A fair intepretation of Beef Rendang. People always thought that rendang is hard to make but it is not actually. You can toss everything in a pot (yes, without frying anything) and it will turn out a fairly decent rendang. All you need is good ingredients and time; rendang means to cook slowly. So here are some tips from a local: -One thing that I would emphasize is the frying of the rempah/spice paste rather than the browning of the meat. We don't brown our meat around here. The rempah should be fried with enough oil until it is toasted and your house smells amazing. This is the part that separates a good rendang and a great rendang. -Blend your ingredients into a fine paste. This will result in a more thicc and silky gravy that coats the meat. -Consider adding fresh chillies. This will affect the final look of the rendang. Red chillies will give the gravy an orange-reddish hue, while green will result in a yellowish-greenish hue. -Toasted coconut will add a slightly nutty flavour, and use tamarind instead of lime. -Lime leaves or Turmeric leaves will add to the aroma and flavour. Can be used as garnishing. -Sugar to round up the taste, MSG is optional but encouraged. Remember, rendang is good food not healthy food😉 -Protein options: beef, chicken and duck are common. Lamb not so much. More exotic like deer, rabbit and porcupine. Pork is very rare. -Typically eaten with rice. Other options are nasi impit/ketupat, sticky rice, and even bread. If you are feeling brave, pasta is good as well. -Lastly, do not be afraid to use ready-made paste. Supplement with fresh aromatic and it will taste great. Enjoy!
All is spot on, other than gravy. Rendang should have as little gravy as possible, even less than in this video, more like a thick sticky paste rather than runny gravy. You're talking about Kalio, a pre-Rendang dish.
i have to agree with the point on rempah, the most important part is actually grinding all the fresh and dry spice into a paste and cooking it with oil. For people who don't know, in alot of southeast asian cooking whether its rendang, curry, or sambal, you're supposed to cook the spice paste until the oil separates from it (or in Malay "pecah minyak", literally "breaking the oil") BEFORE adding in other stuff like meat and coconut milk. It is a little tedious since you have to stir the paste so it doesn't burn to the bottom of the pot, but the flavor brought on because of it is unparalleled ⸜(｡˃ ᵕ ˂ )⸝♡
of the last 10 videos on this channel: rendang, keema mutter, butter chicken, chapli kabab, katsu curry he’s 50 percent curry over this stretch we love to see it
@@CookWellEthanfor a marginal increase in difficulty with very high return on flavor: dry toast the cumin seed and coriander seed in a pan and grind them in a mortar and pestle takes ~5 mins, no cleanup big boost in flavor presumably you know of this but left it out for simplicity but viewers should know!
Not an arc 😂😂😂😂 anime needs unite ahhaah. But you're totally right. Like his progress. Hate other yourbuers like Josh wesiman....TOTALLY changed for the worst!!!
Foods from Indonesia/Malaysia are so underrated and largely unknown in a lot of the western world. I’m glad you like to highlight some of the dishes from that region!
@@CookWellEthan"Che Nom" youtube channel cooks authentic and easy homemade malaysian dishes, we usually eat our white rice with protein and vege dishes! theres so much to choose from!
While this isnt traditional, as an indonesian I highly commend and appreciate and will promote it to friends in the west. Texture and flavor profile from the ingredients and cooking method seems close to the original. Very very passable for people trynna make rendang. For those wondering what the main differences from the traditional ones are; it isnt seared at all but rather slow cooked/braised for over 24hr. Spices are met with pestle and mortar, crushed not chopped with food processor (different result) but hey this still works, and you put the spices in 1st with the coconut milk, add the meat after 30 mins of stirring and braise it until reduced. Add more of the spice seasoning and coconut milk if needed and rest it for 6 hours, reduce it again and leave it over night. Add a bit more if its too dry and reheat it the next day until u get a thick slurpee consistency cligning to the meat imagine slathering peanut butter. To my indo brethren yes it isnt traditional but keep in mind, palates are different, ingredient availability is different in places, and this is version is a masterpiece in recreation/fusion cuisine.
@@teniaosayande6355 yeah thats why rendang is more like a special dish for a special ocation kinda thing because how long it is to cooked them, evertime my mom cooked it I will go back and forth to the kitchen to see if its done or not.
My wife and I lived and worked in Indonesia for 30 years and fell in love with rendang. I was pleasantly surprised to see Ethan uphold the authenticity of the recipe ingredients, but then also guide viewers into the wonderful, time-saving alternatives of American cookery and appliances (food chopper versus deltoid-building pestle and mortar workouts with those herbs and spices! Many Malay/Indonesian dishes also use lamb (or the more prevalent goat) as a meat alternative, but we find lamb to be a bit cost-prohibitive here in the USA... and some of our American friends don't seem to be enamored as much with the taste of lamb. Be very careful not to use high heat once the coconut milk is added! If coconut milk boils for too long or at too high a heat, it will curdle and separate meaning the fat will separate from the liquid. Not good. We include dried chili powder from Thailand, easily availabe from Asia grocers, and it replicates the taste of the fiery hot "cabe rawit" or bird's eye chilis common in Indonesia. So if you like a spicier version, I would add a 1/4 to 1/2 tsp of that to this great Malay stew, but I recognize that many American palates are not as keen on the true, spicy version... so garnish as you like. Wow, this is a great recipe and it stayed true to the indigenous version! It reminds me a bit of a Southern crockpot roast beef dinner but with the great umami of SE Asian spices which add so much flavor (and healthy herbs) into the mix.
Beef rendang is the most delicious food in the world from Indonesia, thank you so much for share this recipe around the world. We invite you to come to Padang Indonesia to see how to cook the original rendang, what's make rendang special and crazy delicious are the specific spices and coconut milk in the huge amount and they cook it on the wood fire for minimum 6 hours and also the shraded coconut they taost until dark brown and blended it super fine and produce the oil, the color became dark, spicy and creamy and don't forget about the fermented red chilli, big hug from Indonesia ❤
Rendang is actually a Sumatran dish. Buying a packet of rendang with nasi, kankong, and lots of cabe from a Padang restaurant was my favorite local meal when I lived in West Java. It is INCREDIBLY flavorful! Glad you are giving it exposure
The onion should be as much as the beef . Yes we use a lot . Garlic is half of onion . Ginger , galangal ,tumaric about the same amout as the garlic . We brown our oinion and other garlic , ginger etc . Then put in cili boh . When cili turn blood red then put in the coconut . By this time it will be about 1 hr (.add in lemon grass) Depends on the amount your cooking . Then add beef . Rendang cooking is layering . If you dump everything at once the taste won't be the same . The kerisik you add when the beef is tender . And add kafir lime last be4 you turn off the fire . Total cooking time 4 hours with you constantly scraping the bottem of the kuali so as not to burn 😊. If you use coconut from the can you have to add more oil then if you use fresh . Fresh coconut has its own sweetness ,so tastes not the same . Watch yt by Malay or Indonesiaan . Btw Paninsular Malaysia and Sumatra are the same county until the British and the Dutch came and split us .
When Ethan said you could try with coconut water, don't do that, coconut milk is the key ingredient for making rendang and using coconut water instead of coconut milk is like making pancake with tapioca flour instead of AP flour, it works but the flavor is weird
It should not even be coconut milk but coconut cream ahah idk why he mentioned coconut water it's like when making western creamy soup you should use cream not just plain water
I'm Malaysian, I made this for my husband (British) once. He tasted them, took a picture of them, printed and taped it to the fridge. It's now his #1 favourite food!
This is the first time for me to see rendang being cooked in the oven. As a lazy person when it comes to cooking, I think it's a good idea. We don't have to keep checking and stirring it like when we slow cooking it on the stove for hours. Despite the limitation of ingredients, you made it work. Well done!
correction.. rendang is from Malay paninsula (today Malaysia).. earliest record in salalatus salatin trace back to 13/14 century.. early rendang dish actually 'rendang sagu' and seafood 'rendang remis'. by 15 century in the time of Melaka empire, 'rendang daging' (beef rendang) were created for the palace (king). by 16 century it was brought to sumatera..
