How To Make Beef Rendang - Indonesia’s No. 1 Beef Curry | Naz It Up
How to make Beef Rendang-Indonesia’s No 1 Beef Curry Video Tutorial
Beef Rendang is slow cooked to perfection in rendang curry paste, coconut milk, kerisik (toasted grated coconut butter) and tamarind juice.
How to Make Rendang Curry Paste
Throw in all the raw ingredients into the blender, add a quarter cup of water and blend until a smooth paste is attained. Transfer the rendang curry paste into a bowl and set it aside.
How to Make Beef Rendang Curry
Heat oil in a dutch oven or heavy bottom pan. Add the bruised lemongrass stalks, followed by the Rendang curry paste. Saute in medium flame upto 10 min until the water in the Rendang curry paste evaporates and the curry paste turns slightly dark. Add the powdered and dry spices (coriander, cinnamon, star anise, cardamon, bay leaves) and mix until well incorporated with the curry paste. Add the beef pieces, saute for upto 10 min or until the beef loses its raw/red color.
Add the coconut milk, scape the bottom of the pot to make sure no curry paste is sticking to the bottom of the pot. Add salt, palm sugar and kaffir lime leaves. Cover and let the Beef Rendang curry simmer in medium-low flame for an hour. Keep checking and stirring every 15-20 min.
Take the lid off after 2 hours of covered cooking and bring the flame to medium, allowing the curry to further reduce. Prepare the Kerisik but toasting grated coconut on medium flame for around 10 min or until it has turned caramel colour. Pound the grated coconut in a mortar once it has slightly cooled, into a fine paste. Add the Kerisik into the Rendang curry and mix well.
Prepare the tamarind paste, add to the Rendang curry and mix well. After around 3 hours, a thick, rich, caramelized Rendang Beef curry is ready.
Serve the Beef Rendang Curry with warm aromatic rice.
Serves: 6
Cooking time: 4 hours
Ingredients for Rendang Curry paste
4 large Spur Chillies (alternatively 10 red bird’s eye chillies-deseeded)
10 Dry Red Chillies
6 Shallots
1 thumb size Ginger
1 thumb size Galangal
½ an inch Raw Turmeric
1 head of Garlic
4-5 Candlenuts
Ingredients for Beef Rendang Curry
1300 gm (3 lb) Beef (Thick & large mix pieces of Chuck Roast & English-style Short Ribs)
2 tbsp Coriander Powder
1 inch Cinnamon Stick
5 Cardamon
2 Star Anise
2 Bay Leaves
5 Kaffir Lime Leaves
3 Lemongrass
1 ltr Coconut Milk
½ cup Fresh or Frozen Grated Coconut (Kerisik-caramel coconut butter)
1 tsp Tamarind Pulp (diluted in ½ cup water)
1 ½ tbsp shaved Palm Sugar
Salt (to taste)
4 tbsp Coconut Oil (to be used as cooking oil)
#BeefRendang #IndonesianFood #NazItUp
Kolo Mee Recipe (Hakka / Kampua Mee), Batch Style Sauce - Best SE Asia Dry Noodle Dish Ever [ASMR]
Kolo Mee Recipe (Hakka Mee / Kampua Mee), Batch Style Sauce - Best Southeast Asia Dry Noodle Dish Ever [4K ASMR]
Kolo / Kolok / Kon Loh Mee Recipe, Batch Style Sauce Recipe (from Sawarak or NW Borneo style Malaysia Indonesian border)
Very very similar to (just different toppings, noodle shape/type and maybe slight tweaks of sauce):
Hakka Mee (Malaysian)
Kampua Mee (also from Sawarak or NW Borneo Malaysia Indonesian border)
Similar versions; but much darker, saucier & soy sauce based (instead of mostly shallot oil based):
Chili Pan Mee (Kuala Lumpur, Malaysian)
Bak Chor Mee (Singaporean & Malaysian)
Vietnamese, Hu Tieu Mi Kho(dried noodle version) Nam Vang
Indonesian food
Malaysian food
Singaporean food
Javanese food
IndoMie instant noodles
ASMR recipe cooking eating sounds of Malaysian Indonesian Singapore dry noodle kolo mee dish
BATCH style recipe:
Shallot oil (this is the most work/time of the entire recipe):
6 or more shallot (depends on size), sliced
1/2c oil (or more is fine, for extra sauce)
Fry and crisp up slowly (avoid burning)
If adding minced garlic (optional), then add it halfway thru cooking shallot (about 10-15mins in); as garlic isn’t as moist nor has as much water content and burns quicker.
