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The fact he pronounces Rendang correctly is already a huge step in my experience. You just know he did the appropriate research and did alot of justice and respect to the traditional dish. Thank you.
traditional rendang is cooked longer because it kind of dehydrates the beef similar to beef jerk it lengthens the shelf life to about 4 weeks, the herbs and spices decreases the amount of bacteria from growing there are villages in indonesia with no power which means no fridge
Depends on which part of indo man, the 3 types ive had is one that you mention, the other is similar to gugas style and the third is more creamy,curry like.
For those who were asking about making rendang with wagyu, I can tell you from a personal experience, DON'T. I made it a couple of times while I'm living in Japan, and it literally turned to meat sauce as the meat just dissolved in the stew (probably good idea to add it to pasta like bolognese sauce). Like some others have pointed out too, rendang was meant as a preservation technique in West Sumatera, Indonesia and it is supposed to be cooked until the meat becomes jerky-like (you can rehydrate it later too). However, the sous vide method might actually work with wagyu and will probably retain the meat shape better. Maybe I should try it... Guga, you're giving me ideas man!
Great video! Btw, your "version" is what we call Kalio (Rendang with some sauce left). The real rendang is rather concentrated / its sauce kind of glued to the meat (not as wet as the Kalio). So, you are cooking: *Kalio and Rendang* 👍👍👍😍
original rendang is cook like 8-10 hours with constant stirring to avoid burned, i cried when i help my grandma cook it, i was in 5th grade back then 🤣
The ‘dry’ one is pretty much how its supposed to be. It’s not a curry... Better the next day. And the day after that. If it doesn’t last that long, you haven’t made enough! 😂.
Well, let me break down this recipe for you. While the spice isn't exacly traditional, but that's okay, use whatever available in your region. Instead, I will focus on the technique that makes Rendang, Rendang. I am a chef btw First, you need to more than saute that spice mixture. You do need to fry it. Low heat, more oil, give it a good amount of time, let the Maillard reaction going, give it a really nice deep toasty flavour. Then, what makes Rendang so unique is a deep caramelization of the coconut milk. You need a shit ton of coconut milk for this, 6 whole coconut for a kg of beef (600 ml of thick coconut cream), put it in batches adding more as your coconut milk drying up, and cooking that slowly over low flame, and the end product is having a thick layer of rendered coconut oil and fairly dry. 2-3 hours isn't enough time to get that caramelization going. Padangnese would argue that 6 hours is the minimum amount of time needed to make rendang, while the excellent one is 12 hour plus (that resulted as a pitch black rendang, with otherworldly taste). Less than that amount of time, as another commenter already pointing out, is a different dish called Kalio. We have a saying here in Indonesia about that rendang you make, they called it Rendang Jawa (Javanese Rendang). Which is actually an insult, that this is what happened when Javanese (neighbouring ethnic) tried to make Rendang. As for the sous vide, same applies. Just make sure to get that coconut milk caramelization going strong Historically Padang is a merchant society. Their strategic location near Malacca Strait, do makes them engage in a lot of trade mission. Rendang is a way to preserve meat before the era of refrigerator, that's why it is important to make it dry, as a good rendang should be able to withstand tropical room temperature for months, possibly even year. Imagine this as a sailor ration in this part of the world When you say that there is a huge amount of flavour going on, I believe you my dude, that is a really fine meal you make. But if you add more time and coconut milk to that, it would be a completely different beast, a next level shit of flavour explosion. It would be too tasty that will numb your mouth when you just eat that alone. Real Rendang would be way too intense to eat without rice. Thus, the title of world tastiest dish. Anyway, great content as always
i'm from malaysian, we are neighbouring countries i presume. yes, this guy is legit. however, i do think we can cut guga some slack, i'm sure his way is still tasty
Rendang is freakin amazing. I lived in Singapore on and off for 20 years and spent a lot of time in Indonesia and Malaysia and always secretly sought out the best rendangs. Often the golf clubs in Indonesia have superb rendang ... also great nasi goreng.
to me the best rendang is homecooked rendang. You can learn to make it yourself. Make in big portion, save some inside freezer and reheat when you feel like want to eat some.
Gulai- Kalio- Rendang (this step based on how much liquid on the cuisine). Gulai is the most liquid maybe like soup, Kalio is form rendang with some "sauce", and the rendang is form completely dry and dark brown to black. Rendang also can be juicy, but not with liquid
My mother used to make the rendang with gravy because my father love to mix the gravy with rice. My mother also made a version of rendang with shredded beef so that it can easily be dip with lemang and ketupat.
But kalio cook time is shorter than rendang itself. And the sous vide method by guga took 24 hrs, so is that still called kalio or wet rendang or what lol
The other missing ingredients are: galangal, turmeric, coriander seed, fennel seed, cumin seed and black peppercorn - to be fried without oil until fragranced then blend it), finely chopped turmeric leaves and kaffir lime leaves to be added once the rendang gravy has been reduced. Give it a try and be amazed!
oh thank you for trying out our national indonesian dish, beef rendang. it originated from west sumatra to be precise. glad you both enjoyed it very much. Greetings from Indonesia :)
In West sumatra, we usually make rendang in a huge pan and over a bonfire. It usually takes 4 to 6 hours until its ready. We also often add sweet potato or small potato into the rendang. Different region also have different ways to make rendang, for example rendang in solok usually drier than any other while in bukittinggi its more like overcooked kalio.
@@msgpatient7850 With all that coconut it's not? I love spicy, but this seemed like it should be sweet. Adding sweetener and molasses fixed it IMHO. I didn't have tamarind paste, so I had to boil some pods. I'm going to try Chef Johns version next. Regardless, this was my first go at Indonesian, and I'm loving it! I'll have to find an Indonesian place here in LA area and see what it's supposed to taste like. Cheers!
@@1G_G1 been living in Indonesia for a while now, and my wife is actually from padang, I can definitely assure you, rendang is everything but sweet. If you eat it at a local padang restaurant, its actually very salty, the coconut is not sweetened, and it provide the gravy some texture and a bit of taste but definitely no sweetness. Actually when my wife cooks some rendang, I have to remind her to go easy on the salt, because for the local taste it has to be very salty. And this is why they give it to you with a huge load of rice Moreover the graal of Rendang, is that it is traditionaly cooked over wood stove, and it will infuse the smokiness in the meat, which is not always the case even locally, but this is one of the factor that shows you that you are eating the real deal. I had the luck to taste the one from my mother in law and damn that was amazing.
Beef Redang is actually supposed to be dry-ish. It was originally a way to preserve meat. So covering it with all those spices and getting the moisture out made it keep longer
So just a fun fact. Original Rendang from West Sumatra is supposed to be black in color, and dry. Reason is they use water Buffalo meat, which is tough, so you need to cook it longer. But many varieties exist even in Indonesia. Regardless, it is one of the best indonesian dishes out there.
