Beef Rendang - Spicy "Dry" Curry Beef - Food Wishes
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- เผยแพร่เมื่อ 17 ม.ค. 2019
- Learn how to make Beef Rendang! Don’t think of this amazing "dry” curry beef as not having a sauce, think of it as not needing a sauce. By the way, it has a sauce - you just can’t see it. Visit foodwishes.blogspot.com/2019/... for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this spicy and delicious Beef Rendang!
You can also find my content on Allrecipes: allrecipes.com/recipes/16791/e... - แนวปฏิบัติและการใช้ชีวิต
![บุกร้านไอศกรีม VJ วุ้นเส้น !!!! [ดูคลิปเต็มหน้าช่อง] #Short | PANG ORNHIRA](http://i.ytimg.com/vi/g549nEhKZdc/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/270313/Chef-Johns-Beef-Rendang/
Hello, it is ok to make it bite size? Will the flavour change? I just want to make it easy to eat and I hope the taste gonna be the same
I think you miss 1 ingredient. Fried Coconut paste. Fried coconut without oil with low heat until brown and make it paste and add it to your rendang.
@@Jack-rq5jd real rendang doesn't use it, i know coz i was pure minang
@@130_hilmandapanjiorienski3 wkwk..
Gtw w .
Soal nya emak masak selalu buat gitu
would you mind watching my video, I am cooking rendang using a tiny equipment
th-cam.com/video/EA8DBgQi3Lc/w-d-xo.html
Im Indonesian and whoever your sources are, this is the closest to Indonesian authentic Rendang recipe! Indonesians spices cant be hard to find outside US but using paprika instead of fire chili or fresh cayenne was a great Idea. Im sure Indonesian or Malaysian living in western countries would love to try this recipe..
ngangur bang?
anyone who wonders who Yuda Bustara is, he is a chef from Indonesia and currently working as a food producer in Asian Food Network and some another channel IIRC
Orang Mana mas? Buahahaha biarkan resep rendang jadi rahasia orang minang. Yng pasti video ini bikin kami ketawa... Baguslah kalau rendang mendunia.
aotero u it is for the majority of the western palate
@@aoterou not common outside of Latin America n Asia
I'm Indonesian and I'm very happy that Chef John made this rendang video! That rendang looks as good as any rendang you'd find in any Padang food restaurant here! Thank you, Chef John!
But his gangal too green and he took the seeds out of the chili. This not gonna be anywhere near spicy enough. Probably okay for american though?
@@fgsfdsmonkey everyone 's spicy tolerance is different. Totally fine to take the chill seeds out. If my niece was eating, I would not include any chilli at all in my rendang.
@@01merkin Perhaps because it's influenced by Indian cuisine, as with all Sumatran dishes! Eii, you ever been here? What other Indonesian dishes have you tried?
@@fgsfdsmonkey The galangal looks perfectly fine to me! We have to remember that Chef John made this in US, where ingredients from the tropics might not be as readily available as in here :)
Thank god it's not Crispy eyy
Greetings from Singapore 😂😂😂
“This is beef rendang, not beef ren-diet” words to live by 🙌
"You are the Vera Wang of your beef rendang."
I have made this multiple times now, and absolutely one of my favorite beef recipes. *Note: The House smelled AMAZING while this was cooking! Okay, another note: The house currently smells heavenly!!! Reread my comment and had to make it again.
Thanks! I haven't been let down yet by Chef John. This dish though, looks beyond good! Can't wait.
I like rendang too
This food can also last long
I wonder if the fact that Rendang is served best with rice would go well with those living in Western countries. I mean, you guys aren't accustomed to eating rice everyday like Asians are. Do you need to actually cook rice to serve alongside Rendang?
@@FzHnn rice is a staple in our household. Always has been always will be. We usually have at least three types in stock. Our 20 year old rice cooker is ready to be retired.
Here's something I learned from my Indonesian flatmate. Store your lemongrass in the freezer/buy it frozen. Take it out to thaw 15 minutes before you need it. When you're ready to use it, just tie it in a knot and toss it in the pan. The freezing and thawing will have broken many cellwalls so the aroma of the lemongrass will be free to infuse into your dish and also it will be floppy enough to tie in a knot, so that when you are done cooking, you can simply fish out the entire thing.
