PART 1 - Preparing Beef Rendang

INGREDIENTS:
Half Kilo of Beef,
1 Tomato (to taste),
2 or 3 Potatoes,
2 Medium Sized Onions,
Wet Tamarind (the flesh around 3 seeds),
3 Stalks of Lemon Grass a.k.a. "Citronella",
4 Cloves of Garlic,
1 inch of Ginger,
1 inch of Galangal (if you can find it),
4 Cloves,
1 Black Cardamom,
3 or 4 Green Cardomon,
1 Star Anise,
1 teaspoon of Haldi a.k.a Turmeric,
2 or 3 pieces of Cinnamon,
3 heaped teaspoons of Curry Powder,
Half a Coconut - grated then toasted (or use supermarket desiccated coconut),
1 can of Coconut Milk,
Salt and Sugar to taste,
Water,

TO TOAST COCONUT: Add desiccated coconut to dry frying pan. The heat must be small and you must toast it slowly. Do nut burn it, otherwise you have to start again.

TO PREPARE COCONUT: Use a pestle and mortar to pound the toasted coconut. Be patient. When you see it become oily then it's ready to be used as an ingredient.

Most ingredients can be found in Indian and Chinese shops.

Category:

Howto & Style

Tags:

• Shamsul
• Rosunally
• Rendang
• Daging
• Lembu
• Beef

[Jeansieguy]

Dig this recipe! I have a slightly different version from Indonesia. Is dried galangal ok?, or, will only fresh will do?

[Shamsulrosunally]

@Jeansieguy .

Thanks for your feedback Jeansieguy. Dried galangal is fine I would imagine. My mother's end product is a little "wet" . As long as your version ends up dry then the flavours will come out.

[chrisjapan]

Great job, thanks for the video!!

[Shamsulrosunally]

@chrisjapan

Thanks Chris. You made my mother a very happy woman. She appreciates the feedback!

[RinaJohnson]

hi..i`m from malaysia too n i loves this vid!

[Shamsulrosunally]

@RinaJohnson

Thanks for the comments Rina. I miss Malaysia! Especially the food!

[adiero]

Thanks very muchly for this. I've done the indoneasian version with the sweet soy, but never this. Question: I noticed you used a blender for the onions, garlic etc. but pounded the coconut. Why one way vs the other? Also, what kind of blender was that? Thanks again for an awesome video. Your Mom is wonderfull

[millymiey]

this is the best!

[Jeansieguy]

@Jeansieguy ... I can get either.

[Berrymore84]

@madisonelectronic "Meat curry powder" is a more suitable one especially when cooking Rendang (spiced coconut beef). the most simple yet critical part of the whole process is the sauteing, not too soon and not too long on the fire otherwise you won't get the fullest taste out of it. have you tried this recipe btw?

[Berrymore84]

hmm this is something really interesting! your mom used only 3 stalks of lemongrass but when i make Kelantanese Rendang we use up to 12 stalks. both version are very nice btw, and thanks for promoting our Malaysian food. i think the Europeans would love it very much.

[Berrymore84]

i take it this is a Rendang Tok because it uses a lot of spices. wow you have a good British accent.