Beef Rendang Recipe

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  1. @Titli's Busy Kitchen
    Hi Titli, I finally got round to making my very first Beef Rendang last weekend.
    I have tasted some really wonderfull curries in my time (especially in recent years from TBK), but this one is just one of those curries with that special magical WOW! factor.
    Definately a curry for a special occasion, and one that cannot fail to impress your freinds for supper.
    I knew It would be a good idea to have all the ingredients prepared for the next day… It certainly saved me lot of time.
    Thanks for this one Titli.

  2. 1) Rendang / Randang, adalah bahasa asli Minangkabau yang memiliki arti:Mengeringkan cairan santan dengan cara dirandang (dimasak dengan api kecil dalam waktu yang lama (4 s.d. 6 jam) hingga kering menghitam.

    2) Rendang, merupakan lambang filosofi masyarakat Minang Sumatera Barat (bukan Malaysia) yaitu musyawarah dan mufakat, yang berangkat dari empat bahan pokok yang melambangkan keutuhan masyarakat Minang, yaitu:
    a) Dagiang (daging sapi), merupakan lambang dari "Niniak Mamak" (para pemimpin Suku adat)
    b) Karambia (kelapa), merupakan lambang "Cadiak Pandai" (kaum Intelektual)
    c) Lado (cabai), merupakan lambang "Alim Ulama" yang pedas, tegas untuk mengajarkan syariat agama
    d) Pemasak (bumbu), merupakan lambang dari keseluruhan masyarakat Minangkabau.

    3) Rendang Padang (Rendang Kering) adalah yang  mendapatkan peringkat pertama dalam daftar World's 50 Most Delicious Foods (50 Hidangan Terlezat Dunia) yang digelar oleh CNN International)

    4) “Rendang Basah” / Kalio inilah yang diklaim sebagai Rendang Kelantan, padahal, masakan tersebut merupakan masakan asli Indonesia yang disebut Kalio. Rendang yang dimasak dalam waktu yang lebih singkat (1 jam) dan santannya belum mengering disebut “Kalio” yang diklaim oleh Malaysia sebagai masakan asli mereka (Rendang Kelantan), padahal, yang mereka kalaim itu adalah “Kalio” yang merupakan masakan Minang juga, “Kalio” berwarna coklat terang keemasan karena cairan santannya tidak sampai kering dan berwarna kehitam-hitaman. Karena Malaysia tidak mengerti cara membuat Rendang Padang (Rendang Kering), maka, mereka memanipulasi keringnya santang dengan menggunakan “Kerisik”  (kelapa parut yang disangrai), bukan dengan proses pemasakan dengan api kecil dalam waktu yang lama.
    Malaysia, Anda mau menyangkal,,,? Silakan, asala didasarkan pada argument yang benar. Apakah “Rendang / Randang” merupakan Masakan Asli Malaysia,,,? kalau Ya, maka, gunakan Istilah Malaysia sendiri untuk menamai masakan Anda, karena Rendang / Randang, adalah istilah di dalam bahasa Minang (sudah dijelaskan sebelumnya),,,Jangan komentar kalau tidak mengerti & tidak memiliki referensi yang benar (tidak hanya berdasarkan asumsi belaka)

  3. Here we make it using the freshest possible ingredients – We have the fresh coconut grated and extracting it and picking up some fresh tamarinds from the tree and processing it to make a paste! Oh I love the smell and flavor of blended spices!

  4. Hi titli, just wanna share, Rendang originally from West Sumatra, Indonesia, where my parents come from. she also use galanggal,cloves, candle nuts,bay leaves&lot of coconut milk. West Sumatranian didn't fried the spices for their Rendang. My Mom use fresh chilli &a lot of fresh coconut milk, she never use dried shredded coconut though.she cook on fire wood &that make the taste different than U cook with the stove & the colour become very dark just like it suppose to be. (^_^)

  5. Just wondering, why rendang in indonesia is kinda yellow, not brown just like yours..
    But anyway xD thanks to upload indonesian food~ next time, you should make satay maybe? It's easy and delicious

  6. OMG…i'm an Indonesian but i'm living far away from home at this moment…i've been craving for rendang for more than 3 months. Anyway it's very impressive that you make it from the authentic recipe, well done!! Thank you very much

  7. Indonesia and Malaysia is a modern creation due to colonization by the West. Indonesia and Malaysia was not around when Rendang was created … It is a Minang Recipe shared by the Malay World.

  8. well done…some beef rendang recipes differ from one place to another…my mum makes a wicked beef rendang and the way you did it is almost similar especially the simmering part…she would usually simmer it for up to 2 hours…probably because she usually makes it in a huge pan especially during Eid celebrations…and yes they do last a long time…my mother said the longer you cook them…the longer they will last…as you heat them up they will dry up but still delicious…thank you titli!

  9. Rendang originally from Minangkabau highland of Sumatr Island,and brought by Minang peoples to Malaya Peninsula,North Borneo until Sulu Island..Come to West Sumatra you will Find a original and deep taste of Rendang.Minangkabau say Rendang Lamak bana!

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