A dictionary of the Malayan language, in two parts, Malayan and English and English and Malayan by Marsden, William, can look up word for randang and meaning of it
Hi Ethan! I just want to give you some little tips for this recipe from Indonesian perspective: 1. To expedite more your cooking time, you might want to make one of the trinity base sauce of Indonesian cuisine which in this case is the "White Base Sauce". You can mix the chopped garlic, shallots, and candlenuts and with a little veg oil or coconut oil for the white sauce. 2. For more aromatic rendang you also could put in some clove and coriander seeds as well, but don't too much bcs it will ruin the taste of rendang 3. You can use some veg. oil or coconut oil when you chopped the aromatics in the chopper. not only it will help to chop the ingredients, the oil will also help to release more flavors and aroma when you cook it. 4. For the lemon grass you can just cut into three like you did & smash or break it with your knife, like smashing a garlic 5. Also you can use some chili and pepper to give more "deep" taste to the rendang and also some roasted coconut to give a deeper rendang color and more complex taste (just don't to much imo) anyways, great video Ethan! Keep up the good content !
this channel is most practical way of teaching people how to cook. Its very rare seeing people try something different and is exactly what i like about this. Keep doing what you are doing my man RESPECT 💪
I always feel weird when a rendang recipe includes a sour/tart ingredient(s), even as a garnish. And toasted coconut is not necessary. The sweetness in rendang comes from the large amount of coconut milk and shallots used, not from sugar or other sweeteners. You can eat rendang with green vegetables, usually cassava leaves, cucumber, or chayote. Adding cubed cassava chips, potatoes, or beans (kidney beans) to rendang is also okay. The stages of making rendang are: *Gulai* --> *Kalio* --> *Rendang* *Gulai* is an Indonesian-style curry. *Kalio* is a type of rendang that is cooked for a shorter time, so most of the coconut milk liquid hasn't evaporated. Many rendang served abroad are actually more similar to kalio or the wet version of rendang. Kalio is usually a golden light brown color, paler than the drier rendang. You can stop cooking at the kalio stage, eat some, then store it in the fridge. The next time you want to eat it again, reheat it, eat some, store it, and repeat. Eventually, it will become rendang. Rendang becomes more delicious in the following days as it continues to be reheated and changes color to a darker brown. However, the meat might become tougher. But the rendang paste, which has turned dark brown, will taste even better when eaten with freshly cooked white rice or a freshly made omelet. I'm a native Minang from West Sumatera, where rendang comes from. I am not that strict about keeping it traditional, but I want you to taste how it should be. You can change the cooking method, but here are the ingredients that are close to what my late mother used to cook rendang (Credit to Herlina Basri's UA-cam Video, you can watch it to understand the basics and get inspiration) ua-cam.com/video/88J4PN2yX18/v-deo.html 1 kg beef/buffalo 1-1.5 liters of thick coconut milk (or coconut milk from 4 coconuts) Grinded aromatic paste: 250 gr red chili (to taste) 250 gr shallots 150 gr garlic 100 gr ginger 200 gr galangal 3 bay leaves 5 kaffir lime leaves 2 turmeric leaves 2 stalks lemongrass (sometimes, my mom even grinds the lemongrass into a paste. Just chop it half an inch, then grind it) Spices (optional): 2 teaspoons coriander 1/2 teaspoon cloves 1/4 teaspoon cumin 1 nutmeg 2 star anise 5 cardamom 3 cm cinnamon (Toast the spices above, then grind them into a fine powder) Salt to taste
Sending love from Indonesia. Rendang is a popular dish made with meat stewed in coconut milk and spices. Believed to originate in West Sumatra, Indonesia, by the Minangkabau people, the dish is commonly found in Indonesia, Malaysia and Singapore. (Source: Google) also rendang from Indonesia was ranked as the most delicious food in the world in a 2021 CNN poll. The poll was based on 35,000 votes on CNN's Facebook page.
correction.. rendang is from Malay paninsula (today Malaysia).. earliest record salatus salatin trace back to 13/14 century.. early rendang dish actually 'rendang sagu' and seafood 'rendang remis'. by 15 century in the time of Melaka empire, 'rendang daging' (beef rendang) were created for the palace (king). by 16 century it was brought to sumatera..
@MrBackbone27 DON'T CLAIM OUR MINANGKABAU HERITAGE ! WHAT A SHAME ! Origins The origins of rendang may date back to the 16th century, when Minangkabau merchants began trading and migrating to Malacca. The dish may have originated from north Indian curry, which was adopted by the Minangkabau people as gulai. The Minangkabau then cooked the gulai further to create kalio, or wet rendang, which was eventually thickened to become rendang, or dry rendang. Spread Rendang spread from the Minangkabau highlands to other regions, including Mandailing, Riau, Jambi, Malacca, and Negeri Sembilan. The dish became a popular provision for Malays traveling long distances.
@MrBackbone27 Rendang's history is intertwined with the cultural heritage of the Minangkabau people, an ethnic group native to West Sumatra. For centuries, Rendang has been a centerpiece of Minangkabau feasts and important ceremonies, including weddings, religious festivals, and community gatherings.
@MrBackbone27 Even the Wikipedia said it. Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia.[5] It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.[2] Rendang is often described as a rich Southeast Asian curry that's made by stewing meat in coconut milk and spices until it becomes tender.[6] Rendang is a piece of meat - most commonly beef (rendang daging) - that has been slow cooked and braised in a coconut milk and spice mixture,[7][8] well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices. In Indonesia, 6 traditions of rendang has been recognised as intangible cultural heritage by the Indonesian Ministry of Education and Culture, all are registered under West Sumatra province. They are randang (Minang spelling),[12] and gulai rendang,[13] both appointed in 2010. Randang daging (meat rendang),[14] randang kantang (potato rendang),[15] and randang incek kacang,[16] those three appointed in 2016. While rendang paku (fern rendang) of Dharmasraya, appointed in 2018.[17] In 2011, an online poll of 35,000 people by CNN International nominated beef rendang as the No. 1 World's most delicious dish in their World's 50 most delicious foods: Readers' picks list (even though it was #11 on the original list produced by the staff).[18][19] In 2018, rendang was officially recognised as being one of the 5 national dishes of Indonesia; the others are soto, sate, nasi goreng, and gado-gado.[20]
@MrBackbone27 During the Indonesian National Revolution in 1946, the Indonesian First Lady Fatmawati, the wife of Sukarno, cooked and sent rendang to boost the morale of Indonesian republic freedom fighters around Yogyakarta. Declined by household helps, she insisted on buying beef and went to the market herself by becak, despite being pregnant at the time.[26] The popularity of rendang has spread widely from its original domain because of the marantau (migrating) culture of Minangkabau people. In the modern era, Overseas Minangkabau leave their hometown to start a career in other Indonesian cities as well as neighboring countries, and Padang restaurants, Minangkabau eating establishments that are ubiquitous in Indonesian cities, spring up. These Padang restaurants have introduced and popularized Minangkabau style rendang and other Padang food dishes across Indonesia, Malaysia, Singapore, and the wider world.
The pup in the hallway wanting to get into the kitchen is making me giggle. I put my slow cooker outside earlier this week. lol Overnight temps was 20, so I left it outside all night. lol
Really loving the new channel, very old-school Food Network. I especially appreciate the hot plate on the island so you can get those nice action shots and other camera angles
13:01 Speaking of coconut water, another Indonesia dish that does use coconut water as the braising liquid is "bacem". Bacem is braised tempeh and tofu in coconut water, palm sugar, sweet soy sauce, and other aromatics until it's reduced then fried the tempeh and tofu.
But coconut water not using coconut cream (milk is just cream mixed with water a waste of money on diluted coconut cream) is not supposed to be for rendang
South East Asian food is some of the tastiest in the world, period. Its top 5 easily. Malaysia, Indonesia, Singapore and Thailand specifically. The dishes are full of flavour and a huge variety.
Rendang is popular in Singapore also besides Malaysia & Indonesia and all their versions are different in a way..but appreaciated ur style of cooking thou. Each to their own if they wanna modified to their liking.👍🏻😊
You can literally find rendang in almost everywhere in Indonesia, and man everytime I visit I couldn't get enough of it. the local ones have a strong spice and it is spicy.
There are a few more tricks to amp up the flavour even more, such as the use of pandan leaves in the rice's cooking process to elevate its aroma even further, but it's pretty good as is.
I hadn't even heard of Rendang until a few months ago when out for a meal with work. It was one of the best things I've ever tasted and I'm always looking out for it when ordering food now. Perhaps I won't need to order it in order to enjoy it now!