Also, my flatmate's mom makes this in a pressure cooker. It cuts down cooking time in half and preserves more aroma.
Lastly, kudos to Chef John for making something Indonesian after so many people requested it!
Copied and pasted your comment into a .txt file I saved with the downloaded video. Makes a ton of sense. Can't wait to try it that way. Thank you!
I never saw my mom did it in a pressure cooker. Gotta tell her later
what about chopping it though and including it? bad?
@@justpettet3506 Lemon grass is very fibrous. I don't think you can chop it finely enough for it not to ruin the texture of your food.
i always use fresh lemongrass for all my cooking, just give the lemongrass a good "wham" to bruised it with the back of your knife or the back of your iron skillet, make a knot, throw it in, and you're good to go 😊
Whenever I show your videos to my grandmother, she always says, "This guy doesn't make nonsense, let's watch". We followed quite a few of your recipes and never failed while we definitely had some problems with some other people's recipe. Your recipes are very easy to follow and we appreciate that a lot!
I love her.
@@c-r ♥
Thanks for making this recipe, as Indonesian I am happy and proud of my culinary heritage! It tastes even better if you add dried coconut. The dried coconut will absorb the gravy.
I am from Singapore and was thinking the same..🇬🇧
I’m Indonesian and I approve this recipe! The closest if not, almost too perfect to the authentic version! Thank you Chef John for introducing Indonesian cuisine to your subscribers all over the world. Beef Rendang is one of the world’s most delicious food by CNN!
I'm from the very region that Beef Rendang is from. And what can I say, you really did a thorough research, Chef!
thank god u're not claiming its "your dish" like the neighboring country
Don't start. A Malaysian who says this is just lowering themselves to that level, an Indonesian who says this is just proving the stereotype.
Arif Iskandar even down to the fork and spoon!
@@fizmo1001 lmao true
From West Sumatera?
Adding more Indonesian spices will make it more fragrant (Daun salam or Indonesian bay leaves, turmeric leaves, candle nut, star anise, cinnamon stick, cumin, corriander seed, cardamom, nutmeg, cloves, and palm sugar), i'm Indonesian, thank you for showing this famous Indonesian recipe, you are the best chef.
yummy sounds delicious, thank you for your countries foods
@@ryana-6762 you're welcome
My mom always adds bay leaves, star anise, and cardomom in hers! Every time i try to make rendang, it never tastes as good as hers
Thanks for the tip, I was thinking the spice list was a bit short for a curry.
Our INDIAN Spices...
When I worked in maritime shipping we would always have an indonesian chef on board. Each of them had their own specific way of making rendang. It was marvellous how they managed to transform poor quality beef ("for maritime and prison use only") in a delicious dish. And no matter how different each cook would make his rendang, it would always taste great.
Once upon a time I got this as a request for a party I was catering... So I went the authentic route and called on an Indonesian recipe. It was SOOOO much more complicated than this. It turned out great, but man... I wish I would have had THIS recipe!! Thanks... this looks amazing!
My mother was indo and she and my cousin had a restaurant here in the Netherlands where they served Rendang too, we always kept it with more sauce to eat with the rice which is delicious too. As long as it's richly flavored. Indo food is extremely popular here but not often done well, you just can't get away with a few teaspoons of dried herbs, you have to really go for it with fresh ginger and garlic as much as you can, I just can't eat very spicy food so I'd add less chilly, but it would still be good.
You have to imagine in a hot country without refrigeration and with less quantity of meat on the menu the idea is always that it gets eaten with a lot of rice, most dishes are really richly flavored so a little goes a long way. It took me quite some time as a kid to start to enjoy certain indo dishes because of it. Babi Ketchap was my favorite early on, sweet savory made from fatty pork, mmm. Also Indo people talk about food while eating food, it's always an enthusiastic conversation. But unlike for example the Italians and the French we don't take recipes that seriously, if you say you really like it a certain way, you might get some joking but no offense taken. It gets cooked with feeling, not counting teaspoons.
Actually, unlike the French the Italians aren't that picky when it comes to recipes. They are absolutely strict when it comes to what ingredients you use in a certain dish but not how you prepare it.
