Beef Rendang Recipe - Pai's Kitchen | Malaysian / Indonesian Recipe
hey everyone welcome to Pai's Kitchentoday I am making world's most delicious
food at least according to a CNN poll afew years back I am talking about
rendang so rendang is a traditional dishfrom Indonesia and also Malaysia they
also serve it in Singapore and probablya few other countries so if you have
rendang in your country let me know Iwould love to hear about it
now rendang is basically a curry butunlike a Thai curry it's very dry and
concentrated it's super super flavorfuland I am making one with beef today
which is my personal favorite let's getstarted
let's start with the curry paste so I'vegot some dried chilies here that I've
cut up and I'm using guajillo pepperswhich has become my favorite peppers to
use for curry paste cuts got nice colourgood flavor but it's also mild so I can
adjust the heat level at the end inaddition to that I got some dry spices
some green cardamom a piece of star anissome cloves some cinnamon stick and I've
also got some candlenuts now when I wasmaking my laksa video if you haven't
seen that video check it out I did nothave candle nuts but I found them, yay!
you can use macadamia nuts or cashewsinstead this is going to add fatty
richness so if you don't have it don'tsweat it and I'll leave the candle nuts
for later because once you add thecandle nut then the oils come out and it
kind of gums it up a little bit oh I cansmell all the spices already oh my gosh
spilling everywhere now the candle nutsgoing
you can see it thickening up getting alittle bit wet from all the oil from the
candle net by the way candle nuts aretoxic when they're raw so please don't
be snacking on them like they'remacadamias we're gonna cook this later
and only then can you eat the candlethat's we're done our spices and now the
herb so I've got here some ginger somelemongrass and some galangal and today
lucky you I have a whole galangal toshow for those of you who don't know
what that looks like and then I've alsogot some shallots and some garlic so not
that different from a Thai curry pasteand all of that into my blender jug
here and as always I'm using myimmersion blender my favorite tool for
making curry paste you can certainly usea blender and then just add a little bit
of liquid of water or coconut milk to it
all the dried spices that we ground upblitz Tomatoes and that's it I'm gonna
go and finish crying from all theshallots and we'll continue cooking so
traditionally most people saute thecurry paste in some oil but I'm gonna
sneak in a little bit of a Thaitechnique and saute my paste in reduced
coconut milk instead because why nottake the opportunity to add some extra
coconut flavor and this curry uses a tonof coconut milk anyway so it's not like
I'm introducing anything new so now thatit's boiling I'm actually gonna add my
curry paste right away and let thecoconut milk reduce with the paste there
we go because I think the extra liquidhelps break up the pace a little bit and
by the way one of the things I loveabout using an immersion blender is it
so much easier to get the paste out ofyou use a jug blender now you got to get
around the blade you got to rinse it outwith water I mean this just makes life a
lot easier alright so I'm just gonnastir that in so the coconut milk has
reduced to a point now where the coconutoil is sizzling away from the pace it's
frying the pastethat's exactly what I want in goes my
beef so I've just got some regular oldbeef chuck which is a great inexpensive
cuts for stew but you can use whateveryou prefer for your beef stew short ribs
and you can make rendang with chicken aswell I've got this tossed up I'm gonna
add the remaining coconut milk beautifulthis dish is really easy once you've
made the pasteit's just dump and stir from here now
I'm gonna take some time and scrape allthe stuff that's stuck on the bottom now
the seasoning which is super simple I'mjust gonna add some salt and some
tamarind so it's gonna be a little saltya little sour and the sweetness is going
to come purely from the reduced coconutmilk just what I loved about this dish
is it so concentrated at the end thisneeds to cook for two and a half to
three hours yes it's a very long slowsimmering dish in the beginning you can
kind of let it go but as the sauce getsthicker you want to come back and keep
stirring and scraping the bottomotherwise all that curry paste gonna get
stuck and burn to the bottom sounfortunately this is where it gets a
little time-consuming but trust me it iswell worth it in the end look how it has
just transformed you want like aluscious thick sauce coating the beef
you don't want it to be like a soup sowhat I do is I keep my lid ajar a little
bit so it evaporates just ever soslightly and then at the end I usually
have the right amount of liquid but ifyou need to add a little more water or
at the end you need to like open it andreally let it reduce that's totally fine
as well mmm look at that my gosh so nowin rendang you want to add some kaffir
lime leaves so I've just got some overhere and I keep mine frozen by the way
and it will add just a bright citrusyaroma and it will sort of counteract the
heaviness of the curry and now one lastingredient so Thai people have toasted
rice powder Indonesianhave toasted coconut paste this is
called carry see it's going to add themost wonderful toasty aroma you just
take dry shredded coconut you toasted ina dry pan until it's brown not golden
brown deep dark brown you want thaticonic toasted coconut aroma then I just
grind it in a mortar and pestle until itgets oily I'm just gonna add about a
tablespoon of this Oh what the heck Ilet the whole thing and stir that in and
that right there just as a characterthat is unlike anything else now you
definitely want to taste this forseasoning for saltiness mostly it does
need a touch more saltiness which youcan add a little more salt but I love
adding just a touch of fish sauce to itI know it's not super traditional but
trust me it really elevates this dish inmy very biased opinion god you can smell
that toasted coconut from here and thatis it by the way right now this is not
spicy at all it's super kid-friendlybut what I like to do is I fry up some
dried chilies so they're crispy and thenI sprinkle them around so if people want
something a little spicy they can easilybreak this up into their own portion it
also acts as a nice garnish because thisis very Brown right so just a tip there
for you you definitely want this withsome rice
yes that's sauce oh my god and the beefshould be for tender just like that it
should pull apart with your four so makesure you check that for doneness
that is one of the most amazing flavorsI have ever experienced I am not
surprised at all why this was votedagain and again in at least in the top
ten of world's most delicious food it'srich and very flavorful but at the same
time the lemongrass and the kaffir limeleaves as a brightness to it that
toasted coconut paste that we addedgives it an aroma like nothing you've
ever had like this is sort of similarish to its high massaman curry and I
don't know like this against massamanI have a hard time choosing and like
that's saying a lot because I'm Thairight but man if you've never had it
you've got to give it a trybeef is my favorite but chicken will
work as well and it will take less timeto cook so that is my rendang I would
love to hear from you if your Malaysianor Indonesian or if you make your own
version of rendang I would love to hearhow you do it differently any tips and
tricks you want to share with us and asalways the recipe will be on PaisKitchen.com
and when you make it sendme a photo on Facebook Twitter or
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link in the description below and I willsee you next time for your next delicious adventure.
and usually while we wait for things toboil on the set of hot thai kitchen we
just stand here and stare at it.
We're very efficient
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: https://www.patreon.com/pailinskitchen MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen WRITTEN RECIPE: https://hot-thai-kitchen.com/beef-rendang MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/ CONNECT WITH ME! https://facebook.com/HotThaiKitchen https://instagram.com/HotThaiKitchen https://twitter.com/HotThaiKitchen https://www.pinterest.com/hotthaikitchen 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 http://hot-thai-kitchen.com #ThaiFood #ThaiRecipes #AsianRecipes