Hal's ex colleague's mum's beef rendang ;-)

**hallelujah** · 25-05-2023, 09:58 PM

Many moons ago when I was living in Malaysia, I spent much of my time feasting on what is often considered to be the king of all curries: the rendang! I made sure I left with the recipe courtesy of one of the teachers that I was working with (her mum) and can knock one up pretty easily these days as long as I have access to the ingredients. Here are some of them below (not the bread

) with a few nice slabs of beef shin for the slow cooking:

Hal's ex colleague's mum's beef rendang ;-)-20230518-151507-jpg

So, the first step is the paste, which took me about 15 minutes to get as fine as i could, save for a few galangal pubes, and I then started the cooking process in the hot oil with cardamom, cloves and star anise.

Hal's ex colleague's mum's beef rendang ;-)-20230518-160423-jpg

Hal's ex colleague's mum's beef rendang ;-)-20230518-160842-jpg

To be honest, once you've fucked about getting all the stuff, made the paste and fried it, you're on easy street really and it's just a waiting game once the beef, tamarind and coconut milk have gone in.

Hal's ex colleague's mum's beef rendang ;-)-20230518-164246-jpg

Although you still need to add the kerisik (the toasted coconut that gives it a slightly nutty taste) and the palm sugar, so I did this once it had started cooking and began reducing.

Hal's ex colleague's mum's beef rendang ;-)-20230518-172031-jpg

How the fuck do you get the golden brown off the rock though?

Hal's ex colleague's mum's beef rendang ;-)-20230518-172521-jpg

Well, you get the spoon out, of course!

Hal's ex colleague's mum's beef rendang ;-)-20230518-172939-jpg

Anyway, about 3 and 1/2 hours later, here we are:

Hal's ex colleague's mum's beef rendang ;-)-20230518-201037-jpg

Perfectly good to eat now, and you would do if it was your standard Indian curry with plenty of sauce, but the joy of rendang is that it's a "dry" curry, so over the next couple of days, (after putting it into batches for future eating from the freezer), we further reduced what was left in the pan. Personally, I always eat anything slow cooked with beef or lamb a couple of days later anyway as the flavours are just so much more intense than when you eat it immediately.

Hal's ex colleague's mum's beef rendang ;-)-20230522-140853-jpg

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Eventually, the sauce is almost black and the sugars and spices have melted into and surrounded the meat.

Hal's ex colleague's mum's beef rendang ;-)-20230522-142345-jpg

The flavour is ridiculous and it's definitely up there with some of the best curries around, but, having eaten the odd 1 or 13,000 in my lifetime, I'd still go for the Indian sub-continent if push came to shove for the best.

It is really good though and if you fancy having a dabble yourself, this recipe is pretty similar to the one I was given:

Beef Rendang (The BEST Recipe!) - Rasa Malaysia

**malmomike77** · 25-05-2023, 11:03 PM

Love a Rendang, where is your cinnamon stick?

**PAG** · 25-05-2023, 11:10 PM

^^

A triumph, chapaeu! I think, like you I believe, the south Asian curries with their gravy are still the Bee's knees.

**hallelujah** · 25-05-2023, 11:29 PM

Originally Posted by malmomike77

Love a Rendang, where is your cinnamon stick?

I asked my dad if we had any cinnamon sticks left. He said yes, so I didn't buy any.

They were star anise that he thought were cinnamon.

I ended up using ground.

Originally Posted by PAG

^^

A triumph, chapaeu! I think, like you I believe, the south Asian curries with their gravy are still the Bee's knees.

I've just had one for lunch and was doing a ranking activity while I was sat there with seekh kebabs and daal whizzing past my head from kitchen to table.

My favourite Thai ones are probably panang and massaman, which I think everyone likes, but I also like the dry pad prik gaeng and I probably order that more than any other (with an egg on top) when I'm just at the little places for a quick lunch.

**cyrille** · 25-05-2023, 11:31 PM

Those poovy thin cinnamon sticks annoy me a bit.

Fat's where it's at.

Ground is for cakes and biscuits.

**hallelujah** · 25-05-2023, 11:38 PM

Originally Posted by cyrille

Those poovy thin cinnamon sticks annoy me a bit.

Fat's where it's at.

Ground is for cakes and biscuits.

Yeah, we had some cracking thick ones recently. Dunno what's happened to em, but you do notice the difference having to rely on ground.

I'll have to get some in at the weekend for the next batch. Gonna do a lamb rendang this time for my dad that he can freeze and reheat when he wants.

**malmomike77** · 25-05-2023, 11:41 PM

Originally Posted by cyrille

Those poovy thin cinnamon sticks annoy me a bit.

they will be low grade, cheap ones.

