I am a Korean who lives in Singapore, so I have tried a wide range of cuisines from around the world. I will say that eating Rendang is one of the most orgasmic experiences I have ever had, and still am having. I am lucky to receive a container of it every year from a family friend, and I ration it like I would ration unicorn tears.

@audyw4411

7 жыл бұрын

lol glad u liked it.. but rendang is easy to get, u can get all south east asian delicacies in singapore

@JamieOliver

7 жыл бұрын

Have a go at this recipe, then you won't have to ration it - you could eat it EVERY day!

@starsaint

7 жыл бұрын

Audy W Not the one my family friend makes, sadly. She makes it only three times a year because it is so labour intensive. It's totally ten notches above the ones I buy outside. I don't know what it is. :)

@starsaint

7 жыл бұрын

Jamie Oliver I most certainly will! :)

@jovescove

7 жыл бұрын

lmao yeah buddy rendang is orgasmic brah

You cooked beef rendang like a local! and that's definitely a compliment!

@JamieOliver

7 жыл бұрын

Thank you so much Debi!

@gregoryhong7078

6 жыл бұрын

gay

Really solid take on the dish. Hell, most indonesians don't even make our own paste too often. Great to see the authenticity stay true, but due to how many islands Indonesia has, there's a lot of variation. Most important is just the coconut + spicy + beef. Everything else is pretty much to taste. It's not even usually sour, even sweet sometimes.

@JamieOliver

7 жыл бұрын

Thanks for the lovely comment Gnat!

@mingkalli1716

3 жыл бұрын

Gnat Foehn, those using store bought paste are not real Indonesians. My mother often said, those are lazy people, or fake Indonesians.

One of the best authentic Indonesian Food. It is from West Sumatera Island. Many of the Indonesians from this area moved to Malaysia long time ago introduced Beef rendang to the Malay who then adopted this dish.

"It's nothing hard to make" Has like 300 ingredients

@richierich874

7 жыл бұрын

There should be a 5 ingredient limit if they want it to be applicable to the trypical viewer

@j0llezz

7 жыл бұрын

you mean ingredients which you will never find.

@TheBeetrootman

7 жыл бұрын

galangal and kaffir lime leaves are easy to find. Nothing too hard about this recipe

@pwntmatch

7 жыл бұрын

Don't be surprised by the ingredients.Most far east couzines use a combination of hot/sweet/sour and salty( called umami sometimes) thus and the amount of the ingredients.

@arturilloza

7 жыл бұрын

hahaha you´re right!

I'm truly impressed with your rendang cooking skills. This is the most close to accurate cooking of rendang I have ever seen by someone not from southeast asia. That rendang looks wonderful. Anna - Malaysia

@JamieOliver

7 жыл бұрын

Thank you so much Anna - that's a huge compliment!

Thanks for sharing I made this weekend for my girlfriend.she used to teach in Jakarta for 8 years, she said this brought her back to her days in Indonesia she loved it!

as an indonesian i eat this all the time but never make it, always buy it. its so hard to make wow so glad its available everywhere here

Made this today. Exceptional and unique flavor. Incredibly tender. After it was gone, we only wanted more.

This is one of the best Indonesian food out there!!

@bwingbwinggwiyomi

7 жыл бұрын

It's originally Malaysian

@amirulakmal2310

7 жыл бұрын

i'm just wanna said "malay vs indo incoming!" but i was one hour late.maybe because of the HAZE.

@evansphenomenal

7 жыл бұрын

+Kar Yeng Benjamin you wish

@bwingbwinggwiyomi

7 жыл бұрын

Made Evan P haha it is, fool.. You see lah, Google it.. I mean some people are saying it's both Malaysian and Indonesian so whatever, it's still Malaysian

@raymond696

7 жыл бұрын

The technique and ingredient that French guy cooking use is a padang style rendang. Malay rendang is more like curry bro. Not dry like this one. Oh btw its from minang people and minang people originated from north sumatera. Well its from indonesia and popular in your country. Cheers bro.

The roasted coconut is supposed to be pounded until it's oily - it's called kerisik, which is an important flavor profile of rendang.

this is probably the hardest dish on this channel

@JamieOliver

7 жыл бұрын

It's worth the effort - trust us!

@Annotea

7 жыл бұрын

Lol I'm Indonesian, but never make this dish. I think the best cook for this dish is older women or buy from Padang's restaurant

