Sumbar Usulkan Rendang Jadi Warisan Dunia UNESCO Lalu pada tahun 2013, Rendang telah ditetapkan sebagai Warisan Budaya Tak benda Indonesia oleh Menteri Pendidikan dan Kebudayaan Republik Indonesia. Rendang juga menempati posisi ke-11 sebagai makanan terenak di dunia pada 2011 dan 2021 versi CNN Travel.
Salam dari Toronto,Canada Terima kaseh for the recipe,I got this rendang recipe from food writer in Toronto,once all ingrèdient in,boiling once put in the oven for 160C for 2 hours,it work pefectly,so I tried with your recipe it work too.
I made this yesterday. After 3 hours of medium heat I opened the pan to get rid of the moisture. After a total cooking time of 5,5 hours it became oily. I did not use kerisik. They loved it. Served with pulau rice and string beans
I do download every recipe i watched from ur videos on recipes...im a Filipina from Philippines and i love chinese foods bcz i wrked in Singapore 4yrs and and in Malaysia for 2yrs ...the food m craving are curry puff kway teow...nasi lemak and roti canai and so many chinese foods more ...
I can almost smell the rendang emanating from my screen. Unfortunately it's impossible to get this where I am in Germany. Gonna try making this thanks!
I think I had this dish once my indonesian friend brought it to share was very good and it come with hard boil eggs and side chilli paste very spice but delicious Now i know what it is going to try to make it myself Thank for your video
Oh yes! You have to try this recipe. Get the tips and print the recipe here: www.nyonyacooking.com/recipes/beef-rendang-ultimate-guide~FZ30OwrNA - Admin
what happened to your channel? love some new recipe videos!!.I have made this Rendang recipe at least 100 times now, I never get tired of eating beef Rendang, brings back all those food memories from my many visits to Malaysia. Penang feels like my second home, I need a holiday asap 😊 anyway hope we receive an update one day??
Thank you for your kind words Nicholas. We've moved on to our own platform www.nyonyacooking.com/ Our new recipes are now published on the website. Do give us a visit!
this was ABSOLUTELY delicious! i ate it just today, but i would like to add that i had to double the seasoning on the beef to get a flavor that just hits the spot. other than that, i'm glad that i took the advice to use mortar & pestle instead of the food processor. the crushing really brought out soooo much flavor. thank you for the recipe!!
Wow you are a great CHEF. Thank you for sharing your recipe. Love to try your dish of beef Rendang. Must be so delicious. Lillian Tan from Sydney Australia.
Thanks a million Grace! This recipe makes me so proud of myself. This is the 3rd time I am cooking this but I doubled the amt to make it worth it the while bcos it takes so many hrs to deliver it.😂😂😂 Love n appreciate you so much for being so generous in sacrificing yr time to bring joy to us n making us feel good abt ourselves. I pray that God will bless u a hundredfold n give u the desires of yr heart; n revelation of the truth .😘🙏🙏😃
This is my family and my favorite beef rendang recipe 🤗 We hope you and your family are going well because there are no new Nyonya recipe videos since 2019 😳
Thank you for the wonderful comment. You are right, our Nyonya Cooking family has been growing and now we have so many new recipes exclusively on the website. Hope to see you there! - Admin
My family ,we love / like Beef Rendang .. the caramelized coconut milk and flavorful of spices , and curry , lemon grass flavor .. We have tree of Khaffir ,but I used native ginger , to replace galanggal .. it's hard to found galanggal ..
I did not follow your recipe but used all ingredients and threw in what I thought would be best I'm not a fan of anise taste but used all of your ingredients just adjusted and threw stuff in absolutely amazing ☺️ thank u
That expression when you tried the rendang Grace! I bet it reminded you of home! Thanks for sharing the recipes once again! So much hardwork goes into 1video! We appreciate it! Cheers
Wow! Thanks a million Grace! This recipe made me feel so ‘clever’. It’s awesome! Super delicious! Actually, i am not a beef person, but after i cooked this, i love beef, but cooked this way. This is indeed the best beef rendang i hv ever eaten. Thank u again. U are the best!👍👏👏👏
Wonderful, Gladys! Come show us a food snap of the rendang you've made on your Nyonya Cooking profile ;) www.nyonyacooking.com/signup Lots of new recipes on the website!
Hi Grace, add some shredded turmeric leaves 30 minutes before the finish. This will take your rendang to the next level. Love your videos. Good health and good life Grace. 😀
Awesome, Sarah! There is a list of tips you may want to go through before trying it out. Here you go: www.nyonyacooking.com/recipes/beef-rendang-ultimate-guide~FZ30OwrNA Hope to see your food snap on your Nyonya Cooking profile!
Check out the ultimate guide here so you don’t miss the tips and tricks: www.nyonyacooking.com/recipes/beef-rendang-ultimate-guide~FZ30OwrNA print it out whenever you like! - Admin
The ultimate rendang guide with more tips not mentioned in the video here: www.nyonyacooking.com/recipes/beef-rendang-ultimate-guide~FZ30OwrNA Enjoy! - Admin
Hey, thanks a lot of the recipe. Quite different Rendang then the recipe I had, the one I usually makes includes Star Anise, Cardamon, Turmeric root, Cinnamon, candlenuts and cloves. Any idea which area that would be from?
It's the original North Sumatran Rendang from the Minangkabau Region. :) Hers is an easier version i guess, but i am sure still good. But actually you can do however. Just make sure to cook it down properly.
Since she is Malaysian (cmiiw), maybe its Malay version. Original Minang's rendang has a lots of spices and herbs and its more thick, dark, and dry. But my family (Im Sundanese) rendang recipe is quite similar to hers, we skip some strong flavored spices.
This is the favorite beef rendang recipe of my family! We hope your family are going well because no new Nyonya recipe videos have been uploaded since 2019
Greetings! You suggested adding sliced turmeric leaves towards the end. Would you cook them or leave them raw. And, are they edible or is it just for garnish (as in, does it have to removed and hence not eaten). Would appreciate your clarification if possible please with respect to the turmeric leaves. Thank you so much :)
I should make this as my first attempt at rendang was a bit of a let down as I tried to substitute for key ingredients. This time, I have all the basics and more (including fresh turmeric leaves happily growing on my balcony). It should get as close as possible to the real deal.
Awww....did you try our simple chicken rendang recipe? www.nyonyacooking.com/recipes/chicken-rendang~rkU1dPiPG5b7 That might be very helpful when you can't find most ingredients. I'm really happy that you now have most the ingredients. Well, be prepared for a big pot of goodness
Hey Carol, Sure thing. You just need to drop you request on our website. That's the only way we get to track and inform you once we have the recipe: www.nyonyacooking.com/requests
At approximately 2:40, you say you pound dry chili's and that they have been processed. What do you mean by that? Processed? Also, they look wet not dry did you rehydrate them?
That's an interesting question! The cook suggested a few cuts. You can find the information here www.nyonyacooking.com/recipes/beef-rendang-ultimate-guide~FZ30OwrNA
why cant you marinate the masala powders in the beef and pressure cook them till soft and then transfer to the pot and cook it. Will be faster and saves gas too..
Hello Rohit, you can request for recipes here: www.nyonyacooking.com/requests It's the only way we get to track requests and inform you once it is done :)
Yes, I usually use pressure cooker to cook rendang. It takes less time to soften the meat (only 20 minutes of pressure the meat is super soft). Just turn the heat high and continue cooking without lid to dry out some of the liquid at the end.
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