Beef Rendang Recipe - Pai's Kitchen | Malaysian / Indonesian Recipe
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.
RELATED VIDEOS: Singaporean Laksa
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
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
#ThaiFood #ThaiRecipes #AsianRecipes
Gordon Ramsay Learns How To Make A Beef Rendang In Malaysia | Gordon's Great Escape
While travelling around Malaysia, Gordon Ramsay helps an auntie prepare a beef rengdang.
#GordonRamsay #Cooking
Gordon Ramsay’s Ultimate Cookery Course –
Subscribe for weekly cooking videos.
If you liked this clip check out the rest of Gordon's channels:
Malaysia Kitchen - Beef Rendang - Cooking video
Ingredients:
40.5 ounces Refrigerated coconut milk
2 tsp. Baking powder
3¼ lbs. Flank steak cut into 2½ x 2 x ¼ inch pieces
5¼ cups + 1 Tbs. Vegetable oil
2 tsp. Freshly ground white pepper
2 tsp. Cornstarch
Kosher salt
¾ cup Finely chopped shallots
¾ cup Finely chopped onions
3 Cinnamon sticks
1 tsp. Cardamom pods
1 tsp. Whole cloves
¾ cup Very finely chopped lemongrass
¼ cup Wild - kaffir - lime leaves
3 Tbs. Very finely chopped fresh candlenut
3 Tbs. Very finely chopped fresh galangal
2 Tbs. Very finely chopped fresh turmeric
2 Tbs. Very finely chopped fresh ginger
2 Tbs. Chopped garlic
1 Tbs. Red chile flakes
½ Tbs. Freshly ground black pepper
2 Tbs. Chopped gula malakka - aka palm sugar
2 Tbs. Tamarind juice
2 tsp. Ground coriander
1 tsp. Ground fennel seeds
1 tsp. Ground cumin
¾ 200-gr. packet Tean's Gourmet chicken curry paste - available at well-stocked Asian markets
1 Tbs. Soy sauce
Sugar
½ cup Fine coconut flakes, toasted until light brown
Preparation:
1. Separate the water from the coconut cream in each coconut milk can. Discard the water and reserve the cream.
2. Fill a large bowl with water and stir in the baking powder. Soak the beef in the water for about 10 minutes. Transfer the beef to a colander to let all the water drain and let it rest for about 10 minutes.
3. In a large container, marinate the beef with 1 Tbs. of the oil, the pepper, cornstarch, and ½ Tbs. salt for at least 20 minutes and up to 2 hours.
4. Heat 1 ¼ cups of the oil in a 12- to 14-inch skillet over medium heat, stir in the shallots, onion, cinnamon sticks, cardamom pods, and cloves and cook, stirring occasionally, until the shallots and onions are softened but not browned, about 10 minutes.
5. Stir in the lemongrass, lime leaves, candlenut, galangal, turmeric, ginger, garlic, chile flakes and black pepper and cook, stirring, until barely golden, about 30 minutes.
6. Add the gula malakka, tamarind juice, coriander, fennel seeds, and cumin and cook, stirring occasionally, until golden brown, about 10 minutes.
7. Remove the cinnamon sticks and lime leaves. Strain the mixture with a fine sieve and wipe the oil from the skillet.
8. Put the strained spices back in the clean skillet and stir in the curry paste and soy sauce and cook over low heat, stirring frequently, for 5 to 8 minutes.
9. Pour in the coconut cream and simmer, stirring frequently, until the coconut cream turns golden, 20 to 30 minutes.
10. Meanwhile, in a large pot, heat the remaining 4 cups of the oil over medium-high heat until it reaches 325°F.
11. Working in two batches if necessary, cook the beef in the oil for 1 or 2 minutes. Remove with a slotted spoon, transfer to a colander or strainer, and briefly run under hot water to remove the oil.
12. Add the beef to the coconut milk mixture and cook, stirring occasionally, until the sauce reduces by about half, about 20 minutes more. Season to taste with more salt and sugar. Stir in the coconut flakes and serve immediately.
Welcome to Malaysia Kitchen USA!
Mouthwatering spicy beef, dry-fried • Sichuan Recipe • Taste Show
Beef stir fry that tastes like nothing else. Recipe:
#beefstirfry #stirfrybeef #chinesebeef
The spicy dry-fried beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is un-marinated, quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites.
The key to this dish is to control the temperature when dry frying the beef, otherwise the shredded beef can be easily overcooked.
Subscribe for more awesome Chinese recipes:
More savory stir fry recipes:
Are you a foodie craving Chinese food? Look no further.
Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
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
Malaysian Style Beef Brisket Curry
#malaysian style #beef #brisket #curry
請按鏈接訂閱頻道/SUBSCRIBE to my channel here: ????
所謂台上三分鐘，台下十年功. 用來形容 youtuber 最貼切. 你所看到的幾分鐘，從拍攝、剪輯、配樂和字幕，絕對不是一個短時間可以完成. 所以我希望你可以按 訂閱 來表示支持和鼓勵、也歡迎分享我的視頻！謝謝 !!
Please hit the SUBSCRIBE and LIKE buttons if you enjoy my video! Feel free to share my video also! Your support is greatly appreciated, thank you!!
My channel is all about keeping recipes simple and easy to follow. I hope to bring recipes from all over the world to everyone! All suggestions are welcome!
Stay tuned for more cooking videos to come!!
Malaysian-style curry has been praised by everyone who tried it after pointers from experts on this dish. I am bringing it to everyone and I hope you all like it. ????
Ingredients:
2 lbs beef brisket
1 beef tendon (optional)
200 g curry powder
400 ml coconut milk
22 g rock sugar
4 cloves of garlic
2 heads of dried shallot
2 medium onions
1 lemongrass
1 1/2 tsp salt
bunch of curry leaves
3/4 cup oil
1/2 cup water (use to mix curry powder)
5 cups water
- Follow Pretty KitCHAN on social media:
Instagram:
Facebook:
YouTube:
Music Credit: