HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
I really love your recipe it makes me teared up. It's quite rare you know for cooking channels that can present Rendang as authentic as possible, and surely this is one.
The first time I tried Beef rendang, I was in-flight in Air Asia. And I kid you not, I ordered 3 of them on my way back from KL to Philippines. It was the best flight of my life.
If you are ever in Indonesian you must visit a Nasi Padang restaurant and try the beef rendang. Honestly, what you tried on plane is nothing compared to a local shop preparing it and having it marinading and slowly cooked in the juices and oils. It’s honestly one the best dishes on the planet and I’m not Indonesian (I’m European), so this isn’t coming from biased opinion lol
Just found out that the Maranao people of the Philippines have their own version of Rendang! Difference comes from some of the ingredients they use like Sakurab; a type of scallions native to their region, Casia leaves, etc. I’m just so fascinated! As someone who grew up in Metro Manila, I didn’t know much about the Maranao people of Mindanao. After all it makes sense, Mindanao is very close to Malaysia and Indonesia❤️
In the east coast of Malaysia near the border of Thailand, the states there would add a lump of Gula Melaka or Palm Sugar (but a dark brown one not the light honeyed Thai version). In the State of Perak. Some would kicap or soy sauce. Some people add turmeric leaves and/or kaffir lime leaves, both are julienned finely but not torn. Some people light fry their spieces first some do not, but chuck everything in and stir for hours. Rendang may even differ from family to family. It is however eaten with various types of rice cakes made from rice or glutinous rice, wrapped in different leaves or the famous lemang, glutinous rice cake cooked in bamboo. Rendang, ketupats and rendang are the Malaysian celebratory dishes cooked during Raya/Eid.
Walau pun saya orang Filipina but I love to say this is one of my favorites. I miss rendang sapi. I used to eat this tasty food in one of the finest Indonesian restaurant when I was working in Qatar. Thank you for your video and I am planning to cook for sure.
I have been to Indonesia many times and have friends there. Every time I go there I insist they make me this dish and it is beyond good. It tastes best when eaten with your hands. To me, Lebanese food is the best in the world but I have to say this dish is right up there with anything I have ever eaten. Thank you for sharing
I made this for dinner last night for the first time, and it was SO delicious! I love it when I come across completely new flavors, and this is loaded with them. My wife grew up in Holland and often mentions the Indonesian foods that she misses from home, so I've been trying to expand my culinary repertoire to include more Southeast Asian cuisines. Thanks for this gorgeous recipe!
Hi, I am from Minangkabau. I am not going to tell where rendang authentically from or the authentic recipe is. I am sure you'll read many of that in the comments. I am going to tell how the best way to EAT rendang. The best way to eat rendang is with freshly cooked jasmine rice, crispy shallot over the rendang, hard boiled egg with sambal (telur balado) and cucumber pickles (sliced cucumber with little salt and white distilled vinegar with a little bit sliced red chilli pepper and fresh shallot). And orange juice for a drink. That is the best way I know. Please try it. See if you like it. Salam ...
Rendang is original from minangkabau tribe in west sumatra, if you find minang cuisine in other places because this is the tradition of Minang people who "wander" to other places
I came upon this video completely at random as I was eating dinner. To my delight you were making randang. I was literally eating randang for dinner which my Indonesian wife made the other day as I watched! Great coincidence. Thanks for the extra tips. My wife puts hard cooked eggs and sometime hard fried tofu into the mix as well. Melt in your mouth beef. Excellent all the way!
I'm Canadian, my hubby is Singapore-Canadian. We cook ours for longer until the beef no longer stays together in recognizable chunks. It's broken up before its even out of the pot. We usually add a few curry leaf and we don't ground the cinnamon stick, cardamom pods or star anise. We put it in whole and pick them out later. This is also amazing with lamb!
I made the beef rendang following the instructions. It turned out super delicious. Thank you so much for posting this recipe. My whole family enjoyed it.
I lived in Indonesia for 17 years, cook Indonesian food a lot, and this is hands down the best rendang recipe I've found so far (and I've tested many!) Even my Indonesian wife and friends are amazed by the results. Serious kudos to Pailin for nailing this method, despite it not even being a Thai dish. The only adjustment I make to achieve almost exactly the same taste as in traditional Indonesian warungs, is adding (to taste) a bit of palm sugar into the mix, after all the other ingredients. Without it, the stew tasted too bitter, requiring a touch of sweetness to balance out the other strong, deep flavors. I think I added maybe 3-4 tbsps of grated palm sugar. Then it came out perfect! Re doubling, tripling or quadrupling this recipe (which I always do because it's a long process and the extra rendang freezes very nicely), just multiply the ingredients used, but as Pailin pointed out in a previous reply, expect the cooking/reduction process to take a bit longer due to the extra liquids. Totally worth it for the a additional yield though!
Indonesia or Malaysian we don't care ,all we care about is that a beautiful Thai soul called pailin was kind and generous enough to share this beautiful recipe for the world .I don't know how to say thank you in Thai,please accept my English version thank you.
Every time I decide to cook this I make sure it's on a day when I can get up early and stay at home; and I always visit this video first to double check on the technique and fine points of the recipe itself. Best tutorial EVER. Thank you so much, from cloudy, tweedy ol' England. 😍🌶🥘🍽🌧
Last year I cycled around the world through 31 countries and Rendang was my favourite food by a mile! Ate it almost every single day for my 2 months in Indonesia
I just want to confirm the addition of toasted desiccated coconut. People would understandably assume they could leave it out but that 1 to 2 tablespoon of toasted coconut makes a HUGE difference. My favourite rendang tutorial in existence. The only thing I do that is different to you is add white flesh sweet potato chunks for the last 30 mins of cooking time. Delicious.
Great video! I grew up in Indonesia from ‘72-‘81 (ages 8 yrs to 16 yrs) and love these foods!!! Yum! I should have married an Indonesian cook because I love it so much! I’ve been all over the world and I think Indonesian food is by far the best overall. My American wife and I have learned how to make several Indonesian dishes, but Rendang has not been tried yet. I remember how it tastes though and can’t wait till tomorrow when I can give it a try using your recipe. Thanks!
Thank you for your generous and unselfish sharing on how to cook Beef Rendang. Wow! Not only are you talented but also beautiful, with such a captivating smile all the way. You are indeed so blessed with beauty and brain! Tried cooking the beef rendang in accordance to your vivid instructions and it turn out superb! Even my Muslim friends were surprised in my first time try out and and could not believe it. Told them that learnt it from you. Bless you and have a nice day for every day of the week.
Dear Pailin, We usually added some cloves for the paste too (trust me it fuse perfectly with other spices!). Also for the herbs, in addition to lemongrass and kaffir lime leaves, the perfect rendang needs turmeric leaves. Further, other than tamarind, the authentic Rendang should also consist of a special ingredient called asam kandis (dried fruit indigenous to West Sumatera).
West sumatran rendang actually dont use tamarind at all, just the asam kandis. And yes about the turmeric leaves! it gives a very distinct aroma common in west sumatran cuisine. West sumatran people actually cook a large batch of rendang until the brown saucy stage shown here, then eat a part of it, and keep reheating the leftovers over several days as they eat it so it's become darker and drier. At this stage it can be kept out of the fridge for months which was why this dish was invented in the first place 😂
Guys, she just said its a TRADITIONAL dish from INDONESIA and MALAYSIA. I’m sure she didn’t claim that the dish originates from Malaysia, but she meant by its a traditional dish that is also found in Malaysia as both countries are close to each other and cultures do spread . So please stop making up and manipulating what she said and bash her for what she didn’t mean. Watch the video and listen carefully please, thankyou.
