Beef Rendang (The BEST Recipe!) - Rasa Malaysia (2024)

FAQs

What is rasa rendang? ›

Indomie Mie Goreng Rasa Rendang is an instant-noodle judicial variant that comes from Indonesia and consists of delicious fried pasta with rending taste. Rendang is a traditional Indonesian dish that consists of delicate meat, coconut milk and spices and is cooked for hours to achieve an intensive taste.

Beef - You can use any slow cooking cut of beef for this recipe but chuck is best. As with all slow cooked beef recipes, the fattier beef, the juicier the meat will be when cooked. Gravy beef and beef cheeks are also good. Brisket will work but has less fat throughout so not as juicy.

Rendang is a popular dish made with meat stewed in coconut milk and spices. Believed to originate in West Sumatra, Indonesia, by the Minangkabau people, the dish is commonly found in Indonesia, Malaysia and Singapore.

The curry is aromatic, the spices come together beautifully. The extra effort you take to make the caramelized coconut makes all the difference to the sweetness and texture of the dish. The rendang is sweet initially, followed by a complex spice profile and it finished with a medium lingering heat that is addictive.

In Indian aesthetics, a rasa (Sanskrit: रस) literally means "juice, essence or taste". It is a concept in Indian arts denoting the aesthetic flavour of any visual, literary or musical work that evokes an emotion or feeling in the reader or audience, but cannot be described.

Comment: Although this dish is moderately high in energy and fat, it should not be eaten regularly as it is high in saturated fat, cholesterol and sodium.

If rendang is chewy and tough, then you don't cook it properly (it's either due to not long enough cooking or not slicing the beef against the grain). What makes rendang special is the epic spice explosion that you can taste in a single bite of rendang meat.

Towards the end I stir it every 5 minutes. You should have a very thick, not runny sauce, and you can add more water if it gets too dry as it cooks. If the beef is done, but there is too much liquid, just open the pot and stir for a few more minutes to let it reduce.

Pressure cook beef with spice paste and other ingredients till half tender. Release pressure. Continue cooking down to tenderise beef further and cook gravy down.

The traditional side dish for a rendang is rice - try a coconut or tumeric rice to complement the flavors in the sauce, and serve with some additional toasted coconut and chopped lime leaf and coriander on the side.

Is rendang wet or dry? ›

Wet rendang is essentially a rendang that has not been cooked for as long as a dry rendang, meaning there is some gravy left clinging to the slow-cooked meat.

All you need to know about the signature Minang dish from Indonesia. The slow cooked dish originated from West Sumatra is rich with spices and cooked with love. Rendang is the champion of Minang food. The protein stew drenched in deep oily red and brown gravy is known as Rendang.

Rendang can take on a bitter taste if you burned the whole spices or the spice paste. Be sure to let it brown, but not burn to avoid a bitter taste.

Freshly cooked beef rendang can also be eaten over several days — in fact, the chef recommends letting the rendang rest overnight for even deeper flavours.

Skimming recipes online it seems like massaman is pretty much a rendang with more liquid (since rendang is basically dry) and with potatoes and sometimes peanuts added. And rendang also usually has toasted coconut.

Cooked alongside the chicken are other ingredients like lemongrass, turmeric, chili, garlic, coconut milk, and onions. Kahanga Rendang. This is a dish comprised of shellfish meat stir-fried with seasonings of lemongrass, golden coconut meat, lemongrass, and onions. Pickled Agal-Agal (Seaweed)

Rasa kayi is a traditional Indian mixed vegetable curry originating from South India, and it's especially popular in Karnataka. The dish is usually made with a combination of onions, hot peppers, carrots, potatoes, cauliflower, green beans, coconut milk, turmeric, coriander, chili powder, oil, and salt.

Refined Palm Oil (Contains Antioxidant 319), Onion, Chilli, Candlenut, Garlic, Ginger, Galangal, Turmeric Leaves, Lemongrass, Lime Leaves, Turmeric, Bay Leaves, Paprika Colour, Curry Flavour. Sweet Soy Sauce: Sugar, Water, Salt, Wheat, Sao Bean, Spices, Sesame Oil. Chilli Powder.