you tried differentluy, is good i’ll try it like you did 😃
Septian Hari Cahyo there is no traditional Indonesian rendang...... every family and region has different herbs, spices etc. I have tasted >25 Malaysian and >10-15 Indonesian versions and all are different. And don’t tell that your mothers rendang is better than somebody else his/her mom as it will give a HUGE fight!!! 😜
Candlenuts, also known as Macadamia nuts. They are called candlenuts because they burn like a candle!
Keep on Grilling in Indonesian Panggang Terus...
hahahah... thanks
@@PITMASTERX you can add about 6 spoon (if using the exact amount of ingredients on this video) of Kecap Manis to the Rendang if you're not using brown sugar. Taste delicious too 🤤
It's not "terus memanggang"
But "bakar-bakaran terus.."
Bakar-bakaran more common in use than memanggang.
bakar bakaran terus
Bakar-bakaran teruuuussss... 😆
Mantab Uda ... Cuma kl disini gak pake bawang Bombay ...sehat selalu disana semua
Hi Roel, ik zou graag een keer Rendang maken en vond deze video erg leuk, maar het recept kan ik niet meer vinden.. heb jij wellicht nog een recept voor me?
favorite Indonesian food
Dat zag der ff smakelijk uit 👍
Come here, at indonesia, you'll love our foods 😁
Looks amazing!
greetings from indonesia
Greetings
At least 100million people know what rendang is. And we only eat this full recipe version once a year, the ingredients list is so long its the East asian version of Pit-master, every Grandma will say their recipe is the best haha 😂
I love Rendang
Awesome!!
Wow!! Da’s lekker!