I'm Filipino, but we grew up around Indonesians and Malaysians, so we grew up eating beef rendang. My mom had already perfected it after her Indonesian friends taught her. When we moved to the Philippines, nobody knew what beef rendang was, so we were the only ones enjoying them. When Mom cooked beef rendang, it was a special occasion 'coz it's true, it's a labor of love and a flashbook to my childhood. Still is one of my favourite dishes of all time!
My mother's a Minang person so i grew up eating and making rendang. the lemongrass is not sliced just pounded a bit to realease the aroma. We never put additional oil in rendang,we just put all ingredients in the pot and simmer while stirring until the coconut cream release its own oil. We also put an acidic paste "asam kandis" and turmeric leaves for extra flavor. We usually cook it in a big batch until the brown, saucy stage called "kalio" then eat it. The leftovers will be reheated over and over the next several days and it'll get drier and darker until it gets to that true rendang stage lol. At this stage you could even keep it for a month out of the fridge because originally rendang was created to preserve meat. Also minang people dont use beef for rendang, they use buffalo's meat bcs it's cheaper and have harder, chewier texture. My mom cooked all kinds of protein in rendang- boiled eggs, liver, lung also added cherry potatoes and chopped cassava to bulk it up.
As far as I know, originally in Indonesia, we cook all the spices in a little oil first until it smells good, then put in lots of coconut milk until it boils, then put in the raw meat. Cook it for a long time over medium heat until the water content is gone, that's why the color of the rendang looks blackish brown, so you don't need sweet soy sauce and MSG, just salt.
Thanks so much you save my time watching her I am African chefe Love Rendang at the moment am in Bali want know the authentic recipe with fresh ingredients 😂❤️
I made this over the weekend. Oh my, this is just wonderful. Had to find some galangal and the lime leaves from an asian market across town, but it was worth it. Wife , kids, everyone loved this dish. Just lovely warm heat and spice in a hearty dish. My house has never smelt so good while it cooked.
I worked in a lot of kitchens and that little “thank you” when someone took some stuff away is just lovely. As I see it, having done just about every job in the kitchen, respect for every single job is key to motivating people to go all out and give it their best. You earned my auntie title right there. Anyway. This looks beautiful and I’m defiantly going to try it next winter as it looks like it’s perfectly feasible on my wood stove.
A friend from Padang, the place where beef rendang is famous from, told me that rendang is best eaten after we let it rest for days, even weeks. In fact they call the fresh cooked beef rendang as Kalio (CMIIW), so for them they're almost two different things. Also you don't need to use high quality meat or tender one. You're supposed to slow cook it for hours anyway. I eat rendang almost every week. One of the best food out there.
You are right. This version is not Indonesian. The Indo version doesn't always use roasted coconut. Roasted coconut is more commonly used only in Gulai Kambing (thin Goat/Lamb Curry). Soya sauce is a big NO NO. The best meat for rendang is the Rib Fingers, i.e. the meat in between rib bones, or short ribs, which is more expensive. You mention Kalio. Kalio is actually rendang with plenty of liquid sauce. If you keep cooking it until it dries up, it becomes rendang. To prevent the meat from becoming too tender and falling apart, as shown in this video, it should be cooked at very low heat without a lid with a splatter guard. Definitely not in the oven. In Padang, they cook it outside under a tree, and for longer because they use tough buffalo meat.
Shin beef, or even stewing steak, typically one of the cheapest cuts, is perfect for long slow cooking as all of the fat completely renders and the end result is very tasty.
Hi Liz, you got it right with pairing it with pickles. Actually Minang people have their own version of it called “Salad Minang”. It was made using thin sliced cucumbers, potato chips, emping (bitternut) crackers, sliced boiled egg, white vinegar, sugar and salt.
It also combines greatly with mexican taco toppings if you like to experiment a bit. Pico, guacamole, sour cream or queso fresco. I made rendang tacos last new years eve and it got totally demolished within minutes. Made about 400gr meat for each person 😅
@@dityapradita9356i think the guy is referring to "acar padang" (Padang's pickle) which of course almost have no similarities to what a westerners defined as "pickle"
Lived in many different countries and visited even more, eating many cuisines all over the world. Whilst my favourite cuisine would be Thai, when it comes to a single dish, I would rate Beef Rendang above all else. Once tried, never forgotten.
I'm from Singapore yes beef rendang is a festive dish it must have during hari raya we would cook 3kg of beef during hari raya and share it with our families and neighbours with the ketupat (rice cake) and it takes 2 to 3 days to prepare the ingredients.. that's brings the excitement of celebrating hari raya..
Lived in Indonesia very early 70's and my brother was born there. A friend's girlfriend is half Indonesian as well and we've been for delicious food in The Netherlands a few times. My little brother is now married to a Chinese/Malay lady and I know they love Rendang. Think thats enough reasons to make this a good few times ... thank you, your videos are always fantastic.
There is something so satisfying about watching a real Chef at work in an active kitchen serving fresh savory food . A stark contrast to my rice and veg here at home (palatable, you know, but not the same.)
you'd have hypertension, diabetes and high cholesterol which would lead to heart disease, stroke, cancer, kidney failure, neuropathy, atherosclerosis, partial paralysis, and much more if you ate her food every meal. those healthy balanced boring home meals is what keeps you healthy and slender.
@@u235u235u235 No, if you eat it with a lot of vegatables, like gago-gado or only tauge and a smal amount of rice, you can and eat healthy and enjoy your meal.
I made this and was blown away. So good. Lots leftover. I’ve added it to noodles and also rice. I’ll make it again, I’ll likely use fresh coconut to try it out. I used 5-6 red Korean chilies and it was not heavily spicy either. I’ll bump up the chili numbers next time. I also added a little bloomed unflavored gelatin at the end to get that extra mouth feel 🤤
I LOVE the fact that a professional chef using a flat induction stove to cook in wok. I discovered that you can do this last year and it has been a game changer. I feel validated. 😊
Nicely done auntie Liz! Not the traditional Indonesian way of doing it, but certainly you have put a lot of effort and surely by the looks of it, it’s definitely tasty. You can also stir fry the beef in the spices mixture, instead of cooking them one by one. Coconut cream can be added during the simmering, to get the creamy texture. Beef rendang typically is a bit saucy, because we Indonesian tends to eat them for several days, not just one meal, as it’s getting tastier everytime we reheat it again on the following day. Simmering for 5 hours is great, you can use small fire on top of your stove as well. Congrats on the silver! Keep it up for the gold!
Amazing! Love this story and makes complete sense to me. I always make big dishes that last for days and good to know that rendang is just like that. Slow braises always taste better the next day anyway! Thanks for sharing.
@@AuntieLiz i wrote it in the comment section but i'm just going to reshare it here to add it a bit more context traditionally, Padang moms made Beef Rendang as form of preservation for the beef dishes to their sons who are going to take long journey away from home. this dish are supposed to last for a long time so that the sons could still eat nutritious food made by their moms from home in their journey even without any form of refrigeration. so you are right, this dish were (traditionally) created with a lot of labor of love from mothers to the sons. even up to today, it is still being made by many Indonesian moms for their (broke lol) college kids who are away from home studying in universities, so that their kids can stash it on their fridge (sometimes up to months lol) and just reheat it when needed.