Nice video Ethan! I really enjoy these real time filmed accessible cooking videos. Reminds me of sitting on Kenji’s head with a go pro in his kitchen. It’s the most realistic view of actually cooking in your home on the fly.
I love that you were salivating and licking your fingers as you spoon them out onto the rice because that’s literally me lol. Yes, beef rendang gets better by the day. The way my grandma makes it is by throwing EVERYTHING into the pot and let them slowly braise for hours. No browning, no oil. It’s actually very easy, low effort, passive cooking method. But the end result is this fork tender beef covered in lemongrass spice paste that is out of this world. God, I’m salivating right now.
I'm so glad I stumbled upon this video! I've been looking for a new recipe to try and this Beef Rendang looks incredible. I love the combination of flavors and the way the chef breaks down the steps is really helpful. I'm definitely going to give this a try and see how it turns out. Thanks for sharing your passion for cooking with us!
My mom never understood the mallard reaction, and used kitchen bouquet browning sauce in recipes...I learned from her...but now that I know, I am experimenting with getting nice brown sauces and broths by browning my meats first.
As an Indonesian who often cooks rendang, I bet you miss the ingredients a lot. You'd better add "star anise" and "fennel seeds" to the "spice mix" part
Rendang from the highlands (Bukittinggi, Payakumbuh, Tanah Datar, etc.) is really minimalist and doesn't have the spices that Rendang from the coastal areas (Padang, Pesisir Selatan, Pariaman) has. You can definitely create an authentic rendang without star anise or fennel seeds, although it will come out great with those spices too. A much more crucial omission from this recipe is red chilies!
nice!! one thing i can suggest that can elevate that recipe is to toast that coconut flake until dark brown and then pound it until it becomes a paste and add it to the rendang while it's cooking 30 minutes before it's finished, that's how we do it here.
Hey ethan, quick tip. You can use only a third of that lemon grass and itll still give you way more flavor if you just smash it with a mortar and pestle lightly or use a bottom of a pan or a back of a knife. Beat it up real good and wrap it in cheese cloth along with everything else. This way youre using 1/3 of the lemon grass for 3x the flavour. Charring it on flame or toasting it on a pan is also great
In Malaysia and Indonesia, most rendang using are pretty low quality meat (I’m talking Indian Buffalo or local tropical beef) compared to usda chuck. I would believe the tenderness and juiciness is another level. But the best I tried on fine dining level is using shortribs or oxtails and that was probably the most luxurious cut we can go. But definitely if he got access with kaffir lime leaves and freshly harvested coconut cream- it will be next level.
Less-fat meat to be precise, since its more fibrous and tougher. And yes, its even better if you can get access to water buffaloo meat (calle _kerbau_ in Indonesian, and _kabau_ in Minang) since its used more often in west sumatra.
@@SetuwoKecikthe real rendang or merandang from SUMATRA INDONESIA NOT MALAYSIA2X CLAIM RENDANG FROM INDONESIA AND RENDANG THE REAL RENDANG YOU WANT TRY YOU GO IN SUMATRA. NOT MALAYSIA
low quality, do you know about rendang, if it's not Indonesia, will you taste the number 1 in the world in your mouth, rendang or merandang? The original owners are Sumatran people, Indonesia and Malaysia only claim almost all of the culture, food, islands, etc. are claimed by Malaysia. DNA is also Indonesian so don't speak carelessly if you don't know the original history of rendang
Hey ethan great video just a suggestions you should add some chilies either fresh, dried, or powder to the stew more so a type of chilies who aren't heavily spicy, i think by adding chilies it will give the curry more depth and flavor also the spiciness will also get mallowed when it's cooked
Surely this is not traditional way of making beef rendang but I do appreciate your thoughts and efforts making this dish. Traditionally we don't sear the meat first but I understand why you do it, I bet your rendang will taste so beefy with that method. We usually stirfry the aromatic and chili paste including smashed lemongrass with some cooking oil, until it reaches a deeper colour and more fragrant or precisely the oil separated from the paste then we add the meat and coconut milk. Maybe you can add this step after you sear the meat. Idk if it'll make some significant taste to the dish or not cause I never make it this way but I believe it will enhance the taste overall. Anw great job interpreting this dish Ethan!
Here are some points i want to make as an indonesian,so i'll give you quite an "indonesian points of view" about rendang : 1. Rendang IS originally from West Sumatra area,modern day Indonesia,spesifically off of Minangkabau people,indegenous to western Sumatra region,Indonesia, some of Minangkabau people set out and spread accross the archipelago,some even got into neighbouring area of Malay peninsula,this Minangkabau diaspora to Malay peninsula even got themself their own kingdom called Kingdom of Negeri Sembilan,that are culturally,historically,blood related to Minangkabau people of West Sumatra, Indonesia,adopting the same culture,the same custom,the same distinct matriarchal system,the same garment,the same architecture,the same culinary world,to their roots in West Sumatra,so to call rendang as a "Malaysian inspired dish" is kinda misrepresented in a way that the original people that create it were and are still pretty much existing strongly on West Sumatra, Indonesia 2. The original "original" rendang recipe incorporates A LOT MORE spices and aromatics,some Minangkabau people who live on the country side close to the forest not only use a handfull of spices,but hundreds different kind of spices, different kind of herbs,tons of different leafy aromatics,and especially you don't miss out on using fresh chillies to your spice paste
This looks delicious! I think it is missing the key flavor profile of caramelized coconut. For my cheat rendang (no fresh coconut), I use coconut milk and dedicated coconut, cook it down until it breaks, cook it more until it starts to caramelize, then start adding beef and aromatics
The chuck cut is perfect for making rendang. As someone from Indonesia now living in Australia, I’ve found it challenging to find a similar cut to what we traditionally use back home. After experimenting with various options, I can say that chuck is the best choice.
I had the tree in my backyard, and after finding out how expensive the leaves are overseas, i started to think about exploiting it to get some cash 😂 Alas the tree died before the plan came into fruition.
Wow, I like this format, it's chill and informative. I don't feel like I missed a step. And you're not afraid to use alternatives. But one thing I would change is the utensil you used to eat, just use a spoon brother 😅
Hey I live in Indonesia and you have no idea how good Rendang , enchiladas, burritos or tacos are let alone the Chili con Carne Rendang. It's just incredible. A really easy way to do it is use a pressure cooker to cook the meat and spices but after the meat is tender add the coconut milk and cook on low uncovered for about 15 min or until the oil comes to the top of the broth
a fair use of ingredients for rendang, i may suggest adding some chillies and some roasted candlenut ( almond, cashew, or macademia nuts) into the paste. and also coconut water is water inside coconut, coconout mikl is the extract or juice from coconut meat.
Passable, but typically we dont brown the meats. The paste is cooked down so much until it created the toasty flavour as well as the addition of toasted coconut flakes even without browning the meat. Another south east asian curry feature is, we have tendency to cook the paste or gravy until the oil splits. An unwanted feature of western cooking but treasured by south east asian😂
Another tip for South East Asian curry, the paste needs to be extremely fine. No matter how long you cook the curry down, the herbs and onion will not never be as smooth as properly blended/pounded herbs and spices. For a time reference, I will take 30 minutes to pound 3/4 cup of shallots. It's that level of fine😂
Wow, I just bought curry paste with those ingredients (chilli, lemongrass, garlic, shallot, makrut lime zest, galangan, coriander and cumin), what a coincidence.🙂
something to note for indonesian (recipe origin of rendang) lemongrass is called sereh in bahasa. lots of people keep mistaking it for lemon (the fruit). even english teacher never explain it to the poor students in school when they actually need vocabulary of everyday stuff.
This Malaysian restaurant just down the street from me had this beef rendang entree, served on a bed of shredded cabbage with rice on the side. It quickly became one of my fave cheap options when eating out. Sadly, they closed earlier this year. I miss them.
Great recipe I just followed. With full fat coconut milk it turned out pretty greasy but the rice soaked it up. Think next time I’ll use lite coconut milk. Excellent recipe though!
pan fry/shallow fry the dried spices in neutral oil or ghee. cinnamon is nice aromatic if you want to use gamier meat like mutton. rendang is an instantpot friendly dish. and you can play around with the spice mix, slow and low like beef bourguignon . my mom has forgotten about this...she cooks her rendang high and fast, meat always tough. i wonder if uncle roger can judge as a malaysian.