Rendang is most favorite dish when Eid in Indonesia 🇮🇩 and our sibling country Malaysia🇲🇾 and Brunei🇧🇳... And in two weeks later we will be celebrating Eid soon 😊
every family have their own recipes so it will be different taste when you actually eat it from Indonesia or Malaysia. fun fact, every batch of the cook will get different taste because different cook time when you drained the coconut milk
GUGAAAA! I can't express how happy I am to finally see you're trying out this dish. It is truly one of the best food in the world and I'm so glad you like it! Thank you thank you thank you for listening to people saying you should try this out haha, maybe one day you can go here and finally try the super duper traditional one that is cooked in a wood brick oven thing and have smokey flavor by being cooked for 12+ hours. Yaaaaayy
Traditional Beef Rendang that’s made it into #1 was the dry one that’s pf traditional Indonesian version. In Indonesian version, there is another edible stage before it becomes a Rendang, it’s called Kaliyo. Basically, as long as it’s not dry and still relatively light brown in color, it’s called a Kaliyo...once it’s dry and really dark brown in color, it’s called Rendang. So, what you are making is a Kaliyo there, especially the Sous Vide one. As far as i know it, Malaysian Rendang is usually also only at the stage of what we in Indonesia traditionally called as Kaliyo. Also, traditional Beef Rendang can be kept at referigerator and reheated over and over for real long (because they are dry)...i’m not exaggerating when i said i have a month old of Beef Rendang in my refrigerator ready to be reheated, they are still edible. Still, both Kaliyo and Rendang are great foods.
I'm Malaysian and my family makes dry rendang every festive season. Although wet rendang exist here, we didn't have a different name for it as far as I concerned.
Fantastic comment. I think it’s so cool that this guy was able to make a very simplified version of rendang (or kaliyo), but some of us know that at least in Indonesia, this dish has more ingredients and nuance. I’m back in the US now and he has presented two ways to make the dish that are actually accessible to anyone here willing to try (ingredients for the truly authentic version can be quite difficult to find here). But if this dish is going to hold the title of #1, and as it holds such a significant place in the minds (and stomachs) of Indonesians, it’s wonderful for someone like you to come along and remind folks of how complex it really is. Terima kasih!
The debate on rendang is similar to that of Biryani ins India or deep dish pizza in Chicago! There are so many variations with each camp claiming theirs to be the best. My take on it is why choose!!?? Have it all!! Dry/wet rendang/kalio, to each their own! Love from KL, Malaysia.
Indonesian here! There's a thing called instant rendang sold in Indonesia (they're still homemade and not made in factory so they taste real authentic), and your Sous Vide beef rendang actually look like that! It's definitely made sense to made a large quantity Sous Vide rendang and freeze them, so you can actually eat it as a quick and delicious dinner every weekdays
@@vianhoho19 Yea, the instant vacuum sealed rendang. I usually got the jengkol + red bean rendang tho, and sometimes I don't even bother with reheating it, just wait until they're room temperature and let my rice warm them
Damn instant rendang... It's easier to eat one in nasi padang restaurant bro... Coba yg daerah pekanbaru ato di daerah sumatra dahh... Asli rempahnye mantep
Can't believe I'm gonna say this for the 1rst time since i've been watching your videos for a couple of years now, but it's actually a GREAT idea to say "exact amount and ingredients in the description" that way, if you wanna follow the recipe you have it written and if you just want to enjoy the video you don't focus on quantity.
Saw the thumbnail: Huh, Kinda looks like beef rendang. Saw the title which has a word limit and didn't bother to mouse over it: #1 beef in the world. Is it some amazing chef dish? maybe with wagyu? neat. Get's in the video and hears Guga say beef rendang and see's the title say beef rendang: Wha- Didn't know beef rendang was considered #1 in the world. Super neat.
Rendang is so good, it is originated from Padang in Sumatera Barat, a province of Indonesia, it is so good to the point where Malaysia claims it as theirs, it is hilarious because even Padang's neighbor such as Medan, Riau and Bengkulu don't dare to claim it. Rendang has many versions depending on where it is made, but if you want to try the original then come to Padang, the price will be higher tough because original rendang uses best material, best technic and soon.
I don't wanna be act like Indonesian food purist but, you're missing galangal and turmeric in your recipe. On the other hand, cardamom, clove, cinnamon, tamarind and star anise are optional and rarely used. But I think you still nailed it! Thank you for promoting our food, love from Indonesia. 🙏
Yeah many Indo dishes are like that, we always say, it's best the next day, And we made Rendang juicy like a stew, it's great and a big hit in our restaurant in the Netherlands. But I do think you have to use fresh ginger and lemongrass, you can get it quite easily these days.
Actually the fact that you cook the beef for a long time and the meat is tender and breaks apart with all the flavors infused, level of beef cook-ness is more than well-done.. it's CONGRATULATION.
they both are Indonesian traditional.. originally, rendang use coconut shredded.. and the more juicer one called Kalio, instead of rendang (the one you cooked sous vide).. I used to cook my rendang about 12-24 hr.. haiyaaaaaaa…
I'm patiently waiting for the day of his goodbye video, where he's gonna sous vide himself, and then will get grilled by Maumau with a flamethrower. The man who sous vided everything!
Man, I've been wondering how to make a "steak" version of rendang for a long time. This recipe will surely do the tricks. Btw, my mother is an Indonesian food chef, she'll be pleased by this recipe. Thanks for making the video man.
Th first one is rendang. The second one is kalio since you keep the sauce. If you want super tender rendang, you should cook it longer than 2 or 3 hours. Some people cook rendang the whole day on a traditional stove on the ground. You can cook rendang using slow cooker too.
@@radza4445 dendeng bukan itu dik 😂 dendeng itu daging yg direbus dengan bumbu, terus dipukul/batokok, lalu digoreng, dan bisa disamba pakai cabe merah, cabe hijau, atau samba lado tanak
Lemang is traditionally eaten with rendang. It's glutinous Rice cooked in coconut milk in banana leave lined bamboo. Rendang is from Padang, Indonesia.
the reason why cooking rendang with super low heat is to prevent the rendang to "pecah lemak" which we can see his version of rendang got so oily right. it is because the fat from the coconut milk already rendered and turns oily.
@@RX-500 He did use Koji rice a couple times but always basically dry. If you make a thick marinade with it it’s way different and turns out incredible 😬
@@adamdwiandhika3665 Dude you are not even sumateran if you are prolly not native either, let alone a minang, indomie you proud of from chinese tsk tsk shame what else product from your country that you didnt know from chinese origin, learn history dont be ignorant, malaysia and sumatera the closes one by land/race/history etc compare another island in indon, and malaysia of what? steal/copied? lmao are you talking to mirror bruh? your national language are stolen/copied/taken from malay language, what? you want say its not the same? so does US English and UK English and English around the world, yet you didnt see they changing the name where it originated from like your fkin thief ancenstor
@@Noijarey correction, RENDANG IS FROM BOTH MALAYSIA AND INDONESIA ANCESTORS way before the 2 countries separated. Noone is at fault here or cooying eachother,just the same ancestors
*Meanwhile in MasterChef U.K Someone: *Make beef rendang with an hour Chef: you cook this beef Rendang with an hour and why it isn't chruncy, this is a mistake. Get the Hell out of here audiences in Southeast Asia: BRUHH......