First time watching this channel, lured in by a beef rendang which I love but have never cooked. I like the way you present, straightforward and making the assumption that you're being watched by 'foodies' and not over-explaining. Sourcing fresh galangl out in the sticks might be a challenge but everything else is achievable, will definitely try this.
in Indonesia almost every house (especially in the village) has their own spices garden 😃, my house has galangal, turmeric, ginger, lemongrass, kaffir lime tree. Maybe you could plant them in the pot 👍
I like that. I grow herbs in the summer and ginger, along with traditoinal British herbs like sage, thyme and rosemary and a friend has a kaffir lime tree, I'll research those others - thanks! @@randomreal3228
Thanks! The dish is almost complete, i’ve had a small taste and it’s amazing. I cooked the meet in coconut oil, and i added a wee bit of palm sugar to balance the chilies (red n green). I will serve it a bit more moist then your.
Indonesian approves.. Love how you cook the meat first, and put it into the oven. Also correct that authentic west Sumatra rendang is dry. The wet one is called "Kalio".
The history of the Minangkabau dish that was taken to the Malay peninsula and has morphed into sapi rendang is an interesting one. There are more varieties in the recipe than a horse has hair. Some shop-bought rendangs here taste like the cook/chef got the spice blend out of a packet and just stewed the beef in it. Truly horrible. This looks stunning, Auntie Liz. The six hours required to cook this will be WELL worth it when your guests would crawl on hands and knees over broken glass for seconds.
I was in Malaysia in 2015, and my friend said "We should take a cooking course!". This was part of it, I lost the recipe, I'm really glad for the reminder.
the nice thing about rendang is to cook a lot portion and eat at the creamy version of it first... then you can store and reheat it to make it drier and drier so you can enjoy each stage of rendang not just the dry one
I just went to london and had malaysian food in chinatown and i dream about that rendang. We have malaysian in the san francisco bay area. But it was not as memorable as the one in london. I think that toasted coconut is the key. Wow. I love your step by step explanation. I will confidently try this!
The convenience about living in Indonesia is that there are ready cook rendang paste in sale everywhere so you just add meat and water to your pan and voila. Cheers!
My mom cooks rendang for special occasion and I must say, it's pretty accurate👍. there's difference here n there but nothing big. good job liz ! love from Indonesia🧡
Can’t describe how happy I am to see a professional overfill their cooking pot. I always underestimate how much I’m gonna cook. My desire exceeds my reality. 🤦🏻♂️😀
We love this in the Netherlands. I made it many times myself slow cooked on the stove (4 - 5 hours) and even ones Sous-Vide (12 to 20 hrs.). Love your channel, I subscribe today. Cheers. 🙏❤️
This is by far my favourite dish, and looking at how you made it i have miles to go before i make authentic good rendang. Defenitly thought me some valuable lessons 😄
I make this myself a lot - had an ex from Indonesia who introduced me to it. He never made the paste though - we just toasted the coconut flakes and added them in. I'll give the mortar a go - maybe it tastes better, who knows. I tend to use shin meat.
@@AuntieLiz Depends on where you will be going, although most food is availabe everywhere. But here are my most recommendations: Maultaschensuppe Kässpätzle Haxe mit Klössen und Sauerkraut Thüringer and Nürnberger Rossbratwurst Sauerbraten (which is pretty much a more exotic german dishes in the sense of used Spices) Grünkohl with Pinkel (or the local Sausage where you are going) Any Bread and Pastry (believe me, nothing better than a fresh bread from the Bakery with just butter or "Griebenschmalz" = Lard with crunchy onion and bacon bits) Matjesfilet Fischbrötchen Scholle Finkenwerderart (the last ones only if you are staying in the north) And if you feel very adventurous: Mettbrötchen which is a fresh Breadroll topped with raw minced porc meat. It comes either with a season blend called jägermett or just with raw onions. Dont worry, this is safe to eat since in germany every employee that handles minced meat needs to be certified through the german health agency
@@AuntieLiz definitely a venison based dish if you're coming in autumn! If you make it to Baden-Württemberg, I recommend: Dinne (same concept as pizza, but different dough and toppings), Zwiebelkuchen&Suser (only in early autumn), Flädlesupp', Kässpätzle (what Mac&Cheese would like to be), Schwarzwälder Kirschtorte and a dish with freshwater fish. And yes, we serve the entire fish :D
I’m Singaporean staying in Thailand looks great I’ll definitely try your recipe I believe it’s going to be a stunner…love rengdang.. thank you for sharing love from Bangkok.
several of Nasi Padang Restaurant that i often visit has cloves and star anise in their Beef Rendang (occasionally got them in my take out). they are quite heavy on the clove to give it that punch. definitely clears up the sinus and very perfect during the rainy season
Thank you for sharing, love your chanel. Due to the Dutch former kolonosation in Indonesia there is a rich cooking culture even in the Netherlands. So beef Rendang is one of the dishes everyone knows here in the West........Selamat Makan!!!
Tips: adding candlenuts/macadamia nuts would add more richness and savory taste to the dish and also tamarind to just balance out all the spices and fat there.
@@Alunticstalkedme4072 Not in my family, we cook traditional version, doesn't need candlenut (kemiri). Google "resep rendang asli padang", no mention of "kemiri" in any recipes. It's optional. Common for a wet dish like opor or gulai. We never cook with tamarind, as a source of tanginess, we use asam kandis.
when i was binging your videos, i thought i was watching a channel with at least a min of 1m subscribers. i found a gem of a channel. great camera footage and editing, and great host.
Auntie Liz, that looks amazing! I'll definitely being trying it, not had beef cheek before but I'm a massive fan of shin, so it'll be interesting to taste the difference. I love how polite you are to your staff and actually spoon feed them, plus I love the way you slip in a few innuendos 😂 Thanks for sharing ❤
randomly the video appears on my feed. i feel delightful with this version of rendang. auntie liz clearly knows the requirements of rendang should be, yet still can manage to make her own verse. salam, _moch.
you made a good decision when you said "it's an Indonesian dish", if you said something else you might start a war, as a Malaysian I'm really grateful, you saved yourself and you saved us.😂😂😂😂
There are probably three dozen versions of Rendang, even in Indonesia. I don’t remember my mom and mother in law using grated fried coconut, but they might not need it because they used coconut oil. By the way, rendang is always dry, just the way you like it. The wet version is also great and some people prefer it, but it has a different name: Kalio. A lot of people at home eat it as Kalio first (because it’s quicker), then continue cooking the leftover into Rendang.
That is malay version with the "sangrai" coconut in order to caramelized it. Real one caramelize it by cooking it slowly and intentionally (optional) burn the bottom of the pan, so you get the charred look. The end product is dry and especially the meat don't fall apart like in her video. cheers.
Great version,and my favourite cut if meat as well what can go wrong.... Curious though as to why you're not allowed to serve it in Mei Mei. Is it because if it's Indonesian heritage and Mei Mei being a Singaporean restaurant?? Will be making it very soon. Thanks Chef/Auntie Liz 🙏 Congratulations,🎉🎉
My mother's family is originally from West Sumatra and I grew up in London (not far from Borough Market actually). My grandmother wasn't allowed to bring rendang on her flight when she wants to visit me there too 😁. So apart from Indomie, this is something I definitely crave if I'm not in Indonesia
Nice variation. Now I prefer it a bit more saucy (as many of the Dutch and Indonesians do) and I like to put also some cuts with bone in it as the marrow will make it even better. Five hours simmering is on the short edge. The longer the better.