On serving this, in the Netherlands this would be part of nasi rames, which is basically a whole variety of dishes served in small bowls. You put some rice on your plate and take some from each of the small bowls. Don’t put the meat on top of the rice as you want to choose how much rice goes with the beef.
the spice profile is off, so here's for your information dude, while concocted in West Sumatra region, the origin of the food is inspired by Indian curry so maybe you can find the spices on South Asian grocer. im definitely spilling someone hundred year family recipe though.: Shallots Garlic Red Chilies Roasted Shredded Coconut Candlenut Galanggal Lemongrass Turmeric leaf(don't use the powder, optional) dried Indonesian bay leaf / daun salam dried Lime Leaf Garcinia xanthochymus / defol / tepor tenga (hard to subtitute since the sourness bit different tamarind) Dried Spice: Cinnamon Stick Mesoyi or Cryptocarya massoy (Optional, ) Pepper Star Anise Fennel Seed (Optional) Green Cardamom Coriander (Optional) Poppy Seed (Optional) Long Pepper Cumin Nutmeg Dried Nutmeg flower / Mace Clove
i think this one will be good for people who are their pallete is alrd rich enough to taste bcs ppl who had lit of pallete n doesn like with the spices n herb will not like it much but for ppl who alrd had rich of pallete with their tongue, this food will be super good
My favorite way of having it served is with rice and other sides (like fried chicken and boiled egg curry) all wrapped in banana leaves into a neat, take-home, package.
Good job man! If you really want to add more delicious and flavor into rendang you have to add "KERISIK" . You can also blend together 1 or 2 lemon grass with other ingredients and If you want spicy and more colour add the dry chilli and fresh red chilli also fresh tumeric or powder by blend together with others. And last add tumeric leave by slice while the rendang cooked. Big love from Malaysia.
Coconut milk will get the meat (every meat) very tender. In Indonesia they use it a lot. You can even get leather tender with coconut milk sort of speak. One note, try to beat up the lemon grass...
Absolutely no, to using coconut water. Period. Coconut milk is essential for rendang because of its rich fat content, which gives the dish its signature texture and flavor. Using coconut water would result in a thin, underwhelming sauce. Kin Dee coconut milk: it's thickened with guar gum, which disrupts the classic 'cook until the coconut oil spits' cooking approach. This technique, essential in rendang (and Thai cooking), relies on pure coconut milk that separates properly during cooking. For galangal, frozen is a great option-it retains its distinct sharp, citrusy flavor. Ginger isn’t a substitute, as its taste profile is quite different. Also, look for dried lime leaves. The term 'magrut lime' is a bit redundant since 'mangrut' means lime in Thai. While 'kaffir lime' has been widely used, the term is best avoided due to its problematic connotations. Finishing the dish with toasted coconut (kerisik) is a must-it’s a classic step that adds a nutty depth and elevates the entire dish.
Soooo...finally had a day off. It's a cold, rainy night. I ran across this vid while eating dinner🥺Now looking at my Frito Pie & wanna throw whole bowl away😩😂Ethan this looks absolutely amazing & I will be trying it asap. I've got everything but the lemongrass.
RENDANG; its not just a topic for a dish but rather a subject that has an entire ecosystem within its own. There's various types of rendang , 20+ types (disputed) which differ by its regional origins, the way of preps/cooks and added/changed in ingredients. Now since that you've acquired its foundation, i would reckon you to deep dive exploration for this one as you did with your curry journey series.
my OCD's been pounding my head while watching the onion and the lemongrass cutting and blitzing, and watching all the blended spices on the wall of the pot 🤯
I just had a whole set of nasi Padang with rendang, some rich vegetable broth with young jackfruit, papaya leaves and sambal ijo or green chilli sambal. If you could cook a whole set of nasi Padang that'd be so sick! Love your videos!
I'm getting classic good eats vibes with the popups. Thanks for making videos that aren't about making stupid food. Appreciate real education and real food!
Beef rendang absolutely knocks your socks off. One of my favorite dishes along with braised oxtail and beef bourguignon … hmm I’m sensing a theme here. Also I love your straightforward style, mess and all included, and letting us know that you postponed the meal-incredible forbearance not to just eat it then and there. 😂
I’m from Indonesia, and given the limited ingredients, I’d say this is “Uncle Roger approved!” You know, there are many variations of beef rendang, but one popular addition is cherry potatoes-whole, round ones. Give it a try!
Here to give constructive criticism, because you’ve done it in a way i would say is very reminiscent of European cooking styles. typically we start by toasting the coconut, which you did do but why not stew it too it’s so good T.T then the blending is the next step, and you would add the neutral cooking oil as the liquid to help it blend. then fry the spice paste until the cooking oil splits from it, then add your beef in to brown. Lastly add tons of the toasted coconut and the coconut milk, and traditionally you would watch the pot over the fire and stir, but your change to an oven is an ok improvement cos it saves effort.
Wow this is very similar to kerala beef curry (state in India) like very similar except for stuff like lemon grass, it's practical the same with bit more spices instead. We also have 3 version of this curry, curry roast and fry. Fry and roast my fav.
The browning should be done at the end stage of cooking. Drop down the raw meat after coconut milk. And cook it until it dry, after the oil from the milk comes out. That’s when you can brown the meat, while caramelizing the spices.
I've seen this made traditionally with lots of toasted coconut. Its actually stewed with the coconut and it coats all the beef. Perhaps a whole coconut shredded and toasted. In the end it comes out almost dry and thick or pasty sticky.
Curry and gulai may similar but actually different. Gulai from padang is liquid version of rendangs pasta. Much tastier and creamy because use of coconut or cow milk. Curry indian not use coconut and has stronger spice smell. Rendang has longer expired on the shelf especially in cooler.
A fair intepretation of Beef Rendang. People always thought that rendang is hard to make but it is not actually. You can toss everything in a pot (yes, without frying anything) and it will turn out a fairly decent rendang. All you need is good ingredients and time; rendang means to cook slowly.
So here are some tips from a local:
-One thing that I would emphasize is the frying of the rempah/spice paste rather than the browning of the meat. We don't brown our meat around here. The rempah should be fried with enough oil until it is toasted and your house smells amazing. This is the part that separates a good rendang and a great rendang.
-Blend your ingredients into a fine paste. This will result in a more thicc and silky gravy that coats the meat.
-Consider adding fresh chillies. This will affect the final look of the rendang. Red chillies will give the gravy an orange-reddish hue, while green will result in a yellowish-greenish hue.
-Toasted coconut will add a slightly nutty flavour, and use tamarind instead of lime.
-Lime leaves or Turmeric leaves will add to the aroma and flavour. Can be used as garnishing.
-Sugar to round up the taste, MSG is optional but encouraged. Remember, rendang is good food not healthy food😉
-Protein options: beef, chicken and duck are common. Lamb not so much. More exotic like deer, rabbit and porcupine. Pork is very rare.
-Typically eaten with rice. Other options are nasi impit/ketupat, sticky rice, and even bread. If you are feeling brave, pasta is good as well.
-Lastly, do not be afraid to use ready-made paste. Supplement with fresh aromatic and it will taste great.
Enjoy!
All is spot on, other than gravy. Rendang should have as little gravy as possible, even less than in this video, more like a thick sticky paste rather than runny gravy. You're talking about Kalio, a pre-Rendang dish.
i have to agree with the point on rempah, the most important part is actually grinding all the fresh and dry spice into a paste and cooking it with oil.
For people who don't know, in alot of southeast asian cooking whether its rendang, curry, or sambal, you're supposed to cook the spice paste until the oil separates from it (or in Malay "pecah minyak", literally "breaking the oil") BEFORE adding in other stuff like meat and coconut milk. It is a little tedious since you have to stir the paste so it doesn't burn to the bottom of the pot, but the flavor brought on because of it is unparalleled ⸜(｡˃ ᵕ ˂ )⸝♡
Not to mention a key ingredient besides the toasted coconut was missed. The candlenuts!
thank you for pointing that out @@chefjenks2358
What should be part of the spice paste?
ethan's slow evolution into a curry boy has been one of the best food youtube arcs in the last couple of years
😂😂😂😂
of the last 10 videos on this channel: rendang, keema mutter, butter chicken, chapli kabab, katsu curry
he’s 50 percent curry over this stretch we love to see it
As soon as the temperature started dropping I'm always on the look out for curry 😂
@@CookWellEthanfor a marginal increase in difficulty with very high return on flavor: dry toast the cumin seed and coriander seed in a pan and grind them in a mortar and pestle
takes ~5 mins, no cleanup big boost in flavor
presumably you know of this but left it out for simplicity but viewers should know!