My friend in Singapore cooks the best beef rendang I know. Once she told me how they got to live in Singapore. Her grandmother's family was originally from Indonesia before they moved to Malaysia. Her grandma's family then moved to Singapore when the Singapore government offered neighboring people free immigration to Singapore. I got to visit her relatives in Malaysia, and she still has relatives living in Indonesia. My Singaporean friend learned to make beef rendang from her grandmother.
harus tau ya budaya bukan milik negara, tapi milik masyarakat setempat yg mengamalkannya dan sudah menjadi darah daging & sebati dengan hidup mereka. Lebih2 lagi ketika belum ada sempadan negara. Sepertimana di indonesia ada rendang, di malaysia juga sama. Sejak zaman dahulu kala lagi. Tak usah diributkan rendang punya siapa. Di jepun ada ramen, di korea ada ramyun. Kerana mereka negara dari region yang sama. Tak hairan ada persamaan budaya kerana pertukaran budaya serta penghijrahan etc. Melayu Cape, Melayu di Mindanao, Melayu di Selatan Thai juga pasti ada persamaan budaya dengan kita kerana kita serumpun.
@@hijupbeathijupbeat9330 Betul tu. Kita berada dalam kawasan yang sama, persamaan budaya itu pasti akan ada memandangkan budaya masyarakat kita adalah berniaga dan berhijrah.
Good for you to share this legend Indonesian recipe. Patient is all you need to cook this one to get tender meat and best taste of coconut flavor. Because this is not an instant dish.
I made a vegetarian version of this and replaced the beef with vegetarian pulled beef. The result was simply amazing! Thank you so much for this awesome recipe!!
She uses a very thin tamarind paste, but if you make this recipe with the brick-like tamarind paste you get from most grocers in the United States I would recommend using 2 tsp instead of 2 tbsp. That is much more concentrated and too much of it can overpower the dish! Lovely recipe!
@@666dynomax I have every intention of preparing it one day. But I have tasted a very delicious one in Bangkok😋😁 this vid is one of very interesting vids of this recipe. There are 2/3 more Im going to try
@@queva3062 I love Pailin's recipes... beef and brocollil, green curry, cashew chicken, wontons are some of my go-to i can throw together quickly on a weeknight (well not the won-ton). I made Gordon's Ramseys take on Beef Rendang, it turned out well, I made it twice, I'm going to try Pailins next week I think! I really want to try malay recipes, but dont know where to start with the cusine.. i've kind of done a lot of indian, chinese and thai, time to move to another country!
Hi Pai, i followed the same recipe with a slow cooker, over night. Did the initial cooking with coconut milk and then transferred to the slow cooker . I kept the lid open last couple hours to reduce juices. It came out pretty well, as far as rendang go 😊
Your rendang looks absolutely delicious and the recipe, colour looks very similar to what my family usually make. and thank you for showing and sharing it to the world... You are a wonderful host and your style is very very pleasing to the eyes, the ears and my reference to many south east asian dishes, especially Thai dishes.
This is so good, i watched today and i made it today as i have all the ingredients at home. Thank you, and by frying the paste with coconut milk, first time for me, and it worked so well. Taste super. This is by far the best i have eaten, in terms of colour and taste and it’s the first time i cook this at home. I had used the dried chilli with seeds on, and the spicy level was great, need not add more chilli flakes. Yummy!
I am Malaysian! I love rendang but our version is just slightly different by adding one extra ingredient which is ginger leaf. Thank you so much for this recipe. I actually live in a Thailand now and am a Baba Nyonya so I find it hard to find ingredients here for my cooking. I love your variations of recipes🙏🙏❤️❤️❤️🇲🇾🇲🇾🇲🇾
I notice that the Sumatran and the Malaysian version has turmeric leaf. There simply is no substitute for it. An Indonesian contact told me to simply omit the ingredient if there's none available, I smelled it, and there's simply no herb and spice that smells like it. In Manila, I can't buy turmeric leaves, so I simply buy fresh turmeric and let them sprout so that it could be planted. After 3 months, I have leaves to use for rendang and some Philippine adobo dishes.
Thank you for this video. Most of my friends dread to try this as most recipes sounded too complicated. Yours made it look and sound achievable in a small home kitchen without compromising the dish. I live alone, so when cooking this, I do this in one big batch, portion the rest and freeze for another day. Small portions result in unpredictable taste; often than not, you end up not tasting beef at all and require to add beef stock into the pot. I have 2 CHEATS. 1. Pressure cook the beef with few stalks of lemon grass This cuts down cooking time by 1-1.5 hour. Add that to your reduced coconut milk and spice paste, and simmer for 30mins, or till dry. Yes, constantly scrape the bottom of the pot regularly. 2. Rice cooker with Keep Warm feature. Cook as per your recipe till timestamp 5:13. Transfer the whole content into a rice cooker and press the button as if cooking rice. When liquid is reduced, it trick the rice cooker to keep warm mode. I do this before going to work. By the time I come back end of the day, Beef Rendang is ready. The plus point is, I need not be there to scrape the bottom of the pot.
Hi sending love from Indonesia! I really love how you put 100% effort into each of your recipes and taking a step further to make it super special! Beef rendang is one of my favourite dishes too, I totally feel you when you took a bite for the beef rendang along with the fluffy warm rice yummm. btw your idea in using the reduced coconut method is spot on because originally the beef rendang uses this method it’s called “minyak tai” (minyak means oil and tai means excuse my french but literally means poop lol) our grandmas have always used this method but as time passes it’s quite rare to find someone still doing this method, so in other words you’re actually doing the OG recipe (except for the fish oil though hehe) Might be interesting to try with fish oil 😆
Pailin candlenuts contain prussic acid. Cut the nuts in half and dry roast them over the gas stove until the turn light brownish. That will be enough to remove the acid. Just a suggestion. And if they are roasted it`s also easier to get them ground to powder..
Pailin, this Indonesian, thanks you so much for the rendang recipe. It's one of my favorite Indonesian dishes! It is a traditional dish of the Padang people from Sumatra, Indonesia; therefore, it is Indonesian! I must say, though, it is also popular in Malaysians and Singapore.
Rendang is Sumatran and more specifically, Minangkabau. It has existed long before Indonesia and Malaysia existed. The recipe was spread to the Malay Peninsula, Java other islands on the Malay Archipelago a long time ago. Historically, Sumatra is culturally closer to the Malay Peninsula and have existed together as part of various Malay empires longer than it has been part of Javanese Majapahit or Indianesia Republic
Rendang is treasure of minangkabau(indonesia).berasasal dari kata randang(marandang)...yang artinya dimasak dengan waktu yang lama,dan mengunakan api yang kecil
In Malay (Malaysia) cooking, we firstly fry the paste with some oil and wait for the spices to become slightly crispy and the oil separates (pecah minyak) a little. We also add a small amount of toasted & pounded cumin & fennel & most importantly add fresh turmeric + finely sliced turmeric leaves to bring out the most amazing fragrance and punch to the rendang!
I turn the grinder over and tap the side a couple times so I don't spill the contents coffee or spices. Love your training show. I was married to a Thai, but now I have to cook for myself.
I am Minangkabauness from Indonesia. You have Made rendang well sister. Rendang is a original food from Padang. Usually we Made rendang with spicy flavor and we put the beef after the all of the dressing boiled with oily texture and then we put the beef quickly,, then stir it well till caramelielzed so that the beef Will has aromatic and good taste. After that we pour coconut grind. You have to grind the coconut till oily and get the dark cocholate to black color. Nice to share this info to you❤❤❤❤
Hahahaha Gosh Pai! You must be having a ball of a time reading the comments! I am a Singaporean, my father is of Indonesian descent and my Mother is Nyonya from Malaysia. Rendang has so many variations I don't know why everyone is so butt hurt. It's a celebrated dish and Indonesians/Malaysians/Singaporeans should just be proud of such an awesome dish and all of its variations! I think as long as it tastes good and stays true to the Essence of rendang. ☺️#SayNoToCrispyRendang
I think the best way to solve the tension is make Sumatra part of Malaysia, and Sabah/Sarawak part of Indonesia. 😂 Also as an Indonesian my heart is with the "Indonesianists" _but_ their comments are so cringe...
Thanks a lot! I tried it with chicken! One of the most delicious dishes I have ever cooked in my entire life. No kidding. Thanks to you and TH-cam 🙏 According to CNN survey, Beef Rendang is THE most delicious dish on the planet. It took me 3.5 hours to make this Indonesian dish, but well worth it 😋😋😋
My bf introduced me to rendang seasoning and I made it for him - but neither of us realized that we’d been making it wrong. I thought it was like a classic stew, I didn’t know you had to cook it down into such a thick paste!