I believe we have a Beef Rendang as well in Mindanao, Philippines. I was able to eat the Carabao-meat version when I was there. Tasty and spicy as well.
It’s spreading around the Nusantara I guess. We in Java have our own rendang style as well. But the original is I believe from minang as it came from the word marandang.
Yes it bougth by Minang people when migration period to Sulu (Mindanao) and Manila. Even they have 'Opor Ayam with Ketupat' exact same recipe but different names
I started to make this this morning. Our kitchen smells fabulous. I looked at it after an hour and oh man, can’t wait until it’s done. Thank you for this recipe.
As a foreigner who married to a lady from Padang and spent a lot of time in the kitchen just to watch(and bug) my wife while she did her magic I can confirm you that that recipe looks very accurate
Thanks for the video. Definitely going to give the recipe a try. Seeing that makes me think of the beef rendang I had at an unassuming Malay/Aus take away place at Ashfield in Sydney. Asked chef there about his background, he mentioned he once worked at Hilton in KL. Not sure how true that was but they sure made a delicious rendang (not so dry) Amazing flavours. Never forget that place. They served with rice and sliced cucumbers and tomatoes to balance the punch from the Rendang. 🎉❤
Congratulations on the UA-cam subscriber award. You can thank Uncle Roger for making the algorithm put your channel into my recommendations but your own talent is the reason I subscribed and keep watching.
The tougher the meat- and it doesn't get much tougher than cheek meat with all the chewing a cow does- the longer it needs to cook to break down sinews and so on. This also means more flavour. Rendang is a perfect dish to do this and not end up with the poncier and expensive cuts falling to pieces.
Well to be honest as Indonesian when I see you put a dark soy sauce I am a bit sketchy, I thought y will turn into Jamie Oliver but when you put that in the oven for 5 hrs straight, auntie liz u earn our respect as Indonesian 🫡, FYI I know y guys in Europe have a hard time look for all the ingredients, but let me tell you rendang should be salty and spicy, so far y guys didn’t put tooooooo much soy sauce Thts okay 👌 but so far auntie liz recipe is well made and easy to cook, good job auntie 🫡🫡🇮🇩
One of my favourites. I do mine Peranakan style, which is slightly a bit different. Just curious, why can't you serve beef rendang at Mei Mei? Coz it's beef?
The Indonesian version is usually made with a herb/spice paste (bumbu) that includes schrimp paste. I also mis the sliced ‘lombok’ red chile peppers and ground candle nuts (kemiri). Personally would leave the kafir lime leafs in whole and take them out afterwards along with the lemongrass stems because their flavour can easily be overpowering. Otherwise looks delicious.
@@PetraKann Rendang comes from the Minangkabau people of Sumatra. They took it to Malaya- most likely through the trading port of Melaka/Malacca. The Malays adopted and adapted it. Many will declare rendang to be one of the national dishes of Malaysia, which is cause enough for a fistfight. Auntie Liz was born in Singapore to an ethnic Chinese Singaporean mother and an ang moh/roundeye/white father from England. She was raised in Maidenhead. (Thank you, Wikipedia.)
as an indonesian, i want to rate this Beef Rendang Cooking video. 1. Not enough pounding, you must pounding that coconut until it go to slimy paste form, in that video, that coconut is not on paste form, you must pounding like 3 or 4 times longer than that. 2. In indonesia, people dont like to eat galangal, ginger and lemongrass accidentally, solution is just smash that lemongrass, galangal and ginger with mortar. 3. don't cut meat too little because when you cook that meat, that meat will shrink, but it's okay, everyone have own taste, but indonesian people personally thinks that was little. 4. in indonesia, we dont frying that meat, but we boiled that meat with spice we prepared like blended garlic onion chili nutmeg, smashed galangal and hard stem, lime leaves, bay leaves, and coconut milk, then cook with low heat. 5. Dark soy sauce maybe ok, but traditional beef rendang dont use it. 6. you need fire for cooking beef rendang, you cannot cook beef rendang with induction stove because induction stove bad for controlling heat, but you're genius, you cook it with oven, when you want to cook beef rendang,you must need consistant low heat for long time, but one problem, you need to stir it constantly, when you cook on oven, you cannot stir it. 7. your beef rendang at last has no shape haiyaaaa, looks almost like Abon Sapi (Beef Floss / Meat Floss). 8. In indonesia, we dont eat beef rendang with pickles, we eat with warm rice and boiled cassava leaf, but warm rice is more than enough.
it's because the meat choice is wrong. it's beef cheek, which is just going to melt, whereas you want whole pieces of meat. maybe you can call it rendang suwir, but it's not really rendang but as you say more like abon.
@@byteme9718well yeah, I mean the soy sauce is wrong, but the whole over-confident 'the best cut of meat to use' when it's like the worst possible cut of meat to use for rendang.....
Food is creativity. Yes you can look for a dish from X time and Y place, but nothing wrong with something tasty that shifts a little. Does it taste good? Is it still honest to rendang? That's all that matters.
Lordy! All those steps but the end product is divine. I like your channel because these kinds of dishes are ones I am generally unfamiliar with. Thanks!
Wow, That is amazing. Labor of love, that is quite accurate I guess, since I've read somewhere that "it is made from a motherly love for a child that is movin out from the house to go to other place that is quite far away from home, the drier version also has purpose for the rendang to have better longevity (idk if is it the correct term) so that the child can enjoy it longer like a cured meat with wonderful flavor to remind them about home and the love of the mother.
Its almost exactly how I make it. Gonna try the coconut toasting next time. That was different. Also in cold times I do the dark soy. In summer I add more kefir lime leaves and lemongrass and no dark soy. Last summer I made freshly cut, prefried and then fried fries (wetter rendang so the fries absorb it) with some (mainly mexican) toppings (pico de gallo, sweet/sour pickled red onions sliced with a mandolin, guacamole, sour cream, fried shallots and fried garlic). Those combinations are off the charts for me. Instead of fries you can obviously opt for taco shells, but make your rendang a bit more dry then.
CONGRATULATIONS 🎊 👏 💐 🥳 🎊 👏 THANKYOU FOR BRINGING US GREAT AND AWESOMENESS FOOD RECIPES AND 🔥 CONTENT LOVE YA LIZZ AND CAN WE HAVE ANOTHER UNCLE ROGER EPISODE 😂
Ah the King of Curries! I must say I have had the perfect version of this dish only twice. Cooked in the same kitchen. Now it was two months apart so i realise it was a different chief on duty as when I went back and ordered it when they obviously weren’t working it was an okay rendang. Absolutely hands down the best thing I have ever tasted. So good in fact I went out of my way to try and cook it. I have been able to make an okay version but oh how I yearn for that perfection!!! I tried several versions in Penang. One at Auntie Gaik Lean's Old School Eatery which was great (and their Chicken Kapitain was sensational) however even though it was lovely, it was only close to those two amazing culinary experiences. I never tried ‘pounding’ Kerisik however I’ll add that step next time I have a go at cooking it. I’ll also try dry frying the black cardamum pods. The one thing I fear in this life is never being able to eat that one of a kind amazing version of the bed rendang!!