Very well said.
There are always that phrase in the recipes "secukupnya"
@@Acolyte47 pineapples
Hi chef John! Thank you for featuring this Indonesian dish! I am Indonesian so I am so glad to see this!
Fun fact: You can serve this wet like typical curry but then it is called a 'Kalio'. it is only called a Rendang when it is all dried up. And we also throw a whole, mildly crushed galangal root along with the lemongrass! Since the sauce is so thick sometimes we pick the biggest piece thinking it's meat only to find out it's a hard, cold galangal root after we bite! biggest disappointment of many Indonesian children's lives!
So true. Couldnt agree more
I am from indonesian too..and i subs chef john since collage. Why?? Because i was always eat rice only and delicious food from chef john became my side dish
Lengkuas itu galangal root?
@@dimasfazlur5926 yes
TFW you gigit rendang ternyata lengkuas
@food wishes, I gotta tell you: not only, as an italian man, your recipes are spot on, but yours is maybe the most entertaining and relaxing voice on youtube.
"Lemongrass, which, if you can find it, looks like this."
I'm surprised Chef John didn't say afterwards, "Actually, it still looks like this, even if you can't find it."
Yeah that’s pretty much the humor pattern
Bill Murray was eating his curry
When his cellphone suddenly rang.
“I heard that your curry
was dry Mr. Murray, by chance are you having rendang?”
He paused for a moment and thought to himself... is this rendang that I’m eating?
Scratching his head he finally said-
Who is this?
BEST. COMMENT. EVER!!!!!!!!
+
Not only is your poem hilarious and awesome, but your picture of The Moon from The Mighty Boosh is equally awesome. You win at comments today.
That is EFFNG funny!!!
Rob Smythe I beg to differ - this comment is number one. Thanks, bud! Da Moon forever!
Omg! I remember eating this YEARS ago and forgot the name. I’m so glad to find this recipe again 😭
made this for a dinner party with family friends this evening. I tried this recipe a few months ago for the family and this time tried it with short ribs. It was amazing and my friends and family said it was one of the most amazing meals they had ever had. I've watched all your videos and made many of your recipes but this is by far the best! I've also used the basics of this technique to make different curries including Tikka Masala and Lamb Vindaloo. The puree of garlic, ginger and chilies, plus the right spices, makes this an easy way to make fantastic delicious meals for large groups. Thanks Chef John!
i had the pleasure having an Indonesian friend who is also very good at cooking. He made this several times and it is the best curry I have ever had
If you slit lemongrass leaving about a half-inch still attached at one end, you get all the surface exposure of slit lemongrass with all the convenience of a single piece you can fish out with tongs, rather than chasing all the separated leaves all over the pan.
I cooked this tonight. Wow, total winner for all the family.
I always read through the comments to get an idea of what other people thought and their general opinions and some people complain about the lack of sauce, so I added some more coconut milk at the start and then half way through removed the same quantity of liquid, then continued as instructed. Having a little sauce on the rice was great.
The only other thing I changed was I couldn't find galangal so I doubled the ginger and added some Vietnamese coriander which is citrusy. Thanks chef John. Keep um coming.
Love the way you talk through the recipe a calm clear unhurried way
Thank you 🇬🇧
Love how you introduce your viewers to different cultural dishes!
I’ve made this twice and we love it. The smell takes a couple days to clear the house but it’s worth it. I enjoyed using skirt steak more than a roast.
yeah strong smell and taste
My first time having this was at a food truck and I fell in love! Now I cannot wait until this weekend to cook this!
Thank you... it looks delicious!
I've made this recipe twice now, and it is seriously excellent! Thanks, Chef Dad!
I should try that.. it looks Amazing
You are the KANG of your Beef Randang!!!! 👏🏾👏🏾👏🏾👏🏾👏🏾
Nice Star Trek TOS allusion! I hope you give us MARA them.
Don't blame me...I voted for Kodos
We Have A Winner! Welcome back!
Dang it let one of us get the comment in for once!
I regret to inform you guys 'rendang' is pronounced ran-dung
LOVE YOUR RENDANG! Thanks for making it!