**Looper** · 26-05-2023, 12:55 AM

Good effort Hal

I fancy having a crack at making a Rendang sometime

**malmomike77** · 26-05-2023, 01:04 AM

^ read Hals link Loops, says the local malays would keep it for months

**cyrille** · 26-05-2023, 01:15 AM

Lazada is great for spices and pulses.

Sometimes I think I could live on roti and daal.

Then I think of an icey Stella Artois and the authenticity all goes to

**Looper** · 26-05-2023, 01:27 AM

Originally Posted by malmomike77

^ read Hals link Loops, says the local malays would keep it for months

These Malays sound like my kind of people Mike

Pushing the envelope on the shelf life...

You only live once!

**misskit** · 26-05-2023, 03:51 AM

That rendang looks great! Don’t think I have ever eaten one.

I am curious about one ingredient that looks especially tasty. The toasted coconut paste. Is that available in Thailand? If so, what is it called?

Hal's ex colleague's mum's beef rendang ;-)-img_4305-jpeg

**reinvented** · 26-05-2023, 07:10 AM

It is sexy-yama
looks great Hal

really miss a good rendang.
last time i had it was years ago at Pertonas office in Putrajaya

i think i went back for 3 servings

**Mendip** · 26-05-2023, 09:13 AM

Originally Posted by cyrille

Lazada is great for spices and pulses.

Sometimes I think I could live on roti and daal.

Makro ain't bad either.

My time in Malaysia gave me a love of roti and daal for breakfast. I much prefer Indian food to Thai, to be honest.

I'm buying beef for a batch of steak and kidney pies this weekend Hal. You've motivated me to buy some extra and make up some of your beef rendang as well.

**aging one** · 26-05-2023, 09:20 AM

Rendang has a special place in my heart. By far my favorite curry. Decades ago each time I arrived in Butterworth on the train first stop was always for Rendang, even before the ferry to Georgetown. First morning on Penang Roti Canai for sure
.

**Backspin** · 26-05-2023, 09:22 AM

Looks like a Chitty cooking thread

**aging one** · 26-05-2023, 09:36 AM

Originally Posted by Backspin

Looks like a Chitty cooking thread

You are such a funny naive moron. But when you add utterly stupid comments like this it is really the total idiot show.

You have no idea what Rendang is or how well Hal created the real deal. Your loss of job, income and whatever other problems you have has turned you into simply a miserable moron.

**Backspin** · 26-05-2023, 09:55 AM

Originally Posted by aging one

You are such a funny naive moron. But when you add utterly stupid comments like this it is really the total idiot show.

You have no idea what Rendang is or how well Hal created the real deal. Your loss of job, income and whatever other problems you have has turned you into simply a miserable moron.

The utensils used and the pics just give it Chitty cooking vibes. Fuck do you over think shit

**aging one** · 26-05-2023, 10:00 AM

Originally Posted by Backspin

The utensils used and the pics just give it Chitty cooking vibes. Fuck do you over think shit

Again proving you are a moron. Who looks at the utensils? Look slowly now......

**hallelujah** · 26-05-2023, 12:37 PM

Originally Posted by aging one

Rendang has a special place in my heart. By far my favorite curry. Decades ago each time I arrived in Butterworth on the train first stop was always for Rendang, even before the ferry to Georgetown. First morning on Penang Roti Canai for sure
.

My missus is from Sabah but had lived in Penang for 12 years before I met her. Our first port of call is almost always masala dosa with teh tarek for breakfast at Velloo Villas near the airport (where the rest of her family still live). After that, we try to get Malay economy rice at least once for a rendang lunch.

**hallelujah** · 26-05-2023, 12:42 PM

Originally Posted by misskit

That rendang looks great! Don’t think I have ever eaten one.

I am curious about one ingredient that looks especially tasty. The toasted coconut paste. Is that available in Thailand? If so, what is it called?

That's the first time I've ever found it already toasted. It's just dessicated coconut, which I then usually have to toast myself and add.

**reinvented** · 26-05-2023, 01:42 PM

Originally Posted by hallelujah

My missus is from Sabah

Do they still throw spears at each other? She knows her food regardless

**nidhogg** · 26-05-2023, 02:03 PM

Originally Posted by malmomike77

^ read Hals link Loops, says the local malays would keep it for months

Yes - but slightly different, it would have a bit more coconut milk/cream in the cook and be cooked even drier - no gravy at all.

Love me a good rendang however done.

**cyrille** · 26-05-2023, 02:17 PM

Yeah, the cinnamon is also a preservative, of course.

I want to make this as well now.

**hallelujah** · 26-05-2023, 02:31 PM

Originally Posted by reinvented

Do they still throw spears at each other? She knows her food regardless

The Sarawakian Iban tribe threw more and were the famous headhunters.

One of the places where I lived and of whom I still have many good friends, so watch your lip, mickey!

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