I am a Korean who lives in Singapore, so I have tried a wide range of cuisines from around the world. I will say that eating Rendang is one of the most orgasmic experiences I have ever had, and still am having. I am lucky to receive a container of it every year from a family friend, and I ration it like I would ration unicorn tears.
Audy W Not the one my family friend makes, sadly. She makes it only three times a year because it is so labour intensive. It's totally ten notches above the ones I buy outside. I don't know what it is. :)
One of the best authentic Indonesian Food. It is from West Sumatera Island. Many of the Indonesians from this area moved to Malaysia long time ago introduced Beef rendang to the Malay who then adopted this dish.
Thanks for sharing I made this weekend for my girlfriend.she used to teach in Jakarta for 8 years, she said this brought her back to her days in Indonesia she loved it!
I'm truly impressed with your rendang cooking skills. This is the most close to accurate cooking of rendang I have ever seen by someone not from southeast asia. That rendang looks wonderful. Anna - Malaysia
Really solid take on the dish. Hell, most indonesians don't even make our own paste too often. Great to see the authenticity stay true, but due to how many islands Indonesia has, there's a lot of variation. Most important is just the coconut + spicy + beef. Everything else is pretty much to taste. It's not even usually sour, even sweet sometimes.
Here is the written recipe: Beef Rendang Servings 6-8 Ingredients: 1) 10 tbs of dried shredded coconut 2) 5 cloves 3) 4 green cardamon 4) 1 stick cinnamon 5) 1/2 teaspoon of black pepper corn 6) 1 star anise 7) 8-10 dried chilies 8) 1/3 of ginger 9) 1/3 of galangal (double the ginger if there is no galangal) 10) a pinch of tumeric powder (or tumeric root size of a little finger) 11) 5 cloves of garlic 12) 200 grams of shallots or red onions 13) 2 stick of lemon grass 14) 1kg of beef chuck (cut to 1 inch thick) 15) some salt 16) some oil 17) 1 can of coconut milk 18) 1 can of coconut water 19) 3 teaspoons of tamarind diluted in water or tamarind paste 20) 4 -5 kefir lime leaves Preparation (approx. 2 hours to 3 hours): 1) toast the 10 tbs of shredded coconut over medium heat for about 3 to 4 minutes or until it gets golden brown. Set it aside once done and let it cool down 2) dry roast for about 1 minute the cloves, green cardamon, cinnamon stick, black pepper corn and the star anise together. Roast until fragrance smell is achieved. 3) then blend the 5 spices in a blender to a coarse powder 4) cut the dried chilies to slices then re-hydrate them in boiling water in a jar. Let that sit aside for at least 10 minutes. 5) skin and chop the 1/3 of galangal, 1/3 of ginger and set that aside. Do the same if there is turmeric root. 6) next, peel the 5 cloves of garlic, 200g of shallots and remove the green part of the lemon grass until we're left with only the white core. Cut the lemon grass white core. 7) add the cut shallots, garlic, add a pinch tumeric powder and cut lemon grass. Also add the dried chilies without the seeds and blend the whole mix together. Add some water to get the blending going. At the end the paste should be a bright orange color and set that aside. 8) next, season the 1 inch cubes of beef with some salt. Sear the beef then with some oil in a wok on high heat. 9) add the orange blended paste to the beef and give it a good stir. Make sure beef is thoroughly coated in the paste. 10) add in the can of coconut milk and a can of coconut water into the beef and paste mix. 11) bring the beef mix to a boil and lower the heat to medium heat. Stir the beef mix occasionally. Make sure the beef rendang is not burnt. 12) over time let the water in the beef stew get evaporated and the oil should break out. The color of the mix will also get darker and the flavor will concentrate. 13) at this point it is up to you to on how you want your beef rendang to be thick. To cook it nearly dry, cook it for about 2 hours. To make it more wet, shorten the cooking time. 14) dilute 2 or 3 teaspoon of tamarind paste in hot water and make a runny paste. 15) also slice the 5 kefir lime leaves very finely horizontally and make sure to discard the center stem. 16) add the roasted shredded coconut, tamarind paste and sliced kefir leaves into the beef rendang and let it cook for 15 minutes. Stir the rendang to coat it evenly and your rendang is done. 16) serve it with white rice, lemang or white bread for best results.
try to add some coriander seeds, bay leafs and turmeric leafs in to it... trust me, it will bring the taste to the next level... oh by the way, adding coconut water, coconut flakes and the way you use kaffir lime leafs in the end, is a brilliant idea... i love it! i will try this version of rendang for sure!
Don't be surprised by the ingredients.Most far east couzines use a combination of hot/sweet/sour and salty( called umami sometimes) thus and the amount of the ingredients.
At first I thought it's Rendang Tok from the use of bigger chunks of beef and spices, then he adds kaffir lime leaves in the end. It's Rendang Tok with a twist. In normal rendang (at least how my mom cooked), turmeric leaves were added in the end. For more intense flavor, toast the grated coconut until a bit more darker then pound until it release its oil. Thanks for highlighting a Malay dish in this channel. Greetings from Malaysia.
I am an Indonesian and I approve this recipe. It is amazing that you're using authentic ingredients. Just another tip: stir fry the shredded coconut till it's golden brown, pound it till the oil comes out, or at least becomes like crumbs, then add to the pan/skillet. Also, turmeric leaves will make it smell better!!! Oh, I am craving for Rendang now! Mercy!
