Voted the most delicious food in the world, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I’ve ever made. Herbs, spices and coconut milk are slowly cooked and reduced into a thick flavourful sauce that coats the fork tender beef.
It’s a dish that takes patience, but it’s quite easy and is well worth every minute spent. Beef is my favourite but you can also try making chicken rendang, using bone-in dark meat chicken.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Thank you for watching!
Thanks for showing our INDONESIAN food
Thank you for this video. Most of my friends dread to try this as most recipes sounded too complicated. Yours made it look and sound achievable in a small home kitchen without compromising the dish.
I live alone, so when cooking this, I do this in one big batch, portion the rest and freeze for another day.
Small portions result in unpredictable taste; often than not, you end up not tasting beef at all and require to add beef stock into the pot.
I have 2 CHEATS.
1. Pressure cook the beef with few stalks of lemon grass
This cuts down cooking time by 1-1.5 hour. Add that to your reduced coconut milk and spice paste, and simmer for 30mins, or till dry. Yes, constantly scrape the bottom of the pot regularly.
2. Rice cooker with Keep Warm feature.
Cook as per your recipe till timestamp 5:13. Transfer the whole content into a rice cooker and press the button as if cooking rice. When liquid is reduced, it trick the rice cooker to keep warm mode.
I do this before going to work. By the time I come back end of the day, Beef Rendang is ready. The plus point is, I need not be there to scrape the bottom of the pot.
Thanks for this very awesome recipe Pailin. I have viewed many Beef Rendang recipe videos and they have been so, almost like an ART to make. But you have made it seem so simple. I live in Vancouver, actually Richmond, so off I go to buy the ingredients. Thanks again, just love watching your vids.
This is interesting menu, i would love to try this when I go home. It looks delicious
The "kerisik" is Malay's technique to save the cooking time. The origin rendang in Minang version cook it longer (about 8-10 hours).
Actually the word "rendang" means "slow cooking". The process can be stopped before 2hrs and it still has a fluid broth it's called "gulai". Or between 2-4 hrs when its broth thicker and it's called "kalio".
But when it comes to origin "rendang" version you will have no broth, yet the sauce with darker color.
Trust me, the taste has better sensation, when all the fat from the meat and coconut completely merge with the spices.
One of malaysian tradisional dishes❤️
Iven made this from your recipe and gave it to Indonesians. They loved it. Only problem I have with Beef is it getting stuck in my teeth 🙂
Pork shoulder works very well, too.
Most easiest recipe in the world really u should get Oscar ❤️❤️❤️😘😘
My mouth is watering !!!!
I know this is traditionally made with beef, but can I use lamb instead?
I want this dish and I want this woman
Selamat makan!
Try this, Only a Suggestion. The graded coconut, while frying, add coconut sugar from Malacca, Malaysia. Once the coconut turns slightly brown, add the coconut sugar. Quantity is 1 whole coconut, plus about 2 cubes of coconut sugar. That's if you can find fresh coconut in the first place. LOL continue doing the good work, I am watching. (just kidding) Cheers from Japan.
My new granddaughter is Indonesian and is coming here to Australia this weekend. I am going to make this for her. Thanks so much.
I never taste Rendang before does it taste like Massaman?
My bf introduced me to rendang seasoning and I made it for him – but neither of us realized that we’d been making it wrong. I thought it was like a classic stew, I didn’t know you had to cook it down into such a thick paste!
Yummminessss
Beef Rendang is also being cooked and served in the Philippines by the Maranao people in Mindanao..
Itu sangat baik 😃
My advice is ignore the comments and follow the recipe exactly- I added fresh turmeric to the paste (which is normal) – i added coconut oil to the past (normal) – Japanese Chili sesame oil (weird) / palm sugar to the kerserik and kept things moist with coconut cream (use cream not milk at the end)
i think you missed daun kunyit. in my house, no daun kunyit means no rendang. we also add sugar or palm sugar to add sweetness. but your cooking seem delicious!
My qife is indonesian and has many malaysian friends and my favourote dish is rendang and the small differences! #delicious
The original method of cooking rendang in Indonesia, we don't saute the paste either.
Rendang is supposed to be spicy. I’m from Indonesia. However, if you can’t handle spicy food, start with a little. Some Indonesians use coconut milk, and some use toasted coconut. Then, they grind it.
Rendang is treasure of minangkabau(indonesia).berasasal dari kata randang(marandang)…yang artinya dimasak dengan waktu yang lama,dan mengunakan api yang kecil
แกงเนื้ออินโด น่ากินมากครับ
what if theres no galangal
U r sassy
I miss it but I can't find half of those ingredients
I made a vegetarian version of this and replaced the beef with vegetarian pulled beef.
The result was simply amazing! Thank you so much for this awesome recipe!!
I am going to make beef Rendang a day before hari raya, its taste more delicious.Thank you Pai for the recipe. BONJOUR From Montreal.
https://youtu.be/J9NZy1bJK5s
Bekmer
https://youtu.be/QBqdRQnCpco
Bekoki be Malay
https://youtu.be/P2EmtqnLDGg
Bekoki
https://youtu.be/eHG9-63v0z0
Gnabidzi be Malay….
https://youtu.be/Jz-gHDnaq0o
Gna bidzi be Malay
https://youtu.be/6Rr1RCMjFTk
Nice Malay dish
https://youtu.be/3fcwqKhu-x4
Gna bdzi biyakamerunineh
Mouthwatering beef rendang 👍👌👌👌🤤
My Girlfriend is Indonesian 🇮🇩 😩 She's the best
I tried to make stewbeef 40 times and only one was not to bad.. it took me 6 hours to get the meat to fall apart.. so i will try this with chicken.. all Rendangs are slightly different.. yet in your recipe i think i see a smart and practicle recipe that probably alows to cut a time-corner without losing flavor.. i did not see the galanga root go in btw.. how much did you use and why not blended with the rest?
I've eaten the best rendang in Bangkok !!!!! 💓💓💓👌💪
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