6:21 Beef Rendang Paste: 6 dried chilis (remove seeds) soak in water 2 Spanish (red) onions 5 cloves of garlic roughly chopped 3cm piece of Galangal (chop away outer skin) roughly chopped 3cm piece of Ginger (scrape away outer skin ) roughly chopped 1 lemongrass stalk finely chopped Add all to blender plus some water from chillies Start to cook down paste in 1/4 cup vegetable oil 3/4 Turmeric Leaf rolled and chopped, add to paste 6 Keffer lime leaf rolled and chopped, add to paste Cook for 4 mins then add 1kg beef (topside, shin beef or gravy beef) in 3cm cubes Add 1 cup coconut milk Add 1/3 cup of Malay 'meat' Curry Powder Add 1/2 cup of water Dry toast desecrated coconut (until lightly browned) grind in blender then add Add 1-2 tbsp thick caramel soy sauce Cook for 1 hour 15 mins
Hey… all the food that you showcase here, however tasty they are, are just from one segment of our community - the Chinese. You should travel to more states and visit various races to uncover the different versions of our food based on ethnicities.
Dia bilang orang malaysia selalu guna kecap abc dalam rendang; nga bilang kecap itu dari malaysia. BTW rendang is our malay nusantara dish. Punya melayu bukan indonesia atau malaysia.
I'm sorry but some of those dishes weren't exactly Malay. If you could have gone to a native Malaysian and restaurant, it would've been better. There are other foods that are more common and famous.