Yes, the coconut "butter" is the key, otherwise it's just like any other dry curry. The cheek is a seriously underrated cut for rendang - much better than shin.
I just made this version of the rendang, pitty there were no amount of ingrediënts that was needed so my rendang is a little sloppy. But the flavour is amazing! Thanks for sharing the recepy!
My Wife has made Beef Rendang before, and all of the Indonesian Ladies at the office , and of course myself, Loved it. Now we will try your version, Yum, I can Hardly Wait to smell our hour while it cooks! Surprisingly, will Not so Surprising, I love My Version of Cherokee-Texan Corn Bread with Rendang! Watching your Techniques, I want to make some versions of Texas Chilli and even Goulash, using them. I put Chilli and Goulash in the same boat, I believe that Hungarians and other Eastern Europeans came to Texas and in a short time Their Goulash Recipes, when combined with Mexican seasoning ideas and Ingredients, evolved into What is today, Texas Chilli! Watching You and what you have done has inspired me t, first and foremost, to try your great looking Recipe, it will then be time to continuing the Evolution of Chilli and for another Evolution of Goulash! Thanks for sharing your Skills and Recipes with us and for your inspiration! Humm, Steamed Bao with a filling of Your Rendang! Gyoza-Rendan! ....... Or A sandwich, like Pulled Pork, but with Rendang! My Mind is going into OverLoad. Pork, is there a Pork Version Of Rendang? We just made a new Batch of Kimchi, I bet Kimchi will be a good Side Dish for Rendang! 🙂 One more idea, to me the Very Best Meat in the world is Elk! The times when I had some Elk in Wyoming was Pure Heaven! Elk Rendang, I can now only Dream!
I’m love this dish so much, I knew it’s a time consume dish to cook because my company years back had organised a team building in a cooking school to cook this dish. As my team member aren’t from S.E.A, hence I’m became the main cook to follow step by step. It’s really took my patience. It’s turns out taste great. I’m fortunate enough to have variety of Rendang in Malaysia, especially during Raya time 🥰🥰🥰
Thank you chef. Hope to see you with the gold UA-cam plaque very soon. I look forward to learning something new every Sunday. Today is pork belly but we'll give rendang a try next week.
This is the 1st video of yours I’ve seen - I subscribed within minute 1 .. I’m very partial to Beef Rendang , and as soon as you talked about toasting coconut , I was there.. Thanks for showing me your version .. 🙏…
From Indonesia and here most of the time u eat rendang with other kind of flavourful dishes and white rice. I always thought a very super flavourful rendang like your type should be great with a clear broth soup (preferably pork, but none sell rendang and pork here since majority are muslims). That way u can make/sell 1 full dish with just the rendang itself. Added crispy chicken/salmon skin won't hurt.
I'm Filipino, but we grew up around Indonesians and Malaysians, so we grew up eating beef rendang. My mom had already perfected it after her Indonesian friends taught her. When we moved to the Philippines, nobody knew what beef rendang was, so we were the only ones enjoying them. When Mom cooked beef rendang, it was a special occasion 'coz it's true, it's a labor of love and a flashbook to my childhood. Still is one of my favourite dishes of all time!
true po, indonesian cuisine always use a lot of spices/herbs so delicious
Austronesian brothers assemble 😂
Never go wrong with the best dish in the world ..
filipino rendang is far from original rendang, filipino version is yellow in color and lack of spices that can only be found in other asian country
Some Muslims in Mindanao philippines also cook rendang especially in special occasion, t's my favourite.
My mother's a Minang person so i grew up eating and making rendang. the lemongrass is not sliced just pounded a bit to realease the aroma. We never put additional oil in rendang,we just put all ingredients in the pot and simmer while stirring until the coconut cream release its own oil. We also put an acidic paste "asam kandis" and turmeric leaves for extra flavor. We usually cook it in a big batch until the brown, saucy stage called "kalio" then eat it. The leftovers will be reheated over and over the next several days and it'll get drier and darker until it gets to that true rendang stage lol. At this stage you could even keep it for a month out of the fridge because originally rendang was created to preserve meat. Also minang people dont use beef for rendang, they use buffalo's meat bcs it's cheaper and have harder, chewier texture. My mom cooked all kinds of protein in rendang- boiled eggs, liver, lung also added cherry potatoes and chopped cassava to bulk it up.
Dan di video ini dia gak pake santan ya? Perasaan meskipun udh pake sangrai kelapa, santan mesti ttep dipakai bener gasi?
Mksudku bukannya harusnya diawal kan?
@@ikemen_zein2213 pake kok. Itu sebelum dimasukin ke oven dia nuang santan ke pancinya
@@laukdaun114 ohh iya baru ngeuh setelah direwind, tpi kenapa diakhir ya?
@@ikemen_zein2213 ada yg bilang ini caranya malaysia,semua bumbu+daging ditumis dulu sblm masukin santan
When she said "Pound it," I like how she looked up like she expected Uncle Roger to pop up out of nowhere and make a dirty joke. Sorry, children.
Always
@@AuntieLiz It's only a matter of when he'll review this video (or shall I say "weejio")!
wow the influence that Uncle Roger has.... i just noticed Chef Liz chose "@@AuntieLiz" as her UA-cam handle....
Or you did...😂
When she said pound it I thought ...fk yeah I would.
As far as I know, originally in Indonesia, we cook all the spices in a little oil first until it smells good, then put in lots of coconut milk until it boils, then put in the raw meat. Cook it for a long time over medium heat until the water content is gone, that's why the color of the rendang looks blackish brown, so you don't need sweet soy sauce and MSG, just salt.
Iya kan, klo pake kecap mah semur kan yak?
Klu pake kecap namanya daging ungkep orang Jawa bilang...
Thanks so much you save my time watching her I am African chefe Love Rendang at the moment am in Bali want know the authentic recipe with fresh ingredients 😂❤️
@@syfeyalfa6502benerrr 😂
nothing wrong with adding a little bit of MSG
I made this over the weekend. Oh my, this is just wonderful. Had to find some galangal and the lime leaves from an asian market across town, but it was worth it. Wife , kids, everyone loved this dish. Just lovely warm heat and spice in a hearty dish. My house has never smelt so good while it cooked.
I worked in a lot of kitchens and that little “thank you” when someone took some stuff away is just lovely. As I see it, having done just about every job in the kitchen, respect for every single job is key to motivating people to go all out and give it their best. You earned my auntie title right there.
Anyway. This looks beautiful and I’m defiantly going to try it next winter as it looks like it’s perfectly feasible on my wood stove.
A friend from Padang, the place where beef rendang is famous from, told me that rendang is best eaten after we let it rest for days, even weeks. In fact they call the fresh cooked beef rendang as Kalio (CMIIW), so for them they're almost two different things.
Also you don't need to use high quality meat or tender one. You're supposed to slow cook it for hours anyway.
I eat rendang almost every week. One of the best food out there.
You are right. This version is not Indonesian. The Indo version doesn't always use roasted coconut. Roasted coconut is more commonly used only in Gulai Kambing (thin Goat/Lamb Curry). Soya sauce is a big NO NO. The best meat for rendang is the Rib Fingers, i.e. the meat in between rib bones, or short ribs, which is more expensive.