Aged rendang is always the better rendang! and doing it sous vide is actually equal cooking it for 24 hours, cook it longer until it equal 96 hours for the best experience (or less if you have meat with good marblings)
U should try babat(tripe) gongso, iga bakar(grilled rib) soup it is also an indonesian delicious cuisine! this video is approved by indonesian! thanks guga!
@@tobiassiagian2562 Again, less likely. Not impossible. I mean, tripe that he cooked (fried) is far different than we usually cooked (soup). So it is far from we expect he tried proper tripe.
Hy i'am from indonesia, the beef rendang origin from indonesian food. this food very favorit and you can try beef rendang with western mix burger, pizza, pasta , buritto, sandwich, all bread can you keep creatif with beef rendang. 😊
Thank you for making and reviewing Indonesian’s rendang! You really should come directly to West Sumatra to find out there are more types of rendang there!
Hi Guga, I've been watching A LOT of episodes on both your channels and I believe one recipe is missing up till now. It's a Belgian beef stew with beer! I hope you will get in touch about the recipe and can do this! It would be very interesting to get your review about the traditional and the Sous Vide version of this "stoverij"! Greetz from Belgium, FZ
Just come to Indonesia, find "Warteg" And u will get rice with beef rendang (Sometimes they don't have rendang), it's really cheap, probably 1-2 usd per plate
@@Noijarey did I said Rendang is fully from Malaysia???just because it is from your own country doesnt means we cant say it as our tradition too since we’re from a same group of race and share the same roots of languages and cultures...it is different that of we’re a Viet suddenly claims rendang is our traditional cuisine...what a crab mentality
first rendang with spice mixture and coconut milk is the typical rendang from west sumatra provice while the second rendang with the addition of roasted grated coconut is the typical "rondang" from north sumatera province. Well done looks so tasty.
@@kiroo886 n indonesia culture is part of gugusan kepulauan melayu culture ..which also part of hinduism culture ..learn the history babeh..trust me..so u wont look stupid
Ingredients for rendang 1 kg of typical meat inside 1 liter thick coconut milk 1 sheet of turmeric leaves 4 pieces of lime leaves 2 bay leaves 2 pieces of lemongrass crushed 3 mace flowers 1 piece of nutmeg 1 thumb galangal Sufficient water To taste salt Ground spices 15 btr red onion 10 cloves of garlic 20 pcs of curly red chilies 1 large thumb of ginger 1 teaspoon coriander powder
While you were preparing the traditional version, I thought “That needs rice!” Then at the end you had rice to go with those yummy pieces of tenderized meat, made with those great marinades! I could make Au Gratin potatoes for this meal also! O My Goodness!
rendang comes from our country namely Indonesia, FYI Indonesia has 16 ethnic groups, with 16,771 islands, has 718 regional languages, and more than 5,300 types of food but in all locations in Indonesia there is always rendang cuisine and it comes from one ethnic group, namely Minang from the island of Sumatra with the Minang regional language. if you go to Indonesia it's easy to find this rendang, that is, just look for a "padang cuisine" restaurant.
It's funny because this video came into my recommendation when i finished cooking my own beef rendang and about to eat it. Btw i'm Indonesian and both the ingredients and method are slightly different than yours.
Because he dont make it spicy.. I cant imagine it actually. Is it really not spicy at all? Or maybe it's actually spicy but just a little bit and the spicyness is from the peppers??
@@DBT1007 rendang should be spicy, but not burning spicy. i've been to bali and ate rendang it has little bit of heat but not as much heat as indian curries, one of the best meat dish i've had especially with rice guga reaction is litteraly my reaction eating it for the firsttime
@@mindoang5058 almost, beside that the paste should be mixed with the coconut milk that you stir for few hours 😂😂 annoying and long to do a traditional rendang but so good...
As someone who helps my parents cook beef rendang every morning (our shop sells it with coconut rice), I can say that the traditional recipe that you use is almost spot on (we use fresh herbs everything, not pastes) and great idea for cooking it with sous vide. By the way, the trick is to cook it using a pressure cooker to cut the cooking time.
@@rmiah the end result of a rendang is a very soft meat. So getting it seared will be like...pointless? Because you won't really taste the difference once the rendang is fully cooked. Smoking it on the other hand, that is what I want to try.
@@rmiah you're welcome. You know what, now that I think about it, maybe you can try to sear it after you finished cooking the rendang. But I think you will need to cook the rendang in a big chunk 1st, sear it, then cut it....time for experiment!!!
Me neither but I don't mind the ads you can easily rewind them and still the content creators get contract money from those being there in the vid :) it's not like they're trying to sell some snake oil but just a silly video game.
Guga, you need to add bay leaves, cloves, galangal, coriander seed, candlenut paste, tumeric, nutmeg, fennel, cumin. but overall, the colour looks good mate.
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Try Cemani Chicken Guga this chicken is black reaaalll black even bone, meat all of it but the prize is, u know expensive i want u to try it
Pls dont guga dont
what a shame...
@@zynalx6232 let him get the bag, mans gotta get his wagyu somehow.
😔
Here's my family secret to a great Rendang: Yesterday's Rendang. Trust me, its only can get better.
I think the 24h sous vide takes care of that...
Sous vide version is like a yesterday version since u cook it 24h and cook it more to reduce water contain.
Cook it with leftover rice. Boom. Rendang fried rice.
100% facts
literally this
My hometown food padang, west sumatera...
Rendang came from "randang" west sumatera language... Means to make a coconut milk dried and oily...
Nah mantep,ternyata ada orang indo juga yg nonton guga😂
Fyi ini channel masak kesukaan nya chef arnold
👍
Pip pip pip orang indo
@@gema1039 serius? wow!
The fact he pronounces Rendang correctly is already a huge step in my experience. You just know he did the appropriate research and did alot of justice and respect to the traditional dish. Thank you.
Agree bro... Agree👍
Exactly my guy
yup!!!
Actually not quite. It should be (si)REN DUNG. But he's super very close, good for him.
His kerisik sounded a bit weird
traditional rendang is cooked longer because it kind of dehydrates the beef similar to beef jerk
it lengthens the shelf life to about 4 weeks, the herbs and spices decreases the amount of bacteria from growing
there are villages in indonesia with no power which means no fridge
Isn't that dendeng?
