Thanks for the recipe, I made this for tonight's tea and it was fantastic. I like my currys a little more saucey so I cooked for less time and it was perfect .
You're so right and it's great advice: big chunks of stewing beef are great for Rendang as the smaller cubes fall apart and almost turn the texture of the dish into what visually resembles tinned tuna. The big chunks hold their shape better and don't entirely pull apart into a mushy, shredded mince...thing. ;D A fantastic dish. Thank you so much for sharing your tips, an authentic recipe and personal advice. Much appreciated.
rendang sapii enaak😋💖 daging nya empuk, bumbu nya meresap gurih lezat 😋 bisa nambah nasi terus kalau lauk nya seenak ini nihh~ daun salam & sereh nya bikin bumbu nya harum yaa ~ foolproof recipe for noob, nice caption dear Nomadette Eats ( L 2 )
What would be a substitute for lemongrass, galangal and tamarind? I am southeast asian but where I live, lemongrass, tamarind and galangal are not local veg as I am not in Asia.
I will be making this soon, I wonder if it is worthwhile to bruis and boil the lemongrass first and then pour it into the pot as a type of stock? Also, would people use any type of stock cubes or bullion in their rendang?
yes can, it's the same thing. tamarind paste is more concentrated and convenient than asam jawa. with asam jawa soak in water and work the pulp with your hands. remove the seeds and use just the juice
Rendang origin is from Padang, in Indonesia. It was brought to entire Nusantara by the traders and people who immigrated more than century ago. Also, Nusantara is not south asia, but southeast asia. South asia are India, Sri Lanka, Nepal, etc. Different region.
depends where you're from. in singapore/malaysia/indonesia you can find this easily at markets and even supermarkets. Or else your best bet would be to get them online. You can make kerisik at home too but it's not easy: carefully slow toast dessicated coconut in a pan until it's brown and caramelised and then pound in a mortar and pestle until you get a buttery coarse consistency. I have not been successful in making my own kerisik, but if you try please teach me!
hi kk, this is the regular packaged coconut milk that we find in our supermarkets - they all tend to be creamy like this. sometimes it's also known as coconut cream. If you have the fresh coconut milk (lucky!!), or the the more liquid coconut milk, no prob to use also, it will reduce the same. Double the amount to give the beef more time to cook.
wanted to try this dish in New Jersey. not sure where can i find it. But i find it stupid that in the video they soak the chilli and then cut it using knife.. instead they could have broken is when it is dry and also remove the cap.. i dont there is any logic doing the other way. water will seep in anyway.
indonesia completely used all those ingredients 😂😂😂 don't forget rendang come from padang indonesia not malaysia maybe indonesian people worked there and make there rendang 😊😊
@@applevinegarNo, Malaysians improvise, by adding extras which are not used in traditional Minang rendang. In this program she has cardamom and fennel, which I have never seen in Minang rendang. Sugar is another one, except in Jawanese version. Some Malaysian cooks, particularly the Chinese, even add sweet soya sauce to darken it. Even in Minangkabau, there are many different variations. The most common version is very simple. It hasn't got coriander, fennel, cumin, cinnamon, star anise, cinnamon and kerisik. But turmeric leave is a must. The Jawanese rendang has coriander, star anise, cinnamon, sugar, candle nuts and kerisik (koyak). The Aceh and Pariaman versions are more like Malaysian.
Thanks for the recipe, I made this for tonight's tea and it was fantastic. I like my currys a little more saucey so I cooked for less time and it was perfect .
This is the best movie above how to make rendang! Thank you so much!
You're so right and it's great advice: big chunks of stewing beef are great for Rendang as the smaller cubes fall apart and almost turn the texture of the dish into what visually resembles tinned tuna. The big chunks hold their shape better and don't entirely pull apart into a mushy, shredded mince...thing. ;D A fantastic dish. Thank you so much for sharing your tips, an authentic recipe and personal advice. Much appreciated.
I have seen many videos of Western origin showing rendang like Mexican Chili con Carne. Many of those people have never been to Indonesia.
She does a good job explaining the process of making rendang. Her kerisik looks perfect.
rendang sapii enaak😋💖 daging nya empuk, bumbu nya meresap gurih lezat 😋 bisa nambah nasi terus kalau lauk nya seenak ini nihh~ daun salam & sereh nya bikin bumbu nya harum yaa ~ foolproof recipe for noob, nice caption dear Nomadette Eats ( L 2 )
Rendang has got to be my all time favourite dish in the world. Ever. I'll have to try your recipe.
Indonesian Food are delicious. Flavorful and lots of spices.
Like 73 super beautiful look delicious very tasty Beef recipe thank for sharing sister stay connected 👍🏻😋👌🥀👍🏻
Mak nyus RENDANG from indonesia..🇮🇩🇮🇩🇮🇩
Wow looks good and tasty, gorgeous looking dish.
What would be a substitute for lemongrass, galangal and tamarind? I am southeast asian but where I live, lemongrass, tamarind and galangal are not local veg as I am not in Asia.
