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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
Patience is a virtue. Here, your wait will be amply rewarded with a deliciously aromatic beef rendang curry. Serve with rice and flatbreads or simply with just-cooked fresh green beans. Find the full recipe here: 🤍
Forget takeaways, nothing could beat this meltingly tender Spicy Beef Rendang! Each piece is caramelised on the outside, falling apart on the inside, and permeated with layer upon layer of creamy, spicy flavours. Full Printable Recipe Here: 🤍 The Indonesian Beef Rendang ingredients: 2 tbsp vegetable oil 1 tbsp cornflour Pinch of salt and pepper 800 g braising/stewing beef cut into large chunks 1 large brown onion peeled and chopped 5 cloves of garlic peeled and minced 2 x thumb sized pieces of ginger peeled and finely chopped 1 tsp turmeric 2 lemongrass stalks outer leaves removed and softer inside bashed a couple of times with a rolling pin (you can replace this with 2 tsp of lemongrass paste) 2 red chillies chopped (variety and amount depends on how hot you like your rendang) 1 tsp tamarind paste usually gluten free, but check if required 1 tbsp ground coriander 1 tsp freshly ground black pepper ½ tsp cinnamon 2 kaffir lime leaves fresh or freeze dried 3 tbsp dark brown muscovado sugar ½ tsp salt 800 ml (2 cans) full fat coconut milk To Serve: Boiled Rice Chopped coriander Green veg such as broccoli or spinach #AsianFood #CookingShow #Recipes
This week Gordon's in Indonesia, specifically Western Sumatra, and he's turning the iconic local dish, Rendang, into the most incredible Omelette while filming Gordon Ramsay: Uncharted. This is has to be one of Gordon's favourite breakfast dishes he's made on the road! What do you think? Gordon Ramsay: Uncharted airs Sunday's on National Geographic Channel! Catch up on the show here: 🤍 Full Recipe: 🤍 Follow Gordon: Instagram: 🤍 Twitter: 🤍 Facebook: 🤍
Art Of Cooking Recipes Malaysian Chicken Rendang : A Curry that bursts with flavour , the lemon grass in it transforms the dish to another level. This is a dish that my Mother thought me who being a Malaysian has given me the best possible recipe for this , Now i know there are a lot of other versions of the dish that add lemon leaves and tamarind juice, but i try to keep my recipes as simple as possible, so that others can follow easily and have the ingredients readily available.This recipe is the most simple one there is out there and i can promise you it tastes amazing , all i can say is Thank You Mom. Note :This recipe can be made with mutton as well. #Chickenrendang #Malaysianchickenrendang #Chickencurry #WithMe #artofcookingrecipes Please Like , Share And Subscribe if you liked what you watched . Instagram : 🤍 YouTube : 🤍 Ingredients To Keep Ready. First Grind 1 Whole Coconut Grated (250 grams ) Roast and Grind Second Grind 4-5 Stalks Lemongrass 2 Medium Sized Onions 2 Tablespoons Ginger Garlic paste 3 Tablespoons Red Chilli Paste Other ingredients: 1 Kg Chicken 300 ML Coconut milk 3 pc Cardamom 2 Inch Cinnamon 2 pc Star Anise (Whole) 4 pc Clove Coriander Leaves to Garnish Salt to Taste Thank You
🤤 RECIPE: 🤍 Rendang is a meat curry dish from West Sumatra, Indonesia. It needs hours of slow cooking until the coconut milk is caramelized and turns into its signature luscious texture. Together with homemade coconut butter and a load of spices, the dish is a delicious affair. Rendang is a very special curry dish. Made with a selection of 10 different types of spices such as chillies, turmeric, lemongrass and galangal, it easily stands out for its awesome flavour which develops over the long and slow cooking process. It's so tasty that it was voted as the most delicious food in the world based on 35,000 votes in a survey carried out by CNN. The complexity of the dish and the details that come along with it made rendang an exclusive dish. It's usually served for weddings, religious celebrations and coronation ceremonies. Now that we know rendang is the king of curries and tastes extremely delicious, it is important to understand the dish and the tips to achieve the best result. Rendang originates from the Minangkabau ethnic from West Sumatra. With the migration of Minangkabau immigrants to its neighbouring countries such as Singapore and Malaysia, it was then introduced to other neighbouring countries such as Malaysia and Singapore. The name ‘rendang’ came from the Sumatran word ‘randang’ which means slowly. This clearly refers to the cooking process which takes a long time. Traditionally, it takes between 8 hours to 3 days to cook rendang! Some suggested that the correct name for the dish should be the latter instead of what it is known today. The topics which we have explained in the recipe are: How does rendang taste like? Why does it take so long to cook rendang? Tips to making delicious rendang Can I use chicken to make rendang? Which part of beef is suitable? Type of chillies used Pound, blend or chop the herbs? How long can I keep rendang? How to reheat rendang? Cooking rendang in a slow cooker New Southeast Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned. SOCIAL NETWORKS: Nyonya Cooking: 🤍 Facebook: 🤍 Instagram: 🤍 Twitter: 🤍 Pinterest: 🤍 The idea behind Nyonya Cooking: Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century. Like a true Nyonya, Grace cooks real Southeast Asian food with fresh ingredients.