You mention Kalio. Kalio is actually rendang with plenty of liquid sauce. If you keep cooking it until it dries up, it becomes rendang. To prevent the meat from becoming too tender and falling apart, as shown in this video, it should be cooked at very low heat without a lid with a splatter guard. Definitely not in the oven. In Padang, they cook it outside under a tree, and for longer because they use tough buffalo meat.
100% agree, you gotta let rendang sit for few days to taste the best even after that long laborious cooking
Kalio is not a fresh cooked one actualy.
Kalio is half cokked rendang.
I am from padang west sumatra btw.
12:15 is how kalio look like
@@yogi_gs thanks for the explanation man.
Shin beef, or even stewing steak, typically one of the cheapest cuts, is perfect for long slow cooking as all of the fat completely renders and the end result is very tasty.
Hi Liz, you got it right with pairing it with pickles. Actually Minang people have their own version of it called “Salad Minang”. It was made using thin sliced cucumbers, potato chips, emping (bitternut) crackers, sliced boiled egg, white vinegar, sugar and salt.
Yum
It also combines greatly with mexican taco toppings if you like to experiment a bit. Pico, guacamole, sour cream or queso fresco. I made rendang tacos last new years eve and it got totally demolished within minutes. Made about 400gr meat for each person 😅
As a minangkabau people. I never heard what is "salad minang" can you explain more?
@@dityapradita9356 i think he trying to say salad padang?
@@dityapradita9356i think the guy is referring to "acar padang" (Padang's pickle) which of course almost have no similarities to what a westerners defined as "pickle"
Lived in many different countries and visited even more, eating many cuisines all over the world. Whilst my favourite cuisine would be Thai, when it comes to a single dish, I would rate Beef Rendang above all else. Once tried, never forgotten.
I'm from Singapore yes beef rendang is a festive dish it must have during hari raya we would cook 3kg of beef during hari raya and share it with our families and neighbours with the ketupat (rice cake) and it takes 2 to 3 days to prepare the ingredients.. that's brings the excitement of celebrating hari raya..
Thanks for sharing
Lived in Indonesia very early 70's and my brother was born there. A friend's girlfriend is half Indonesian as well and we've been for delicious food in The Netherlands a few times.
My little brother is now married to a Chinese/Malay lady and I know they love Rendang. Think thats enough reasons to make this a good few times ... thank you, your videos are always fantastic.
If you lived in Indonesia, then you know the meat don't fall apart like in the video.
There is something so satisfying about watching a real Chef at work in an active kitchen serving fresh savory food .
A stark contrast to my rice and veg here at home (palatable, you know, but not the same.)
you'd have hypertension, diabetes and high cholesterol which would lead to heart disease, stroke, cancer, kidney failure, neuropathy, atherosclerosis, partial paralysis, and much more if you ate her food every meal. those healthy balanced boring home meals is what keeps you healthy and slender.
@@u235u235u235 You must be from the Netherlands haha
@@u235u235u235
No, if you eat it with a lot of vegatables, like gago-gado or only tauge and a smal amount of rice, you can and eat healthy and enjoy your meal.
I made this and was blown away. So good. Lots leftover. I’ve added it to noodles and also rice. I’ll make it again, I’ll likely use fresh coconut to try it out. I used 5-6 red Korean chilies and it was not heavily spicy either. I’ll bump up the chili numbers next time. I also added a little bloomed unflavored gelatin at the end to get that extra mouth feel 🤤
Awesome, great effort 🙏🏻
I LOVE the fact that a professional chef using a flat induction stove to cook in wok. I discovered that you can do this last year and it has been a game changer. I feel validated. 😊
Nicely done auntie Liz! Not the traditional Indonesian way of doing it, but certainly you have put a lot of effort and surely by the looks of it, it’s definitely tasty. You can also stir fry the beef in the spices mixture, instead of cooking them one by one. Coconut cream can be added during the simmering, to get the creamy texture. Beef rendang typically is a bit saucy, because we Indonesian tends to eat them for several days, not just one meal, as it’s getting tastier everytime we reheat it again on the following day. Simmering for 5 hours is great, you can use small fire on top of your stove as well. Congrats on the silver! Keep it up for the gold!
Amazing! Love this story and makes complete sense to me. I always make big dishes that last for days and good to know that rendang is just like that. Slow braises always taste better the next day anyway! Thanks for sharing.
What would you say are the main differences between aunties liz's beef rendang and traditional rendang?
@@Franciumflourine Dark Soy sauce is not a traditional ingredient some minang people use tamarind instead
@@AuntieLiz i wrote it in the comment section but i'm just going to reshare it here to add it a bit more context
traditionally, Padang moms made Beef Rendang as form of preservation for the beef dishes to their sons who are going to take long journey away from home. this dish are supposed to last for a long time so that the sons could still eat nutritious food made by their moms from home in their journey even without any form of refrigeration. so you are right, this dish were (traditionally) created with a lot of labor of love from mothers to the sons. even up to today, it is still being made by many Indonesian moms for their (broke lol) college kids who are away from home studying in universities, so that their kids can stash it on their fridge (sometimes up to months lol) and just reheat it when needed.
@@zoelvamiraj962 Lol, we don't use tamarin or even kecap for rendang.
First time watching this channel, lured in by a beef rendang which I love but have never cooked. I like the way you present, straightforward and making the assumption that you're being watched by 'foodies' and not over-explaining. Sourcing fresh galangl out in the sticks might be a challenge but everything else is achievable, will definitely try this.
in Indonesia almost every house (especially in the village) has their own spices garden 😃, my house has galangal, turmeric, ginger, lemongrass, kaffir lime tree. Maybe you could plant them in the pot 👍
I like that. I grow herbs in the summer and ginger, along with traditoinal British herbs like sage, thyme and rosemary and a friend has a kaffir lime tree, I'll research those others - thanks! @@randomreal3228
Thanks! The dish is almost complete, i’ve had a small taste and it’s amazing. I cooked the meet in coconut oil, and i added a wee bit of palm sugar to balance the chilies (red n green). I will serve it a bit more moist then your.
Yes, thats how Javanese people make rendang. Not as dark & less time. The dark rendang necessary for storing it for a long time
Indonesian approves.. Love how you cook the meat first, and put it into the oven. Also correct that authentic west Sumatra rendang is dry. The wet one is called "Kalio".
Thanks for the info!
The history of the Minangkabau dish that was taken to the Malay peninsula and has morphed into sapi rendang is an interesting one. There are more varieties in the recipe than a horse has hair. Some shop-bought rendangs here taste like the cook/chef got the spice blend out of a packet and just stewed the beef in it. Truly horrible.
This looks stunning, Auntie Liz. The six hours required to cook this will be WELL worth it when your guests would crawl on hands and knees over broken glass for seconds.
I was in Malaysia in 2015, and my friend said "We should take a cooking course!". This was part of it, I lost the recipe, I'm really glad for the reminder.
the nice thing about rendang is to cook a lot portion and eat at the creamy version of it first...
then you can store and reheat it to make it drier and drier so you can enjoy each stage of rendang not just the dry one
I just went to london and had malaysian food in chinatown and i dream about that rendang. We have malaysian in the san francisco bay area. But it was not as memorable as the one in london. I think that toasted coconut is the key. Wow. I love your step by step explanation. I will confidently try this!