Hey chef John! I'm a garmache at a cool restaurant that let's me play around called Flux in Lisbon, Maine. I used your recipe as part of a salad special this weekend and it came out amazing. I did a small bed of greens topped with a chilled brown rice salad with charred onions, radishes and carrots quick pickled with rice wine vinegar. Then I made a vinaigrette from the pickling liquid and lime juice, threw in some cilantro and scallions and topped it with hot rendang. Thanks for inspiring me and making me look good!
In Lisbon!? Wow... Times have certainly changed for the better!
Maine is a culinary sleeper though for certain. Some of the best food I've ever had came outta Maine.
Did you credit Chef John on your menu? I sincerely hope so!
Sounds amazing!
@jeanniebrooks it was a special that ran for a few days and I didn't credit him, unfortunately I didn't have control on how it was marketed, I was a few rungs down. I did tell the head Chef the inspiration though and showed him the video. I also didn't do a carbon copy of the recipe, it was a great starting point though.
Ironically when you made the ren-done joke, that's more of the correct way to pronounce rendang! 😂
True dat. Lol
Most people (bule) pronounce rendang with the english alphabet, thats why it sounds different XD especially if you ask French and Spanish XD
@@Andrewg820 only english speaking people do that. others hear it one time and pronounce it the right way.
@@aberwarum222 Because alphabetically they pronounce it different
@@Andrewg820 Yeah not because they are ignorant. That's why the give different names to cities, countries and fruits. ;)
Even when they hear it several times they barely ever change. While everybody else try their best to pronounce english the correct way.
I've travelled to Indonesia 6 times. This is awesome!!! Thank you! Padang food is wonderful as well.
I have made this sooooo many times. Incredible!
We LOVE your videos and have tried a bunch of them ... using available resources. Always good!
My brother lived in Indonesia for a couple years and this was his favorite food there!
I'm an Indonesian! And thank you for making Rendang here. One of the most delicious food in the world! ❤😘
Chef John you're the best I've been watching you for years
I find Chef John's narration and instructions are always melodious, hilarious and delicious...
Well, it took me until today to gather the ingredients and the courage to try this, and may I say OMG? The flavors actually changed as it reduced-from oh-so-spicy with a sweet coconut-y finish at first; then over the next 3 and a half hours reversed themselves. To my surprise, what ended up on the plate was sweet with a subtle boom of cayenne-y goodness that made our mouths go all atingle. We couldn’t wait, either, so I’ll have to take your word on it being even tastier second day.
I will definitely make this again, now that I finally found the dang tamarind paste.
Beige trousers while cooking curry?
You're a brave man, John.
He’s a gambler
@@residenteye6818 knows how to hold 'em, knows how to fold 'em
As you said, one of the most delicious things I've ever tasted, thank you!!
The first time I had this curry, I thought I am in heaven. Absolutely delicious. Don’t be put off by the look. I will make this dish this week thank you Chef John
This is the best food i ever ate! Cant wait to visit there again!
Time Magazine did a top foods list years ago, and this was #1. I'm so happy you made this, I might just grab all the ingredients next weekend and make some. Very excited.
Looks INCREDIBLE! I've got to make this. I'm addicted to Food Wishes!
Fantastic recipe! Definitely keeping this one!
When your favorite chef made a video about a dish of your region... thank you!
Chef John, I highly recommend toasting desiccated coconut in a dry pan, grinding in a mortar and pestle and adding an hour before finish.
I first made this dish 2 years ago when it was first posted and I had just got my pressure cooker... I have made it countless times and it always turns out perfect. My husband loves it and it makes awesome leftovers. Great for tough cuts of meat too.
I'm returning to watch again to refresh my memory.... Great video, thank you so much!!!
Just wondering, what part the pressure cooker took? It does not reduce the liquid (but can make make beef incredibility tender)
My Oma (may her memory be a blessing) was from Bali. She used to simmer this and foods it for hours and hours on a little counter-top kerosene single wick burner. Bless you Chef John for reminding me of my Grandmother who fed me so well. I will make this and think of her.
Im learning how to make authentic pasteis de natas and beef rendang on the same channel 🤩❤️
Stop being everywhere
Close to authentic, not perfectly authentic, he missed some ingredients
You are the Jackie Chan of your Beef Rendang.
