I like rendang. It's my favorite indonesian dish. The longer you cook them the better the taste. It's very delicious and so savory. On other parts of the region or country especially Malaysia they use ketupat as a side to the rendang. I love it. It's a delicious treat.
Saw this video recipe today. You have done an outstanding showcase of how to make a genuine Rendang. Good photography and explanations make this a recipe to try again and again. Thank You for sharing your skills and talent with the world.
The dish looks astonishing, but the complicity of the process and the amount of ingredients discourage from even trying, not to mention, that most of the spieces are unavailable in my region. Nonetheless I appreciate the effort you 've put into the Video.
Loved the recipe and your way of explaining! I was wondering: what is the advantage of adding the coconut milk in batches at different times? Could you just put all of the coconut milk in at the beginning? In my Indonesian cook book they dump in all of the coconut milk from the start, but maybe your technique is better!
Thank you. Regarding the addition of coconut milk in stages.. it is best for achieving optimal taste and texture Add too much in the beginning ( in dishes that cook for long) and it will split causing the taste be suffer in the process. It must be added a bit at a time and the oils to come to the top gradually. AND The final cup must always be added towards to the end for best taste and creaminess. True some chefs will add it all at the e beginning but then you have to watch it more closely and adjust the heat. you must have thin sliced beef that cooks faster as rendang beef takes longer.
Well presented . Simple & Clear cooking instruction . Btw where can I buy the nonstick wok , I like the shape especially the height , to prevent from splashing
looks so yum, I love making myself ill with attempted curries, one question? You have a lovely voice, but big man hands, probably not your hands, defo making this tomorrow, you probably do it better but I am going to try it anyways
@@Recipesaresimple I wasn't being awful, your hands didn't match your lovely voice, watching again with that knowledge in mind, thank you so much for sharing your recipe 🏆
No matter which cut of beef i try, the meat always turns out tough and not fork tender. What am i doing wrong? Do i need to boil or sear the beef first? Do i need to add water to the dish or just coconut milk? Or both water and milk?
Try ‘ Leg of beef’ or shoulder cuts You do not typically need to sear or boil beef fir curries or stews . You could try using a pressure cooker. Water is added if your using coconut cream. In the case of medium consistency little or no water is needed. Try this recipe.
@@kebabbert Yes ive done 3 hours and even longer. I found out that adding water helps, so maybe it was the water. I now add water 5-8 mins after i add the beef, then i add the coconut milk.
Yes definitely for taste and texture Add too much in the beginning ( in dishes that cook for long) and it will split causing the taste be suffer in the process. It must be added a bit at a time and the oils to come to the top gradually. AND The final cup must always be added towards to the end for best taste and creaminess
😄😅it’s common weekend cooking in South East Asia. In SE Asia stores ‘Kerisik paste’ is available. It is a ready made roasted coconut paste and people use it to make the process easier.
No oil added to the blender. The natural coconut oils combined with 1 spoon of oil added to the pan before toasting it helps to blend to a very smooth buttery paste.👍
The most authentic rendang recipe i find in the internet. I am Indonesian. Great job.
Thank you💕happy to hear that!
Wow i like the recipe fully watch i want to cook it thank you for sharing❤👍
I like rendang. It's my favorite indonesian dish. The longer you cook them the better the taste. It's very delicious and so savory. On other parts of the region or country especially Malaysia they use ketupat as a side to the rendang. I love it. It's a delicious treat.
Really love the recipe. Mouthwatering while looking the video❤
Thanks a lot 😊
Thanks your beef rendang recipe is easy and clear to follow.
thankyou for showing best indonesian food
Malaysia boleh. Thanks for sharing this wonderful recipe.
Wow,,you made it look so yummy, im speechless.
This beef dish looking so delicious so well seasoned so good .
Thank you so much:)
Hmmmm
Looks sooo Yummy...
I must try this recipe 😁🥰🥰🥰
Amazing recipe. Well explained too 👌👌
Thank you for sharing this recipe.
Wow .amazing recipe. I cook rendang dagging today .so delicious . Thank you for your effort .
Thank you for making this (complicated) recipe “simple”. Great job!! Gordon Ramsey needs you to be his auntie.
This beef dish look so delicious very soon will make it.
Very good recipe. Looks delicious in taste.
Follow your recipe and cook turned out beautifully.
Saw this video recipe today. You have done an outstanding showcase of how to make a genuine Rendang. Good photography and explanations make this a recipe to try again and again. Thank You for sharing your skills and talent with the world.
Thank you so much 🙂 thats so heartwarming
Wow Yammy👍👍👌👌
Thank you for sharing tis great Rendang recipe. I've been cooking tis the 4 times. My wife like it.thank you 😄👍 ⭐⭐⭐⭐⭐
My pleasure 😇 so good to know that! thank you 😊
Wow Darling super sonic fantastic authentic dish. Thank U so much for your great love vlog 🙏🤩👌👍🥰😘🤗
Nice recipe and very well explained as well!
