How to make Rendang - Traditional Indonesian Dry Beef Curry Recipe
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- Опубліковано 15 кві 2020
- How to make Rendang - Traditional Indonesian Dry Beef Curry Recipe
RENDANG
A dish from the island if Sumatra, Rendang is probably one of the most famous Indonesian dishes. In essence, it is a dry curry which utilizes different flavors and cooking techniques found on the islands. The traditional process of making rendang is a product of passion and patience which are handsomely rewarded once you have tasted the fruits of your labor.
Ingredients:
SPICE PASTE
4 Tbsp very finely chopped galangal
2 Tbsp sliced turmeric
1 Tbsp sliced kencur (aromatic ginger)
1 pc sliced candlenut
4 slices of terasi (shrimp paste)
2 Tbsp chopped dried long chili
¾ cups sliced shallots
1 cup sliced fresh red chilis
1/3 cup sliced garlic
1 pcs tabia bun (long pepper)
4 Tbsp coconut oil
COCONUT MILK
2 cups grated coconut
1½ cups water
POYAH or SERUNDENG (toasted grated coconut)
1 Tbsp spice paste from the rendang cooking
Grated coconut from making coconut milk
FOR COOKING
3 Tbsp coconut oil
2 4-inch pieces of crushed lemongrass
1 Tbsp of sliced palm sugar
1 Tbsp coriander powder
1 3-inch cinnamon stick
2 pcs fresh kaffir lime leaves
3 pcs fresh bay leaves
500g cubed beef brisket marinated with spice paste
1 Tbsp tamarind water
1½ cup poyah or serundeng (toasted grated coconut)
1 pinch of sea salt to taste
1 Tbsp kecap manis
1 Tbsp coconut milk to garnish
1 Tbsp poyah or serundeng (toasted grated coconut) to garnish
First make the spice paste by combining all ingredients to a mortar and pestle and mashing them to a fine paste. Add coconut oil one tablespoon at a time during the mashing process to lubricate and create a smooth paste. This process can also be done in a blender or food processor. Just add all ingredients to the food processor and pulse to a smooth paste. Add 1 Tbsp of the spice paste to the beef brisket and rub the spice paste to the meat. Set aside the remaining spice paste for cooking.
Prepare the fresh coconut milk by placing the fresh grated coconut on to a mixing bowl, and adding the water. Let the coconut soak in the water for a few minutes, and then squeeze the grated coconut numerous times. When the water turns white and milky, strain the grated coconut squeezing as much of the coconut milk as you can. Set aside the coconut milk, and the remaining coconut pulp.
To start cooking the dish, heat coconut oil until smoking then saute the remaining spice paste for a few minutes. Add the crushed lemongrass, palm sugar, coriander powder, cinnamon stick, kaffir lime leaves, and bay leaves and saute further adjusting the heat to not burn the spices. After a few minutes, add the marinated beef and saute with the spices until the beef is cooked on the outside and well coated with the spice paste. After the beef is well coated, lower the heat and add the fresh coconut milk ¼ cup at a time adding more again as the pan dries up. When the coconut has all been added, continue to add vegetable stock or water to the pan a little at time. The objective is to slowly braise the beef in the spices until tender. This could take a while depending on the beef you have.
While the beef is braising, we can start making the poyah also known as serundeng or grated toasted coconut. Add 1 tablespoon of the spices from the cooking rendang to a skillet on medium heat. Add the grated coconut used to make the coconut milk. Make sure it’s well combined with the spice paste. Lower the heat and slowly toast the coconut. You want the coconut to be completely dry and toasted without burning. This process can take some time.
Once the beef is almost tender, add tamarind water and then the toasted coconut making sure to leave some for garnishing at the end. Add a pinch of sea salt, a tablespoon of kecap manis. Continue to braise until the beef in tender. Once the beef is tender the dish is ready to serve. Garnish with fresh coconut milk and the toasted coconut. Take a seat, relax, and enjoy the amazing dish you had just created.
*If time does not allow you to keep watch over the dish and keep adding liquids as needed, you can add all the coconut milk at once and some stock or water and braise slowly. Just make sure to stir the dish once in a while to make sure the spices don’t burn at the bottom of the pan.
At 8:45 the chef mentioned coconut milk is split. This is an important technique in Southeast Asian cooking, where oil is emulsified into the spices. This is called “pecah minyak”, literally broken oil or oil breaking. You need to cook the spices to this stage where the liquid has evaporated and oil appears more prominent on the cooked spice mixture.
Just made a big batch of this for the first time. Life altering!
This is a different version of rendang. I have never seen terasi (shrimp paste) and kecap manis (sweet soya sauce) in Indonesian rendang recipe before. I used to laugh at Malaysians who use kecap to darken their rendang. Probably this is a Balinese version.
what an amazing chef. I stayed at Alila Ubud and it was a great experience
Hallo Alila Ubud Chef.. Mengapah jintan putih, dan jintan manis ,daun kujid sudah miss out, resipe u paling bagus dan lengkap yah.. Ok good job, masa hasapan yang bergitu cemerlang,, terima kashb, thank u very much, Kam Sia. !