The convenience about living in Indonesia is that there are ready cook rendang paste in sale everywhere so you just add meat and water to your pan and voila. Cheers!
I think its the same for Brunei and Malaysia too.
My mom cooks rendang for special occasion and I must say, it's pretty accurate👍. there's difference here n there but nothing big. good job liz ! love from Indonesia🧡
Can’t describe how happy I am to see a professional overfill their cooking pot. I always underestimate how much I’m gonna cook.
My desire exceeds my reality. 🤦🏻♂️😀
like how uncle roger and and her say... "use feeling" lol
Beef topside is perfect for beef rendang..Thanks Indonesian for inventing this scrumptious food ❤
Agreed
We love this in the Netherlands. I made it many times myself slow cooked on the stove (4 - 5 hours) and even ones Sous-Vide (12 to 20 hrs.). Love your channel, I subscribe today. Cheers. 🙏❤️
Marinate meat with the spice paste and coconut milk first; then fry on medium heat- then cook in moderate oven for 1.5 hours. Absolutely delicious 👌
This is by far my favourite dish, and looking at how you made it i have miles to go before i make authentic good rendang. Defenitly thought me some valuable lessons 😄
I make this myself a lot - had an ex from Indonesia who introduced me to it. He never made the paste though - we just toasted the coconut flakes and added them in. I'll give the mortar a go - maybe it tastes better, who knows.
I tend to use shin meat.
As a german Guy loving Indonesia and its food that video makes me so happy, that my version of Rendang is very close to yours 😀
Good stuff! What's a cracking German dish I should try when I'm there next?
@@AuntieLiz Depends on where you will be going, although most food is availabe everywhere. But here are my most recommendations:
Maultaschensuppe
Kässpätzle
Haxe mit Klössen und Sauerkraut
Thüringer and Nürnberger Rossbratwurst
Sauerbraten (which is pretty much a more exotic german dishes in the sense of used Spices)
Grünkohl with Pinkel (or the local Sausage where you are going)
Any Bread and Pastry (believe me, nothing better than a fresh bread from the Bakery with just butter or "Griebenschmalz" = Lard with crunchy onion and bacon bits)
Matjesfilet
Fischbrötchen
Scholle Finkenwerderart (the last ones only if you are staying in the north)
And if you feel very adventurous: Mettbrötchen which is a fresh Breadroll topped with raw minced porc meat. It comes either with a season blend called jägermett or just with raw onions. Dont worry, this is safe to eat since in germany every employee that handles minced meat needs to be certified through the german health agency
@@AuntieLiz is mei mei have halal menu or opening up a halal restaurant
@@AuntieLiz definitely a venison based dish if you're coming in autumn! If you make it to Baden-Württemberg, I recommend: Dinne (same concept as pizza, but different dough and toppings),
Zwiebelkuchen&Suser (only in early autumn),
Flädlesupp',
Kässpätzle (what Mac&Cheese would like to be),
Schwarzwälder Kirschtorte and
a dish with freshwater fish. And yes, we serve the entire fish :D
No one said doener kebab
I’m Singaporean staying in Thailand looks great I’ll definitely try your recipe I believe it’s going to be a stunner…love rengdang.. thank you for sharing love from Bangkok.
several of Nasi Padang Restaurant that i often visit has cloves and star anise in their Beef Rendang (occasionally got them in my take out).
they are quite heavy on the clove to give it that punch. definitely clears up the sinus and very perfect during the rainy season
praktisi masakan macam aunty Lis ini bisa jadi Master Chef Indonesia ....sudah punya michelin star
Thanks..i have been promoting Indonesian beef rendang in France since 2010..so glad finally got worldwide recognition from CNN in 2011..
thank's bro
Thank you for sharing, love your chanel. Due to the Dutch former kolonosation in Indonesia there is a rich cooking culture even in the Netherlands. So beef Rendang is one of the dishes everyone knows here in the West........Selamat Makan!!!
Tips: adding candlenuts/macadamia nuts would add more richness and savory taste to the dish and also tamarind to just balance out all the spices and fat there.
I agree!
Nobody use candlenut in a real rendang. Rendang bukan opor bro.
@@teknoid5878 Yes there are and they use it. It's either you're blind, stupid or underdeveloped to understand simple things in life
@@teknoid5878 I've never had Rendang I Indonesia that didn't have candle nuts
@@Alunticstalkedme4072 Not in my family, we cook traditional version, doesn't need candlenut (kemiri). Google "resep rendang asli padang", no mention of "kemiri" in any recipes. It's optional. Common for a wet dish like opor or gulai. We never cook with tamarind, as a source of tanginess, we use asam kandis.
when i was binging your videos, i thought i was watching a channel with at least a min of 1m subscribers. i found a gem of a channel. great camera footage and editing, and great host.
Auntie Liz, that looks amazing! I'll definitely being trying it, not had beef cheek before but I'm a massive fan of shin, so it'll be interesting to taste the difference. I love how polite you are to your staff and actually spoon feed them, plus I love the way you slip in a few innuendos 😂 Thanks for sharing ❤
you are super easy in front of a camera
that makes it easier for us to understand how you cook your stuff
Congratulations! So happy for you Chef Liz! You are totally worth it🎉
Thank you so much!!
Queen Chef’s nails are on fleek. 💅🏻
The light lip tint as well. 💄
Food is always amazing though.
Beef rendang = new subscriber, awesome, wish it was on the menu more often in 🇺🇸 USA
My childhood was typical: summers in Rangoon... luge lessons and Beef Rendang TACOS. I like the way she says "pound".
Beef rendang with glutinous rice (pulut kuning) ❤
Hell yes! ❤
Sounds gd
randomly the video appears on my feed.
i feel delightful with this version of rendang.
auntie liz clearly knows the requirements of rendang should be, yet still can manage to make her own verse.
salam,
_moch.
you made a good decision when you said "it's an Indonesian dish", if you said something else you might start a war, as a Malaysian I'm really grateful, you saved yourself and you saved us.😂😂😂😂
Wkwkwkwkkwkwkwk 😂
Wkwkwk, santai bang tegang amat
Why so scared whyy??? lol😂
A War as abang adek laa, cuz we actually love you Malaysians, cheers from Indonesia
Still, she made a malay rendang bro and called it Indonesian. haha.
Thank u for doing this dish. Yes I'm Australian but spent my childhood growing up in Singapore my all time favourite dish
@@antriggjackman6274 thanks for tuning in ✌🏻
For the coconut paste, use fresh coconut for better result. Its pastier. We call it kerisik here in Malaysia. Its so fragrant.
Near impossible to get decent fresh coconut in london
There are probably three dozen versions of Rendang, even in Indonesia. I don’t remember my mom and mother in law using grated fried coconut, but they might not need it because they used coconut oil. By the way, rendang is always dry, just the way you like it. The wet version is also great and some people prefer it, but it has a different name: Kalio. A lot of people at home eat it as Kalio first (because it’s quicker), then continue cooking the leftover into Rendang.
That is malay version with the "sangrai" coconut in order to caramelized it. Real one caramelize it by cooking it slowly and intentionally (optional) burn the bottom of the pan, so you get the charred look. The end product is dry and especially the meat don't fall apart like in her video. cheers.