Rendang is not so dry, here in east java the dried beef is called empal
@@erizapark8344 nope, dendeng is fried first until black. beef jerk is dehydrated beef
Depends on which part of indo man, the 3 types ive had is one that you mention, the other is similar to gugas style and the third is more creamy,curry like.
@@josefsutrisna7304 i think you should refer to what people in west sumatra called as rendang is, and then go back in history as why it's invented.
For those who were asking about making rendang with wagyu, I can tell you from a personal experience, DON'T. I made it a couple of times while I'm living in Japan, and it literally turned to meat sauce as the meat just dissolved in the stew (probably good idea to add it to pasta like bolognese sauce). Like some others have pointed out too, rendang was meant as a preservation technique in West Sumatera, Indonesia and it is supposed to be cooked until the meat becomes jerky-like (you can rehydrate it later too).
However, the sous vide method might actually work with wagyu and will probably retain the meat shape better. Maybe I should try it... Guga, you're giving me ideas man!
Yea rendang is supposed to be a method of processing hard chewy meat into something edible, so its pointless to use an already soft meat
@@joobjoob9231 Still would be interesting to see how it turns out
I guess if you've got the deep pockets for waygu you can cook it any way you wish. Us peasants will just have to stick with stew meat. ☹😁
@@joobjoob9231 yes
for me wagyu has already packed with flavor, the rendang itselft already packed with so much spices.
Great video! Btw, your "version" is what we call Kalio (Rendang with some sauce left). The real rendang is rather concentrated / its sauce kind of glued to the meat (not as wet as the Kalio). So, you are cooking: *Kalio and Rendang* 👍👍👍😍
Was going to say - there's 2 types - wet and dry - just nice that someone appreciates the mighty Rendang!
original rendang is cook like 8-10 hours with constant stirring to avoid burned, i cried when i help my grandma cook it, i was in 5th grade back then 🤣
Exactly, this is not yet a rendang - this is kalio
kalio rendang .-.)b
ive done that a couple of times but my wife couldn't stand it - it was too dry for her. so now i just make kalio
Guga, try it with Lemang. Lemang is a type of sticky rice with coconut milk and cooked in hollow bamboo sticks. Its the shiznit!
Hell yeah, this guy know his food
Heaven on a plate combo here.. Haha
Thanks man For saying this
or at least with ketupat palas... 😂
@@abeldonny9718 Kono Dio Da!
“That’s a lot better, because it’s wetter.” - Guga 2020
Not according to Ben Shapiro 😂
According to the subtitles "It's a lot better because it's sweater".
😂
“Thanks to raid shadow legends, it’s a great RPG” - guga 2020
A video of Guga quotes with no context given, would be hilarious!
The ‘dry’ one is pretty much how its supposed to be. It’s not a curry... Better the next day. And the day after that. If it doesn’t last that long, you haven’t made enough! 😂.
The word you're looking for is rempah
Talking like a true Indonesian after having delicious meal.
@@Reveltt what are you talking about ????
@@Reveltt rempah rempah means spices so i dont know what u’re talking about
There's 2 version dry and wet, and yes it's better the next day but.... 4 hours is enough if you don't want to wait to long
"As you can see, it is room temperature". Yes, i have infrared vision.
Lmao
I hate people who brag about their superpowers.
@@rogermccaslin5963 fr
As you can see, we can't.
@@rogermccaslin5963 𝕱𝖆𝖈𝖙𝖘
Well, let me break down this recipe for you. While the spice isn't exacly traditional, but that's okay, use whatever available in your region. Instead, I will focus on the technique that makes Rendang, Rendang. I am a chef btw
First, you need to more than saute that spice mixture. You do need to fry it. Low heat, more oil, give it a good amount of time, let the Maillard reaction going, give it a really nice deep toasty flavour. Then, what makes Rendang so unique is a deep caramelization of the coconut milk. You need a shit ton of coconut milk for this, 6 whole coconut for a kg of beef (600 ml of thick coconut cream), put it in batches adding more as your coconut milk drying up, and cooking that slowly over low flame, and the end product is having a thick layer of rendered coconut oil and fairly dry.
2-3 hours isn't enough time to get that caramelization going. Padangnese would argue that 6 hours is the minimum amount of time needed to make rendang, while the excellent one is 12 hour plus (that resulted as a pitch black rendang, with otherworldly taste). Less than that amount of time, as another commenter already pointing out, is a different dish called Kalio. We have a saying here in Indonesia about that rendang you make, they called it Rendang Jawa (Javanese Rendang). Which is actually an insult, that this is what happened when Javanese (neighbouring ethnic) tried to make Rendang.
As for the sous vide, same applies. Just make sure to get that coconut milk caramelization going strong
Historically Padang is a merchant society. Their strategic location near Malacca Strait, do makes them engage in a lot of trade mission. Rendang is a way to preserve meat before the era of refrigerator, that's why it is important to make it dry, as a good rendang should be able to withstand tropical room temperature for months, possibly even year. Imagine this as a sailor ration in this part of the world
When you say that there is a huge amount of flavour going on, I believe you my dude, that is a really fine meal you make. But if you add more time and coconut milk to that, it would be a completely different beast, a next level shit of flavour explosion. It would be too tasty that will numb your mouth when you just eat that alone. Real Rendang would be way too intense to eat without rice. Thus, the title of world tastiest dish.
Anyway, great content as always
i'm from malaysian, we are neighbouring countries i presume. yes, this guy is legit. however, i do think we can cut guga some slack, i'm sure his way is still tasty
Man, but thinking about it again, the sous vide kalio looks great to begin with.. let's hope he actually makes rendang instead of kalio.
thanks sir
All of this is wrong info.
The taste of rendang is very good. Kalio is also yummy
Rendang is freakin amazing. I lived in Singapore on and off for 20 years and spent a lot of time in Indonesia and Malaysia and always secretly sought out the best rendangs. Often the golf clubs in Indonesia have superb rendang ... also great nasi goreng.
find "rumah makan padang sederhana" you'll be surprised
to me the best rendang is homecooked rendang. You can learn to make it yourself. Make in big portion, save some inside freezer and reheat when you feel like want to eat some.
Rendang is originally from West Sumatra, Indonesia and definitely not from Malaysia
Guga probably never burned himself while cooking, but he burned himself touching a plate.
He is a fire bender, im pretty sure about that
Nah he's Just immune
Twice
Twice indeed
@@davekelder6959 things will not calm down, they will *infact* calm up
when beef rendang still juicy, it isnt called rendang anymore,, but it called " Beef Kalio "
same ingredient, different cook times.
hallo makasih infonya
Gulai- Kalio- Rendang (this step based on how much liquid on the cuisine). Gulai is the most liquid maybe like soup, Kalio is form rendang with some "sauce", and the rendang is form completely dry and dark brown to black.