I am so proud of you.. you're the only foreign chef that cooked rendang in its original methods.. most of chef in youtube I saw, not even can level to half of it.. we usually cooked rendang taking about to 6 hours, to make sure the coconuts oils really sears the beef.. come to our country and taste the real rendang.. I really hope more people can have the true taste this goodness.
Made Evan P haha it is, fool.. You see lah, Google it.. I mean some people are saying it's both Malaysian and Indonesian so whatever, it's still Malaysian
The technique and ingredient that French guy cooking use is a padang style rendang. Malay rendang is more like curry bro. Not dry like this one. Oh btw its from minang people and minang people originated from north sumatera. Well its from indonesia and popular in your country. Cheers bro.
Alex. I followed your recipe exactly. The only difference is that I pulled it off the heat a bit earlier to have a chunky, delicious sauce. This is one of the best dishes I have ever eaten! Thanks for the video!!!!
"tasting this dish will change your life", normally i laugh at a statement like this, but i had to give credit where credit is due, a friend of a friend made this for me and some buddies, it was nothing short of the best dish i ever ate.
Rendang has so many variations in the ingredients. Each person and even each restaurant has their own recipe. If the French Guy's recipe is different with your recipe then it's just fine. Also about how you eat, it depends on each person. Whether you use hand, spoon, fork, chopsticks, it doesn't matter. So please stop arguing and just enjoy the show! Appreciate Jamie and French Guy for showing us cooking with lots of passion!
I'm a Malaysian girl who doesn't even know how to cook rendang but loves to eat it to bit. Always have to wait for the festive so that my mom can cook it, and here I am seeing a French guy making it. Hi there. 😂
There's even seasoning packs for this you know? Sear the meat, toast it with that. Add the coconut milk and simmer until your liking. Add whatever flavor you still may need. I'm honestly not a fan of the toasted coconut, so I just use coconut cream powder for more coconut flavor. Though I do add a huge bowl of chilies because the spice level for this version is hilariously low for indonesians.
Alex, this is far by the best non-Nusantara version I've seen. Your recipe and approach is pretty authentic. You should've eaten it with your right hand for extra street cred!
Rendang, Nasi Pecel, Coto Makassar, Rawon, Gudeg, Tengleng, Krengsengan, Tongseng, Sate, Soto(Betawi, Lamongan, Madura, Banjarmasin, Semarang, etc.), Timlo, Bakso, Tinutuan, Rica-rica, Palomara, Asem-asem, Sop Konro, Gulai, try them on, and would be happy to see you make one of them on this channel. :)
Rendang is originally from Minangkabau ethnic in Western Sumatra in Indonesia. This ethnic very popular with their cuisine culture across Indonesia and Southeast Asia. The diaspora of Minangkabau peoples to Negeri sembilan, which is one of state in Malaysia introduce Rendang to the country. But To call this cuisine to be Malaysian is Politically Uncorrect because you don't call Pizza or Taco as authentic "North American" cuisine just because they have Italian or Mexican settlement in there.
Carere Tei he never say it is malaysian dish... and if you want to put it that way, then we can't say nasi goreng is indonesian dish. because nasi goreng is basically originated from china
To make all that effort even more worth while, try this ..... (1) increase the proportions to say, 4x ... that is, 4x the shredded coconut, 4x the spices; (2) use oil instead of water when blitzing the spices in the blender; (3) fry the spice puree over medium-low heat till the fragrances are released, and the oil in the blend seeps out; (4) divide the fried spice blend into 4 portions, use one portion for cooking immediately, freezing the other portions in individual containers for future use; (5) similarly, dry fry the shredded coconut as French Guy instructed, let it cool, and freeze the unused portions in individual containers; (6) when cooking, proceed as he has instructed. I do this all the time .... and it is sooooo worth it! Additional tip ... use powdered spices in place of fresh or dried whole spices - turmeric, chilli, cinnamon, cardamon, cloves, star anise, etc - the slight drop in taste may be offset by the increase in convenience .... and hey, if that will get you to make this yummy dish, why not?
Hey there, Ken! Multiply everything that he puts into the blender, as well as the dried spices. I would mix the spice powders into the paste, then fry the mixture in a little oil (I use coconut oil, but any vegetable oil would do) over medium-low heat. The oil will be absorbed into the paste immediately - keep stirring/frying until the paste is fragrant and the oil starts seeping out again - then it is ready. Cool completely, then freeze in individual containers, each for one-time use. Prepare the shredded coconut in the same multiples, cool, then freeze in individual portions too. When you are ready to make the dish, just take out one container of fried spice paste, and one container of toasted/roasted coconut shreds, then proceed as per his instructions.
salute to mr alex for doing this dish i know its not easy but u took the courage. its different style of cooking in different region as well. yup its from our both indo or malaysian ancestors for many decades. lets just cheers and be greatfull to still taste the lovely dish. again good job.
Dulu namanya Nusantara bkn Indonesia. Malay Indo pny ciri rendang masing masing Nasi goreng pun awalnya dari China tapi tersebar ke Thailand indo Malay Korea jepang dll
Yes rendang! I eat this every month (I'm from Malaysia) and it's quite easy to make and you just need to be patient. My version of rendang is a bit different (because it depends on your region) and I like chicken more than beef. Rendang is probably one of the best things to eat in the world.
i am from west Sumatra. first, rendang is not curry :D i used to help my father cook rendang. it takes hours to cook it. we usually cook it for my brother or sister who take study that far from home, for people of minang kabau, rendang is a symbol of love & hope. they cook rendang to their child who take study far from home and not able to come home in long time. when i study in college, i only got a week holiday in a year. so i rarely meet my parents.. my parents often send me rendang. but, my father cook rendang a bit different from yours. he cook coconut milk and spices first until it starting caramelize. then put beef. sometime he add potatoes or cassava chips. and remember minang food known as very spicy food. u should add more chili,
Yori VT rendang is "curry" in English context. yes, it's not considered as curry in Indonesia, but also every curry dish you can think of in India is also not considered as curry in India because curry is an English term. And since the basic definition of curry is a sauce-based dish made using complex combination of herbs and spices, rendang fits that definition properly.