The "kerisik" is Malay's technique to save the cooking time. The origin rendang in Minang version cook it longer (about 8-10 hours). Actually the word "rendang" means "slow cooking". The process can be stopped before 2hrs and it still has a fluid broth it's called "gulai". Or between 2-4 hrs when its broth thicker and it's called "kalio". But when it comes to origin "rendang" version you will have no broth, yet the sauce with darker color. Trust me, the taste has better sensation, when all the fat from the meat and coconut completely merge with the spices.
This reminded me of when I made my Grandma's Pâtés à la viande (Acadian dish) recipe. I had to boil pork, beef, garlic and onions in water with salt and pepper for 2 hours, then you add more spices and cook for another 2 hours....and then when you have the liquid reduced to a nice thick gravy, you put it in a pie shell (that you use some of the cooking liquid to make) and you bake it for ANOTHER hour. Its a very time consuming recipe.
Hi I’m from Indonesia. Rendang originated from the Minangkabau ethnic group in West Sumatra and traditionally, they add Turmeric leaves or Daun kunyit into the rendang to give out the aroma.
I am from Surinam ( South America ) but life in Holland/Netherlands over 23 years, I love this dish! But as u know it is made differntly every time ( sorry for my english ) Keep up the good work......
hey pailin great video. im from Malaysia and in my family, we use turmeric leaves at the end instead of the lime leaves. Since i cant find turmeric leaves in most asian shops, i normally just plant some turmeric rhizomes in the ground in spring. it makes a lovely houseplant too :D
my mum always makes rendang during Hari Raya, the Islamic new year/festive season. in almost every household, rendang is a must-have to be served on the first day especially 😂 (I'm from Singapore btw)
Pailin, you have to add some turmeric leaves. Take two pieces of turmeric leaf , cut it into stripes, then add into your rendang. Then, your rendang recipe will be complete. Try it. You will love it.
That transformation is unbelievable. I love this dish so much... it is so flavourful. Once cooked and cooked down, I tend to leave it a day in the fridge and really allow those flavours to intensify... it really is worth the wait. Great job, Pai. You're the best!!!
1:50 hahaha one day in history class, my teacher told us to bring spices (well one of the reason our country is colonialized is because of spices if you wonder why she did that😂) and during class, she told us that raw cinnamon is delicious. so we began to taste all the spices that we've collected. and i personally found that candlenut had the best flavour, so i eat 4 candlenuts and ended up throwing up 3 times that day🙂
First time I tried this was in Singapore, then in KL years later, but, ironically, not in Indonesia. We just had it for lunch, though it was 'soupy' like chicken curry, not rendang-dry. I'd like to try making it myself, though I'd more than likely use curry off the shelf as I dont have access to most of the spices you used here. Thanks again, Pai, for the recipe and the demo. Wish me luck!
I think a good addition will be turmeric leaves! It was in the recipe my friend's grandmother used, and really adds a unique flavor which was extremely noticeable when I forgot to include it
The authentic Indonesian rendang only uses turmeric leaves. The fake Malaysian version uses whole turmeric. That's why Indonesian rendang is black and Malaysian rendang is yellow.
Appearance wise this is hands down the best Rendang i’ve watched on youtube made by a non-Indonesian, I bet it taste great too, and every minangkabau household have their own recipes and twists, but nonetheless it is delicious if you doing it right 😁
Stop arguing, guys! Rendang comes from Indonesia. Period. Full stop. When in Jakarta, go to a Padang restaurant to enjoy it. What an experience! I love the 'many dishes on the table' style, Including rendang, of course. People move to other countries, like from Sumatra, part of Indonesia, to Malaysia, etc, and brought their recipes with them. Pai gave it that Thai touch, with lime leaves and fish sauce. Very nice! Fish sauce in the East is like anchovies in the West.
quick tip: roast your spices before blending them. and add in turmeric leaves or salam leaves (indonesian bayleaves). otherwise, i approve of this recipe! looks just like mine! :P
I am so happy TH-cam suggested your channel. I had just made Beef Rendang last week and didn't even think to use the emulsifier instead of the blender. Thank for the amazing tip, I'll be using that for a lot of my cooking going forward.
Hi,Im a new subscriber,my mum was from Thailand and my dad a Malaysian and my mum cooked, Malaysian rendang with a Thai twist,so rendand has become international,indeed is, the world's best tasting dish!!!
Yes indeed. In Malaysia, we ate rendang with ketupat palas (wrapped glutinous rice). Rendang has so much flavour. Thank you for sharing the recipe to the world 😍😍😍
In one of the most traditional and authentic rendang, we called it locally in Malaysia Rendang Tok, instead of kaffir lime leaves, turmeric leaves are rolled into cylindrical shape and sliced as thinly possible and added at the end of the rendang cooking to create that special aroma. That really makes a difference and stand out as the best exclusive beef Rendang Tok. ( Btw, Tok refers locally as grandfather, and this traditional rendang was cook under open air wood fire style by grandfather in the originating village of Perak state.) That's how this dish gets its name.
I used to make stuff similar to this, dumping a bunch of vegetables into a pot with the beef into a bit of oil, then adding dry spices and water and letting it cook down for a few hours to this consistency. It's by no means tradition around here, it's just... something I came up with. Nice to know it's not just me!
YES YES YES! Love the way you really make your recipe following tradition & also doing research. No short cuts & explaining all the ingredients how its used & the substitutes too! Will always support you
Pai, You're are a star 🌟! I've learnt something very amazing from watching your videos. I make my own chilli paste from dried chillies but always end up with gritty paste, until I followed your method. It's a miracle when you use the coffee grinder to achieve the fine texture. Wow you've made my preparation for chilli paste so easy. Thanks very much and I always think of you when i imake my sambal.
Well Pailin is actually wise enough to not to put only one country's name in the video title. Which I think will probably avoid the unnecessary fight over this dish. But still this people really don't even appreciate it.. 😂😂 I'm from Indonesia and I have to say you did the great job!! That's a great recipe. Will send you the photo when i make this.. Love from Indonesia ♥️♥️♥️
vixtor exactly I agree with you.. That's what I meant actually.. Rendang isn't only found in Indonesia, another country has their own rendang as well.. but What I meant is instead of arguing something unnecessary about where this dish actually originated from, we should put more focus to the Pai's recipe for rendang, and discuss about what we usually do in our country's traditional recipe.. As an Indonesian I'm truly sorry for some of the childish comments below 😣😣
Even if she puts rendang is from Indonesia only, we Malaysians wouldn't care at all. If it's the other way around, this comment section will be bombarded by the angry Indonesians
My advice is ignore the comments and follow the recipe exactly- I added fresh turmeric to the paste (which is normal) - i added coconut oil to the past (normal) - Japanese Chili sesame oil (weird) / palm sugar to the kerserik and kept things moist with coconut cream (use cream not milk at the end)
Last August I visited Indonesia for the first time. I was only on Java and only in Jakarta, West Java, Central Java, and Yogyakarta. A dear friend from Central Java was my personal tour guide for my two weeks on her island. She took me to many restaurants in Jakarta, each specializing in a different regional cuisine. She told me that rendang originated in the Lampung region/province of Jakarta. Indeed it was only available at the restaurants specializing in cuisines of the southern part of Sumatra and definitely best at the Lampungese restaurant. I described it as the most flavorful food I have ever eaten. I absolutely loved it! (Dare I say that I loved it more than food that I had in Isan?) I have been afraid to try to make it. Your video is the least intimidating I have seen. Maybe I will give it a go. I do thing I will do the long, slow cooking in the oven to avoid scorching the bottom.
Thank you for this exotic recipe. I have some suggestions to make: for more gravy (my preference only) I would add the other half of that coconut milk at the last moment. The other point is that I would like to use the brisket part so that it would not be so chewy.
Glad to find this video. You miss one main ingredients though, which is coriander leaf which will give distinct taste to rendang. For addition, half tablespoon of pepper and coriander seed will improve the taste, and usually we toasted pepper, coriander and candle-nut first. Oh candlenut has other properties which is help to soften the meat faster.