Rendang also can be juicy, but not with liquid
My mother used to make the rendang with gravy because my father love to mix the gravy with rice. My mother also made a version of rendang with shredded beef so that it can easily be dip with lemang and ketupat.
@@proboiriawan2204 tambahan ilmu baru thx :v
But kalio cook time is shorter than rendang itself. And the sous vide method by guga took 24 hrs, so is that still called kalio or wet rendang or what lol
The other missing ingredients are: galangal, turmeric, coriander seed, fennel seed, cumin seed and black peppercorn - to be fried without oil until fragranced then blend it), finely chopped turmeric leaves and kaffir lime leaves to be added once the rendang gravy has been reduced. Give it a try and be amazed!
oh thank you for trying out our national indonesian dish, beef rendang. it originated from west sumatra to be precise. glad you both enjoyed it very much. Greetings from Indonesia :)
In West sumatra, we usually make rendang in a huge pan and over a bonfire. It usually takes 4 to 6 hours until its ready. We also often add sweet potato or small potato into the rendang. Different region also have different ways to make rendang, for example rendang in solok usually drier than any other while in bukittinggi its more like overcooked kalio.
You should add 2 more ingredients i.e. Galangal Paste & a pinch of Palm/Coconut Sugar (you may use brown sugar if you can't get coconut sugar).
Definitely needs more sweetness. I had to add 3 packets of sweetener and a tablespoon of molasses.
@@1G_G1 sounds bruh to Indonesian, because we love spicy food
@@1G_G1 an authentic rendang is not supposed to be sweet.
@@msgpatient7850 With all that coconut it's not? I love spicy, but this seemed like it should be sweet. Adding sweetener and molasses fixed it IMHO. I didn't have tamarind paste, so I had to boil some pods. I'm going to try Chef Johns version next. Regardless, this was my first go at Indonesian, and I'm loving it! I'll have to find an Indonesian place here in LA area and see what it's supposed to taste like. Cheers!
@@1G_G1 been living in Indonesia for a while now, and my wife is actually from padang, I can definitely assure you, rendang is everything but sweet.
If you eat it at a local padang restaurant, its actually very salty, the coconut is not sweetened, and it provide the gravy some texture and a bit of taste but definitely no sweetness. Actually when my wife cooks some rendang, I have to remind her to go easy on the salt, because for the local taste it has to be very salty. And this is why they give it to you with a huge load of rice
Moreover the graal of Rendang, is that it is traditionaly cooked over wood stove, and it will infuse the smokiness in the meat, which is not always the case even locally, but this is one of the factor that shows you that you are eating the real deal. I had the luck to taste the one from my mother in law and damn that was amazing.
Beef Redang is actually supposed to be dry-ish. It was originally a way to preserve meat. So covering it with all those spices and getting the moisture out made it keep longer
This dude pronounced rendang perfectly and does not make it 'crispy'. Dude, you have my seal of approval
So just a fun fact. Original Rendang from West Sumatra is supposed to be black in color, and dry. Reason is they use water Buffalo meat, which is tough, so you need to cook it longer. But many varieties exist even in Indonesia. Regardless, it is one of the best indonesian dishes out there.
Guga has showed more respect towards different cultures compared to other "PRO CHEFS" haha.
I can only agree
I'm just glad he didn't make those beef chrispy
@@rakjel5855 😂
he just slayed it like Gordon, learn new things till you dead
@@rakjel5855 hahaha.. much better than those judge.
Rendang is most favorite dish when Eid in Indonesia 🇮🇩 and our sibling country Malaysia🇲🇾 and Brunei🇧🇳...
And in two weeks later we will be celebrating Eid soon 😊
glad that u mention your siblings. Indeed its a Nusantara dish. Massive respect to SVE for trying, and it looks good.
@Rahadian Hasbi definitely not from Malaysia
@Rahadian Hasbi shut up malingsial
Rendang is not Indonesian nor Malaysian. It's Melayu. That's that.
eid mubarak
every family have their own recipes so it will be different taste when you actually eat it from Indonesia or Malaysia. fun fact, every batch of the cook will get different taste because different cook time when you drained the coconut milk
GUGAAAA! I can't express how happy I am to finally see you're trying out this dish. It is truly one of the best food in the world and I'm so glad you like it! Thank you thank you thank you for listening to people saying you should try this out haha, maybe one day you can go here and finally try the super duper traditional one that is cooked in a wood brick oven thing and have smokey flavor by being cooked for 12+ hours. Yaaaaayy
Traditional Beef Rendang that’s made it into #1 was the dry one that’s pf traditional Indonesian version. In Indonesian version, there is another edible stage before it becomes a Rendang, it’s called Kaliyo.
Basically, as long as it’s not dry and still relatively light brown in color, it’s called a Kaliyo...once it’s dry and really dark brown in color, it’s called Rendang. So, what you are making is a Kaliyo there, especially the Sous Vide one. As far as i know it, Malaysian Rendang is usually also only at the stage of what we in Indonesia traditionally called as Kaliyo. Also, traditional Beef Rendang can be kept at referigerator and reheated over and over for real long (because they are dry)...i’m not exaggerating when i said i have a month old of Beef Rendang in my refrigerator ready to be reheated, they are still edible.
Still, both Kaliyo and Rendang are great foods.
I'm Malaysian and my family makes dry rendang every festive season. Although wet rendang exist here, we didn't have a different name for it as far as I concerned.
I like kaliyo more than rendang
Anjir baru nonton guga yg buat rendang ini.. emg the best lah rendang buat masalah spices juara bgt ini makanan
Fantastic comment. I think it’s so cool that this guy was able to make a very simplified version of rendang (or kaliyo), but some of us know that at least in Indonesia, this dish has more ingredients and nuance. I’m back in the US now and he has presented two ways to make the dish that are actually accessible to anyone here willing to try (ingredients for the truly authentic version can be quite difficult to find here). But if this dish is going to hold the title of #1, and as it holds such a significant place in the minds (and stomachs) of Indonesians, it’s wonderful for someone like you to come along and remind folks of how complex it really is.
Terima kasih!
The debate on rendang is similar to that of Biryani ins India or deep dish pizza in Chicago! There are so many variations with each camp claiming theirs to be the best. My take on it is why choose!!?? Have it all!! Dry/wet rendang/kalio, to each their own! Love from KL, Malaysia.
thank you to introduce our local food rendang... i hope all of you can taste the incredible rendang ..love from indonesia
Indonesian here! There's a thing called instant rendang sold in Indonesia (they're still homemade and not made in factory so they taste real authentic), and your Sous Vide beef rendang actually look like that! It's definitely made sense to made a large quantity Sous Vide rendang and freeze them, so you can actually eat it as a quick and delicious dinner every weekdays
You mean those vacuum sealed ones? I was thinking of the same thing
@@vianhoho19 Yea, the instant vacuum sealed rendang. I usually got the jengkol + red bean rendang tho, and sometimes I don't even bother with reheating it, just wait until they're room temperature and let my rice warm them
naon sih ?