Strain and/or separate.
The shallot crisps will be the important topping/garnish; and, the shallot oil will be an important part/base of the tossing sauce.
Tossing sauce (BATCH style… use about 2tbs for each bowl/serving):
In small glass or ceramic container or bowl (avoid plastic; as plastic taste leaches into oil [since plastics/rubbers are made of oil]) mix/combine the following seasonings:
1tbs Salt
1tbs Msg
2tbs white or rice vinegar (some recipes use Chinese zhe jiang vinegar)
2tbs fish sauce
1tbs chx bouillon powder (optional)
White or black pepper
2tbs light soy sauce
2tbs oyster
Then… add all of the 1/2cup of strained shallot oil into this dry seasonings mix and mix well until dissolved. You can also simmer it for a few mins to help dissolve if you want to.
Use 2tbs per bowl of 110-150g noodles.
Also, add 1tbs pork lard (per bowl) (optional)
Minced pork or chicken & mushroom stir-fry topping:
About 250g minced pork or chx (you can even double this if you want… just adjust seasonings)
1-2 minced garlic and/or 1 shallot
1can button mushroom (you can also just use fresh, sliced mushrooms, sauteed/browned)
and/or
6-7 Shiitake dried mushroom, soaked & sliced (you can also just use fresh, sliced mushrooms, sauteed/browned)
1-3tsp Shaoxing wine or sake
1-3tsp oyster sauce
1-3tsp dark and/or sweet soy sauce
1tsp light soy sauce
1/2tsp salt
White/black pepper
1-1.5c water (adjust for consistency)
Cornstarch slurry (1tbs CS & 2-3 tbs water/liquid)
1tsp sesame oil
1tbs sugar (optional)
Dry or fresh yellow Egg noodles, cooked as per package’s instructions.
Toppings:
Minced pork or chx & shrooms topping (above recipe)
Char siu, sliced (Chinese sweet sausage sliced is a great sub too)
Fish/seafood/shrimp/etc. cake or ball, sliced
Pork loaf or balls or Kikiam/Ngo Hiang sliced
Wontons (boiled or fried)
Any kind of Asian BBQ meats, sliced, would work great too (Indonesian, Malaysian, Viet, Filipino, etc.)
So would fried egg-rolls, like Vietnamese cha gio, Filipino lumpia, etc.
Asian greens, like yu choy sum, gailan or bok choy, sliced & blanched
Sprouts, quick blanched
Spring onion, sliced
Cilantro
Crispy fried lard or pork or chx chicharron / cracklings
Crispy shallot
Crispy garlic
Crispy dried shrimp & dried chili condiment (Malaysian “crispy prawn chilli” or Thai “nam prik”)
Fried fish pieces (sole fish, etc.)
Fried anchovy
Fried egg
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Sake Sauteed Pork with Indonesian Satay Sauce
MARINATED PORK IN SAKE AND SPICES SERVED WITH A TASTY INDONESIAN SATAY SAUCE, RICE AND SAUTEED VEGETABLES. Step by step cooking, easy to follow.
INGREDIENTS: 4 persons
2 pounds lean pork (shoulder or butt)
6 fl oz coconut cream to stir-fry your meat
Rice or noodles
Salad green (lettuce, romaine)
2 tomatoes
1 small cucumber
1 lime cut in 4 parts
STIR-FRY VEGETABLES:
1 eggplant
2 sweet peppers
1 pack of mushrooms
4 tbsp rice vinegar
½ tbsp coriander powder
2 tbsp fish sauce
2 tbsp soy sauce
Salt & pepper
MARINADE:
15 fl oz Sake
1 tbsp Asian fish sauce (nuoc mam)
2 tbsp soy sauce
1 star anis
2 tbsp sugar
1 ½ tsp coriander powder
1 tsp garlic powder
1 tsp salt
1 ½ tsp black pepper powder
SATAY SAUCE:
3 shallots
1 ½ inch ginger root
5 garlic cloves
1 tsp Asian shrimp paste
5 tbsp soy sauce
25 fl oz coconut cream
3 tbsp sugar
3 ½ tbsp peanut paste
1 tsp crushed dried chili’s (hot ones)
1 tbsp rice vinegar
1 tbsp fish sauce
2 ½ tsp coriander powder
Salt & pepper
RED SAUCE:
6 fl oz Sake
1 tbsp sweet paprika
1 tbsp fish sauce
1 tsp coriander powder
½ tsp garlic powder
1 tsp rice vinegar
½ tbsp sugar
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Uncle Roger Review GORDON RAMSAY Fried Rice
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