Rendang dan gulai tu emang basiknya dari kare bro, itu variasi kare yang pertama di bawa pedagang india dan gujarat jaman hindu dulu terus semakin lama makin dapat sentuhan lokal.
Well technically it is a curry. Please check "curry"s definition. If you mix several spices like in rendang it is a curry. And obviously Rendang exists because Indian merchants influence that came to Sumatra 4 or 5 hundreds years ago. It is a local version of Indian curry. That's why it is so unique and different for other Indonesian dishes. The roots are in India.
Alex, I am following your channel now for about 3 weeks. I've watched most episodes two times … first time for education … second time just for fun. And IT IS a LOT of fun watching your videos. But the most - and I repeat: THE MOST - fun I had watching this video the very moment you said »good luck!«. I laughed my ass of (several times). Definitely one of the most funny moments on TH-cam. All available thumbs up! :)
Oh. Oh wow. I'm impressed at how respectful you are to the original recipe while still customizing it to fit a more "Western" tongue. Will subscribe to your French cooking channel since you're obviously a pretty cool guy x
Mad respect for presenting honest, fresh ingredient recipe. My Singaporean college friend used to make this using dried spices. I'm wondering if wok is optimal for this recipe at least for the browning of the beef as wok concentrates heat in such a small area as well as being formed from 2-3mm steel. I get how narrow bottom, wide top may enhance evaporation, but again, it seems, that wok concentrating heat at small area would would complicate braising.
The most real rendang is in Indonesia, yes you can find that food in malaysia, ut maybe the owner restaurant or the chef from Western Sumatra, Indonesia or malaysian is teach cooking rendang from Western Sumatra
Im so proud that one of my national dish is being known world wide but actually that is not an original rendang. This is more of a shortcut. in order to make the rendang you must pound the fried coconut until it becomes mushy and it is known as kerisik which will take around 15 minutes of constant pounding and turns brown. And you never put coconut juice in the rendang hahahahaha. Good work chef . I hope you make more dishes from Malaysia
Anthony Wijaya Before borders were drawn people from all over Nusantara moved around and spread their culture and that's how Rendang went to Malaysia. Also many Malaysians have ancestors from Indonesia so shut up.
Hello French Guy Cooking, YES, this is really rendang from Indonesia, precisely from the town of Minangkabau West Sumatra. A unique blend of spices and many indeed make this one dish a favorite cuisine throughout Indonesia. Well done, this is the perfect Rendang cooking I've ever seen. I am as an Indonesian very happy you can cook Rendang well. Even on my youtube channel, I have not had time to make a video about Rendang yet, although I've often cooked it. Congrats for you, Have a nice day ^_^
I have been eating rendang for almost my entire life, and I could tell you that his beef rendang here looks really delicious! Good touch with the banana leaf also :D
Tried this fr my husband and we both loved it!! Its a bomb. Btw I picked up this vid bcz you seem to have all the ingredients we have except the grated coconut :) . Instructions are very straightforward too. . Thank you!!! So much!!
BEST non-ethnic cooking a foreigner's dish I have EVER seen! NICE. My only comment would be from the other videos I have seen, it seems that they are more or less in agreement that you should NOT be searing the beef beforehand, just dump it in straight and then liquids. Also some suggest to fry the paste beforehand to release some flavors before putting the meat in.
Actually there is one ingredients that quite unique and rarely use in other culture. Turmeric leaves. The Turmeric leaves give you pungent yet delicious taste and it's typical taste of Minang cuisine, where rendang originated. Instead of beef you can also use other ingredients like Chicken or Duck, beans, fern, jackfruit. My favorite is Beef Rendang mix with red bean, and Fern Rendang. And I prefer to use fresh chili in my rendang not the dry one. In Indonesia people rarely use dry chili.
Hey you stole dish from my country!!! Just kidding, malaysia was part of indonesia which is agreed by dokuritzu junbi inkai. Until Soekarno and Hatta was flown to japan and given the promise of independence to indonesia from a japanese prime minister but soekarno is ordered to not take malaysia (formerly malaya) as a part of indonesia. Guess thats why rasa sayange was also sung in malaysia
Monsieur, as a West Sumatran I salute you. You do it almost the original way. I'd really appreciate if you don't use grated coconuts for the gravy as it would be cheating.
![ทุกครั้งที่หลับตา (Lucid Dream) - AYLA's [ Official MV ]](http://i.ytimg.com/vi/4i1OBAQyv58/mqdefault.jpg)
![[ ออกกอง ] วัยหนุ่ม 2544 โลกหลังลูกกรง..ทัวร์กองถ่ายหนังใน "คุกของจริง" | JUSTดูIT.](http://i.ytimg.com/vi/vB--aOkZCpw/mqdefault.jpg)
I am a Korean who lives in Singapore, so I have tried a wide range of cuisines from around the world. I will say that eating Rendang is one of the most orgasmic experiences I have ever had, and still am having. I am lucky to receive a container of it every year from a family friend, and I ration it like I would ration unicorn tears.
lol glad u liked it.. but rendang is easy to get, u can get all south east asian delicacies in singapore
Have a go at this recipe, then you won't have to ration it - you could eat it EVERY day!