Damn instant rendang... It's easier to eat one in nasi padang restaurant bro... Coba yg daerah pekanbaru ato di daerah sumatra dahh... Asli rempahnye mantep
@@joshuaheartnet762 it's not as easy when you're living abroad. Gotta rely on the instant ones
Can't believe I'm gonna say this for the 1rst time since i've been watching your videos for a couple of years now, but it's actually a GREAT idea to say "exact amount and ingredients in the description" that way, if you wanna follow the recipe you have it written and if you just want to enjoy the video you don't focus on quantity.
actually... he missed one of important ingredient like galangal.
and candlenuts
Wow, youtube. Sending food videos when some of us are fasting, I see you
Then just stop watching youtube.
You can't fast with that profile pic lmao
@@Melonaru25 why?
"When you have anime profile pic, your opinion doesn't matter" - Xi High Ping
Wait a minute........
@@grahamsubwise90 its ahegao face
Saw the thumbnail: Huh, Kinda looks like beef rendang.
Saw the title which has a word limit and didn't bother to mouse over it: #1 beef in the world. Is it some amazing chef dish? maybe with wagyu? neat.
Get's in the video and hears Guga say beef rendang and see's the title say beef rendang: Wha-
Didn't know beef rendang was considered #1 in the world. Super neat.
Super meat
dont do rendang with wagyu or something else because it would be falling apart when u cook the rendang
@K9 tenderloin is fine for rendang also.. just not too long for cooking time...
Rendang usually cooked with water buffalo because of how tough is the meat long cooking time is recommended to make it fall apart
a indonesian have liked this comment
I can't express how happy us Indonesian - Minangkabau people 😌
Padang food is great
North sumatran here and yup, padangnese food is a national treasure.
Malaysia claim😅
@@adibmuhammad8454 Aduhh jangan mulai bikin ribut deh bro. Kebiasaan banget.
@@marcomahardika5133 ribut gimana emamg faktanya seperty itu
Rendang is so good, it is originated from Padang in Sumatera Barat, a province of Indonesia, it is so good to the point where Malaysia claims it as theirs, it is hilarious because even Padang's neighbor such as Medan, Riau and Bengkulu don't dare to claim it. Rendang has many versions depending on where it is made, but if you want to try the original then come to Padang, the price will be higher tough because original rendang uses best material, best technic and soon.
I don't wanna be act like Indonesian food purist but, you're missing galangal and turmeric in your recipe.
On the other hand, cardamom, clove, cinnamon, tamarind and star anise are optional and rarely used.
But I think you still nailed it! Thank you for promoting our food, love from Indonesia. 🙏
He used turmeric and ginger paste you deaf swine
@@aliridho3513 There's no turmeric, and ginger is not the same as galangal.
@@aliridho3513 no he didn't use tumeric. If he did, the paste gonna have yellowish colour.
Galangal makes rendang go from good to mind-blowing.
@@ruditya4219 nope. small amount of turmeric would made no changes in color especially on rendang. and galangal would add some citrusy flavor.
Only one suggestion for rendang Guga, you should eat it after reheat for 2 or 3 days. Believe me the taste will be more wild. Im from indonesia btw 👌😁
Yeah many Indo dishes are like that, we always say, it's best the next day, And we made Rendang juicy like a stew, it's great and a big hit in our restaurant in the Netherlands. But I do think you have to use fresh ginger and lemongrass, you can get it quite easily these days.
Actually the fact that you cook the beef for a long time and the meat is tender and breaks apart with all the flavors infused, level of beef cook-ness is more than well-done.. it's CONGRATULATION.
ANGEL IS ALIVE!!! we can now confirm he was not dry aged by Guga
*yet
he is feeding Angel
He is being fattening up
I think he would sous vide him because he looks rather sinewy.
@@nateworthy530 lmfao yes he does
Funfact: Rendang can survive for more than many months, and it's even better to eat the yesterday's remaining portion, it gets even better
they both are Indonesian traditional.. originally, rendang use coconut shredded.. and the more juicer one called Kalio, instead of rendang (the one you cooked sous vide).. I used to cook my rendang about 12-24 hr.. haiyaaaaaaa…
I'm patiently waiting for the day of his goodbye video, where he's gonna sous vide himself, and then will get grilled by Maumau with a flamethrower. The man who sous vided everything!
Top 10 saddest anime farewells
Sous vide himself
Im dead reading this
mau mau be like: "i know he (guga) doesnt look that good right now, but watch this!" *play searing music*
wtf. Bunch of cannibals here.
Man, I've been wondering how to make a "steak" version of rendang for a long time. This recipe will surely do the tricks. Btw, my mother is an Indonesian food chef, she'll be pleased by this recipe. Thanks for making the video man.
Th first one is rendang. The second one is kalio since you keep the sauce. If you want super tender rendang, you should cook it longer than 2 or 3 hours. Some people cook rendang the whole day on a traditional stove on the ground. You can cook rendang using slow cooker too.
3:41 “also a little bit of coconut milk”
*Proceeds to pour the whole can*
@@dreamdesk7258 a Bucket?
To be fair, for South East Asian dish, a can of coconut milk is indeed just a little bit
Both Marfa and Guga is right, a can is a little bit in nusantara terms
Edit: yep, now that I watched the video, it is quite a small amount
@@tunamayocrepe Can't say I'm personally a fan of too much coconut flavour.
One minute silence for people who went to the fridge and found nothing nice to eat...
im hungry...😥😥
F for our hungry brothers and sisters
F
F.
Maybe Check the oven
F
Time to eat an Ally rat again
Literally empty, just like my bank account
You know it tastes incredible when
He said 11:07 _"Bye-bye"_ but still
can't stop talking about the rendang
Using “rendang” and “Indonesia” usually increase engagement traffic on youtube, those are magic words. 😄
lol
lol .
True
View stonks
Kwwwkwkwkke
"i know my beef rendang does not look so good right now, but watch this"
i tot u were going to use your flamethrower lolololol
The "dry one" is actually "real rendang"
The "juicy/wet one" is wet rendang or in other name we called it "kalio"
Maybe it's different in some city
Some says the wet one is Rendang and the dry is Dendeng
@@radza4445 i don't think so. Dendeng is equal to "cooked jerky".
Dendeng have 2 type too, dry(its taste like jerky) and wet dendeng.
@@idanramdan9466 normal rendang in here is wet tho, so it is depends on which place it is
@@radza4445 dendeng bukan itu dik 😂
dendeng itu daging yg direbus dengan bumbu, terus dipukul/batokok, lalu digoreng, dan bisa disamba pakai cabe merah, cabe hijau, atau samba lado tanak
nope, stop your explanation right there... are you even minangnese?