@@JoelYusofBecause mostly malaysian did not respect the history, they said rendang wasn't from Indonesia because there are no Indonesia and Malaysia back then But now they said rendang is malaysian dish even though the country of malaysia created in 1957, and Malaysia was part of many pre-indonesian kingdoms like srivijaya or majapahit, even though the first Islamic kingdom in malaysia has a connection from indonesian kingdom They're part of us for thousand of years, so if they said we are stealing their food is just like rebellious kid
Thanks, Pai! To save yourself from having to stay around to regularly stir the rendang or prevent the risk of burning it at the bottom of the pan, add 1,5 cups of water to this recipe and once the meat got to the boiling point you give the stew a good stir and put the pan with a lid on it in a preheated oven of 203 °F (95 °C) for 3 - 3,5 hours (braising) using a timer. This way you have your hands free to do other stuff or even go out for groceries, nothing will burn. Surly this recipe can also effortlessly be made in a slow cooker. If the rendang gets out a bit too moisty to your desire you can simply dry cook it on the stove while stirring. For seasoning I use a beef stock cube in the recipe and only add salt to taste just before serving.
hello from Indonesia. thank you for sharing the recipe with your own twist, cause i never seen/know to add tamarind, toasted coconut, candlenut, and cinnamon evenfish sauce into rendang 😁 or it just my family recipe did not put have it. my family always cook this dish in big portion, with big size wok that might fit for 5kg - 6kg of beef, and we cook it with wood which give distinguish aroma that you cannot have if only using stove. if you cook very deep dark brown, it can be save for quite long time, especially when you put it into tight sealed container. rendang with warm rice hmmm, or having the leftover curry mix it up with warm rice and add plain omelet. i can have that everyday, and ended up with high cholesterol :o
One of my favorite Dish , basically only use cumin powder , coconut 🥥 milk and sweet potato but I want to try your thai approach which is authentic. I want to savor the blend of citrus and lemongrass Thank you for featuring this iconic malaysian, indonesian recipe
Hi Pailin, thank you for highlighting one of my favorite curries. I have 2 thoughts to share... When cooking the curry paste (rempah), it is best to cook the coconut milk until the coconut oil starts to separate and float above the paste. It renders a more nutty flavor. The other recommendation is to use conical beef shin cut to 2 inch thick slices. They stew exceptionally well and stay tender days after cooking. Again, thank you for your great channel.
Hi Pai! Great job on the dish. I agree with the CNN article - this is my all-time favorite. I was first introduced to it growing up in a Malay neighborhood in Malaysia. There are different variations of rendang around Malaysia. My favorite is the one I grew up with in Perak, Malaysia - rendang tuk, which is cooked till very dry, and hardly any gravy left. You eat it with pulut rice (glutinous/sticky rice), specifically pulut kuning, which is glutinous rice cooked with coconut milk and turmeric, which gives it a nice yellow (kuning) color. Rendang is also traditionally eaten during Raya (Muslim festival day - after the end of Ramadan and after the pilgrimage) when it is more commonly served with lemang (glutinous rice cooked with coconut milk, inside bamboo). Super yummy for my tummy!!
You cooked rendang perfectly with your own style (yeah, that fish sauce ofcourse, hahaha). And you made it look very easy to cook, I always thought it is hard to make, maybe bcoz its consuming time and use many herbs. Very nice anyway! ขอบคุณครับ
Rendang is delicious, even I make it often at my house, though I am a man and a husband! Haha! I even plant my own kaffir lime and lemongrass because we use these in our rendang, at least the Malaysian version. There is a difference between Malaysian and Indonesian versions; in Malaysia we add KERISIK (roasted grated coconut, the darker and oilier the better and tastier), I do not think they use kerisik in Indonesia. Rendang originates from Indonesia, it made its way to Malaysia 400-500 years ago when Minangkabau people migrated from Sumatra to found and build what is now Negeri Sembilan state in Malaysia, this state is predominantly Minangkabau origin, still practice their Minangkabau customs (Ada Pepaih), and they eat lots of rendang which they spread to rest of Malaysia and masak lemak cili api (creamy thick coconut milk-bird eye chili-turmeric curry) which also originate from Sumatra. I am from Malaysia.
Hi Pai 🤗..i am from Malaysia..you should try another rendang called Rendang Tok (Tok here means grandmother). . It's a specialty of the Perak region in Malaysia. It uses more spices. It is delicious.
Try this, Only a Suggestion. The graded coconut, while frying, add coconut sugar from Malacca, Malaysia. Once the coconut turns slightly brown, add the coconut sugar. Quantity is 1 whole coconut, plus about 2 cubes of coconut sugar. That's if you can find fresh coconut in the first place. LOL continue doing the good work, I am watching. (just kidding) Cheers from Japan.
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Thank you for watching!
I really love your recipe it makes me teared up. It's quite rare you know for cooking channels that can present Rendang as authentic as possible, and surely this is one.
V
I have question madam, the guajillo need to wash or not before blend dried?
Hi pailin, can I just use red thai curry paste instead?
@@loncrettecorps7221 I've made it though and it was delicious. Different from the rendang I am used to but thats okay.
The first time I tried Beef rendang, I was in-flight in Air Asia. And I kid you not, I ordered 3 of them on my way back from KL to Philippines. It was the best flight of my life.
If you are ever in Indonesian you must visit a Nasi Padang restaurant and try the beef rendang. Honestly, what you tried on plane is nothing compared to a local shop preparing it and having it marinading and slowly cooked in the juices and oils. It’s honestly one the best dishes on the planet and I’m not Indonesian (I’m European), so this isn’t coming from biased opinion lol
The best rendang i tried is in central market KL, and the street vendor in bukit bintang every morning
Just found out that the Maranao people of the Philippines have their own version of Rendang! Difference comes from some of the ingredients they use like Sakurab; a type of scallions native to their region, Casia leaves, etc.
I’m just so fascinated! As someone who grew up in Metro Manila, I didn’t know much about the Maranao people of Mindanao. After all it makes sense, Mindanao is very close to Malaysia and Indonesia❤️
Omg this is a completely ingredient to make rendang. I am Indonesian and I approved how to make rendang. 👍👍👍.
In the east coast of Malaysia near the border of Thailand, the states there would add a lump of Gula Melaka or Palm Sugar (but a dark brown one not the light honeyed Thai version). In the State of Perak. Some would kicap or soy sauce. Some people add turmeric leaves and/or kaffir lime leaves, both are julienned finely but not torn. Some people light fry their spieces first some do not, but chuck everything in and stir for hours. Rendang may even differ from family to family. It is however eaten with various types of rice cakes made from rice or glutinous rice, wrapped in different leaves or the famous lemang, glutinous rice cake cooked in bamboo. Rendang, ketupats and rendang are the Malaysian celebratory dishes cooked during Raya/Eid.
Walau pun saya orang Filipina but I love to say this is one of my favorites. I miss rendang sapi. I used to eat this tasty food in one of the finest Indonesian restaurant when I was working in Qatar. Thank you for your video and I am planning to cook for sure.
I have been to Indonesia many times and have friends there. Every time I go there I insist they make me this dish and it is beyond good. It tastes best when eaten with your hands. To me, Lebanese food is the best in the world but I have to say this dish is right up there with anything I have ever eaten. Thank you for sharing
You should try Pakistani/Indian food...
I made this for dinner last night for the first time, and it was SO delicious! I love it when I come across completely new flavors, and this is loaded with them. My wife grew up in Holland and often mentions the Indonesian foods that she misses from home, so I've been trying to expand my culinary repertoire to include more Southeast Asian cuisines. Thanks for this gorgeous recipe!
You should try to combine Rendang with hutspot/wortelenstamp (your wife will know for sure) because its a surprisingly good match!
Hi, I am from Minangkabau. I am not going to tell where rendang authentically from or the authentic recipe is. I am sure you'll read many of that in the comments. I am going to tell how the best way to EAT rendang.
The best way to eat rendang is with freshly cooked jasmine rice, crispy shallot over the rendang, hard boiled egg with sambal (telur balado) and cucumber pickles (sliced cucumber with little salt and white distilled vinegar with a little bit sliced red chilli pepper and fresh shallot). And orange juice for a drink. That is the best way I know. Please try it. See if you like it. Salam ...