According to a CNN poll, Indonesia's Beef Rendang was voted into the #1 spot of the "World's 50 Best Foods". Is it true, though? Can any one food truly be considered the world's best? I went to one of Jakarta's top spots to try it to see for myself...
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AROUND THE WORLD IN 80 DISHES: 4TH DISH (MALAYSIA) Beef Rendang🇲🇾 #SummerEats #chefmarky #AroundtheWorldin80dishes
Today I made one of the popular dish of Malaysia with my own fusion which is called "Prawn Rendang 🍤" for the spice lovers ❤️ As usual I made this recipe with full of my love and affection towards you guys. Hope you will like it 😊 Used Ingredients: ✓Lemon Grass 4 sticks ✓Thai Ginger 1 piece ✓Dry Red Chilli 5/6 pieces ✓Garlic Cloves 5/6 pieces ✓Cooking Oil ✓Prawn 250 gm ✓Lemon Leaves 5/6 pieces ✓Salt to taste ✓Coconut Milk 1 cup ✓Lemon Juice 1 tbsp Get social with me ❤️ ▶️Subscribe: 🤍 ▶️Facebook: 🤍 ▶️Instagram: 🤍 ▶️Facebook Group: 🤍
Recipe - 10 dried small chillies deseeded (leave them in if you like it spicy) - 4 shallots - 2 lemongrass sticks - 5 garlic cloves - 5 Candlenut - Pinky-size peace turmeric - Thump-size piece ginger - Thumb-size piece galangal - 1 tsp salt - 3 tbsp grapeseed oil (or peanut) - 1.2kg stewing beef (chuck, brisket, short rib or shank work well) - 1 cinnamon stick - 3 star anise - 4 cloves - 4 cardamom pods - 4 kaffir lime leaves - 400ml coconut milk - 1 tbsp palm sugar - 1 tbsp tamarind paste - 40g shredded coconut method 1. In a food processor or blender (FYI if you use a blender it might taste like curry for a little while), blend the chillies, shallots, lemongrass, ginger, galangal, salt and 2 tbsp oil. 2. Dice the beef into 2cm cubes. 3. In a heavy based pot, add the rest of the oil and place onto a med-high heat. Once hot, add the curry paste and cook for 5 minutes until fragrant. 4. Add the beef to the pot and stir until the beef is covered in the paste. 5. Add the coconut milk and the rest of the dry spices and bring to a very low simmer. Cook for 1.5 hours with the lid on. 6. While this is cooking, place the coconut in a dry frypan and toast until it has a nice colour but not burnt. Place the toasted coconut into a mortar and pestle and pound it into a paste. 7. Once the beef is tender, remove the lid and add the tamarind, palm sugar and coconut paste you just made. Stir and reduce this until the curry is at the consistency you are happy with. 8. Serve with rice and enjoy!
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This Indonesian beef rendang was voted number 1 dish in the world. The survey was done by CNN sometime ago. I do agree that this is really good, this takes longer to cook but definitely worth it. You can make this spicy, depending on how much heat you can take. You must try this!!! Follow: Instagram 🤍mealofficialnow: 🤍 Facebook 🤍MEAL: 🤍
Hello everyone, just want to share a homemade Rendang beef with coconut milk and coconut flakes. This morning when I cooked this Rendang, I remember my Aunt, because when I was kid, she made A DELICIOUS Rendang Beef I've ever Taste! I'll make another video of how to make Rendang Beef, so keep watching my next video by subscribe and ring the bell of my channel so you won't miss it :) Thanks for watching. ~Peace~
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Ingredients- To Make the paste 1 cup(Uk) Toasted Coconut 2 Onions,Chopped 3-4 cloves of Garlic,Crushed Few pieces of Ginger 4 dried Red chilies 2 tbsp of oil 1 small cinnamon stick 4 cardamom pods 3 cloves 1 star anise For the Rendang - 800g Diced Beef 4 lemongrass stalks 400ml Thick Coconut milk 2 -3 tbsp Brown Sugar 2 tsp Thai red curry paste Tamarind Juice( 1 tbsp of paste dissolved in 100ml of warm water) 1 tsp Fish Sauce (optional) 3 tbsp of Coconut oil Water to cook the beef Salt to taste Nutrition Facts Servings: 6 Amount per serving Calories 566 % Daily Value* Total Fat 37.5g 48% Saturated Fat 28.5g 143% Cholesterol 119mg 40% Sodium 296mg 13% Total Carbohydrate 15.9g 6% Dietary Fiber 3.8g 14% Total Sugars 10.2g Protein 43.2g Vitamin D 0mcg 0% Calcium 31mg 2% Iron 29mg 158% Potassium 868mg 18% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Recipe analyzed by
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CAN’T Say NO For The AUTHENTIC Beef Rendang, Veggie Curry and Chili SAMBAL Sauce ‼️ #shorts #shorts #mukbang #beefrendang