Hey chef John, tried this recipe and found it amazing. In taste I found it very similar to dish called beef fry in my hometown of Kerala, India. Each family has their own recipe and in mine, they use a 2 step process. The first step is basically how your Rendang recipe ended, maybe slightly less (dry-ish); its allowed to cool and it goes in the firdge. Step 2 is when you want to actually prepare the dish. Heat oil in a pan, fry sliced onions, curry leaves, add beef to the pan and fry it all until it really dries out. Give that variation a go the next time you make this (skip the curry leaves if you cant find it - I did and it turned out awesome)
In portugis record Suma Oreintal written by tome pires, he said Gujerati Indian Teach Melacca people to cook dried cury for food traveling
Another one is chiken peratal ..also same like chiken rendang excpet rendang put cocunut milk,dried cocunut called kerisik, galangal,fresh tumeric not tumeric powder
Absolute gold...you are the man
just started making it for the first time today. Everything is blipping away in the pan. It smells so amazing!
As an indonesian, i can guarantee your recipe is authentic and it will taste good. But indonesian usually use more coconut milk (prefer the fresh one), some kefir lime leaf, and a lot of chili.
How do you use the kefir lime leaf? Does it go in like the lemon grass? Or does it get put in the food processor with the other spices? Also how much would you add?
@@lvdovicvs there are a few method, you can add whole kefir lime leaf together with or after lemon grass. Or you can slice it very thinly, and add at very end of cooking process when the liquid begin to dry completely. And forgot to say that we use fresh turmeric leaves too. Add together with lemongrass.
@@lvdovicvs if the amount is like in the video above, I usually use 4 to 6 fresh leaves.
You forget turmeric leaves
Watching this while waiting for news on my grandmother who suffered a heart attack today... Thanks for your humour and making this time a little more bearable
Am praying for your grandmother. God loves and cares deeply for you and your grandmother.
@@lisacabral5320 But not enough to stop her from having a heart attack in the first place.
Hope your family recovers from this tragedy...praying for her
I hope your Grandmother is ok, I hope she makes a full recovery.
Thanks everyone, I’m happy to say that she’s okay and should make a full recovery❤️ I appreciate all your well wishes
Omg! So good. Thanks for the inspiration.
It’s amazing how chef john gets all the recipes right.
This is probably the best video I’ve seen so far in cooking rendang. It’s still not perfect, but for what can be purchased widely throughout the US, this is about as close as you’ll get. That said, a lot of places in Indonesia will cook the beef to this level of dryness - where the sauce is literally caked onto the beef itself. But there is usually a very thick slurry in an adjacent bowl that will be used to ladle on a spoonful on top of the beef and rice once it’s been plated.** It may also be worth noting that rendang, when ordered in a Padang restaurant (rumah makan Padang or nasi Padang), is very often served with sambal ijo (green chili sauce). I’m not exactly sure what chilies are needed for this, but it is worth looking into if your goal is to be super authentic about it.
** Depending on what kind of Padang restaurant you go to, there will be a large display of all the food at the front of the restaurant where you walk in. You can often see the goods through the glass before you walk in. It’s usually curtained off on the inside to keep flies away, but you walk in and they open the curtains and you tell them what you want. They’ll give a serving or two of rice from a big rice cooker and start ladling stuff on top, from fried chicken and various greens, to eggs, squid, fish, and of course rendang. In Padang restaurants - usually more upscale these days - you take a seat in the restaurant and tell someone how many portions of rice you’d like. From there, one or more of the servers will come back to you with 7 or 8 little dishes each (carried all along the forearms) and somehow lay them down perfectly in front of you. From that point, you eat whatever you want and get charged accordingly. The option to use cutlery is almost always there, as they’re stored at each table in a cup. But the overwhelming majority eat with their hands. You wash your hands upon entering and a small bowl of water and usually lime chunks is used to keep hands clean throughout the meal. And honestly, rendang and other Padang dishes should be eaten with the hands whenever possible - it somehow tastes better.
