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!

[udasan]

The unique thing about rendang in Malaysia is...there is different version of the dish in every part of Malaysia. If you go to south Peninsular Malaysia, you'll find rendang similar or the same as Minangkabau rendang. If you go to north Peninsular Malaysia you will find rendang in yellow, orange or red colour which is full of tumeric taste, while the one in Perak is totally dark nearly black in colour. If you go to Kelantan you'll find a slightly sweeter rendang which is closer or similar to Indonesian rendang in Java island. I haven't taste the ones from Sarawak and Sabah yet but I'm sure it taste quite the same but different too! That's the beauty of Malaysian rendang! Of course, it's totally different from Indonesian rendang! Thank you for sharing this Malaysian rendang recipe! It looks delicious!

[thubbster]

Some people obviously lack English skills. If you listened closely at the beginning she stated that the dish had its origins in Indonesia. The style in which she is cooking is obviously Malaysian because it's where she's from and how it's done in Malaysia, with obvious points that variations across the country AND the region exist. Petty, petty, petty.

[hishammohd]

Rendang come from Minangkabau people of Sumatra, you can find their dispora in peninsula Malaysia particularly Negeri Sembilan.

[Emmet]

I've been to both Malaysia and Indonesia. Both country represents an extensive and very unique cooking culture. The food in both country is absolutely amazing. I can say that I prefer the Malaysian version but regardless the Indonesian version is also great. Southeast Asia is very small, it is completely normal that these neighbouring countries exchange culture and things like food. Hence why there are different version of recipes. Version and originality is not the same, people. Version stands alone and we can't call out as an originality based on a version. Because of this versions, members of the gastronomy world are able to take current food and try to make it better; like the taste, the measure of preparations and so on. So please, arguing and claiming things is very-very ill minded and sorry to say, very backwards. Be proud that you are sharing the love of delicious food and please continue to teach younger generation about this greatness so that it will remain as a legacy.

[mohdazwarhamidi]

memang rendang originality from minangkabau west sumatera. berkat moyang
den oghang minang, rendang ada kat malaysia. salam persaudaraan dari
oghang minang N9 suku batu hampar.

[Tootiredanz]

I don't care if rendang come from malaysia or indonesia but malaysian rendang version is the bomb i tried Indonesian version before

[nurfarhanahmohdshah]

RENDANG is from Nusantara ( Malaysia, Indonesia, Singapore, Brunei, ..)
Every country have their own way of cooking rendang...

[mohamadmohdnor]

Great job! Looks so yummy. The best Malaysian rendang style!

[rhsmedia]

I am from Uganda, rendang is originally from Uganda and it is our national dish. We eat rendang for breakfast, lunch, dinner and supper... sorry Malaysia and Indonesia... Uganda win.

[abaya]

malaysia signature dish?! really you must be joking right? this is outrageous

[mimim]

nggak cuma budaya yg dimaling malaysia ternyata rendang pun juga

[imanputra]

Its from padang, its in indonesia, in sumatra

[adeptusastartes]

I like the malaysian version of been rendang because of it being saucy and tender while the Indonesian version is dry but also good you bite on the meat you feel how juicy it is..

[metatravel]

Awal2 dia cakap makanan terinspirasi daripada Sumatera, masih ada lagi yang menyalak kata Malaysia curi rendang, padahal orang2 Minang sudah lama berada di Negeri 9, Malaysia, berhijrah ratusan tahun lalu, membawa sekali budayanya...

[anneZev]

I love malaysian beef rending is not as sweet as indonesian. Indonesian food lots of sugar

[NENENGDapurcantik]

THANKYOU FOR SHOWING OUR INDONESIAN BEST DISH

[grumpyoldman]

Good demo on long & short versions making beef rendang. Some how I still sticks to the long recipes, I do find packets premixed herbs useful when I’m not in the mood to cook but I have to cook. Well done 👍.

[ginanan]

Looking so yammi..i want to try to cook..thank you

[mustapahassan]

For your information melayu is indonesia, malaysia, brunei, philipina, kemboja, thailand you say melayu is only indonesia you should go back to school and learn harder.this rendang is created by minority minang people not the indonesia as a whole. And my ancestors is minang, they migrated to tanah melayu, or melaka or malaya or malaysia.this dish is ours we created it.

[WizOWash]

wonderful. your presentation of the recipe is wonderful. thanks for sharing