Audy W
Not the one my family friend makes, sadly. She makes it only three times a year because it is so labour intensive. It's totally ten notches above the ones I buy outside. I don't know what it is. :)
Jamie Oliver
I most certainly will! :)
lmao yeah buddy rendang is orgasmic brah
One of the best authentic Indonesian Food. It is from West Sumatera Island. Many of the Indonesians from this area moved to Malaysia long time ago introduced Beef rendang to the Malay who then adopted this dish.
You cooked beef rendang like a local! and that's definitely a compliment!
Thank you so much Debi!
gay
Thanks for sharing I made this weekend for my girlfriend.she used to teach in Jakarta for 8 years, she said this brought her back to her days in Indonesia she loved it!
I'm truly impressed with your rendang cooking skills. This is the most close to accurate cooking of rendang I have ever seen by someone not from southeast asia. That rendang looks wonderful.
Anna - Malaysia
Thank you so much Anna - that's a huge compliment!
as an indonesian i eat this all the time but never make it, always buy it. its so hard to make wow so glad its available everywhere here
Really solid take on the dish. Hell, most indonesians don't even make our own paste too often. Great to see the authenticity stay true, but due to how many islands Indonesia has, there's a lot of variation. Most important is just the coconut + spicy + beef. Everything else is pretty much to taste. It's not even usually sour, even sweet sometimes.
Thanks for the lovely comment Gnat!
Gnat Foehn, those using store bought paste are not real Indonesians. My mother often said, those are lazy people, or fake Indonesians.
Wow. This has got to be the most authentic beef rendang recipe from a non Indo / Malay person that we can find on the web. Salutation, sir.
Here is the written recipe:
Beef Rendang
Servings 6-8
Ingredients:
1) 10 tbs of dried shredded coconut
2) 5 cloves
3) 4 green cardamon
4) 1 stick cinnamon
5) 1/2 teaspoon of black pepper corn
6) 1 star anise
7) 8-10 dried chilies
8) 1/3 of ginger
9) 1/3 of galangal (double the ginger if there is no galangal)
10) a pinch of tumeric powder (or tumeric root size of a little finger)
11) 5 cloves of garlic
12) 200 grams of shallots or red onions
13) 2 stick of lemon grass
14) 1kg of beef chuck (cut to 1 inch thick)
15) some salt
16) some oil
17) 1 can of coconut milk
18) 1 can of coconut water
19) 3 teaspoons of tamarind diluted in water or tamarind paste
20) 4 -5 kefir lime leaves
Preparation (approx. 2 hours to 3 hours):
1) toast the 10 tbs of shredded coconut over medium heat for about 3 to 4 minutes or until it gets golden brown. Set it aside once done and let it cool down
2) dry roast for about 1 minute the cloves, green cardamon, cinnamon stick, black pepper corn and the star anise together. Roast until fragrance smell is achieved.
3) then blend the 5 spices in a blender to a coarse powder
4) cut the dried chilies to slices then re-hydrate them in boiling water in a jar. Let that sit aside for at least 10 minutes.
5) skin and chop the 1/3 of galangal, 1/3 of ginger and set that aside. Do the same if there is turmeric root.
6) next, peel the 5 cloves of garlic, 200g of shallots and remove the green part of the lemon grass until we're left with only the white core. Cut the lemon grass white core.
7) add the cut shallots, garlic, add a pinch tumeric powder and cut lemon grass. Also add the dried chilies without the seeds and blend the whole mix together. Add some water to get the blending going. At the end the paste should be a bright orange color and set that aside.
8) next, season the 1 inch cubes of beef with some salt. Sear the beef then with some oil in a wok on high heat.
9) add the orange blended paste to the beef and give it a good stir. Make sure beef is thoroughly coated in the paste.
10) add in the can of coconut milk and a can of coconut water into the beef and paste mix.
11) bring the beef mix to a boil and lower the heat to medium heat. Stir the beef mix occasionally. Make sure the beef rendang is not burnt.
12) over time let the water in the beef stew get evaporated and the oil should break out. The color of the mix will also get darker and the flavor will concentrate.
13) at this point it is up to you to on how you want your beef rendang to be thick. To cook it nearly dry, cook it for about 2 hours. To make it more wet, shorten the cooking time.
14) dilute 2 or 3 teaspoon of tamarind paste in hot water and make a runny paste.
15) also slice the 5 kefir lime leaves very finely horizontally and make sure to discard the center stem.
16) add the roasted shredded coconut, tamarind paste and sliced kefir leaves into the beef rendang and let it cook for 15 minutes. Stir the rendang to coat it evenly and your rendang is done.
16) serve it with white rice, lemang or white bread for best results.
I knew I would find this in the comments! :D Thanks.
I always eat this at lunch :P
👍👍👍
Raaman Nair wow dedicated! Thanks!!
That is alot to take
try to add some coriander seeds, bay leafs and turmeric leafs in to it... trust me, it will bring the taste to the next level...
oh by the way, adding coconut water, coconut flakes and the way you use kaffir lime leafs in the end, is a brilliant idea... i love it!
i will try this version of rendang for sure!
"It's nothing hard to make"
Has like 300 ingredients
There should be a 5 ingredient limit if they want it to be applicable to the trypical viewer
you mean ingredients which you will never find.
galangal and kaffir lime leaves are easy to find. Nothing too hard about this recipe
Don't be surprised by the ingredients.Most far east couzines use a combination of hot/sweet/sour and salty( called umami sometimes) thus and the amount of the ingredients.
hahaha you´re right!
