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
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.
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❤️
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 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!
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.
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'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!
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 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.
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
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 😂
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!
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!
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 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!
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!
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.
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.
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.
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!
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.
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..
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 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.
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.
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...
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.
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)
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!!
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 😆
Rendang is treasure of minangkabau(indonesia).berasasal dari kata randang(marandang)...yang artinya dimasak dengan waktu yang lama,dan mengunakan api yang kecil
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❤❤❤❤
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.
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 😊
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 RU-vid 🙏 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 😋😋😋
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
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.
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!
Maranao tribe in the Philippines also cook this. I ordered this fron an Indonesian vendor with a Filipino wife, and his wife was qu8ck to tell me nothing beats the original - her Indonesian husband's cooking of course.
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
@@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
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.
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
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 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 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.
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.
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
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!!!
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!
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!
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🙂
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.
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
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.
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
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)
In Malaysian state of Perak, they have the Perak version called 'Rendang Tok' (literally meaning 'Grandma's Rendang), you can check it on RU-vid, it's more tedious to make.. Here from Malaysian food vlogger Che Nom, she's good cook, she cooks every Malaysian dish, she does this recipe in Malay but there's English sub: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6x7RTeHgXA8.html
In Singapore this aromatic dish is a staple in the Malay community. You can find this dish in Geylang Serai bazaar, kampung Glam, Marsiling, woodlands and so on. Famously part of Nasi Padang. I remember my muslim friends will invite me for Hari Raya and feed me the most delicious kueh kueh and dishes. The melt in your mouth, succulent, juicy and fragrant meats. Thank you to all my muslims friends, Selamat Hari Raya.
Thanks for this very awesome recipe Pailin. I have viewed many Beef Rendang recipe videos and they have been so, almost like an ART to make. But you have made it seem so simple. I live in Vancouver, actually Richmond, so off I go to buy the ingredients. Thanks again, just love watching your vids.
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
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.
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!!!
My daughter don’t like curries. I made this and now it’s one of her favourite dish. I have to make a big Pot so whenever her friends comes around they will taste this delish food. Thanks you for all your recipes. I love the satays, the char Sui and so many others! They taste soo authentic. Not very easy to obtain all the ingredients but worth the effort! Brilliant! ❤️
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!
the easiest way to get so many comment for your video is to make indonesian/malaysian related content, and say it originated from either indonesia or malaysia. in most cases malaysian people will not bother. but man, indonesian will not tolerate if you say their things is originated from malaysia. I'm indonesian myself and I'm embarassed by it
Slumber studio i agree man. I find it annoying when people take too much pride in food they didnt invent. It was their ancestors who did. And long long ago, the individual countries probably were not even around yet, just some kingdoms here and there. Apa khabar orang di sana?
Interesting comment. I do believe recipes from Indonesia are far deep and long history. I saw Mark Wiens visiting Indonesian villages and a royal family. That was the best if not the best 👍
PEACE is the recipe human on earth still can't put it together so that everyone finds the same taste. It's silly that some Indonesians and Malaysians in the comments are fighting over the recipe. Recognizing origins is important but respecting to each other is top urgency on earth.
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......
Im Sundanese, my mom's rendang is brighter, lighter, reder, and not as dry as than the original Minang. They called it Kalio. Basically we cooked rendang until slightly caramelized so we still get "the very thick gravy sauce." We use fresh chillies ofc so it where the redness come from. Ours skips toasted coconut paste, but add a lot of herbs leaves (bay, turmeric, lime, etc). My fave part is when we have leftover gravy sauce, I used it as "jam." Spread it on bread, add fried egg or whatever you want, so you have rendang sandwich. Or you can use it as dipping sauce for any crackers.