Masa hadapan yang begitu cemerlang.. Gd job ( from CO Chef, Taipei Taiwan, sekarang balik ke Negara asal ,Penang Malaysia ) ..thank u very much. !
That great video for the recipe, Rendang my favourite, thanks for sharing , warmest regard from SrikandiRussia
Thx guys gr8 vid!
My first attempt at beef rendang, thank you for posting. Really helpful.
Nice
Mate, this is just awesome, what a great dish, I just bought a used Indonesian motar and pestle from ebay 2 days ago, and when it arrives I'm cooking this fantastic dish, Cheers from Australia mate.
Hello from London! My husband and I visited Alila Ubud for our honeymoon in May 2018. We fell in love with Bali and Alila Ubud will forever hold a special place in our heart! We loved everything about it but especially the food! Indonesian food is by far the most delicious cuisine I have ever tasted. So much so we did a cooking course whilst we were out there. Thank you so much for this cooking tutorial. I am particularly grateful for the substitute you recommend as some ingredients are not readily available in UK (galangal, long pepper, palm sugar). We can't wait to visit again! Please keep the videos coming! X
Dear Catherine, thank you for your feedback on the video, we glad to hear this cooking tutorial inspires you to cook at your own home. Please stay tuned for the upcoming videos next week! Warmest greetings from Bali.
Perhaps you can visit a local Asian store in London.
Go to any Indian grocery store for long pepper.
Perf3ct. I bought instant n hunting the right recipe.
Thank you
That is a coconut bomb! It was almost as good looking as tasting I'm sure, I wanna!
Lovely! Quite different, but sounds delicious! Can you list all the recipes on board! Thank you !🙏🙏🙏
Very interesting version. Not like the others I've seen!
Because there are many versions of how to cook rendang,..In the place of origin, West Sumatra, there are many versions of the rendang seasoning. For example, in coastal and mountainous areas, their spices are slightly different,..and every year there is always a Minang rendang festival in the city of Padang, the capital of West Sumatra
Big No No, shrimp paste is never used in rendang.
Neither is kecap. 🤣
@@johnlay3040 Let me guess, you must be from Bandung and you are the youngest!
This is not rendang.. because authentic rendang not using shrimp paste and sugar.
No, it's not. Kecap is used either. Serundeng is normally used for gule, not rendang. If it used, it has to be crushed smoothly in mortar & pestle before added in. This is a corrupted rendang. It is more like Malaysian version, where kecap is used to darken it.
did they cook the beef for 6 hours?
I tried this dish once from an Indonesian restaurant in Melbourne and I loved it, didn't know that this takes over 6 hours to cook if made in traditional way! So are there any ready made paste or powder that can help reduce the time needed to make this dish?
U can try looking for readymade rendang paste..
Traditionally Rendang is cooked for 5 days on a fire of coconut fibre and coconut shells, because the smoke from the fire gives aroma. But for a hotel or restaurant this faster version is kind of ok. But I would not serve this version to my Indonesian friends.
Rendang kok pake belacan ama kecap manis ya? Btw aku dari Sumatra.
Ya aneh ya
Thats red bell pepper, not hot fresh chilies right??
No, chillis.
There is nothing like an authentic version. Even in Sumatra Rendang is different from house to house.
I can make this dish in under 90 minutes from scratch.
Usual ingredients are
Galangal
Candle Nut
Lemon Grass
Coconut Milk. First Press
Toasted Coconut
Cassia or Cinnamon
Corriander Powder
Star Anise
Clove
Tamarind Water
Kaffir Lime Leaves
Dry Chilies
Fresh Chilies
Garlic
Shallots
Salt
Black Pepper
Rest you can mix and match. Marinating the meat at first for at least 4 hours, then frying the marinade without burning it until oil separates. Without adding any water pressure cook for 30 minutes. Then add the coconut milk and toasted coconut go until the whole thing is dry and dark. Cinnamon and Clove will naturally darken the meat. I never add shrimp paste, sugar or kecap manis.
Almost like beef jerky
This is Not traditional Indonesian Beef Rendang, the way you cook and the ingredients
Rendang has numerous local variations.
Ubud
What an amazing place
People and food are the best
It is unnecessary to add Tamarind and Palm sugar in it since it will lower the nutritional quality of the dish.
6 hours cooking .... 6 minutes eating. 😶
In the past, rendang was cooked so that it could last long when taken far away. The culture of the West Sumatran Minang people who like to wander made them create rendang as a provision for traveling because rendang does not go bad easily even if it is not stored in the freezer or warmed.
6 hours if you use field buffalo meat, like in Sumatra. With normal meat it takes about 2 hour with lid off and low heat.