Not an arc 😂😂😂😂 anime needs unite ahhaah. But you're totally right. Like his progress. Hate other yourbuers like Josh wesiman....TOTALLY changed for the worst!!!
Foods from Indonesia/Malaysia are so underrated and largely unknown in a lot of the western world. I’m glad you like to highlight some of the dishes from that region!
Do you have any other dishes that I should look into?
@@CookWellEthan some favorites from my childhood are bakso, pempek, and nasi uduk
@@CookWellEthan"Che Nom" youtube channel cooks authentic and easy homemade malaysian dishes, we usually eat our white rice with protein and vege dishes! theres so much to choose from!
@@CookWellEthan Opor Ayam or Nasi Gudeg.
soto would be a very simple one, and there are hundreds of variation depending on the region of Indonesia @@CookWellEthan
While this isnt traditional, as an indonesian I highly commend and appreciate and will promote it to friends in the west.
Texture and flavor profile from the ingredients and cooking method seems close to the original. Very very passable for people trynna make rendang.
For those wondering what the main differences from the traditional ones are; it isnt seared at all but rather slow cooked/braised for over 24hr. Spices are met with pestle and mortar, crushed not chopped with food processor (different result) but hey this still works, and you put the spices in 1st with the coconut milk, add the meat after 30 mins of stirring and braise it until reduced. Add more of the spice seasoning and coconut milk if needed and rest it for 6 hours, reduce it again and leave it over night. Add a bit more if its too dry and reheat it the next day until u get a thick slurpee consistency cligning to the meat imagine slathering peanut butter.
To my indo brethren yes it isnt traditional but keep in mind, palates are different, ingredient availability is different in places, and this is version is a masterpiece in recreation/fusion cuisine.
24hr?!?! I can only imagine how delectable that taste 🤤all those yummy flavors just simmering overnight
@@teniaosayande6355in Indonesia there are thousands way to cook rendang.
@@teniaosayande6355 yeah thats why rendang is more like a special dish for a special ocation kinda thing because how long it is to cooked them, evertime my mom cooked it I will go back and forth to the kitchen to see if its done or not.
Don't forget, lots of Indonesian region have it's own variation of rendang. There's no "real authentic" way to cook them
Yep, crushed not chopped. I dunno for other people but crushed beats chopped in flavor.
My wife and I lived and worked in Indonesia for 30 years and fell in love with rendang. I was pleasantly surprised to see Ethan uphold the authenticity of the recipe ingredients, but then also guide viewers into the wonderful, time-saving alternatives of American cookery and appliances (food chopper versus deltoid-building pestle and mortar workouts with those herbs and spices! Many Malay/Indonesian dishes also use lamb (or the more prevalent goat) as a meat alternative, but we find lamb to be a bit cost-prohibitive here in the USA... and some of our American friends don't seem to be enamored as much with the taste of lamb. Be very careful not to use high heat once the coconut milk is added! If coconut milk boils for too long or at too high a heat, it will curdle and separate meaning the fat will separate from the liquid. Not good. We include dried chili powder from Thailand, easily availabe from Asia grocers, and it replicates the taste of the fiery hot "cabe rawit" or bird's eye chilis common in Indonesia. So if you like a spicier version, I would add a 1/4 to 1/2 tsp of that to this great Malay stew, but I recognize that many American palates are not as keen on the true, spicy version... so garnish as you like. Wow, this is a great recipe and it stayed true to the indigenous version! It reminds me a bit of a Southern crockpot roast beef dinner but with the great umami of SE Asian spices which add so much flavor (and healthy herbs) into the mix.
i like the style of the video. no music no distraction no editing pure knowledge
Well there’s a lot of editing but it’s not visible and thats the power of good editing
Beef rendang is the most delicious food in the world from Indonesia, thank you so much for share this recipe around the world. We invite you to come to Padang Indonesia to see how to cook the original rendang, what's make rendang special and crazy delicious are the specific spices and coconut milk in the huge amount and they cook it on the wood fire for minimum 6 hours and also the shraded coconut they taost until dark brown and blended it super fine and produce the oil, the color became dark, spicy and creamy and don't forget about the fermented red chilli, big hug from Indonesia ❤
Rendang is actually a Sumatran dish. Buying a packet of rendang with nasi, kankong, and lots of cabe from a Padang restaurant was my favorite local meal when I lived in West Java. It is INCREDIBLY flavorful! Glad you are giving it exposure
we called it as "NASI BUNGKUS" 😂😂😂
Padang restaurants usually use cassava leaves, not kangkong (water spinach).
Who eat kangkong in padang restaurant😂3😂
Its not kankong (morning spirit in english?). Its a cassava leaf!
Indonesian rendang is the original rendang but the Malaysian version is actually more refine and palatable to more people.
The onion should be as much as the beef . Yes we use a lot . Garlic is half of onion . Ginger , galangal ,tumaric about the same amout as the garlic . We brown our oinion and other garlic , ginger etc . Then put in cili boh . When cili turn blood red then put in the coconut . By this time it will be about 1 hr (.add in lemon grass) Depends on the amount your cooking . Then add beef .
Rendang cooking is layering . If you dump everything at once the taste won't be the same . The kerisik you add when the beef is tender . And add kafir lime last be4 you turn off the fire . Total cooking time 4 hours with you constantly scraping the bottem of the kuali so as not to burn 😊.
If you use coconut from the can you have to add more oil then if you use fresh .
Fresh coconut has its own sweetness ,so tastes not the same . Watch yt by Malay or Indonesiaan .
Btw Paninsular Malaysia and Sumatra are the same county until the British and the Dutch came and split us .
As Indonesian my self, thanks to introduce our national food on your channels, you've got new subscriber here 😁👍
When Ethan said you could try with coconut water, don't do that, coconut milk is the key ingredient for making rendang and using coconut water instead of coconut milk is like making pancake with tapioca flour instead of AP flour, it works but the flavor is weird
coconut water is basically just like water to drink ! but coconut flavour taste. You do not drink high concentrate Coconut milk!
It should not even be coconut milk but coconut cream ahah idk why he mentioned coconut water it's like when making western creamy soup you should use cream not just plain water
I'm Malaysian, I made this for my husband (British) once. He tasted them, took a picture of them, printed and taped it to the fridge. It's now his #1 favourite food!
This is the first time for me to see rendang being cooked in the oven. As a lazy person when it comes to cooking, I think it's a good idea. We don't have to keep checking and stirring it like when we slow cooking it on the stove for hours.
Despite the limitation of ingredients, you made it work. Well done!
Rendang is Minang language (one of indonesia tribe located West sumatra) for cooking certain period of time to get caramalized spice.
correction.. rendang is from Malay paninsula (today Malaysia).. earliest record in salalatus salatin trace back to 13/14 century.. early rendang dish actually 'rendang sagu' and seafood 'rendang remis'. by 15 century in the time of Melaka empire, 'rendang daging' (beef rendang) were created for the palace (king). by 16 century it was brought to sumatera..
yupe, rendang from Minang is different from "Sago Rendang" mentioned in Sulalatus Salatin, which seems like just a type of "Sago"
@@MrBackbone27 Nice claim malingsia
@I_Was_Joking_Man hai 🦍🥱
A dictionary of the Malayan language, in two parts, Malayan and English and English and Malayan
by Marsden, William, can look up word for randang and meaning of it
Ethan has earned my respect, while other youtubers make it worse learning he makes it easy fun and really enjoying to watch and learn.
I love the style of this- very lightly edited.
Agree! The space and quiet moments are really nice. They remind me of the nice, relaxed headspace I get into when cooking.
Hi Ethan! I just want to give you some little tips for this recipe from Indonesian perspective:
1. To expedite more your cooking time, you might want to make one of the trinity base sauce of Indonesian cuisine which in this case is the "White Base Sauce". You can mix the chopped garlic, shallots, and candlenuts and with a little veg oil or coconut oil for the white sauce.
2. For more aromatic rendang you also could put in some clove and coriander seeds as well, but don't too much bcs it will ruin the taste of rendang
3. You can use some veg. oil or coconut oil when you chopped the aromatics in the chopper. not only it will help to chop the ingredients, the oil will also help to release more flavors and aroma when you cook it.