Minang style is the best in Indonesia. Superb balance of spices.Just the right amount of chilis!
Or you can eat it with nasi impit or compressed rice.
Rendang is original from minangkabau tribe in west sumatra, if you find minang cuisine in other places because this is the tradition of Minang people who "wander" to other places
Minang rendang is so good, my absolute favourite way of eating rendang, is pairing it with lemang. Omg. So damn good
Emphasis on the freshly cooked jasmine rice. It’s heavenly that way LOL
I came upon this video completely at random as I was eating dinner. To my delight you were making randang. I was literally eating randang for dinner which my Indonesian wife made the other day as I watched! Great coincidence. Thanks for the extra tips. My wife puts hard cooked eggs and sometime hard fried tofu into the mix as well. Melt in your mouth beef. Excellent all the way!
I'm Canadian, my hubby is Singapore-Canadian. We cook ours for longer until the beef no longer stays together in recognizable chunks. It's broken up before its even out of the pot. We usually add a few curry leaf and we don't ground the cinnamon stick, cardamom pods or star anise. We put it in whole and pick them out later. This is also amazing with lamb!
I made the beef rendang following the instructions. It turned out super delicious. Thank you so much for posting this recipe. My whole family enjoyed it.
I lived in Indonesia for 17 years, cook Indonesian food a lot, and this is hands down the best rendang recipe I've found so far (and I've tested many!) Even my Indonesian wife and friends are amazed by the results. Serious kudos to Pailin for nailing this method, despite it not even being a Thai dish.
The only adjustment I make to achieve almost exactly the same taste as in traditional Indonesian warungs, is adding (to taste) a bit of palm sugar into the mix, after all the other ingredients. Without it, the stew tasted too bitter, requiring a touch of sweetness to balance out the other strong, deep flavors. I think I added maybe 3-4 tbsps of grated palm sugar. Then it came out perfect!
Re doubling, tripling or quadrupling this recipe (which I always do because it's a long process and the extra rendang freezes very nicely), just multiply the ingredients used, but as Pailin pointed out in a previous reply, expect the cooking/reduction process to take a bit longer due to the extra liquids. Totally worth it for the a additional yield though!
Indonesia or Malaysian we don't care ,all we care about is that a beautiful Thai soul called pailin was kind and generous enough to share this beautiful recipe for the world .I don't know how to say thank you in Thai,please accept my English version thank you.
Kap khun ka it is.
raymund usi
Let’s just say Rendang is an Austronesian dish.
Rendang is caramelize curry. Not ordinary curry
Well said sir
@@rdu239
I'm Singaporean and NO Rendang is not Singaporean even though it is very common here LOL Its a Malay / Indonesian dish.
Every time I decide to cook this I make sure it's on a day when I can get up early and stay at home; and I always visit this video first to double check on the technique and fine points of the recipe itself. Best tutorial EVER. Thank you so much, from cloudy, tweedy ol' England. 😍🌶🥘🍽🌧
I've cooked this recipe twice, and I'm fairly certain it's the best thing I've EVER cooked. Thank you, Pai. Much love from the UK.
Uk cuisine vs literally any other cuisine
@@crazyprophet3276 true
@@crazyprophet3276astonishing levels of originality
Last year I cycled around the world through 31 countries and Rendang was my favourite food by a mile! Ate it almost every single day for my 2 months in Indonesia
Wow. Sounds great. I bet you ate some average rendang as well as some great ones though
I just want to confirm the addition of toasted desiccated coconut. People would understandably assume they could leave it out but that 1 to 2 tablespoon of toasted coconut makes a HUGE difference. My favourite rendang tutorial in existence. The only thing I do that is different to you is add white flesh sweet potato chunks for the last 30 mins of cooking time. Delicious.
Hi Pai, I’m Indonesian🇲🇨 and i really love it that you made this super famous Rendang tutorial, thanks😘
Great video! I grew up in Indonesia from ‘72-‘81 (ages 8 yrs to 16 yrs) and love these foods!!! Yum! I should have married an Indonesian cook because I love it so much! I’ve been all over the world and I think Indonesian food is by far the best overall. My American wife and I have learned how to make several Indonesian dishes, but Rendang has not been tried yet. I remember how it tastes though and can’t wait till tomorrow when I can give it a try using your recipe. Thanks!
My new granddaughter is Indonesian and is coming here to Australia this weekend. I am going to make this for her. Thanks so much.
Thank you for your generous and unselfish sharing on how to cook Beef Rendang. Wow! Not only are you talented but also beautiful, with such a captivating smile all the way. You are indeed so blessed with beauty and brain! Tried cooking the beef rendang in accordance to your vivid instructions and it turn out superb! Even my Muslim friends were surprised in my first time try out and and could not believe it. Told them that learnt it from you. Bless you and have a nice day for every day of the week.
Dear Pailin,
We usually added some cloves for the paste too (trust me it fuse perfectly with other spices!). Also for the herbs, in addition to lemongrass and kaffir lime leaves, the perfect rendang needs turmeric leaves. Further, other than tamarind, the authentic Rendang should also consist of a special ingredient called asam kandis (dried fruit indigenous to West Sumatera).
Joevarian Hudijana now I know why they called it rendang padang 😀
Ah sorry I skipped that part. Thanks for your correction.
@@joehudijana What do you mean by adding cloves to the paste? You mean, blend them together?
West sumatran rendang actually dont use tamarind at all, just the asam kandis. And yes about the turmeric leaves! it gives a very distinct aroma common in west sumatran cuisine. West sumatran people actually cook a large batch of rendang until the brown saucy stage shown here, then eat a part of it, and keep reheating the leftovers over several days as they eat it so it's become darker and drier. At this stage it can be kept out of the fridge for months which was why this dish was invented in the first place 😂
Guys, she just said its a TRADITIONAL dish from INDONESIA and MALAYSIA. I’m sure she didn’t claim that the dish originates from Malaysia, but she meant by its a traditional dish that is also found in Malaysia as both countries are close to each other and cultures do spread . So please stop making up and manipulating what she said and bash her for what she didn’t mean. Watch the video and listen carefully please, thankyou.
No indonesia/malaysia, this dish original from minang tribe!!!!!!
@@forgetit__ #doneClaim
My friend in Singapore cooks the best beef rendang I know. Once she told me how they got to live in Singapore. Her grandmother's family was originally from Indonesia before they moved to Malaysia. Her grandma's family then moved to Singapore when the Singapore government offered neighboring people free immigration to Singapore. I got to visit her relatives in Malaysia, and she still has relatives living in Indonesia. My Singaporean friend learned to make beef rendang from her grandmother.
harus tau ya budaya bukan milik negara, tapi milik masyarakat setempat yg mengamalkannya dan sudah menjadi darah daging & sebati dengan hidup mereka. Lebih2 lagi ketika belum ada sempadan negara. Sepertimana di indonesia ada rendang, di malaysia juga sama. Sejak zaman dahulu kala lagi. Tak usah diributkan rendang punya siapa. Di jepun ada ramen, di korea ada ramyun. Kerana mereka negara dari region yang sama. Tak hairan ada persamaan budaya kerana pertukaran budaya serta penghijrahan etc. Melayu Cape, Melayu di Mindanao, Melayu di Selatan Thai juga pasti ada persamaan budaya dengan kita kerana kita serumpun.
@@hijupbeathijupbeat9330 Betul tu. Kita berada dalam kawasan yang sama, persamaan budaya itu pasti akan ada memandangkan budaya masyarakat kita adalah berniaga dan berhijrah.
Good for you to share this legend Indonesian recipe. Patient is all you need to cook this one to get tender meat and best taste of coconut flavor. Because this is not an instant dish.
I made a vegetarian version of this and replaced the beef with vegetarian pulled beef.
The result was simply amazing! Thank you so much for this awesome recipe!!
How long did you cook for with vegetarian pulled beef?
She uses a very thin tamarind paste, but if you make this recipe with the brick-like tamarind paste you get from most grocers in the United States I would recommend using 2 tsp instead of 2 tbsp. That is much more concentrated and too much of it can overpower the dish!