Depending on how long you’ve been in Indonesia, this may be something you do every week or two, as it’s one of the most ubiquitous foods in the whole archipelago. The Minangkabau people are the originators and curators of Nasi Padang cuisine. Their homeland is the highlands of West Sumatra (intensely beautiful area of lakes, jungles, and volcanoes). The food is named after the province’s coastal capital, but the original capital of the Minangkabau people would probably be considered Payakumbuh or Bukittinggi up in the highlands. The point is, and chef John did a fantastic job of not botching this up, rendang is from Sumatra. Indonesia. Not Malaysia. It was eventually brought to Malaysia by a group of Minangkabau who populated the state of Negeri Sembilan, but it did not originate there. It’s important to note, as Malaysians put their own spins on the dish. They’re alright, in my opinion, but if you want the authentic, best bet is to be in Indonesia. It’s also probably worth noting that rendang is among at least several cultural heritages and icons of Indonesia that has been appropriated by Malaysia and incorrectly labeled as Malaysian, while giving Indonesia zero credit. It’s been seen as quite insulting by many Indonesians (partially because of a prevailing attitude of superiority in Malaysia), so take heed if ever in the region. And selamat makan!
You are the K.D. Lang of your Beef Rendang.
She is an Albertan, and does not eat meat.
Sorry, it's just not appropriate with the spokesperson for the "Meat Stinks" campaign. Better luck next time.
@@FIREBRAND38 Ironic, that she is from rural Alberta, Canada, which has a large farming, ranching and cattle industry. I'm originally from a large farm in Alberta and love my beef.
I had no idea this would be so controversial.
I don’t get the joke. 😂
That looks great...can't wait to make it.
Made it, and it is amazing. My Indonesian wife said it is better that the special Rendang they get in Medan (Indonesia). We used bottom blade roast, cooked it for 4 hours, and it eventually turned out just like the images in the video. Taste is out of this world.
Yoo, as an Indonesian I can say that looks very authentic! Well done! Now I'm gonna use your recipe to make my own Rendang lol I usually just buy that stuff ready made XD
rendang was made in nusantara region to feed travellers since it took a long time before it goes stale. so, yeah this food surely took a long time to cook but it's worth it
btw chef john, you did a really great job!
(sorry for my english)
Use pressure cooker. Way faster to cook and the meat will be tender as well.
Thank you my friend for every minute of pleasure, you can not imagine how much relaxation your voice and your humor donates.
Absolute fantastic!
Chef John nailed this dish, despite not having any palm sugar.
Note for European chefs: rendang is NOT crispy.
It will turn crispy if it was cooked to the limit (dry). Simply because the meat will ended up shredded in little pieces and dried from extended cooking time. Is it the real authentic one? I don't think so, you'll only cook something like that if you want to make ration.
Not really nailed it, he didn't have kerisik.
@@arapaimagold8088 If it's crispy, I'd argue that it's not rendang. The driest rendang variety I know of called Rendang Tok comes from my home region in Malaysia, and even that's not crispy.
@@aswaney7449 he mentioned in the beginning that this is INDONESIAN rendang, and well.... we dont have any kerisiks in our rendang so it's spot on and he really nailed it :)
@@arvantsaraihan5777 no, Padang people actually add kerisik to the rendang as well. But many RM Padang in Java or other places don't add kerisik to the rendang
I'm Indonesian, thank you chef for cooked and share our national dish..
Ugggh mouthwatering... drooling. Thank you chef
WOW. That looks good.
This looks pretty damn legit! However, my fave thing in a rendang is the addition of Kerisik which is essentially toasted grated coconut bashed in a mortar and pestle until the oils are released and it becomes a paste. It's usually added last along with the kaffir lime leaves before you let everything cook for hours. It gives one more thing for the yummy spices to adhere to, brings extra coconut-ey flavour, and awesome texture! You should try it!
I added almond powder
you must be Malaysian because here in West Sumatra we don't use any kerisiks 😅, that black and thick consistency is purely from the spices and coconut milk that has been cooked for hours 😆
@@arvantsaraihan5777 Ahh I see, yes I'm Malaysian! TIL the difference between a Malaysian and Indonesian rendang. I guess it's the slight differences that make the dish special to each country
Yummmay ❤️❤️🤗
I’ve made this a few times. So delicious!
Followed your recipe (well mostly) and its amazingly delish! Thanks for sharing..
The comments here are, for the most part, refreshingly devoid of the typical arguments about what nation or ethnic group “owns” the dish, in this case beef rendang. I think Chef John brings out the best in us.