Lemang is traditionally eaten with rendang. It's glutinous Rice cooked in coconut milk in banana leave lined bamboo. Rendang is from Padang, Indonesia.
the reason why cooking rendang with super low heat is to prevent the rendang to "pecah lemak" which we can see his version of rendang got so oily right. it is because the fat from the coconut milk already rendered and turns oily.
In my place, we usually put tumeric leaf shredded thinly near the end of cooking... It bring up the flavor up a couple notches...
Guga! Try Koji rice the right way: Blend with water first (oatmeal consistency) bag with steaks in fridge for 3 days. Turns out way better!!
I think he’s done that before
@@RX-500 He did use Koji rice a couple times but always basically dry. If you make a thick marinade with it it’s way different and turns out incredible 😬
Rendang has better taste when you eat it tomorrow after a re-heat
Trust Me. Malaysian and Indonesian can relate to this.
rendang from indonesia not from malaysia
@@Noijarey yes rendang is truly originaly from indonesia west sumatera padang NOT FROM MALAYSIA
@@adamdwiandhika3665 Dude you are not even sumateran if you are prolly not native either, let alone a minang, indomie you proud of from chinese tsk tsk shame what else product from your country that you didnt know from chinese origin, learn history dont be ignorant, malaysia and sumatera the closes one by land/race/history etc compare another island in indon, and malaysia of what? steal/copied? lmao are you talking to mirror bruh? your national language are stolen/copied/taken from malay language, what? you want say its not the same? so does US English and UK English and English around the world, yet you didnt see they changing the name where it originated from like your fkin thief ancenstor
@@Noijarey correction, RENDANG IS FROM BOTH MALAYSIA AND INDONESIA ANCESTORS way before the 2 countries separated.
Noone is at fault here or cooying eachother,just the same ancestors
just because rendang is from indonesia, does it mean that malaysians can't enjoy it? F off...
*Meanwhile in MasterChef U.K
Someone: *Make beef rendang with an hour
Chef: you cook this beef Rendang with an hour and why it isn't chruncy, this is a mistake. Get the Hell out of here
audiences in Southeast Asia: BRUHH......
How spicy is this? When I buy stuff that's mild, it's too uncomfortable to enjoy.
Depends but the one you can find in its native West Sumatera, it is spicy. It's still amazing even if it's not spicy.
If you aren’t making it for the whole family, just make it super spicy.
It gets better the spicier it is.
@@dropmelon hes not asian
@@muahamadpashya7564 Anyone can enjoy spicy foods.
@@dropmelon not really
One of the reasons I LOVE living out here. Its absolutely fantastic.
Rendang, indonesian signature beef... PROUD! 😘😘😘
Indonesians and Malaysians, start fighting.
True
Btul tu
Its not crispy enough
True
Tarek ses semongkoo
Aged rendang is always the better rendang! and doing it sous vide is actually equal cooking it for 24 hours, cook it longer until it equal 96 hours for the best experience (or less if you have meat with good marblings)
My family recipe adds galangal n tumeric leave, cook it slow using wood fire. For kerisik, add more oil so it will be more nutty
U should try babat(tripe) gongso, iga bakar(grilled rib) soup it is also an indonesian delicious cuisine! this video is approved by indonesian! thanks guga!
He always make Iga Bakar and prefer the least amount of seasoning.
Tripe? Less likely. That one usually go into waste by regulation
@@bocahdongo7769 that aged badly
@@tobiassiagian2562 Again, less likely. Not impossible. I mean, tripe that he cooked (fried) is far different than we usually cooked (soup). So it is far from we expect he tried proper tripe.
Legend said : Real Rendang are made of Buffallo (Kerbau) Meat 😁
🇮🇩
true story :) any southeast asian "beef" recipe is originally buffalo meat :)
@@ryanbriones4026 in the city of Kudus muslims were taught to respect the hindu citizen by not eating beef, so they replace beef with buffalo meat
And a lot different ingredients
Not a legend. The Majapahit were Hindu, so no beef diet. Only after the adoption of Islam did the people start eating beef.
@@ghivifahmi4252 but these two are cousins aren't they ???😂😂😂😂
Hy i'am from indonesia, the beef rendang origin from indonesian food. this food very favorit and you can try beef rendang with western mix burger, pizza, pasta , buritto, sandwich, all bread can you keep creatif with beef rendang. 😊
Love And Respect from Kerala,India.
Guga burning himself on anything only happens on a blue moon
Day 14 of asking guga what he does for breakfast
Meanwhile on sam the cooking guy, every once and a while he forgets to burn himself.
Thank you for making and reviewing Indonesian’s rendang! You really should come directly to West Sumatra to find out there are more types of rendang there!
rendang one of the best beef recipe... tried it once using wagyu rump
Is that thing not shrink heck of tons at simmering?
I Didn’t use a really fatty Wagyu .... around A3/4 .. really tender but was a bit too rich
I love how indo is finally getting the attention it deserves
Hi Guga, I've been watching A LOT of episodes on both your channels and I believe one recipe is missing up till now. It's a Belgian beef stew with beer! I hope you will get in touch about the recipe and can do this! It would be very interesting to get your review about the traditional and the Sous Vide version of this "stoverij"! Greetz from Belgium, FZ
This looks a lot like a Mexican dish called guisado de puerco. Delicious!
You mean asado de bodas? Yeah I also thought of that when I first saw it.
@@octaviosaucedo9938 there’s different names to how people know it by but yessss that’s what I mean.
It looked like carne adobada, but with coconut milk + roasted coconut, I’m so gonna try this.
Never heard of it or the name is wrong? U mean caldo de puerco?
@@anoncrazynonevilgooddecent7631 guisado de puerco is what they call it in northern Mexico, close to the border of Texas.
come to Malaysia or Indonesia you can get that dish for free from any of Malaysian or Indonesian Aunties😂😂
Just come to Indonesia, find "Warteg" And u will get rice with beef rendang (Sometimes they don't have rendang), it's really cheap, probably 1-2 usd per plate
@@kuhakuu-6693 more like warung padang bruh
Bcus i rarely see warteg serving rendang
@@gnzephise_1589 oh right, thx for correcting me my indo fellow-
@@kuhakuu-6693 yeh anythime bro
@@Noijarey did I said Rendang is fully from Malaysia???just because it is from your own country doesnt means we cant say it as our tradition too since we’re from a same group of race and share the same roots of languages and cultures...it is different that of we’re a Viet suddenly claims rendang is our traditional cuisine...what a crab mentality
Indonesian beef rendang is one of the best dishes ive ever eaten..
“If you can’t find Chuck you can use anyone you like.” Ok. If you say so. Hey Matt come here!!!
Lol
@Mathew Lipperd you taste good?