At first I thought it's Rendang Tok from the use of bigger chunks of beef and spices, then he adds kaffir lime leaves in the end. It's Rendang Tok with a twist. In normal rendang (at least how my mom cooked), turmeric leaves were added in the end.
For more intense flavor, toast the grated coconut until a bit more darker then pound until it release its oil.
Thanks for highlighting a Malay dish in this channel. Greetings from Malaysia.
Thanks for the tips dude - greetings from London!
Made this today. Exceptional and unique flavor. Incredibly tender. After it was gone, we only wanted more.
I am an Indonesian and I approve this recipe. It is amazing that you're using authentic ingredients. Just another tip: stir fry the shredded coconut till it's golden brown, pound it till the oil comes out, or at least becomes like crumbs, then add to the pan/skillet. Also, turmeric leaves will make it smell better!!! Oh, I am craving for Rendang now! Mercy!
Nicely done!! I'm a proud Indonesian :) You can add bay leaf and turmeric leaf to give more flavour to the dish. And now I'm hungry! :D
Oooh - nice tip, thanks dude! x
I am so proud of you.. you're the only foreign chef that cooked rendang in its original methods.. most of chef in youtube I saw, not even can level to half of it.. we usually cooked rendang taking about to 6 hours, to make sure the coconuts oils really sears the beef.. come to our country and taste the real rendang.. I really hope more people can have the true taste this goodness.
This is one of the best Indonesian food out there!!
It's originally Malaysian
i'm just wanna said "malay vs indo incoming!" but i was one hour late.maybe because of the HAZE.
+Kar Yeng Benjamin you wish
Made Evan P haha it is, fool.. You see lah, Google it.. I mean some people are saying it's both Malaysian and Indonesian so whatever, it's still Malaysian
The technique and ingredient that French guy cooking use is a padang style rendang. Malay rendang is more like curry bro. Not dry like this one. Oh btw its from minang people and minang people originated from north sumatera. Well its from indonesia and popular in your country. Cheers bro.
French guy cooking an indonesiam dish. What a time to be alive😁
I am Indonesian, and I kinda approve this recipe. Looks legit
😍 Thanks Anthony!
Legit indeed!
Alex. I followed your recipe exactly. The only difference is that I pulled it off the heat a bit earlier to have a chunky, delicious sauce. This is one of the best dishes I have ever eaten! Thanks for the video!!!!
"tasting this dish will change your life", normally i laugh at a statement like this, but i had to give credit where credit is due, a friend of a friend made this for me and some buddies, it was nothing short of the best dish i ever ate.
WOOHOO!
A like your content dude... Love from Indonesia
xander blaauw next time ask him to make cockles rendang. Ugh so good. Its like the rendang of rendang dishes.
Rendang has so many variations in the ingredients. Each person and even each restaurant has their own recipe. If the French Guy's recipe is different with your recipe then it's just fine. Also about how you eat, it depends on each person. Whether you use hand, spoon, fork, chopsticks, it doesn't matter. So please stop arguing and just enjoy the show! Appreciate Jamie and French Guy for showing us cooking with lots of passion!
I'm a Malaysian girl who doesn't even know how to cook rendang but loves to eat it to bit. Always have to wait for the festive so that my mom can cook it, and here I am seeing a French guy making it.
Hi there. 😂
shame on you mate.. hahah lol,just try cook it,.. im sure it will taste good, it so easy
+freeze cøld Haha, nah. I like to make Italian or Mediterranean food. Malay cooking is just too complicated for me so I leave that to my mom. 😄
yeah... some of the malay dishes are complicated.. i agree,..
There's even seasoning packs for this you know? Sear the meat, toast it with that. Add the coconut milk and simmer until your liking. Add whatever flavor you still may need. I'm honestly not a fan of the toasted coconut, so I just use coconut cream powder for more coconut flavor. Though I do add a huge bowl of chilies because the spice level for this version is hilariously low for indonesians.
Gnat Foehn Toasted coconut... They call it 'kerisik', right?
Alex, this is far by the best non-Nusantara version I've seen. Your recipe and approach is pretty authentic. You should've eaten it with your right hand for extra street cred!
this is probably the hardest dish on this channel
It's worth the effort - trust us!
Lol I'm Indonesian, but never make this dish. I think the best cook for this dish is older women or buy from Padang's restaurant
Rendang, Nasi Pecel, Coto Makassar, Rawon, Gudeg, Tengleng, Krengsengan, Tongseng, Sate, Soto(Betawi, Lamongan, Madura, Banjarmasin, Semarang, etc.), Timlo, Bakso, Tinutuan, Rica-rica, Palomara, Asem-asem, Sop Konro, Gulai, try them on, and would be happy to see you make one of them on this channel. :)
Honestly when I saw Colgate on the top right corner I feared that he was going to use it in the recipe.
Mmm, minty beef!
:D
🤣
The roasted coconut is supposed to be pounded until it's oily - it's called kerisik, which is an important flavor profile of rendang.
Rendang is originally from Minangkabau ethnic in Western Sumatra in Indonesia. This ethnic very popular with their cuisine culture across Indonesia and Southeast Asia. The diaspora of Minangkabau peoples to Negeri sembilan, which is one of state in Malaysia introduce Rendang to the country. But To call this cuisine to be Malaysian is Politically Uncorrect because you don't call Pizza or Taco as authentic "North American" cuisine just because they have Italian or Mexican settlement in there.