4. For the lemon grass you can just cut into three like you did & smash or break it with your knife, like smashing a garlic
5. Also you can use some chili and pepper to give more "deep" taste to the rendang and also some roasted coconut to give a deeper rendang color and more complex taste (just don't to much imo)
anyways, great video Ethan! Keep up the good content !
this channel is most practical way of teaching people how to cook. Its very rare seeing people try something different and is exactly what i like about this. Keep doing what you are doing my man RESPECT 💪
I always feel weird when a rendang recipe includes a sour/tart ingredient(s), even as a garnish. And toasted coconut is not necessary. The sweetness in rendang comes from the large amount of coconut milk and shallots used, not from sugar or other sweeteners. You can eat rendang with green vegetables, usually cassava leaves, cucumber, or chayote. Adding cubed cassava chips, potatoes, or beans (kidney beans) to rendang is also okay.
The stages of making rendang are: *Gulai* --> *Kalio* --> *Rendang*
*Gulai* is an Indonesian-style curry.
*Kalio* is a type of rendang that is cooked for a shorter time, so most of the coconut milk liquid hasn't evaporated. Many rendang served abroad are actually more similar to kalio or the wet version of rendang. Kalio is usually a golden light brown color, paler than the drier rendang.
You can stop cooking at the kalio stage, eat some, then store it in the fridge. The next time you want to eat it again, reheat it, eat some, store it, and repeat. Eventually, it will become rendang.
Rendang becomes more delicious in the following days as it continues to be reheated and changes color to a darker brown. However, the meat might become tougher. But the rendang paste, which has turned dark brown, will taste even better when eaten with freshly cooked white rice or a freshly made omelet.
I'm a native Minang from West Sumatera, where rendang comes from. I am not that strict about keeping it traditional, but I want you to taste how it should be.
You can change the cooking method, but here are the ingredients that are close to what my late mother used to cook rendang
(Credit to Herlina Basri's UA-cam Video, you can watch it to understand the basics and get inspiration)
ua-cam.com/video/88J4PN2yX18/v-deo.html
1 kg beef/buffalo
1-1.5 liters of thick coconut milk (or coconut milk from 4 coconuts)
Grinded aromatic paste:
250 gr red chili (to taste)
250 gr shallots
150 gr garlic
100 gr ginger
200 gr galangal
3 bay leaves
5 kaffir lime leaves
2 turmeric leaves
2 stalks lemongrass (sometimes, my mom even grinds the lemongrass into a paste. Just chop it half an inch, then grind it)
Spices (optional):
2 teaspoons coriander
1/2 teaspoon cloves
1/4 teaspoon cumin
1 nutmeg
2 star anise
5 cardamom
3 cm cinnamon
(Toast the spices above, then grind them into a fine powder)
Salt to taste
Sending love from Indonesia. Rendang is a popular dish made with meat stewed in coconut milk and spices. Believed to originate in West Sumatra, Indonesia, by the Minangkabau people, the dish is commonly found in Indonesia, Malaysia and Singapore. (Source: Google) also rendang from Indonesia was ranked as the most delicious food in the world in a 2021 CNN poll. The poll was based on 35,000 votes on CNN's Facebook page.
correction.. rendang is from Malay paninsula (today Malaysia).. earliest record salatus salatin trace back to 13/14 century.. early rendang dish actually 'rendang sagu' and seafood 'rendang remis'. by 15 century in the time of Melaka empire, 'rendang daging' (beef rendang) were created for the palace (king). by 16 century it was brought to sumatera..
@MrBackbone27 DON'T CLAIM OUR MINANGKABAU HERITAGE ! WHAT A SHAME !
Origins
The origins of rendang may date back to the 16th century, when Minangkabau merchants began trading and migrating to Malacca. The dish may have originated from north Indian curry, which was adopted by the Minangkabau people as gulai. The Minangkabau then cooked the gulai further to create kalio, or wet rendang, which was eventually thickened to become rendang, or dry rendang.
Spread
Rendang spread from the Minangkabau highlands to other regions, including Mandailing, Riau, Jambi, Malacca, and Negeri Sembilan. The dish became a popular provision for Malays traveling long distances.
@MrBackbone27 Rendang's history is intertwined with the cultural heritage of the Minangkabau people, an ethnic group native to West Sumatra. For centuries, Rendang has been a centerpiece of Minangkabau feasts and important ceremonies, including weddings, religious festivals, and community gatherings.
@MrBackbone27 Even the Wikipedia said it.
Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia.[5] It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.[2] Rendang is often described as a rich Southeast Asian curry that's made by stewing meat in coconut milk and spices until it becomes tender.[6] Rendang is a piece of meat - most commonly beef (rendang daging) - that has been slow cooked and braised in a coconut milk and spice mixture,[7][8] well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
In Indonesia, 6 traditions of rendang has been recognised as intangible cultural heritage by the Indonesian Ministry of Education and Culture, all are registered under West Sumatra province. They are randang (Minang spelling),[12] and gulai rendang,[13] both appointed in 2010. Randang daging (meat rendang),[14] randang kantang (potato rendang),[15] and randang incek kacang,[16] those three appointed in 2016. While rendang paku (fern rendang) of Dharmasraya, appointed in 2018.[17]
In 2011, an online poll of 35,000 people by CNN International nominated beef rendang as the No. 1 World's most delicious dish in their World's 50 most delicious foods: Readers' picks list (even though it was #11 on the original list produced by the staff).[18][19] In 2018, rendang was officially recognised as being one of the 5 national dishes of Indonesia; the others are soto, sate, nasi goreng, and gado-gado.[20]
@MrBackbone27 During the Indonesian National Revolution in 1946, the Indonesian First Lady Fatmawati, the wife of Sukarno, cooked and sent rendang to boost the morale of Indonesian republic freedom fighters around Yogyakarta. Declined by household helps, she insisted on buying beef and went to the market herself by becak, despite being pregnant at the time.[26]
The popularity of rendang has spread widely from its original domain because of the marantau (migrating) culture of Minangkabau people. In the modern era, Overseas Minangkabau leave their hometown to start a career in other Indonesian cities as well as neighboring countries, and Padang restaurants, Minangkabau eating establishments that are ubiquitous in Indonesian cities, spring up. These Padang restaurants have introduced and popularized Minangkabau style rendang and other Padang food dishes across Indonesia, Malaysia, Singapore, and the wider world.
The pup in the hallway wanting to get into the kitchen is making me giggle. I put my slow cooker outside earlier this week. lol Overnight temps was 20, so I left it outside all night. lol
Really loving the new channel, very old-school Food Network. I especially appreciate the hot plate on the island so you can get those nice action shots and other camera angles
13:01 Speaking of coconut water, another Indonesia dish that does use coconut water as the braising liquid is "bacem". Bacem is braised tempeh and tofu in coconut water, palm sugar, sweet soy sauce, and other aromatics until it's reduced then fried the tempeh and tofu.
But coconut water not using coconut cream (milk is just cream mixed with water a waste of money on diluted coconut cream) is not supposed to be for rendang
South East Asian food is some of the tastiest in the world, period. Its top 5 easily. Malaysia, Indonesia, Singapore and Thailand specifically. The dishes are full of flavour and a huge variety.
Rendang is popular in Singapore also besides Malaysia & Indonesia and all their versions are different in a way..but appreaciated ur style of cooking thou.
Each to their own if they wanna modified to their liking.👍🏻😊
You can literally find rendang in almost everywhere in Indonesia, and man everytime I visit I couldn't get enough of it. the local ones have a strong spice and it is spicy.
There are a few more tricks to amp up the flavour even more, such as the use of pandan leaves in the rice's cooking process to elevate its aroma even further, but it's pretty good as is.
I hadn't even heard of Rendang until a few months ago when out for a meal with work. It was one of the best things I've ever tasted and I'm always looking out for it when ordering food now.
Perhaps I won't need to order it in order to enjoy it now!
Love rendang, it's a Minang food that is very popular in Indonesia, Malaysia, Singapore and Brunei
Well, Rendang is a very common food item in where i live, Indonesia. You can find it from roadstall (warung) to a Padangnese restaurant
Add green sambal and it will be perfect 🤤
Nice video Ethan! I really enjoy these real time filmed accessible cooking videos. Reminds me of sitting on Kenji’s head with a go pro in his kitchen. It’s the most realistic view of actually cooking in your home on the fly.
