Beef Rendang Recipe - Pai's Kitchen | Malaysian / Indonesian Recipe

hey everyone welcome to Pai's Kitchen today I am making world's most delicious food at least according to a CNN poll a few years back I am talking about rendang so rendang is a traditional dish from Indonesia and also Malaysia they also serve it in Singapore and probably a few other countries so if you have rendang in your country let me know I would love to hear about it now rendang is basically a curry but unlike a Thai curry it's very dry and concentrated it's super super flavorful and I am making one with beef today which is my personal favorite let's get started let's start with the curry paste so I've got some dried chilies here that I've cut up and I'm using guajillo peppers which has become my favorite peppers to use for curry paste cuts got nice colour good flavor but it's also mild so I can adjust the heat level at the end in addition to that I got some dry spices some green cardamom a piece of star anis some cloves some cinnamon stick and I've also got some candlenuts now when I was making my laksa video if you haven't seen that video check it out I did not have candle nuts but I found them, yay! you can use macadamia nuts or cashews instead this is going to add fatty richness so if you don't have it don't sweat it and I'll leave the candle nuts for later because once you add the candle nut then the oils come out and it kind of gums it up a little bit oh I can smell all the spices already oh my gosh spilling everywhere now the candle nuts going you can see it thickening up getting a little bit wet from all the oil from the candle net by the way candle nuts are toxic when they're raw so please don't be snacking on them like they're macadamias we're gonna cook this later and only then can you eat the candle that's we're done our spices and now the herb so I've got here some ginger some lemongrass and some galangal and today lucky you I have a whole galangal to show for those of you who don't know what that looks like and then I've also got some shallots and some garlic so not that different from a Thai curry paste and all of that into my blender jug here and as always I'm using my immersion blender my favorite tool for making curry paste you can certainly use a blender and then just add a little bit of liquid of water or coconut milk to it all the dried spices that we ground up blitz Tomatoes and that's it I'm gonna go and finish crying from all the shallots and we'll continue cooking so traditionally most people saute the curry paste in some oil but I'm gonna sneak in a little bit of a Thai technique and saute my paste in reduced coconut milk instead because why not take the opportunity to add some extra coconut flavor and this curry uses a ton of coconut milk anyway so it's not like I'm introducing anything new so now that it's boiling I'm actually gonna add my curry paste right away and let the coconut milk reduce with the paste there we go because I think the extra liquid helps break up the pace a little bit and by the way one of the things I love about using an immersion blender is it so much easier to get the paste out of you use a jug blender now you got to get around the blade you got to rinse it out with water I mean this just makes life a lot easier alright so I'm just gonna stir that in so the coconut milk has reduced to a point now where the coconut oil is sizzling away from the pace it's frying the paste that's exactly what I want in goes my beef so I've just got some regular old beef chuck which is a great inexpensive cuts for stew but you can use whatever you prefer for your beef stew short ribs and you can make rendang with chicken as well I've got this tossed up I'm gonna add the remaining coconut milk beautiful this dish is really easy once you've made the paste it's just dump and stir from here now I'm gonna take some time and scrape all the stuff that's stuck on the bottom now the seasoning which is super simple I'm just gonna add some salt and some tamarind so it's gonna be a little salty a little sour and the sweetness is going to come purely from the reduced coconut milk just what I loved about this dish is it so concentrated at the end this needs to cook for two and a half to three hours yes it's a very long slow simmering dish in the beginning you can kind of let it go but as the sauce gets thicker you want to come back and keep stirring and scraping the bottom otherwise all that curry paste gonna get stuck and burn to the bottom so unfortunately this is where it gets a little time-consuming but trust me it is well worth it in the end look how it has just transformed you want like a luscious thick sauce coating the beef you don't want it to be like a soup so what I do is I keep my lid ajar a little bit so it evaporates just ever so slightly and then at the end I usually have the right amount of liquid but if you need to add a little more water or at the end you need to like open it and really let it reduce that's totally fine as well mmm look at that my gosh so now in rendang you want to add some kaffir lime leaves so I've just got some over here and I keep mine frozen by the way and it will add just a bright citrusy aroma and it will sort of counteract the heaviness of the curry and now one last ingredient so Thai people have toasted rice powder Indonesian have toasted coconut paste this is called carry see it's going to add the most wonderful toasty aroma you just take dry shredded coconut you toasted in a dry pan until it's brown not golden brown deep dark brown you want that iconic toasted coconut aroma then I just grind it in a mortar and pestle until it gets oily I'm just gonna add about a tablespoon of this Oh what the heck I let the whole thing and stir that in and that right there just as a character that is unlike anything else now you definitely want to taste this for seasoning for saltiness mostly it does need a touch more saltiness which you can add a little more salt but I love adding just a touch of fish sauce to it I know it's not super traditional but trust me it really elevates this dish in my very biased opinion god you can smell that toasted coconut from here and that is it by the way right now this is not spicy at all it's super kid-friendly but what I like to do is I fry up some dried chilies so they're crispy and then I sprinkle them around so if people want something a little spicy they can easily break this up into their own portion it also acts as a nice garnish because this is very Brown right so just a tip there for you you definitely want this with some rice yes that's sauce oh my god and the beef should be for tender just like that it should pull apart with your four so make sure you check that for doneness that is one of the most amazing flavors I have ever experienced I am not surprised at all why this was voted again and again in at least in the top ten of world's most delicious food it's rich and very flavorful but at the same time the lemongrass and the kaffir lime leaves as a brightness to it that toasted coconut paste that we added gives it an aroma like nothing you've ever had like this is sort of similar ish to its high massaman curry and I don't know like this against massaman I have a hard time choosing and like that's saying a lot because I'm Thai right but man if you've never had it you've got to give it a try beef is my favorite but chicken will work as well and it will take less time to cook so that is my rendang I would love to hear from you if your Malaysian or Indonesian or if you make your own version of rendang I would love to hear how you do it differently any tips and tricks you want to share with us and as always the recipe will be on PaisKitchen.com and when you make it send me a photo on Facebook Twitter or Instagram or if you don't have a photo come hang out with me anyway if you haven't subscribed to the show make sure you do so you don't miss an episode and click that little Bell icon as well so you get a notification when I post a new video if you love the show and you want to support us please check our patreon link in the description below and I will see you next time for your next delicious adventure. and usually while we wait for things to boil on the set of hot thai kitchen we just stand here and stare at it. We're very efficient

Channel: Pailin's Kitchen

Views: 885,368

Keywords: rendang, beef rendang, rendang daging, rendang recipe, beef stew, indonesian cooking, Malaysian recipe, beef curry, recipes, asian, cooking, food, cooking show, baking, easy meals, cooking tutorial, cooking demo, cook demonstration, how-to, how to cook, Pailin, Pai, Thai, Chongchitnant, hot thai kitchen, beef (food), asian recipe, indonesian recipe, cooking tutorial videos, malay recipe, pai's kitchen, Indonesian beef curry, malaysian beef curry

Id: l76CNoIYFkQ

Length: 9min 53sec (593 seconds)

Published: Fri Jul 20 2018