Lovely recipe!
yes i agree, i have thicker tamarind.. i dunno, i still dont think this is like the Malaysian
@@666dynomax everyone has his/her own version
@@queva3062 I haven’t made this one yet. Thanks for reminding me have you done it???
@@666dynomax I have every intention of preparing it one day. But I have tasted a very delicious one in Bangkok😋😁 this vid is one of very interesting vids of this recipe. There are 2/3 more Im going to try
@@queva3062 I love Pailin's recipes... beef and brocollil, green curry, cashew chicken, wontons are some of my go-to i can throw together quickly on a weeknight (well not the won-ton). I made Gordon's Ramseys take on Beef Rendang, it turned out well, I made it twice, I'm going to try Pailins next week I think! I really want to try malay recipes, but dont know where to start with the cusine.. i've kind of done a lot of indian, chinese and thai, time to move to another country!
I've tasted some of this in an local Muslim restaurant, I swear the taste is so addictive.
Hi Pai, i followed the same recipe with a slow cooker, over night. Did the initial cooking with coconut milk and then transferred to the slow cooker . I kept the lid open last couple hours to reduce juices. It came out pretty well, as far as rendang go 😊
Rice hot steam +Rendang +sambal ijo+ tumis kangkung+ es jeruk = The best ever meal in the world its too addicted
My first beef rendang experience was in Singapore many years ago. Love at first bite. 😋
Your rendang looks absolutely delicious and the recipe, colour looks very similar to what my family usually make.
and thank you for showing and sharing it to the world... You are a wonderful host and your style is very very pleasing to the eyes, the ears and my reference to many south east asian dishes, especially Thai dishes.
This is so good, i watched today and i made it today as i have all the ingredients at home. Thank you, and by frying the paste with coconut milk, first time for me, and it worked so well. Taste super. This is by far the best i have eaten, in terms of colour and taste and it’s the first time i cook this at home. I had used the dried chilli with seeds on, and the spicy level was great, need not add more chilli flakes. Yummy!
I am Malaysian! I love rendang but our version is just slightly different by adding one extra ingredient which is ginger leaf. Thank you so much for this recipe. I actually live in a Thailand now and am a Baba Nyonya so I find it hard to find ingredients here for my cooking. I love your variations of recipes🙏🙏❤️❤️❤️🇲🇾🇲🇾🇲🇾
I notice that the Sumatran and the Malaysian version has turmeric leaf. There simply is no substitute for it. An Indonesian contact told me to simply omit the ingredient if there's none available, I smelled it, and there's simply no herb and spice that smells like it. In Manila, I can't buy turmeric leaves, so I simply buy fresh turmeric and let them sprout so that it could be planted. After 3 months, I have leaves to use for rendang and some Philippine adobo dishes.
Also malaysia version doesn't use candlenuts, Indonesian version does.
Thank you for this video. Most of my friends dread to try this as most recipes sounded too complicated. Yours made it look and sound achievable in a small home kitchen without compromising the dish.
I live alone, so when cooking this, I do this in one big batch, portion the rest and freeze for another day.
Small portions result in unpredictable taste; often than not, you end up not tasting beef at all and require to add beef stock into the pot.
I have 2 CHEATS.
1. Pressure cook the beef with few stalks of lemon grass
This cuts down cooking time by 1-1.5 hour. Add that to your reduced coconut milk and spice paste, and simmer for 30mins, or till dry. Yes, constantly scrape the bottom of the pot regularly.
2. Rice cooker with Keep Warm feature.
Cook as per your recipe till timestamp 5:13. Transfer the whole content into a rice cooker and press the button as if cooking rice. When liquid is reduced, it trick the rice cooker to keep warm mode.
I do this before going to work. By the time I come back end of the day, Beef Rendang is ready. The plus point is, I need not be there to scrape the bottom of the pot.
Hi sending love from Indonesia! I really love how you put 100% effort into each of your recipes and taking a step further to make it super special! Beef rendang is one of my favourite dishes too, I totally feel you when you took a bite for the beef rendang along with the fluffy warm rice yummm. btw your idea in using the reduced coconut method is spot on because originally the beef rendang uses this method it’s called “minyak tai” (minyak means oil and tai means excuse my french but literally means poop lol) our grandmas have always used this method but as time passes it’s quite rare to find someone still doing this method, so in other words you’re actually doing the OG recipe (except for the fish oil though hehe) Might be interesting to try with fish oil 😆
Pailin candlenuts contain prussic acid. Cut the nuts in half and dry roast them over the gas stove until the turn light brownish. That will be enough to remove the acid. Just a suggestion. And if they are roasted it`s also easier to get them ground to powder..
Pailin, this Indonesian, thanks you so much for the rendang recipe. It's one of my favorite Indonesian dishes! It is a traditional dish of the Padang people from Sumatra, Indonesia; therefore, it is Indonesian! I must say, though, it is also popular in Malaysians and Singapore.
Rendang is Sumatran and more specifically, Minangkabau. It has existed long before Indonesia and Malaysia existed. The recipe was spread to the Malay Peninsula, Java other islands on the Malay Archipelago a long time ago. Historically, Sumatra is culturally closer to the Malay Peninsula and have existed together as part of various Malay empires longer than it has been part of Javanese Majapahit or Indianesia Republic
The Minang people have migrated to the Malay Peninsula, Singapore etc long before the Dutch and British came.
Rendang is treasure of minangkabau(indonesia).berasasal dari kata randang(marandang)...yang artinya dimasak dengan waktu yang lama,dan mengunakan api yang kecil
In Malay (Malaysia) cooking, we firstly fry the paste with some oil and wait for the spices to become slightly crispy and the oil separates (pecah minyak) a little. We also add a small amount of toasted & pounded cumin & fennel & most importantly add fresh turmeric + finely sliced turmeric leaves to bring out the most amazing fragrance and punch to the rendang!
Sounds good. Do you grind fresh turmeric before adding in?
@@bourbakis yup... After cooking also add on sliced turmeric leaves to the rendang ...
I turn the grinder over and tap the side a couple times so I don't spill the contents coffee or spices. Love your training show. I was married to a Thai, but now I have to cook for myself.
I am from Malaysia...
The rendang my favourite food especially during Eid Mubarak festival
I am Minangkabauness from Indonesia. You have Made rendang well sister.
Rendang is a original food from Padang. Usually we Made rendang with spicy flavor and we put the beef after the all of the dressing boiled with oily texture and then we put the beef quickly,, then stir it well till caramelielzed so that the beef Will has aromatic and good taste.
After that we pour coconut grind. You have to grind the coconut till oily and get the dark cocholate to black color.
Nice to share this info to you❤❤❤❤
Hahahaha Gosh Pai! You must be having a ball of a time reading the comments! I am a Singaporean, my father is of Indonesian descent and my Mother is Nyonya from Malaysia. Rendang has so many variations I don't know why everyone is so butt hurt. It's a celebrated dish and Indonesians/Malaysians/Singaporeans should just be proud of such an awesome dish and all of its variations! I think as long as it tastes good and stays true to the Essence of rendang. ☺️#SayNoToCrispyRendang
Hi Pai ,Yet Khun !
yep, i agree. so many people are so butt hurt about unnecessary things
I think the best way to solve the tension is make Sumatra part of Malaysia, and Sabah/Sarawak part of Indonesia. 😂 Also as an Indonesian my heart is with the "Indonesianists" _but_ their comments are so cringe...
Thanks a lot! I tried it with chicken! One of the most delicious dishes I have ever cooked in my entire life. No kidding. Thanks to you and TH-cam 🙏 According to CNN survey, Beef Rendang is THE most delicious dish on the planet. It took me 3.5 hours to make this Indonesian dish, but well worth it 😋😋😋
Love you Pai❤️❤️❤️. It’s awesome of you to share more of Indo/Malay/Singapore recipes!!
My bf introduced me to rendang seasoning and I made it for him - but neither of us realized that we’d been making it wrong. I thought it was like a classic stew, I didn’t know you had to cook it down into such a thick paste!
The indoneasian version is dry. But Malaysian rendang is wet, so you’re not wrong.