Carere Tei he never say it is malaysian dish... and if you want to put it that way, then we can't say nasi goreng is indonesian dish. because nasi goreng is basically originated from china
nabilags what,,,,, ,,,
Yes thats true
Thank you for the clarification
nabilags are u stypid?? nasi goreng literally is indonesian language!
omg, i never thought id see the day a french chef making rendang.. its amazing how he is able to appreciate the dish
go my favorite French Guy!!
hi Brothers Green Eats, I'm your fans from Indonesia, please notice Indonesian food on your channel because it is amazing!
Thanks bro!
I just tried this and I must say I‘m impressed. Out of all the recipes I‘ve tried, this is by far the most authentic tasting one. Great job!
Malaysia or Indonesia. Kitakan serumpun. Forget all the hates. Embrace our similarities. FOODS.
Adli Carter Correct O..Bismillah....
MANTIS HERE HAHAHAHAHA
Iya serumpun... buat yang melayu muslim aja!!!
Adli Carter setuju, I think our food should be a peace zone for ours. Because we are one.
And then u slowly claim our national food -_-
#malayshit
I'm a Malay woman learning how to cook beef rendang from a French Guy. I need a life
To make all that effort even more worth while, try this .....
(1) increase the proportions to say, 4x ... that is, 4x the shredded coconut, 4x the spices;
(2) use oil instead of water when blitzing the spices in the blender;
(3) fry the spice puree over medium-low heat till the fragrances are released, and the oil in the blend seeps out;
(4) divide the fried spice blend into 4 portions, use one portion for cooking immediately, freezing the other portions in individual containers for future use;
(5) similarly, dry fry the shredded coconut as French Guy instructed, let it cool, and freeze the unused portions in individual containers;
(6) when cooking, proceed as he has instructed.
I do this all the time .... and it is sooooo worth it!
Additional tip ... use powdered spices in place of fresh or dried whole spices - turmeric, chilli, cinnamon, cardamon, cloves, star anise, etc - the slight drop in taste may be offset by the increase in convenience .... and hey, if that will get you to make this yummy dish, why not?
Those are some great tips - thanks so much Kar Jee!
kar jee Cheng Do you only multiply the spices or the garlic,galangal, onions etc as well.
Hey there, Ken! Multiply everything that he puts into the blender, as well as the dried spices. I would mix the spice powders into the paste, then fry the mixture in a little oil (I use coconut oil, but any vegetable oil would do) over medium-low heat. The oil will be absorbed into the paste immediately - keep stirring/frying until the paste is fragrant and the oil starts seeping out again - then it is ready. Cool completely, then freeze in individual containers, each for one-time use. Prepare the shredded coconut in the same multiples, cool, then freeze in individual portions too. When you are ready to make the dish, just take out one container of fried spice paste, and one container of toasted/roasted coconut shreds, then proceed as per his instructions.
kar jee Cheng Thank you very much
I love rendang! one of the best dishes I've tasted.
Mmmmm! Have you ever made your own Ariel?
Jamie Oliver yes! I made one when I worked in Malaysia :)
I am indonesian and I approve this beef rendang! :D. Good work!
WOOOOOOOOOOO! Thanks Elvita - mwah!
Jamie Oliver you're welcome :)
Ew.
@@gregoryhong7078 wibu kontol
farhan alfarizi Diam la anjing
salute to mr alex for doing this dish i know its not easy but u took the courage. its different style of cooking in different region as well. yup its from our both indo or malaysian ancestors for many decades. lets just cheers and be greatfull to still taste the lovely dish. again good job.
Original from MINANGKABAU ETHNIC IN Padang, West Sumatra INDONESIA :)
Dulu namanya Nusantara bkn Indonesia.
Malay Indo pny ciri rendang masing masing
Nasi goreng pun awalnya dari China tapi tersebar ke Thailand indo Malay Korea jepang dll
tan billy, never failed. What a stupid comment, nasi Goreng asal dari cina, to a point disgustingly insulting.
Wow,i am an Indonesian and wow,that Rendang looks like ones that my mother make and some restaurants.Thanks for making me hungry
There is no higher compliment than that! Thank you so much!
masterchef uk needs you to teach those judges what is rendang!
I am an Indonesian and I'm originally from Sumatra. This is slightly different with Rendang that we used to cook, but this looks very good. Nice work
Yayy Indonesian food!! whoop! whoop!
it's both indonesian and malaysian signature dish buddy, as he said.
It's originally Malaysian, don't steal the signature Malaysian dish as name it an Indonesian one lol
rendang originated from indonesia lmao, its from west sumatra why yall trippin lol
Rendang is a Malay food, Malay started in Sumatra, Indonesia. So it's both Malaysia and Indonesia. I'm Malaysian btw.
please guys you malay or indo just dont start a war
I live in Malaysia and this beef rendang is definitely on the posh side. LOOKS SO GOODDDDDDDDDD. French guy is my fav Jame Oliver cook hahaha.
rendang is life...rendang is love...greeting from Indonesia
HELLO! MWAH! x
Not really. Just think about it and you will probably realize that rendang is evil, unhealthy and bad for the planet. But it's damn good.
Yes rendang! I eat this every month (I'm from Malaysia) and it's quite easy to make and you just need to be patient. My version of rendang is a bit different (because it depends on your region) and I like chicken more than beef. Rendang is probably one of the best things to eat in the world.