I love this real-time process and that you’re explaining substitutes you made for the dish!
I love that you were salivating and licking your fingers as you spoon them out onto the rice because that’s literally me lol. Yes, beef rendang gets better by the day. The way my grandma makes it is by throwing EVERYTHING into the pot and let them slowly braise for hours. No browning, no oil. It’s actually very easy, low effort, passive cooking method. But the end result is this fork tender beef covered in lemongrass spice paste that is out of this world. God, I’m salivating right now.
I'm so glad I stumbled upon this video! I've been looking for a new recipe to try and this Beef Rendang looks incredible. I love the combination of flavors and the way the chef breaks down the steps is really helpful. I'm definitely going to give this a try and see how it turns out. Thanks for sharing your passion for cooking with us!
My mom never understood the mallard reaction, and used kitchen bouquet browning sauce in recipes...I learned from her...but now that I know, I am experimenting with getting nice brown sauces and broths by browning my meats first.
As an Indonesian who often cooks rendang, I bet you miss the ingredients a lot. You'd better add "star anise" and "fennel seeds" to the "spice mix" part
Rendang from the highlands (Bukittinggi, Payakumbuh, Tanah Datar, etc.) is really minimalist and doesn't have the spices that Rendang from the coastal areas (Padang, Pesisir Selatan, Pariaman) has. You can definitely create an authentic rendang without star anise or fennel seeds, although it will come out great with those spices too. A much more crucial omission from this recipe is red chilies!
nice!! one thing i can suggest that can elevate that recipe is to toast that coconut flake until dark brown and then pound it until it becomes a paste and add it to the rendang while it's cooking 30 minutes before it's finished, that's how we do it here.
Hey ethan, quick tip. You can use only a third of that lemon grass and itll still give you way more flavor if you just smash it with a mortar and pestle lightly or use a bottom of a pan or a back of a knife. Beat it up real good and wrap it in cheese cloth along with everything else. This way youre using 1/3 of the lemon grass for 3x the flavour.
Charring it on flame or toasting it on a pan is also great
Try make pulut kuning and Malaysia chicken curry
In Malaysia and Indonesia, most rendang using are pretty low quality meat (I’m talking Indian Buffalo or local tropical beef) compared to usda chuck. I would believe the tenderness and juiciness is another level. But the best I tried on fine dining level is using shortribs or oxtails and that was probably the most luxurious cut we can go.
But definitely if he got access with kaffir lime leaves and freshly harvested coconut cream- it will be next level.
Less-fat meat to be precise, since its more fibrous and tougher.
And yes, its even better if you can get access to water buffaloo meat (calle _kerbau_ in Indonesian, and _kabau_ in Minang) since its used more often in west sumatra.
@@SetuwoKecikthe real rendang or merandang from SUMATRA INDONESIA NOT MALAYSIA2X CLAIM RENDANG FROM INDONESIA AND RENDANG THE REAL RENDANG YOU WANT TRY YOU GO IN SUMATRA. NOT MALAYSIA
low quality, do you know about rendang, if it's not Indonesia, will you taste the number 1 in the world in your mouth, rendang or merandang? The original owners are Sumatran people, Indonesia and Malaysia only claim almost all of the culture, food, islands, etc. are claimed by Malaysia. DNA is also Indonesian so don't speak carelessly if you don't know the original history of rendang
@@ervinervin3247 kbnyakan pake daging kualitas rendah kak ,
Bukan Makananya yg kualitas redah
Hey ethan great video just a suggestions you should add some chilies either fresh, dried, or powder to the stew more so a type of chilies who aren't heavily spicy, i think by adding chilies it will give the curry more depth and flavor also the spiciness will also get mallowed when it's cooked
Surely this is not traditional way of making beef rendang but I do appreciate your thoughts and efforts making this dish. Traditionally we don't sear the meat first but I understand why you do it, I bet your rendang will taste so beefy with that method. We usually stirfry the aromatic and chili paste including smashed lemongrass with some cooking oil, until it reaches a deeper colour and more fragrant or precisely the oil separated from the paste then we add the meat and coconut milk. Maybe you can add this step after you sear the meat. Idk if it'll make some significant taste to the dish or not cause I never make it this way but I believe it will enhance the taste overall. Anw great job interpreting this dish Ethan!
Here are some points i want to make as an indonesian,so i'll give you quite an "indonesian points of view" about rendang :
1. Rendang IS originally from West Sumatra area,modern day Indonesia,spesifically off of Minangkabau people,indegenous to western Sumatra region,Indonesia, some of Minangkabau people set out and spread accross the archipelago,some even got into neighbouring area of Malay peninsula,this Minangkabau diaspora to Malay peninsula even got themself their own kingdom called Kingdom of Negeri Sembilan,that are culturally,historically,blood related to Minangkabau people of West Sumatra, Indonesia,adopting the same culture,the same custom,the same distinct matriarchal system,the same garment,the same architecture,the same culinary world,to their roots in West Sumatra,so to call rendang as a "Malaysian inspired dish" is kinda misrepresented in a way that the original people that create it were and are still pretty much existing strongly on West Sumatra, Indonesia
2. The original "original" rendang recipe incorporates A LOT MORE spices and aromatics,some Minangkabau people who live on the country side close to the forest not only use a handfull of spices,but hundreds different kind of spices, different kind of herbs,tons of different leafy aromatics,and especially you don't miss out on using fresh chillies to your spice paste
This looks delicious! I think it is missing the key flavor profile of caramelized coconut. For my cheat rendang (no fresh coconut), I use coconut milk and dedicated coconut, cook it down until it breaks, cook it more until it starts to caramelize, then start adding beef and aromatics
as long you are not making a crispy rendang, you would never go wrong. great interpretation of rendang, looks delicious.
The chuck cut is perfect for making rendang. As someone from Indonesia now living in Australia, I’ve found it challenging to find a similar cut to what we traditionally use back home. After experimenting with various options, I can say that chuck is the best choice.
Substituting is no problem! This sounds really yummy! Thanks for sharing 😊👍
World Market is a chain that has Kefir lime leaves if you have one in ur area. (same a Makrut leaves) they are dried but still strong flavor/smell
I had the tree in my backyard, and after finding out how expensive the leaves are overseas, i started to think about exploiting it to get some cash 😂
Alas the tree died before the plan came into fruition.
Wow, I like this format, it's chill and informative. I don't feel like I missed a step. And you're not afraid to use alternatives. But one thing I would change is the utensil you used to eat, just use a spoon brother 😅
My favourite! Love both versions from Padang, Indonesia & Malaysia. Serve them with sticky rice! Yumm!!😋😋😋
Hey I live in Indonesia and you have no idea how good Rendang , enchiladas, burritos or tacos are let alone the Chili con Carne Rendang. It's just incredible. A really easy way to do it is use a pressure cooker to cook the meat and spices but after the meat is tender add the coconut milk and cook on low uncovered for about 15 min or until the oil comes to the top of the broth
Nice one. Looks fantastic. Haven't had rendang in years. Thanks for the inspo!
a fair use of ingredients for rendang,
i may suggest adding some chillies and some roasted candlenut ( almond, cashew, or macademia nuts) into the paste.
and also coconut water is water inside coconut, coconout mikl is the extract or juice from coconut meat.
Love your kitchen's aesthetics very clean!
Good on you for using the correct name for mangkrut limes.. most people still use the other one that really has been used for too long!
Passable, but typically we dont brown the meats. The paste is cooked down so much until it created the toasty flavour as well as the addition of toasted coconut flakes even without browning the meat. Another south east asian curry feature is, we have tendency to cook the paste or gravy until the oil splits. An unwanted feature of western cooking but treasured by south east asian😂
Another tip for South East Asian curry, the paste needs to be extremely fine. No matter how long you cook the curry down, the herbs and onion will not never be as smooth as properly blended/pounded herbs and spices. For a time reference, I will take 30 minutes to pound 3/4 cup of shallots. It's that level of fine😂
Wow, I just bought curry paste with those ingredients (chilli, lemongrass, garlic, shallot, makrut lime zest, galangan, coriander and cumin), what a coincidence.🙂
Me, a Malaysian following you for a while seeing you cook one of my favorite cultural dishes: 🥹😍🤤😋
Halusinasi 😂
something to note for indonesian (recipe origin of rendang) lemongrass is called sereh in bahasa. lots of people keep mistaking it for lemon (the fruit). even english teacher never explain it to the poor students in school when they actually need vocabulary of everyday stuff.
