This looks like a lot of work but i am glad a authentic recipe exists here on youtube and maybe one day i can make it. That is if i can ever find the ingredients
I love learning how Gado gado is made before blenders were invented. Very educational. Once i tastes gado gado the first time 40 years ago, i never forgot the tastes. But i had no idea how it is made till today!
There is nothing like an authentic version. Even in Sumatra Rendang is different from house to house. I can make this dish in under 90 minutes from scratch. Usual ingredients are Galangal Candle Nut Lemon Grass Coconut Milk. First Press Toasted Coconut Cassia or Cinnamon Corriander Powder Star Anise Clove Tamarind Water Kaffir Lime Leaves Dry Chilies Fresh Chilies Garlic Shallots Salt Black Pepper Rest you can mix and match. Marinating the meat at first for at least 4 hours, then frying the marinade without burning it until oil separates. Without adding any water pressure cook for 30 minutes. Then add the coconut milk and toasted coconut go until the whole thing is dry and dark. Cinnamon and Clove will naturally darken the meat. I never add shrimp paste, sugar or kecap manis.
U did not need an assistant to help u cook could have done it for yourself he did not look good..oh please he is to big and rough..come on please...stueps..
This is a different version of rendang. I have never seen terasi (shrimp paste) and kecap manis (sweet soya sauce) in Indonesian rendang recipe before. I used to laugh at Malaysians who use kecap to darken their rendang. Probably this is a Balinese version.
Thank you for showing us the correct authentic way to make this. So many people posting recipes lacking important ingredients and completely skipping the fried peanut, mortar & pestle, and correct sauce method. One person even added coconut milk!!
This is interesting and probably the method i'm going to use if I'm using fresh sambal. It's interesting you rely only on kecap manis for the sweetness and don't use sweetness anywhere. Fried shallots is also something I'll add on although I don't remember ever having that as a topping in all the nasi goreng I've had in singapore but a good idea nonetheless. No way I'll get ginger flower anywhere so probably lot more of lemongrass for me.
No, it's not. Kecap is used either. Serundeng is normally used for gule, not rendang. If it used, it has to be crushed smoothly in mortar & pestle before added in. This is a corrupted rendang. It is more like Malaysian version, where kecap is used to darken it.
Hallo Alila Ubud Chef.. Mengapah jintan putih, dan jintan manis ,daun kujid sudah miss out, resipe u paling bagus dan lengkap yah.. Ok good job, masa hasapan yang bergitu cemerlang,, terima kashb, thank u very much, Kam Sia. !