The "kerisik" is Malay's technique to save the cooking time. The origin rendang in Minang version cook it longer (about 8-10 hours).
Actually the word "rendang" means "slow cooking". The process can be stopped before 2hrs and it still has a fluid broth it's called "gulai". Or between 2-4 hrs when its broth thicker and it's called "kalio".
But when it comes to origin "rendang" version you will have no broth, yet the sauce with darker color.
Trust me, the taste has better sensation, when all the fat from the meat and coconut completely merge with the spices.
This reminded me of when I made my Grandma's Pâtés à la viande (Acadian dish) recipe. I had to boil pork, beef, garlic and onions in water with salt and pepper for 2 hours, then you add more spices and cook for another 2 hours....and then when you have the liquid reduced to a nice thick gravy, you put it in a pie shell (that you use some of the cooking liquid to make) and you bake it for ANOTHER hour. Its a very time consuming recipe.
Hi I’m from Indonesia. Rendang originated from the Minangkabau ethnic group in West Sumatra and traditionally, they add Turmeric leaves or Daun kunyit into the rendang to give out the aroma.
Yess, but malaysia claim it👍
Sumatra should be part of Malaysia but the British gave it away to the Dutch. Same with Riau.
@@victoriassme no, im from sumatra and i am not mlaysia, i am indonesian 🇮🇩🇮🇩🇮🇩and i hate malaysia, because you guys always claim
@@victoriassme same with Sabah, Philippines. The Brits handed it to Malaysia
@@fauzanzulfi5801 claim??? again?
I am from Surinam ( South America ) but life in Holland/Netherlands over 23 years, I love this dish! But as u know it is made differntly every time
( sorry for my english ) Keep up the good work......
hey pailin great video. im from Malaysia and in my family, we use turmeric leaves at the end instead of the lime leaves. Since i cant find turmeric leaves in most asian shops, i normally just plant some turmeric rhizomes in the ground in spring. it makes a lovely houseplant too :D
my mum always makes rendang during Hari Raya, the Islamic new year/festive season. in almost every household, rendang is a must-have to be served on the first day especially 😂 (I'm from Singapore btw)
We Maranao Muslim tribe here in philippines also cooked rendang .. that is our specialty .. specially when we have big occasions.
Any restaurants you can recommend there? I've only been to Davao in Mindanao.
Pailin, you have to add some turmeric leaves. Take two pieces of turmeric leaf , cut it into stripes, then add into your rendang. Then, your rendang recipe will be complete. Try it. You will love it.
That transformation is unbelievable. I love this dish so much... it is so flavourful. Once cooked and cooked down, I tend to leave it a day in the fridge and really allow those flavours to intensify... it really is worth the wait. Great job, Pai. You're the best!!!
Yep, rendang always tastes better on the second day.
1:50 hahaha one day in history class, my teacher told us to bring spices (well one of the reason our country is colonialized is because of spices if you wonder why she did that😂)
and during class, she told us that raw cinnamon is delicious. so we began to taste all the spices that we've collected. and i personally found that candlenut had the best flavour, so i eat 4 candlenuts and ended up throwing up 3 times that day🙂
When she added fish sauce at the end instead of salt, that's when I knew this recipe is the real deal!!
Lesson learnt. Next time I need to put half away before I start eating. Even when I'm full, each bite is like a short holiday.
First time I tried this was in Singapore, then in KL years later, but, ironically, not in Indonesia. We just had it for lunch, though it was 'soupy' like chicken curry, not rendang-dry. I'd like to try making it myself, though I'd more than likely use curry off the shelf as I dont have access to most of the spices you used here. Thanks again, Pai, for the recipe and the demo. Wish me luck!
I think a good addition will be turmeric leaves! It was in the recipe my friend's grandmother used, and really adds a unique flavor which was extremely noticeable when I forgot to include it
Jay Huang yes! My grandmother (I’m from Singapore) used turmeric leaves as well! Gives such a great flavour!
yes, tumeric leaves is important seasoning in rendang.
Tumeric leaves are best for chicken rendang. Not so much with beef.
The authentic Indonesian rendang only uses turmeric leaves. The fake Malaysian version uses whole turmeric. That's why Indonesian rendang is black and Malaysian rendang is yellow.
@@waynehopper3229 stop saying malaysian rendang is a fake version. Whats wrong with you.
Appearance wise this is hands down the best Rendang i’ve watched on youtube made by a non-Indonesian, I bet it taste great too, and every minangkabau household have their own recipes and twists, but nonetheless it is delicious if you doing it right 😁
"Best Rendang i've watched on youtube made by a non-indonesian'
I bet Malasysian, Singaporean, And Brunesse are in butthurt right now.
Philippines also love rendang specially our fellow muslim filipinos 🇵🇭😊
Stop arguing, guys! Rendang comes from Indonesia. Period. Full stop. When in Jakarta, go to a Padang restaurant to enjoy it. What an experience! I love the 'many dishes on the table' style, Including rendang, of course. People move to other countries, like from Sumatra, part of Indonesia, to Malaysia, etc, and brought their recipes with them. Pai gave it that Thai touch, with lime leaves and fish sauce. Very nice! Fish sauce in the East is like anchovies in the West.
quick tip: roast your spices before blending them. and add in turmeric leaves or salam leaves (indonesian bayleaves). otherwise, i approve of this recipe! looks just like mine! :P
My first time enjoying Beef Rendang was in Singapore,remember it being fragrant. Just a lovely lovely dish. 🥥
I always secretly put a lot of palm sugar on my mom's Rendang or peanut sauce when she asked me to stir it 😂
She always cooked the spicy version 😂
I am so happy TH-cam suggested your channel. I had just made Beef Rendang last week and didn't even think to use the emulsifier instead of the blender. Thank for the amazing tip, I'll be using that for a lot of my cooking going forward.
Hey just wanted to say thank u! This ist the best recipe I have ever made! U rock!
Hi,Im a new subscriber,my mum was from Thailand and my dad a Malaysian and my mum cooked, Malaysian rendang with a Thai twist,so rendand has become international,indeed is, the world's best tasting dish!!!
If u add turmeric leaves it will be even more delish!!!! Love from Malaysia 😘
Yes indeed. In Malaysia, we ate rendang with ketupat palas (wrapped glutinous rice). Rendang has so much flavour. Thank you for sharing the recipe to the world 😍😍😍
In one of the most traditional and authentic rendang, we called it locally in Malaysia Rendang Tok, instead of kaffir lime leaves, turmeric leaves are rolled into cylindrical shape and sliced as thinly possible and added at the end of the rendang cooking to create that special aroma. That really makes a difference and stand out as the best exclusive beef Rendang Tok. ( Btw, Tok refers locally as grandfather, and this traditional rendang was cook under open air wood fire style by grandfather in the originating village of Perak state.) That's how this dish gets its name.
In Indonesia some people use tumeric leaf as well
I used to make stuff similar to this, dumping a bunch of vegetables into a pot with the beef into a bit of oil, then adding dry spices and water and letting it cook down for a few hours to this consistency. It's by no means tradition around here, it's just... something I came up with. Nice to know it's not just me!
There are so many types of rendang actually and so far my fav rendang is from indonesia ♥️
Nurul Aziz me to i. Buy the paste and I Iive in the Australia
same!
YES YES YES! Love the way you really make your recipe following tradition & also doing research. No short cuts & explaining all the ingredients how its used & the substitutes too! Will always support you
Pai,
You're are a star 🌟!
I've learnt something very amazing from watching your videos.
I make my own chilli paste from dried chillies but always end up with gritty paste, until I followed your method.
It's a miracle when you use the coffee grinder to achieve the fine texture.
Wow you've made my preparation for chilli paste so easy.
Thanks very much and I always think of you when i imake my sambal.
Beef Rendang is also being cooked and served in the Philippines by the Maranao people in Mindanao..