Alex is the best! I love his channel. Hilarious and interesting guy,
Too much honor :)
ALEX IS DA BEST.
this is the most complete recipe of beef rendang..almost like local cooks..well done
i am from west Sumatra. first, rendang is not curry :D
i used to help my father cook rendang. it takes hours to cook it.
we usually cook it for my brother or sister who take study that far from home, for people of minang kabau, rendang is a symbol of love & hope. they cook rendang to their child who take study far from home and not able to come home in long time.
when i study in college, i only got a week holiday in a year. so i rarely meet my parents.. my parents often send me rendang.
but, my father cook rendang a bit different from yours. he cook coconut milk and spices first until it starting caramelize. then put beef. sometime he add potatoes or cassava chips.
and remember minang food known as very spicy food. u should add more chili,
Yori VT rendang is "curry" in English context. yes, it's not considered as curry in Indonesia, but also every curry dish you can think of in India is also not considered as curry in India because curry is an English term. And since the basic definition of curry is a sauce-based dish made using complex combination of herbs and spices, rendang fits that definition properly.
Rendang dan gulai tu emang basiknya dari kare bro, itu variasi kare yang pertama di bawa pedagang india dan gujarat jaman hindu dulu terus semakin lama makin dapat sentuhan lokal.
Yori VT yess, totally agree with you.
Rendang is caramelized curry as chef william wongso said.
Well technically it is a curry. Please check "curry"s definition. If you mix several spices like in rendang it is a curry.
And obviously Rendang exists because Indian merchants influence that came to Sumatra 4 or 5 hundreds years ago.
It is a local version of Indian curry. That's why it is so unique and different for other Indonesian dishes. The roots are in India.
Alex, I am following your channel now for about 3 weeks. I've watched most episodes two times … first time for education … second time just for fun. And IT IS a LOT of fun watching your videos. But the most - and I repeat: THE MOST - fun I had watching this video the very moment you said »good luck!«. I laughed my ass of (several times). Definitely one of the most funny moments on TH-cam. All available thumbs up! :)
It'd my favourite French Gay!
He's our favourite French guy too!
L u l
unbelievable, you can make a good beef rendang and even know how to apply these herbs and spices. good job
I love Indonesian food, rendang is my favorite, i wish i could cook rendang
Oh. Oh wow. I'm impressed at how respectful you are to the original recipe while still customizing it to fit a more "Western" tongue. Will subscribe to your French cooking channel since you're obviously a pretty cool guy x
OMG :D I felt like I could almost taste it! great editing and awesome accent! Merci :)
MERCI BEACOUP!
Hi, I'm Malaysian n a food lover... ur rendang makes me drool... it's authentic..
you forgot tumeric leaves slice thin, other than that its true to the spirit of Rendang! Good Job Bro 👍👍👍
Thanks Box!
and also pound the toasted coconut until it becomes oily paste known as "kerisik". taste better.
Jamie Oliver where does the mix of cardaman, star asine, clovers ect go?
Mad respect for presenting honest, fresh ingredient recipe. My Singaporean college friend used to make this using dried spices.
I'm wondering if wok is optimal for this recipe at least for the browning of the beef as wok concentrates heat in such a small area as well as being formed from 2-3mm steel. I get how narrow bottom, wide top may enhance evaporation, but again, it seems, that wok concentrating heat at small area would would complicate braising.
Traditionally you eat rendang with your hands, seeing someone eating it with chopsticks is pretty weird.
Oooh - good to know, thanks Selena!
Yup, just hate that all asian is being typicalized by eating with chopstick .. I dont even know how to hold chopstick even though im asian
Southeast Asian are not Asian for some reason xD
Funny, I watched the whole thing and was thinking it looked really good, and then the chopsticks came out. Why?
Well, you know, maybe some people in other countries don't want to get their hands dirty I guess? Pretty obvious solve...
as a rendang seller's daughter where my mom cooks rendang every day i think u quite nail it.. 👍👍👍
Waiting for the indonesian to come and comment in 3... 2... 1...
Lol fail
boom ;)
Stfu
eat shit sir
The most real rendang is in Indonesia, yes you can find that food in malaysia, ut maybe the owner restaurant or the chef from Western Sumatra, Indonesia or malaysian is teach cooking rendang from Western Sumatra
Fude tube has the most entertaining cooks, French guy , akis, Genaro , food busker, di bbq all so professional and halirious
Thanks buddy - we aim to please! Big love x
Karna udah buat Rendang, makanan leluhur aku di Ranah Minang, U got new subscribers
I'm from Singapore, and I give this 2 major thumbs up. Well done
I ate rendang last night for dinner. i hate how it makes me want to eat more..and moore..aaaand..moooooore...
#ripDiet
It’s adorable the way you say rendang. Greetings from Singapore!
the way he said "rendang" make the food's name sound expensive. Next stop.. Gulai kepala ikan.. SAY IT!!! 😁😈
Or Gulai Otak :-D
gila gokil gk sih pas dia ngomong "rendang" haha
1.hendang
2.randeng
3.rendeng
guklkhai khepalkha ihkhan
Muhammad Adil this just made my day
Frenc guy cooking famous asian cuisine..a compliment for u...keep going...maybe more asian food will be interesting...
Im so proud that one of my national dish is being known world wide but actually that is not an original rendang. This is more of a shortcut. in order to make the rendang you must pound the fried coconut until it becomes mushy and it is known as kerisik which will take around 15 minutes of constant pounding and turns brown. And you never put coconut juice in the rendang hahahahaha. Good work chef . I hope you make more dishes from Malaysia
Kereen... Orang Prancis tapi bisa masak rendang. Thank you for your recipe and tips 😊.
This guy makes me think of that policemen in the show 'allo allo' (look it up)
Good meurning!