More than a couple dozen! One per household, one per warung ;)
Great version,and my favourite cut if meat as well what can go wrong....
Curious though as to why you're not allowed to serve it in Mei Mei.
Is it because if it's Indonesian heritage and Mei Mei being a Singaporean restaurant??
Will be making it very soon.
Thanks Chef/Auntie Liz 🙏
Congratulations,🎉🎉
As an Indonesian, I don't mind if she introduce Indonesian food in Singaporean restaurant. Please, just don't make it crispy rendang ahahahahahah
Made this recipe and it was a big hit. This lady sure knows what she is talking about!
Ty
Auntie Liz with another banger. Keep 'em coming - love to watch and learn!
Thank you! Will do!
I use what we call "flank" for rendang. It braises beautifully and is full of flavour!
My mother's family is originally from West Sumatra and I grew up in London (not far from Borough Market actually). My grandmother wasn't allowed to bring rendang on her flight when she wants to visit me there too 😁. So apart from Indomie, this is something I definitely crave if I'm not in Indonesia
Nice variation. Now I prefer it a bit more saucy (as many of the Dutch and Indonesians do) and I like to put also some cuts with bone in it as the marrow will make it even better. Five hours simmering is on the short edge. The longer the better.
I believe we have a Beef Rendang as well in Mindanao, Philippines. I was able to eat the Carabao-meat version when I was there. Tasty and spicy as well.
It’s spreading around the Nusantara I guess. We in Java have our own rendang style as well. But the original is I believe from minang as it came from the word marandang.
Yes it bougth by Minang people when migration period to Sulu (Mindanao) and Manila. Even they have 'Opor Ayam with Ketupat' exact same recipe but different names
I started to make this this morning. Our kitchen smells fabulous. I looked at it after an hour and oh man, can’t wait until it’s done. Thank you for this recipe.
Excellent tutorial. You are a superb presenter Liz. Really clear and articulate. I've never cooked this but I will try it now you've inspired me.
Her last cookbook was recipes and annedotes stolen from another cookbook.
Love the cut of meat that was used! Looks phenomenal
So tasty
The cheaper the cut,the more challenge to make it better.
The more satisfied you are when the randang is done
As a foreigner who married to a lady from Padang and spent a lot of time in the kitchen just to watch(and bug) my wife while she did her magic I can confirm you that that recipe looks very accurate
im from malaysia and i approve auntie lizzz rendang, i love both chicken and beef rendang eat with hot fluffy rice dangg
Thanks for the video. Definitely going to give the recipe a try. Seeing that makes me think of the beef rendang I had at an unassuming Malay/Aus take away place at Ashfield in Sydney. Asked chef there about his background, he mentioned he once worked at Hilton in KL. Not sure how true that was but they sure made a delicious rendang (not so dry) Amazing flavours. Never forget that place. They served with rice and sliced cucumbers and tomatoes to balance the punch from the Rendang. 🎉❤
Congratulations on the UA-cam subscriber award. You can thank Uncle Roger for making the algorithm put your channel into my recommendations but your own talent is the reason I subscribed and keep watching.
as a indonesian people i know that auntie liz rendang was a good delicious. and in indonesia we say maknyussssss
I love Ox cheek and I love rendang. This will be my payday treat to myself 😋
yesssss
The tougher the meat- and it doesn't get much tougher than cheek meat with all the chewing a cow does- the longer it needs to cook to break down sinews and so on. This also means more flavour. Rendang is a perfect dish to do this and not end up with the poncier and expensive cuts falling to pieces.
@Your.Uncle.AngMoh yes yes. I use it in everything from steak and kidney pies to beef tacos 🌮 😋 my fav
Well to be honest as Indonesian when I see you put a dark soy sauce I am a bit sketchy, I thought y will turn into Jamie Oliver but when you put that in the oven for 5 hrs straight, auntie liz u earn our respect as Indonesian 🫡, FYI I know y guys in Europe have a hard time look for all the ingredients, but let me tell you rendang should be salty and spicy, so far y guys didn’t put tooooooo much soy sauce Thts okay 👌 but so far auntie liz recipe is well made and easy to cook, good job auntie 🫡🫡🇮🇩
I like rendang both traditional dry or wet. Some might not like the dry version as the flavours are very intense
Each to their own 😊
The wet one usually called kalio. But both rendang and kalio are delicious
I enjoyed the background activity - how you interact with your staff shows character.
One of my favourites. I do mine Peranakan style, which is slightly a bit different.
Just curious, why can't you serve beef rendang at Mei Mei? Coz it's beef?
Its because another market trader sells beef rendang and so we cant directly compete / sell the same product.
Aw... Too bad. That's an interesting rule by the way
The Indonesian version is usually made with a herb/spice paste (bumbu) that includes schrimp paste. I also mis the sliced ‘lombok’ red chile peppers and ground candle nuts (kemiri). Personally would leave the kafir lime leafs in whole and take them out afterwards along with the lemongrass stems because their flavour can easily be overpowering. Otherwise looks delicious.
Love it! The asian boeuf bourguignon!
I think Julia Child would have her knickers blown away
@@AuntieLiz 😂
Im so grateful that you said rendang was indonesian dish
Auntie Liz is the finest thing Britain has ever produced.
Is this a British dish?
In any case, Liz was born in Singapore
@@PetraKann Rendang comes from the Minangkabau people of Sumatra. They took it to Malaya- most likely through the trading port of Melaka/Malacca. The Malays adopted and adapted it. Many will declare rendang to be one of the national dishes of Malaysia, which is cause enough for a fistfight.
Auntie Liz was born in Singapore to an ethnic Chinese Singaporean mother and an ang moh/roundeye/white father from England. She was raised in Maidenhead. (Thank you, Wikipedia.)
@@Your.Uncle.AngMoh Yes I am aware of this.
I am just commenting on the OP which claim Liz is a product of Britain.
as an indonesian, i want to rate this Beef Rendang Cooking video.
1. Not enough pounding, you must pounding that coconut until it go to slimy paste form, in that video, that coconut is not on paste form, you must pounding like 3 or 4 times longer than that.
2. In indonesia, people dont like to eat galangal, ginger and lemongrass accidentally, solution is just smash that lemongrass, galangal and ginger with mortar.
3. don't cut meat too little because when you cook that meat, that meat will shrink, but it's okay, everyone have own taste, but indonesian people personally thinks that was little.
4. in indonesia, we dont frying that meat, but we boiled that meat with spice we prepared like blended garlic onion chili nutmeg, smashed galangal and hard stem, lime leaves, bay leaves, and coconut milk, then cook with low heat.
5. Dark soy sauce maybe ok, but traditional beef rendang dont use it.
6. you need fire for cooking beef rendang, you cannot cook beef rendang with induction stove because induction stove bad for controlling heat, but you're genius, you cook it with oven, when you want to cook beef rendang,you must need consistant low heat for long time, but one problem, you need to stir it constantly, when you cook on oven, you cannot stir it.
7. your beef rendang at last has no shape haiyaaaa, looks almost like Abon Sapi (Beef Floss / Meat Floss).