@Mathew Lipperd 😂😂😂 I think you should be tender to the eyes and hard to the touch 🤭
@Mathew Lipperd 😁
@Mathew Lipperd Hope so. After a long day it felt so good to laugh
You know you've watched too many episodes when you hear him say "But watch this!" and expect him to break out his blowtorch only to get surprised.
first rendang with spice mixture and coconut milk is the typical rendang from west sumatra provice while the second rendang with the addition of roasted grated coconut is the typical "rondang" from north sumatera province. Well done looks so tasty.
Go to asia my friend; Malaysia, Singapore, and Indonesia. The food of heaven countries. We mostly share the same food culture.
Go to Indonesia if you want the original Rendang. Our immigrant brought it to SG and Malaysia.
Not really malay culture are only a part of the whole Indonesian culture. There are much more thing to experience in threre
@Khooki Aiire go eat a grass if you want to
@@esplooze lmaaoo chill man, chill.
@@kiroo886 n indonesia culture is part of gugusan kepulauan melayu culture ..which also part of hinduism culture ..learn the history babeh..trust me..so u wont look stupid
You should come to Padang City in West Sumatra, Indonesia. You'll know the real taste of Rendang and how to make it.
Nope, not safe for tourist
@@eightysix2230 lmao.... so trueee
@@eightysix2230 gordon came to padang last year and he still alive today. What do u mean by that
@@rosyara6461 he came with bodyguards and securities, ofcourse safe la....not for normal tourist... ayoyo...
@@eightysix2230Tf. There's no terrorist in west Sumatra.. also never heard any news about it. are you trying to bait or just lack of insight?
That ginger and lemon grass paste brand you used is so good, it's pretty good for making a soy ginger sauce too
Ingredients for rendang 1 kg of typical meat inside 1 liter thick coconut milk 1 sheet of turmeric leaves 4 pieces of lime leaves 2 bay leaves 2 pieces of lemongrass crushed 3 mace flowers 1 piece of nutmeg 1 thumb galangal Sufficient water To taste salt Ground spices 15 btr red onion 10 cloves of garlic 20 pcs of curly red chilies 1 large thumb of ginger 1 teaspoon coriander powder
While you were preparing the traditional version, I thought “That needs rice!” Then at the end you had rice to go with those yummy pieces of tenderized meat, made with those great marinades! I could make Au Gratin potatoes for this meal also! O My Goodness!
You should come to Indonesia and try the original version brother
Instantly clicked on this because I know it’s gonna be good
rendang comes from our country namely Indonesia, FYI Indonesia has 16 ethnic groups, with 16,771 islands, has 718 regional languages, and more than 5,300 types of food but in all locations in Indonesia there is always rendang cuisine and it comes from one ethnic group, namely Minang from the island of Sumatra with the Minang regional language. if you go to Indonesia it's easy to find this rendang, that is, just look for a "padang cuisine" restaurant.
Just search Gordon Ramsay Rendang in Indonesia and you will see the real traditional version
Guga eating rendang with rice: *drops jaw and and spoon on the table
Nusantara bois: wait till he tries it with Nasi Lemak
Unfortunately he uses a fork to eat rice
Sad
@@foodfoodie5456 until now, i still dont get it why people eat rice with fork, just use Spoon man ffs
It's funny because this video came into my recommendation when i finished cooking my own beef rendang and about to eat it. Btw i'm Indonesian and both the ingredients and method are slightly different than yours.
Whait how does youtube
Because he dont make it spicy..
I cant imagine it actually. Is it really not spicy at all? Or maybe it's actually spicy but just a little bit and the spicyness is from the peppers??
@@DBT1007 rendang should be spicy, but not burning spicy. i've been to bali and ate rendang it has little bit of heat but not as much heat as indian curries, one of the best meat dish i've had especially with rice guga reaction is litteraly my reaction eating it for the firsttime
i’m honoured that you made Beef Rendang.
Now that is the best Indonesian meal
Is it tho
@@matthew_juan it is. Plus, it's also popular in Malaysia
I mean rendang is good but have you tried satay or nasi padang or nasi uduk heck even bakso i think this is the best indonesian food
@@matthew_juan oh yes i do. In kota kinabalu sabah there is some Indonesian people making those and they are better than Malaysia version.
But im bored eating all of them
Guga: (cooks rendang)
Uncle Roger: So you have chosen death.
Not really. He do the step correctly. Except msg
@@mindoang5058 almost, beside that the paste should be mixed with the coconut milk that you stir for few hours 😂😂 annoying and long to do a traditional rendang but so good...
@@mindoang5058 actually I'm Indonesian and the traditional one doen't use msg
Rendang are indonesian food, not chinese
@@danielphendarko2651 we are talking about uncle roger. Watch his vid. For him Even cake need msg
As someone who helps my parents cook beef rendang every morning (our shop sells it with coconut rice), I can say that the traditional recipe that you use is almost spot on (we use fresh herbs everything, not pastes) and great idea for cooking it with sous vide. By the way, the trick is to cook it using a pressure cooker to cut the cooking time.
Would it be viable to brown the beef first before cooking the rendang altogether to get a sear first?
@@rmiah the end result of a rendang is a very soft meat. So getting it seared will be like...pointless? Because you won't really taste the difference once the rendang is fully cooked. Smoking it on the other hand, that is what I want to try.
@@mikazaki7594 thanks for the info!
@@rmiah you're welcome. You know what, now that I think about it, maybe you can try to sear it after you finished cooking the rendang. But I think you will need to cook the rendang in a big chunk 1st, sear it, then cut it....time for experiment!!!
If i have to describe rendang in the shortest version, i would say it in 3 words
Tender, spices and love
my fathers teacher makes the best rendang so far, oh boy im waiting for it every lunar new year
chicken I suppose ??
Thanks for doing this guys :-) I’m so glad that u bring this dish here. Never thought u guys would do it. Love from Singapore
I will NEVER play raid shadow legends....Sorry guga nothing against you
my reason for wanting to play or download is because of over advertising
i concur
Me neither but I don't mind the ads you can easily rewind them and still the content creators get contract money from those being there in the vid :) it's not like they're trying to sell some snake oil but just a silly video game.
Yawn
It is indeed one of the most delicious food I have ever eat.
Love your enthusiasm!
I've literally eats rendang 10 minutes ago and now your vids pops on my recommendations. lol 🤣
Guga, you need to add bay leaves, cloves, galangal, coriander seed, candlenut paste, tumeric, nutmeg, fennel, cumin. but overall, the colour looks good mate.
Definitely!
This will still taste good
But not as good as the authentic stuff
and 5-7 more hour to the cooking process 💁
Best rendang i had was in Surabaya.
The love and old age that eas put in to this was memorising.
This dice does not represent the real
@@hangingaround9895have you tried rendang from sumatera mate? I promise you, it will take you to another level! 😁😁
Indonesia's #1 dish! CAN'T beat the old Beef Rendang! BAIK!