I thought I saw two men leaking by your dustbins
good moaning!
finally Indonesian's food! fyi, Rendang tastes so so so good. for me it's probably the best dish ever.
As a Malaysian, I approved this! Looks so delishhhhh!
WOOHOO! That means a lot to us - we're so glad you approve!
Don’t claim.
Anthony Wijaya Before borders were drawn people from all over Nusantara moved around and spread their culture and that's how Rendang went to Malaysia. Also many Malaysians have ancestors from Indonesia so shut up.
Approved? Pfft... Thief
It is Indonesian you idiot
FINALLY! XD the only rendang recipe that HAS Serundeng (dry fried coconut shreds) in them! That's authentic! Great job dude!
amazing dish
Cheers buddy!
Theres several ways of making the Rendang. But French Guy, what you have made in the video was close to the authentic kind. Awesome! :)
Hello French Guy Cooking,
YES, this is really rendang from Indonesia, precisely from the town of Minangkabau West Sumatra. A unique blend of spices and many indeed make this one dish a favorite cuisine throughout Indonesia.
Well done, this is the perfect Rendang cooking I've ever seen. I am as an Indonesian very happy you can cook Rendang well. Even on my youtube channel, I have not had time to make a video about Rendang yet, although I've often cooked it.
Congrats for you, Have a nice day ^_^
here comes indonesian and malaysian people fighting over which country rendang came from.. pfft.. oh come on.. stay calm.. wikipedia says it all..
I have been eating rendang for almost my entire life, and I could tell you that his beef rendang here looks really delicious!
Good touch with the banana leaf also :D
INDONESIANS DONT USE CHOPSTICKS LOL XD
But this is a French guy cooking (and eating) so...
He is not indonesian..
@@JamieOliver So he should use a fork and a knife.
Thats not true, Indonesian often use chopstix to eat mie ayam
Tried this fr my husband and we both loved it!! Its a bomb. Btw I picked up this vid bcz you seem to have all the ingredients we have except the grated coconut :) . Instructions are very straightforward too. . Thank you!!! So much!!
Hey Alex, does your bat cave have a name now? I recall there being quite the heated discussion about everyone's favorite pillar.
I went for Studio, but like in Pulp Fiction I call it "LE" Studio.
Fancy.
Total respect man. This is a solid rendang you made.
brace yourself incoming indonesian saying that this is indonesian dish,saying malaysia is pure bullshit etc
that's the truth dude, deal with it
Dish they can claim is theirs, but haze never claim is theirs.
Enycma Pie not only dishes,nearly everything
EZ PZ LEMON CNN wrote that rendang is indonesian dish. So yeah. Even americans know
Fear the Duck Side i aint denying it though
BEST non-ethnic cooking a foreigner's dish I have EVER seen! NICE.
My only comment would be from the other videos I have seen, it seems that they are more or less in agreement that you should NOT be searing the beef beforehand, just dump it in straight and then liquids. Also some suggest to fry the paste beforehand to release some flavors before putting the meat in.
Why is this Rendang not "CRISPY"? You are eliminated from MasterChef UK !
Lmao
I think it's the best rendang made by bule recipe video in youtube, thank you for sharing it.
brace urself! incoming malaysian claimer alert!
"proud to be malaysian"
Dan Arthur shut the fuck up Dora
Ehem..Indonesian is the claimer.
Ehem..Indonesian is the claimer,not Malaysian
I dont give a fuck about this rendang u should call it "1 asians rendang" shit
Absolutely one of the great dishes and one you can cook at home if you have some patience... but completely worth it of course
It should crispy, I can't eat this.
Well then just eat krupuk. It will be crispy.
Wow, your pronounciation of rendang daging is perfect!
Indonesia VS Malaysia. Let the game begin.....
I'm malaysian...yours rendang look great n delicous....I love rendang too...yummy
WHO TF WOULD EAT RENDANG WITH CHOPSTICKS? LMAO you eat it with your hand
Alice Hart whatever they. btw i dont like eat rendang with chopstick. like eat rendang with you 😗😗
well he does clearly
Im Indonesian
And watching Malaysians and Indonesians fighting in the comments is entertainment.
Nice recipe bro, but is your rendang crispy? 😂
Actually there is one ingredients that quite unique and rarely use in other culture. Turmeric leaves. The Turmeric leaves give you pungent yet delicious taste and it's typical taste of Minang cuisine, where rendang originated. Instead of beef you can also use other ingredients like Chicken or Duck, beans, fern, jackfruit. My favorite is Beef Rendang mix with red bean, and Fern Rendang. And I prefer to use fresh chili in my rendang not the dry one. In Indonesia people rarely use dry chili.
Turmeric leaves are also present in Samar, Visayan, Meranau, and Tausug recipes in the Philippines.
Hi from Sabah, Malaysia!
Hi from London, England!
OMG! You replied me. Thanks :-)
Hey you stole dish from my country!!!
Just kidding, malaysia was part of indonesia which is agreed by dokuritzu junbi inkai. Until Soekarno and Hatta was flown to japan and given the promise of independence to indonesia from a japanese prime minister but soekarno is ordered to not take malaysia (formerly malaya) as a part of indonesia. Guess thats why rasa sayange was also sung in malaysia
Hey we are from the same country and state! Apa khabar
but well, you guys cook rendang differently
Monsieur, as a West Sumatran I salute you. You do it almost the original way. I'd really appreciate if you don't use grated coconuts for the gravy as it would be cheating.
Sorry Jamie, your rendang isn't crispy... therefore is not a rendang
Rendang is not crispy.