Thankyou❣️
Fantastic!
WOW AWESOME I LOVE IT 👍👍👍♥️♥️
Na gutom ako oi sa ka katingin nito
Subukan mo 👍(with the help of Google translate 😂)
Good night mom, I see this must be very delicious, thank you for sharing
Awesome 👌 👏 👍
This recipe looks so good, can't wait to try it.
Hope you enjoy! thank you!
Many thanks for sharing. Looks very nice 👍 Hope you are well.
The dish looks astonishing, but the complicity of the process and the amount of ingredients discourage from even trying, not to mention, that most of the spieces are unavailable in my region. Nonetheless I appreciate the effort you 've put into the Video.
I made it. It’s so freakin good. Thanks for the recipe!
😍😍😊thank you for coming back to tell me
This looks delicious
Loved the recipe and your way of explaining! I was wondering: what is the advantage of adding the coconut milk in batches at different times? Could you just put all of the coconut milk in at the beginning? In my Indonesian cook book they dump in all of the coconut milk from the start, but maybe your technique is better!
Thank you. Regarding the addition of coconut milk in stages.. it is best for achieving optimal taste and texture
Add too much in the beginning ( in dishes that cook for long) and it will split causing the taste be suffer in the process.
It must be added a bit at a time and the oils to come to the top gradually. AND The final cup must always be added towards to the end for best taste and creaminess.
True some chefs will add it all at the e beginning but then you have to watch it more closely and adjust the heat. you must have thin sliced beef that cooks faster as rendang beef takes longer.
Well presented . Simple & Clear cooking instruction .
Btw where can I buy the nonstick wok , I like the shape especially the height , to prevent from splashing
Thank you. Its the k art wok pan
www.k-art.store/product-page/wok-pan
Incredible recipe
Thank you!
yummy and delicious 👌👌
looks so yum, I love making myself ill with attempted curries, one question? You have a lovely voice, but big man hands, probably not your hands, defo making this tomorrow, you probably do it better but I am going to try it anyways
Have fun cooking! My hands . Thanks
@@Recipesaresimple I wasn't being awful, your hands didn't match your lovely voice, watching again with that knowledge in mind, thank you so much for sharing your recipe 🏆
camera 📸 angle ✅
😃😂
Ive always had older people hands 🙌 from when I was very young. 😂 should work on that angle
Thnx for the recipe 😊❤️.
Nw subscriber 💪
Thank you 😊
Mabilis ba yang mapanis
Can I substitute beef for lamb in this? Good looking chilli mix.
Yes.
No matter which cut of beef i try, the meat always turns out tough and not fork tender.
What am i doing wrong?
Do i need to boil or sear the beef first?
Do i need to add water to the dish or just coconut milk? Or both water and milk?
Try ‘ Leg of beef’ or shoulder cuts
You do not typically need to sear or boil beef fir curries or stews .
You could try using a pressure cooker. Water is added if your using coconut cream. In the case of medium consistency little or no water is needed. Try this recipe.
The problem is that you need to Cook the beef longer, at least 3 hours. Try that.
@@kebabbert Yes ive done 3 hours and even longer. I found out that adding water helps, so maybe it was the water. I now add water 5-8 mins after i add the beef, then i add the coconut milk.
Using a pressure cooker always makes meat tender
Hi, may I know the difference between indo and Malay rendang?
So much work?
Looks delicious
Thank you 😋
is there any difference between adding the coconut milk all at once compared to 1 cup at a time?
Yes definitely for taste and texture
Add too much in the beginning ( in dishes that cook for long) and it will split causing the taste be suffer in the process.
It must be added a bit at a time and the oils to come to the top gradually. AND The final cup must always be added towards to the end for best taste and creaminess
@@Recipesaresimple Thank you!!
I would never do all that work, it would be easier to fly to Indonesia and get this at a restaurant there.
😄😅it’s common weekend cooking in South East Asia. In SE Asia stores ‘Kerisik paste’ is available. It is a ready made roasted coconut paste and people use it to make the process easier.
Tedious cooking process but worth it 👋😀🇩🇪
How did u turn the toasted coconut into a paste? Did you add oil in the blender?!
No oil added to the blender. The natural coconut oils combined with 1 spoon of oil added to the pan before toasting it helps to blend to a very smooth buttery paste.👍
Which beef part to use and make it tender
Beef leg and shoulder also works for rendang👍
@@Recipesaresimple thks. BTW, are u Indonesian?
This is fucking legit rendang right here
I want to try this so much, but I can't find turmeric leaf or galangal.
You may omit the turmeric leaf. Galangal paste is often found online. Ginger may be used but it is a different flavour.
Is it okay to marinade the meat first?
You can use a light marination, yes
Damn 💯
I will try and let you know
Last of all they said that minangkabau tribe make the best rendang
So long process