Rendang is a curry-like dish of Indonesian cuisine. It is a spicy dish made from beef or other meats such as lamb, chicken or pork. Ingredients: 1 kilogram beef 1 liter coconut milk 2 onions (or red onions) 4 cloves garlic red chili peppers (at will) 4 galangal 2 ginger 1 teaspoon turmeric powder 2 teaspoons salt 2 teaspoons sugar 2 lemon grasses 5 kaffir lime leaves and/or 2 bay leaves 1 teaspoon tamarind paste 2 tablespoons cooking oil
Rendang making process Indonesian special food make in England
Mak Nyonya Instant Rendang Sauce -11% MYR 5.80 MAK NYONYA is proud to present simplicity in cooking, convenient and healthy in collections of Asian ethnic sauces. It is the most relaxing way to prepare an easy-to-cook delicious meal to fill up your family members. To retain the originality in Asian cooking, nutritional values, and natural flavors, MAK NYONYA carefully modulates each kind of the spices and uses only the finest and freshest ingredients. In addition, MAK NYONYA instant paste : - does not contain any food coloring - cholesterol Free - has certification from ISO 22000, HACCP, GMP - HALAL certification by JAKIM Malaysia. Ingredients Chili, Onion, Edible Oil, Sugar, Lemongrass, Salt, Galangal, Ginger, Coriander, Fennel, Cumin Place of Origin Malaysia Shelf Life 18 months Net Weight 200gm
Beef rendang the best and most authentic spicy, rich and creamy beef stew made with beef,spices and coconut milk. They are all absolutely delicious and best with steamed rice. and this dish called "rendang daging" in local language,the most famous beef recipe in Indonesia, Malaysia , and Singapore . Thank you for watching Happy sharing 😊 #bmihongkong # #beefrendangrecipe# #reseprendang# #caramelizedbeef#
This video explains one of the most famous and voted as best dish in Malaysia & Indonesia. Every person taste this dish once, cannot forget it's unique taste and texture. This is one of the traditional dish of Malaysian & Indonesian people. Ingredients for 4 people: Fresh Beef - 500 gram Red Chilli – 4 Young Turmeric – 2 pcs Garlic Cloves – 7 Ginger – 8 slices Shallots - 15 Lemon grass – 2 Coconut Milk – 200 ml Tamarind juice – 1 cup Nutmeg Powder – 1 tsp Sugar – 1 tsp Salt as needed Light Soya Sauce – 1 tsp Oil – 2 tsp 👉🏻SUBSCRIBE for New Videos Here: 🤍 👀Watch More Videos Here: Cakes/Desserts Recipe here: 🤍 Briyani Recipe here: 🤍 Non-Vegetarian Recipe: 🤍 Vegetarian Recipe Here: 🤍 Sea Food Recipe Here: 🤍 Evening Snacks Recipe Here: 🤍 Beginner's Special Here: 🤍 My Vlogs Here: 🤍 #beefrecipe, #beefrendang, #beefcurry, #beefgravy, #rendangrecipeintamil, #singaiprincess, #howtocook, #google, #youtubetamil BEEF RECIPE | RENDANG RECIPE | MAATU KARI SEIVATHU EPPADI
4/5 would order and eat again!
Indonesian Rendang (caramelise beef) #shorts #rendang
* Approx 500g beef - blanch with boiling water for 8 mins & wash+ rinse. * Marinate with 3 tbsp chilli paste, 1 tsp ea coriander & fennel powder & half tsp cardamon powder. * Cover & leave in the frig overnite or 4 hrs before cooking time -‐‐ Fry 120 to 140g dry coconut on small fire until brown & pound till fine. Extra not use can keep in freezer - Blend the following: 80g ginger 80g shallot (about 11 to 12 pcs) 60g garlic ( about 12 pcs) 20g galangal 20g fresh tumeric or powder form 2 ea red onion (115g) medium sz 70g dried red chilli (soak in hot water for 30mins, wash twice & rinse Spices: 3 lemongrass stem (white part) 2 cinnamon stick 3 cardamon seed 5 cloves 1 star Anise ‐- 1.5L coconut milk 1 tsp salt & 2 tbsp light soy sauce(or adjust the taste accordingly during cooking) 1 tumeric leaf, mince or 3 kaffir lime leaves. 1 pandan leaf -‐ Method of cooking In a non stick sauce pan: - 8 tbsp olive or veg oil - Fry the spices on medium fire til fragrant - Add the blended paste & fry til fragrant - Add coconut milk & continue stirring til fragrant - Add beef & fry till color are even & cover - Stirr every now & than & cover - Add salt & light soy sauce till you are satisfied with the taste. = Kaffir lime & pandan leaf to add when beef about 90% soft. - Sugar & dry coconut to add when beef is 100% soft & ready to eat. Just put both & stir for 1 minute & off fire & cover. (Optional to put 5 to 10g pounded palm or gula melaka )