8. In indonesia, we dont eat beef rendang with pickles, we eat with warm rice and boiled cassava leaf, but warm rice is more than enough.
it's because the meat choice is wrong. it's beef cheek, which is just going to melt, whereas you want whole pieces of meat. maybe you can call it rendang suwir, but it's not really rendang but as you say more like abon.
@@byteme9718well yeah, I mean the soy sauce is wrong, but the whole over-confident 'the best cut of meat to use' when it's like the worst possible cut of meat to use for rendang.....
Beef brisket will be a better cut to use for rendang.
There is a key ingredient missing from this that you might of forgot. Candle nuts is essential to achieve the creamy texture for Rendang.
Her husband is allergic.
She only plagiarizes recipes, don't expect authenticity from her
@@MU-we8hz to peanuts
@@fm86868686 😂😂😂😂😂😂😂
Are you realy this salty? Grow up.
Everytime you make pasta, are you plagiarizing the Italian cuisine?
Food is creativity. Yes you can look for a dish from X time and Y place, but nothing wrong with something tasty that shifts a little.
Does it taste good? Is it still honest to rendang? That's all that matters.
Lordy! All those steps but the end product is divine. I like your channel because these kinds of dishes are ones I am generally unfamiliar with. Thanks!
Thanks so much
That second after she mentioned pounding, she knew she fucked up, uncle Roger has entered the chat 🤣
Its like hes watching
The braising in oven is indeed a genius idea! U free yourself from the hours of continous stiring
I personally prefer beef chunks than beef threads. In my opinion its overcooked when turned to threads. My personal preference : beef chunks
I have to agree, it's all personal taste at the end of the day, but if I prepared this, I would consider it a disaster.
Wow, That is amazing. Labor of love, that is quite accurate I guess, since I've read somewhere that "it is made from a motherly love for a child that is movin out from the house to go to other place that is quite far away from home, the drier version also has purpose for the rendang to have better longevity (idk if is it the correct term) so that the child can enjoy it longer like a cured meat with wonderful flavor to remind them about home and the love of the mother.
Auntie Liz, youve improved your pounding 😂😂. Uncle Roger would be so proud of you 🤭
Looks scrummy - Thank you.
Usually have it with rice and a bowl of Rendang meat sauce on the side to flavour the rice extremis.
FUIYOH!
Its almost exactly how I make it. Gonna try the coconut toasting next time. That was different.
Also in cold times I do the dark soy. In summer I add more kefir lime leaves and lemongrass and no dark soy.
Last summer I made freshly cut, prefried and then fried fries (wetter rendang so the fries absorb it) with some (mainly mexican) toppings (pico de gallo, sweet/sour pickled red onions sliced with a mandolin, guacamole, sour cream, fried shallots and fried garlic). Those combinations are off the charts for me. Instead of fries you can obviously opt for taco shells, but make your rendang a bit more dry then.
CONGRATULATIONS 🎊 👏 💐 🥳 🎊 👏 THANKYOU FOR BRINGING US GREAT AND AWESOMENESS FOOD RECIPES AND 🔥 CONTENT LOVE YA LIZZ AND CAN WE HAVE ANOTHER UNCLE ROGER EPISODE 😂
Ah the King of Curries! I must say I have had the perfect version of this dish only twice. Cooked in the same kitchen. Now it was two months apart so i realise it was a different chief on duty as when I went back and ordered it when they obviously weren’t working it was an okay rendang. Absolutely hands down the best thing I have ever tasted. So good in fact I went out of my way to try and cook it. I have been able to make an okay version but oh how I yearn for that perfection!!! I tried several versions in Penang. One at Auntie Gaik Lean's Old School Eatery which was great (and their Chicken Kapitain was sensational) however even though it was lovely, it was only close to those two amazing culinary experiences. I never tried ‘pounding’ Kerisik however I’ll add that step next time I have a go at cooking it. I’ll also try dry frying the black cardamum pods. The one thing I fear in this life is never being able to eat that one of a kind amazing version of the bed rendang!!
Why on earth aren't you allowed to make rendang lass.
Another place in Borough Market already sells rendang, so two places can’t sell the same product apparently. 😋
@@Medwaypvb thank you for answering
Yes, the coconut "butter" is the key, otherwise it's just like any other dry curry. The cheek is a seriously underrated cut for rendang - much better than shin.
Shank also a good choice as it’s really good at absorbing the spices.
I just made this version of the rendang, pitty there were no amount of ingrediënts that was needed so my rendang is a little sloppy. But the flavour is amazing! Thanks for sharing the recepy!
I had this at a restaurant called Poppies in Kuta, Bali. It was really great with just some rice.
There are different types of rendang. Malaysia has her version too. So it’s not just Indonesia. Is a regional dish
I used to work in an Asian Restaurant, the Chefs made a Lamb version, one of the best things I've ever eaten :-) Going to make this week!
My Wife has made Beef Rendang before, and all of the Indonesian Ladies at the office , and of course myself, Loved it. Now we will try your version, Yum, I can Hardly Wait to smell our hour while it cooks! Surprisingly, will Not so Surprising, I love My Version of Cherokee-Texan Corn Bread with Rendang!
Watching your Techniques, I want to make some versions of Texas Chilli and even Goulash, using them. I put Chilli and Goulash in the same boat, I believe that Hungarians and other Eastern Europeans came to Texas and in a short time Their Goulash Recipes, when combined with Mexican seasoning ideas and Ingredients, evolved into What is today, Texas Chilli!
Watching You and what you have done has inspired me t, first and foremost, to try your great looking Recipe, it will then be time to continuing the Evolution of Chilli and for another Evolution of Goulash!
Thanks for sharing your Skills and Recipes with us and for your inspiration!
Humm, Steamed Bao with a filling of Your Rendang! Gyoza-Rendan! ....... Or A sandwich, like Pulled Pork, but with Rendang! My Mind is going into OverLoad.
Pork, is there a Pork Version Of Rendang?
We just made a new Batch of Kimchi, I bet Kimchi will be a good Side Dish for Rendang! 🙂
One more idea, to me the Very Best Meat in the world is Elk! The times when I had some Elk in Wyoming was Pure Heaven! Elk Rendang, I can now only Dream!
I’m love this dish so much, I knew it’s a time consume dish to cook because my company years back had organised a team building in a cooking school to cook this dish. As my team member aren’t from S.E.A, hence I’m became the main cook to follow step by step. It’s really took my patience. It’s turns out taste great. I’m fortunate enough to have variety of Rendang in Malaysia, especially during Raya time 🥰🥰🥰
Thank you chef. Hope to see you with the gold UA-cam plaque very soon. I look forward to learning something new every Sunday. Today is pork belly but we'll give rendang a try next week.
This is the 1st video of yours I’ve seen - I subscribed within minute 1 .. I’m very partial to Beef Rendang , and as soon as you talked about toasting coconut , I was there.. Thanks for showing me your version .. 🙏…
Welcome aboard!
The lime leaves are super important for the real flavors! Same for indonesian Sate sauce! I love Rendang!
From Indonesia and here most of the time u eat rendang with other kind of flavourful dishes and white rice. I always thought a very super flavourful rendang like your type should be great with a clear broth soup (preferably pork, but none sell rendang and pork here since majority are muslims). That way u can make/sell 1 full dish with just the rendang itself. Added crispy chicken/salmon skin won't hurt.