I live in Australia and have galangal, ginger and turmeric growing in my garden I use coconut cream instead of the milk.
Good Australia is blessed with vegetation.
@@jam-lm1sznah they are basically neighbouring with Indonesia and can easily export the ingredients.
This Malaysian restaurant just down the street from me had this beef rendang entree, served on a bed of shredded cabbage with rice on the side. It quickly became one of my fave cheap options when eating out. Sadly, they closed earlier this year. I miss them.
Need to add some nutmeg, indonesian bay leaf, palm sugar
Great recipe I just followed. With full fat coconut milk it turned out pretty greasy but the rice soaked it up. Think next time I’ll use lite coconut milk. Excellent recipe though!
You can also add tiny potatoes into the mix. Its crunchy skin and explode when you bite it
pan fry/shallow fry the dried spices in neutral oil or ghee.
cinnamon is nice aromatic if you want to use gamier meat like mutton.
rendang is an instantpot friendly dish.
and you can play around with the spice mix,
slow and low like beef bourguignon . my mom has forgotten about this...she cooks her rendang high and fast, meat always tough.
i wonder if uncle roger can judge as a malaysian.
On serving this, in the Netherlands this would be part of nasi rames, which is basically a whole variety of dishes served in small bowls. You put some rice on your plate and take some from each of the small bowls. Don’t put the meat on top of the rice as you want to choose how much rice goes with the beef.
the spice profile is off, so here's for your information dude, while concocted in West Sumatra region, the origin of the food is inspired by Indian curry so maybe you can find the spices on South Asian grocer. im definitely spilling someone hundred year family recipe though.:
Shallots
Garlic
Red Chilies
Roasted Shredded Coconut
Candlenut
Galanggal
Lemongrass
Turmeric leaf(don't use the powder, optional)
dried Indonesian bay leaf / daun salam
dried Lime Leaf
Garcinia xanthochymus / defol / tepor tenga (hard to subtitute since the sourness bit different tamarind)
Dried Spice:
Cinnamon Stick
Mesoyi or Cryptocarya massoy (Optional, )
Pepper
Star Anise
Fennel Seed (Optional)
Green Cardamom
Coriander (Optional)
Poppy Seed (Optional)
Long Pepper
Cumin
Nutmeg
Dried Nutmeg flower / Mace
Clove
i think this one will be good for people who are their pallete is alrd rich enough to taste
bcs ppl who had lit of pallete n doesn like with the spices n herb will not like it much
but for ppl who alrd had rich of pallete with their tongue, this food will be super good
oh how i wish i could send you my mother's in law rendang! her rendang is the best rendang i ever tryyy!!!
My favorite way of having it served is with rice and other sides (like fried chicken and boiled egg curry) all wrapped in banana leaves into a neat, take-home, package.
So, Nasi Lemak rendang?
Good job man! If you really want to add more delicious and flavor into rendang you have to add "KERISIK" . You can also blend together 1 or 2 lemon grass with other ingredients and If you want spicy and more colour add the dry chilli and fresh red chilli also fresh tumeric or powder by blend together with others. And last add tumeric leave by slice while the rendang cooked. Big love from Malaysia.
Coconut milk will get the meat (every meat) very tender. In Indonesia they use it a lot. You can even get leather tender with coconut milk sort of speak. One note, try to beat up the lemon grass...
Absolutely no, to using coconut water. Period. Coconut milk is essential for rendang because of its rich fat content, which gives the dish its signature texture and flavor. Using coconut water would result in a thin, underwhelming sauce. Kin Dee coconut milk: it's thickened with guar gum, which disrupts the classic 'cook until the coconut oil spits' cooking approach. This technique, essential in rendang (and Thai cooking), relies on pure coconut milk that separates properly during cooking.
For galangal, frozen is a great option-it retains its distinct sharp, citrusy flavor. Ginger isn’t a substitute, as its taste profile is quite different. Also, look for dried lime leaves. The term 'magrut lime' is a bit redundant since 'mangrut' means lime in Thai. While 'kaffir lime' has been widely used, the term is best avoided due to its problematic connotations.
Finishing the dish with toasted coconut (kerisik) is a must-it’s a classic step that adds a nutty depth and elevates the entire dish.
Thank you make rendang from Malaysia .
Yummm. I lived in Malaysia for a while, i miss this so muchh. Will have to try it soon!!
Soooo...finally had a day off. It's a cold, rainy night. I ran across this vid while eating dinner🥺Now looking at my Frito Pie & wanna throw whole bowl away😩😂Ethan this looks absolutely amazing & I will be trying it asap. I've got everything but the lemongrass.
RENDANG; its not just a topic for a dish but rather a subject that has an entire ecosystem within its own. There's various types of rendang , 20+ types (disputed) which differ by its regional origins, the way of preps/cooks and added/changed in ingredients.
Now since that you've acquired its foundation, i would reckon you to deep dive exploration for this one as you did with your curry journey series.
my OCD's been pounding my head while watching the onion and the lemongrass cutting and blitzing, and watching all the blended spices on the wall of the pot 🤯
I just had a whole set of nasi Padang with rendang, some rich vegetable broth with young jackfruit, papaya leaves and sambal ijo or green chilli sambal. If you could cook a whole set of nasi Padang that'd be so sick! Love your videos!
I'm getting classic good eats vibes with the popups. Thanks for making videos that aren't about making stupid food. Appreciate real education and real food!
The best rendang is the one that you cook between 4-8 hours or slow-cooked until very dry. It has the best flavors.
In Malaysia, during the festive season, we'd have it with Ketupat. (ke-too-pat).
Glutanous rice cooked in pandan leaves.
I literally BEG my coworker to make this for me. It's one of my gave dishes too! I can't wait to try this recipe out.
I first had it at Simpang Asia (Indonesian restaurant) in Los Angeles about six years ago. It was phenomenal.
i tried shredding this and put them in quesadilla, so good
Beef rendang absolutely knocks your socks off. One of my favorite dishes along with braised oxtail and beef bourguignon … hmm I’m sensing a theme here.
Also I love your straightforward style, mess and all included, and letting us know that you postponed the meal-incredible forbearance not to just eat it then and there. 😂
to get more aroma from the lemongrass, you can also smash it first with your knive
I’m from Indonesia, and given the limited ingredients, I’d say this is “Uncle Roger approved!” You know, there are many variations of beef rendang, but one popular addition is cherry potatoes-whole, round ones. Give it a try!
Thank you Ethan for teaching us how to make non western food. Too many cooking channels only make French/Italian/english etc cuisine. BORING!
Brother..I'll be making a version of this. It looks amazing 👏
Here to give constructive criticism, because you’ve done it in a way i would say is very reminiscent of European cooking styles. typically we start by toasting the coconut, which you did do but why not stew it too it’s so good T.T then the blending is the next step, and you would add the neutral cooking oil as the liquid to help it blend. then fry the spice paste until the cooking oil splits from it, then add your beef in to brown. Lastly add tons of the toasted coconut and the coconut milk, and traditionally you would watch the pot over the fire and stir, but your change to an oven is an ok improvement cos it saves effort.
beef rendang is all about it being tender, juicy and aromatic
I eat rendang almost everyday, theres a nasi padang restaurant right across the street of my house 😂 i feel blessed ❤
Wow this is very similar to kerala beef curry (state in India) like very similar except for stuff like lemon grass, it's practical the same with bit more spices instead. We also have 3 version of this curry, curry roast and fry. Fry and roast my fav.
Beef rendang is one of the most underrated dishes in the world. Any red meat eater would immediately love it
The browning should be done at the end stage of cooking. Drop down the raw meat after coconut milk. And cook it until it dry, after the oil from the milk comes out. That’s when you can brown the meat, while caramelizing the spices.
Thanks for the inspiration! Just turned some of my leftover prime rib into a beef curry. 🎉
I've seen this made traditionally with lots of toasted coconut. Its actually stewed with the coconut and it coats all the beef. Perhaps a whole coconut shredded and toasted. In the end it comes out almost dry and thick or pasty sticky.
Curry and gulai may similar but actually different. Gulai from padang is liquid version of rendangs pasta.
Much tastier and creamy because use of coconut or cow milk. Curry indian not use coconut and has stronger spice smell. Rendang has longer expired on the shelf especially in cooler.