Delicious 😋😋😋
Yummy 😋😋😋😋
I always thank you for your good cooking my friend ❤💕
Good recipe rendang my favorit 😋😋😋
Woww.. Beef rendang, I love cooking rendang too, we can cook this whenever and what season it is. Thanks Normadete for sharing the recipe with us.
this so amazing it's looking so delicious...wow I'm in love with it..
How to make the coconut toasted butter
You can use toasted grated coconut as alternative
Simple & easy to follow.😊
Great recipe Zaynab, thanks. If you see this, I found it!!
Loved the way u prepared it and outcome is mouthwatering
Nice..I love rendang growing up..it's a staple dish during malay festivities best eaten with ketupat..thanks!
yes!!! rendang is a must!
Love the way you cook and looks tasty and yummy dish
I will be making this soon, I wonder if it is worthwhile to bruis and boil the lemongrass first and then pour it into the pot as a type of stock? Also, would people use any type of stock cubes or bullion in their rendang?
This is so amazing looks great ❤️👍
Woow super and delicious beef randang🥰
Very nice amazing recipe wow
I’ve made this dish. It was amazing! I will make it again tomorrow night 🎉🎉🎉
yaaayyy!!! make more and freeze extras!!
@@NomadettEats Already done. The dish is perfect! Thankyou very much! 👌🏾👌🏾👌🏾
@@NomadettEatsbumbu pasta yg kecoklatan itu apa namanya?
Oh wow that's yum Recipe 😋
Do you have recipe for kerisik?
Hi can i just use pressure cooker to cook the beef?
Great video!
My favorite ...rendang the best ❗❗❗
The version i cooked rendang is Malaysian version. U can follow the malays, chinese, or indonesian version, all according to your own taste buds
Is the Dried Chilli paste the same as Chilli Boh??
Some in Malaysia like to add tumeric leaves/ daun kunyit
yes! daun kunyit not that easy to find unfortunately
What is a Tamarind Paste?? Can we replace it with Asam Jawa that is sold in stores??
yes can, it's the same thing. tamarind paste is more concentrated and convenient than asam jawa. with asam jawa soak in water and work the pulp with your hands. remove the seeds and use just the juice
For the Tamarind paste,do we need to soak it in water to get the juice??
I am hungry! Is this authentic from Malaysia?
Man malaysian food is always the best
Rendang is food of malay in nusantara...Malaysia,Indonesia,Brunei n Singapore...so do correction not only in Indonesia but Nusantara or south Asia.
Rendang origin is from Padang, in Indonesia. It was brought to entire Nusantara by the traders and people who immigrated more than century ago. Also, Nusantara is not south asia, but southeast asia. South asia are India, Sri Lanka, Nepal, etc. Different region.
Wrong
Where to get the kerisik ? Homemade or buy at market ?
depends where you're from. in singapore/malaysia/indonesia you can find this easily at markets and even supermarkets. Or else your best bet would be to get them online.
You can make kerisik at home too but it's not easy: carefully slow toast dessicated coconut in a pan until it's brown and caramelised and then pound in a mortar and pestle until you get a buttery coarse consistency. I have not been successful in making my own kerisik, but if you try please teach me!
SO YUMMY😋😋😋🤤
What kind of coconut milk is that? Look so creamy..
hi kk, this is the regular packaged coconut milk that we find in our supermarkets - they all tend to be creamy like this. sometimes it's also known as coconut cream.
If you have the fresh coconut milk (lucky!!), or the the more liquid coconut milk, no prob to use also, it will reduce the same. Double the amount to give the beef more time to cook.
wanted to try this dish in New Jersey. not sure where can i find it. But i find it stupid that in the video they soak the chilli and then cut it using knife.. instead they could have broken is when it is dry and also remove the cap.. i dont there is any logic doing the other way. water will seep in anyway.
This is the recipe for Malaysian Rendang. Whether Padang or Javanese, Indonesian Rendang doesn't use many of those ingredients.
indonesia completely used all those ingredients 😂😂😂 don't forget rendang come from padang indonesia not malaysia maybe indonesian people worked there and make there rendang 😊😊
@@applevinegarNo, Malaysians improvise, by adding extras which are not used in traditional Minang rendang. In this program she has cardamom and fennel, which I have never seen in Minang rendang. Sugar is another one, except in Jawanese version. Some Malaysian cooks, particularly the Chinese, even add sweet soya sauce to darken it.
Even in Minangkabau, there are many different variations. The most common version is very simple. It hasn't got coriander, fennel, cumin, cinnamon, star anise, cinnamon and kerisik. But turmeric leave is a must. The Jawanese rendang has coriander, star anise, cinnamon, sugar, candle nuts and kerisik (koyak). The Aceh and Pariaman versions are more like Malaysian.
@@johnlay3040
Ha..ha..funny bro..😂😂😂
Malaysia is Indonesian province
@@brokeboy8869 It used to be, during the Majapahit Empire.
How many people would this recipe aim to serve please?
Hi Tim, when served with rice, this will be good for 4 pax :) if eating it by itself, i would say 2 pax :D