Well Pailin is actually wise enough to not to put only one country's name in the video title. Which I think will probably avoid the unnecessary fight over this dish. But still this people really don't even appreciate it.. 😂😂 I'm from Indonesia and I have to say you did the great job!! That's a great recipe. Will send you the photo when i make this.. Love from Indonesia ♥️♥️♥️
vixtor exactly I agree with you.. That's what I meant actually.. Rendang isn't only found in Indonesia, another country has their own rendang as well.. but What I meant is instead of arguing something unnecessary about where this dish actually originated from, we should put more focus to the Pai's recipe for rendang, and discuss about what we usually do in our country's traditional recipe.. As an Indonesian I'm truly sorry for some of the childish comments below 😣😣
Even if she puts rendang is from Indonesia only, we Malaysians wouldn't care at all. If it's the other way around, this comment section will be bombarded by the angry Indonesians
@@kamalhafiz lol, so damn true. But is it because it IS from indonesia? 🤔🤔
My advice is ignore the comments and follow the recipe exactly- I added fresh turmeric to the paste (which is normal) - i added coconut oil to the past (normal) - Japanese Chili sesame oil (weird) / palm sugar to the kerserik and kept things moist with coconut cream (use cream not milk at the end)
Sorry meant to say - I only did those things as my own fusion to a perfect recipe - follow the recipe first - then have fun playing
I love this dish. You explain it so well and easy. Thank you!!
I made this! Its so gooood! I dont have some of the ingredients so I made some substitutions and it still turned out so well! Thank you so much!
Ive never seen such charismatic host.
They usually piss me off and I’m like just give us the damn recipe. She is a real entertainer !
Such a nice girl
I love the way she presents it.
We have this in bangladesh too but we call it beef bhuna💕
Last August I visited Indonesia for the first time. I was only on Java and only in Jakarta, West Java, Central Java, and Yogyakarta. A dear friend from Central Java was my personal tour guide for my two weeks on her island. She took me to many restaurants in Jakarta, each specializing in a different regional cuisine. She told me that rendang originated in the Lampung region/province of Jakarta. Indeed it was only available at the restaurants specializing in cuisines of the southern part of Sumatra and definitely best at the Lampungese restaurant. I described it as the most flavorful food I have ever eaten. I absolutely loved it! (Dare I say that I loved it more than food that I had in Isan?) I have been afraid to try to make it. Your video is the least intimidating I have seen. Maybe I will give it a go. I do thing I will do the long, slow cooking in the oven to avoid scorching the bottom.
Oops ... Lampung is on Sumatra, not Java. I knew what I meant. :-)
Thank you for this exotic recipe. I have some suggestions to make: for more gravy (my preference only) I would add the other half of that coconut milk at the last moment. The other point is that I would like to use the brisket part so that it would not be so chewy.
Glad to find this video. You miss one main ingredients though, which is coriander leaf which will give distinct taste to rendang. For addition, half tablespoon of pepper and coriander seed will improve the taste, and usually we toasted pepper, coriander and candle-nut first. Oh candlenut has other properties which is help to soften the meat faster.
We have beef rendang in the Philippines, but it is mostly eaten in the southern part of the country (Mindanao) where there are many muslims.
pavkrn bro, beware they will claiming that food is their and only their country allow to cook and eat
yes, philipine actually is Malay Muslim nation before spain came. indonesia, malaysia and philipine has the same root
@@JoelYusofBecause mostly malaysian did not respect the history, they said rendang wasn't from Indonesia because there are no Indonesia and Malaysia back then
But now they said rendang is malaysian dish even though the country of malaysia created in 1957, and Malaysia was part of many pre-indonesian kingdoms like srivijaya or majapahit, even though the first Islamic kingdom in malaysia has a connection from indonesian kingdom
They're part of us for thousand of years, so if they said we are stealing their food is just like rebellious kid
Thanks, Pai!
To save yourself from having to stay around to regularly stir the rendang or prevent the risk of burning it at the bottom of the pan, add 1,5 cups of water to this recipe and once the meat got to the boiling point you give the stew a good stir and put the pan with a lid on it in a preheated oven of 203 °F (95 °C) for 3 - 3,5 hours (braising) using a timer. This way you have your hands free to do other stuff or even go out for groceries, nothing will burn. Surly this recipe can also effortlessly be made in a slow cooker. If the rendang gets out a bit too moisty to your desire you can simply dry cook it on the stove while stirring.
For seasoning I use a beef stock cube in the recipe and only add salt to taste just before serving.
hello from Indonesia. thank you for sharing the recipe with your own twist, cause i never seen/know to add tamarind, toasted coconut, candlenut, and cinnamon evenfish sauce into rendang 😁 or it just my family recipe did not put have it. my family always cook this dish in big portion, with big size wok that might fit for 5kg - 6kg of beef, and we cook it with wood which give distinguish aroma that you cannot have if only using stove. if you cook very deep dark brown, it can be save for quite long time, especially when you put it into tight sealed container. rendang with warm rice hmmm, or having the leftover curry mix it up with warm rice and add plain omelet. i can have that everyday, and ended up with high cholesterol :o
Thank you for sharing your family's way of cooking and sharing Rendang. That sounds awesome.
Except for the candle nut, yeah we never use those ingredients to cook beef rendang
One of my favorite Dish , basically only use cumin powder , coconut 🥥 milk and sweet potato but I want to try your thai approach which is authentic. I want to savor the blend of citrus and lemongrass
Thank you for featuring this iconic malaysian, indonesian recipe
Hi Pailin, thank you for highlighting one of my favorite curries. I have 2 thoughts to share...
When cooking the curry paste (rempah), it is best to cook the coconut milk until the coconut oil starts to separate and float above the paste. It renders a more nutty flavor. The other recommendation is to use conical beef shin cut to 2 inch thick slices. They stew exceptionally well and stay tender days after cooking.
Again, thank you for your great channel.
I don't like how sticky beef shin/shank makes the curry due to all the gelatin in that part of the meat
Hi Pai! Great job on the dish. I agree with the CNN article - this is my all-time favorite. I was first introduced to it growing up in a Malay neighborhood in Malaysia. There are different variations of rendang around Malaysia. My favorite is the one I grew up with in Perak, Malaysia - rendang tuk, which is cooked till very dry, and hardly any gravy left. You eat it with pulut rice (glutinous/sticky rice), specifically pulut kuning, which is glutinous rice cooked with coconut milk and turmeric, which gives it a nice yellow (kuning) color. Rendang is also traditionally eaten during Raya (Muslim festival day - after the end of Ramadan and after the pilgrimage) when it is more commonly served with lemang (glutinous rice cooked with coconut milk, inside bamboo). Super yummy for my tummy!!
Girl, you just made my stomach hurt so much! I miss Rendang and all Asian dishes (no pork)
My favourite food in one of the Indonesian restaurant here in Brunei.. .
You cooked rendang perfectly with your own style (yeah, that fish sauce ofcourse, hahaha). And you made it look very easy to cook, I always thought it is hard to make, maybe bcoz its consuming time and use many herbs. Very nice anyway! ขอบคุณครับ
Rendang is delicious, even I make it often at my house, though I am a man and a husband! Haha! I even plant my own kaffir lime and lemongrass because we use these in our rendang, at least the Malaysian version. There is a difference between Malaysian and Indonesian versions; in Malaysia we add KERISIK (roasted grated coconut, the darker and oilier the better and tastier), I do not think they use kerisik in Indonesia. Rendang originates from Indonesia, it made its way to Malaysia 400-500 years ago when Minangkabau people migrated from Sumatra to found and build what is now Negeri Sembilan state in Malaysia, this state is predominantly Minangkabau origin, still practice their Minangkabau customs (Ada Pepaih), and they eat lots of rendang which they spread to rest of Malaysia and masak lemak cili api (creamy thick coconut milk-bird eye chili-turmeric curry) which also originate from Sumatra. I am from Malaysia.
Hi Pai 🤗..i am from Malaysia..you should try another rendang called Rendang Tok (Tok here means grandmother). . It's a specialty of the Perak region in Malaysia. It uses more spices. It is delicious.
Try this, Only a Suggestion. The graded coconut, while frying, add coconut sugar from Malacca, Malaysia. Once the coconut turns slightly brown, add the coconut sugar. Quantity is 1 whole coconut, plus about 2 cubes of coconut sugar. That's if you can find fresh coconut in the first place. LOL continue doing the good work, I am watching. (just kidding) Cheers from Japan.