If you do another take on this, I'd recommend you add toasted grated coconut to the recipe about halfway through the cooking time. You're also right about developing flavours - historically rendang used to be saved for months on end. Just FYI. :)
Ed Ding interesting. How was it stored?
Truly exceptional
Looks delicious!
Here in The Netherlands we sometimes serve rendang with a yellow coconut Rice, also lightly parfumerie with lemongrass…. ( Nasi Kuneng)
Indonesia once was a Dutch colony so we grew up with this gorgeous food…
Since you keep a small garden at your house in SanFran, you should feel free to have a nice potted lime bush at your back porch. The weather there is just about as good from growing citrus as down lower in Cali, as it is in Florida or Texas. Keep the longer branches cut short, and it won't outgrow your porch, but bring it in when it gets near freezing. Then you'll have all the lime leaves you could ever want for any number of recipes!
Woo hoo! I am Dutch and Indonesian and I've been watching your videos and cooking your recipes for my family for many years! I'm so happy to see a delicious Indonesian recipe from you!
This looks incredible!
This might be the best beef dish in the world
Chef: So how many ingredients do you need for this?
Indonesian: Yes.
Totally true, indian too
@@NKG416 malay tooooo
That summarizes South East Asian cuisines in general (especially Thai, Vietnamese, Malaysian and Indonesian). And Indian too. Lots and lots of herbs and spices, lots and lots of flavours!
@@thomanarchos lots
Made this last night. Delicious.
Made this today, came out perfect👌👊
I always wonder what Chef John does with his leftovers. He must have so many leftovers all the time. I wonder if he gives his leftovers to his neighbors...I wish I was his neighbor.
We always share with our neighbors. :)
Right? :)
@@MrsFoodwishes 😊🤗
@Wally Banter stop being so rude
@Wally Banter Isn't it John? Not Jon; check his recipe title!
My boyfriend's mother put baby potatoes in her rendang and it's just sooooo delicious ❤❤❤
manteb kak, jadi lapar.
No sex before marriage
@@AB-bc3vi hah?
Baby potatoes ngerti kaga? Kentang yg kecil itu
Wow, I will try it, thanks.
Love beef rendang! I miss it since leaving Indo, so I’m glad to see your recipe. Thanks!
"...You are after all the Vera WANG, of your Beef RendANG".
Pure gold
"Don't stop cooking the beef too early" Yeah this is exactly what most Indonesian roadside restaurants mess up when making this.
So good I'm making it again, thanks John!
I just made this, and it turned really good.
I'm a chef who has traveled all over Asia, and though i wouldnt rate Indonesian as my favourite Asian Cuisine. I's hard to find a better curry than Rendang! Only thing he forgot is that one should have Kafir lime leaves in the curry. A useful tip is also that if you cant find galangal or lemongrass, or kafir lime, you can just use a Thai red curry paste, and add to that, tumeric, nutmeg, cardamon, cinnamon, and tamarind... If no tamarind just a small squeeze of lime. Enjoy!
Indonesian street food tend to be a bit too oily and greasy for foreigners.
So what's your favorite southeast asian cuisine?
@@nalzazlan Hard to choose, but if i had to only eat 1 for a year, Burmese, Thai, Cambodian, Laotian and Vietnamese would all come before Indonesian... Not Filipino though
Yes kefir lime leaves, indonesian called it "daun jeruk purut"
You just dont looked and try in the right places. In indonesia, the un named places and old little places are the best. So..
Lemongrass is edible when it's ground up. There's a Vietnamese dish made with a lot of ground up lemongrass and shrimp paste that is delicious! You can buy the frozen, ground lemongrass in the freezer section. But yes, in big pieces, the lemongrass is not pleasant to eat/chew/swallow. LOL
yes!! In Indonesia we have something called sambal matah, which is a lemongrass-based dip usually eaten with rice and chicken/fish. The lemongrass is chopped really fine. I'm not a fan of the taste of lemongrass but this one is actually delicious:)
They make tasty drinks as well, though this is an acquired taste.
It doesnt even have to be ground, finely minced lemongrass is amazing in dry curries.
Love this !
Looks authentic