Here is the written recipe: Beef Rendang Servings 6-8 Ingredients: 1) 10 tbs of dried shredded coconut 2) 5 cloves 3) 4 green cardamon 4) 1 stick cinnamon 5) 1/2 teaspoon of black pepper corn 6) 1 star anise 7) 8-10 dried chilies 8) 1/3 of ginger 9) 1/3 of galangal (double the ginger if there is no galangal) 10) a pinch of tumeric powder (or tumeric root size of a little finger) 11) 5 cloves of garlic 12) 200 grams of shallots or red onions 13) 2 stick of lemon grass 14) 1kg of beef chuck (cut to 1 inch thick) 15) some salt 16) some oil 17) 1 can of coconut milk 18) 1 can of coconut water 19) 3 teaspoons of tamarind diluted in water or tamarind paste 20) 4 -5 kefir lime leaves Preparation (approx. 2 hours to 3 hours): 1) toast the 10 tbs of shredded coconut over medium heat for about 3 to 4 minutes or until it gets golden brown. Set it aside once done and let it cool down 2) dry roast for about 1 minute the cloves, green cardamon, cinnamon stick, black pepper corn and the star anise together. Roast until fragrance smell is achieved. 3) then blend the 5 spices in a blender to a coarse powder 4) cut the dried chilies to slices then re-hydrate them in boiling water in a jar. Let that sit aside for at least 10 minutes. 5) skin and chop the 1/3 of galangal, 1/3 of ginger and set that aside. Do the same if there is turmeric root. 6) next, peel the 5 cloves of garlic, 200g of shallots and remove the green part of the lemon grass until we're left with only the white core. Cut the lemon grass white core. 7) add the cut shallots, garlic, add a pinch tumeric powder and cut lemon grass. Also add the dried chilies without the seeds and blend the whole mix together. Add some water to get the blending going. At the end the paste should be a bright orange color and set that aside. 8) next, season the 1 inch cubes of beef with some salt. Sear the beef then with some oil in a wok on high heat. 9) add the orange blended paste to the beef and give it a good stir. Make sure beef is thoroughly coated in the paste. 10) add in the can of coconut milk and a can of coconut water into the beef and paste mix. 11) bring the beef mix to a boil and lower the heat to medium heat. Stir the beef mix occasionally. Make sure the beef rendang is not burnt. 12) over time let the water in the beef stew get evaporated and the oil should break out. The color of the mix will also get darker and the flavor will concentrate. 13) at this point it is up to you to on how you want your beef rendang to be thick. To cook it nearly dry, cook it for about 2 hours. To make it more wet, shorten the cooking time. 14) dilute 2 or 3 teaspoon of tamarind paste in hot water and make a runny paste. 15) also slice the 5 kefir lime leaves very finely horizontally and make sure to discard the center stem. 16) add the roasted shredded coconut, tamarind paste and sliced kefir leaves into the beef rendang and let it cook for 15 minutes. Stir the rendang to coat it evenly and your rendang is done. 16) serve it with white rice, lemang or white bread for best results.

@geoffery2047

6 жыл бұрын

I knew I would find this in the comments! :D Thanks.

@ST-zn3fj

6 жыл бұрын

I always eat this at lunch :P

@crushmia6435

6 жыл бұрын

👍👍👍

@penelope8289

5 жыл бұрын

Raaman Nair wow dedicated! Thanks!!

@DanyalElia

5 жыл бұрын

That is alot to take

Honestly when I saw Colgate on the top right corner I feared that he was going to use it in the recipe.

@JamieOliver

7 жыл бұрын

Mmm, minty beef!

@mahendrapirulika3840

7 жыл бұрын

:D

@thaliar7028

4 жыл бұрын

🤣

Rendang, Nasi Pecel, Coto Makassar, Rawon, Gudeg, Tengleng, Krengsengan, Tongseng, Sate, Soto(Betawi, Lamongan, Madura, Banjarmasin, Semarang, etc.), Timlo, Bakso, Tinutuan, Rica-rica, Palomara, Asem-asem, Sop Konro, Gulai, try them on, and would be happy to see you make one of them on this channel. :)

I'm a Malay woman learning how to cook beef rendang from a French Guy. I need a life

Original from MINANGKABAU ETHNIC IN Padang, West Sumatra INDONESIA :)

@tanbilly8441

4 жыл бұрын

Dulu namanya Nusantara bkn Indonesia. Malay Indo pny ciri rendang masing masing Nasi goreng pun awalnya dari China tapi tersebar ke Thailand indo Malay Korea jepang dll

@mingkalli1716

3 жыл бұрын

tan billy, never failed. What a stupid comment, nasi Goreng asal dari cina, to a point disgustingly insulting.

I am Indonesian, and I kinda approve this recipe. Looks legit

@JamieOliver

7 жыл бұрын

😍 Thanks Anthony!

@Kanal7Indonesia

6 жыл бұрын

Legit indeed!

At first I thought it's Rendang Tok from the use of bigger chunks of beef and spices, then he adds kaffir lime leaves in the end. It's Rendang Tok with a twist. In normal rendang (at least how my mom cooked), turmeric leaves were added in the end. For more intense flavor, toast the grated coconut until a bit more darker then pound until it release its oil. Thanks for highlighting a Malay dish in this channel. Greetings from Malaysia.

@JamieOliver

7 жыл бұрын

Thanks for the tips dude - greetings from London!

omg, i never thought id see the day a french chef making rendang.. its amazing how he is able to appreciate the dish

masterchef uk needs you to teach those judges what is rendang!

go my favorite French Guy!!

@maxhaibara8828

7 жыл бұрын

hi Brothers Green Eats, I'm your fans from Indonesia, please notice Indonesian food on your channel because it is amazing!

@JamieOliver

7 жыл бұрын

Thanks bro!

Trivia: This dish has 3 technical names, depending on stage of cooking and consistency. When it has runny gravy (first stage), it's called "gulai". When it has thick gravy (2nd stage), it's called "kalio". When it's dried up (last stage), it's "rendang".

I just tried this and I must say I‘m impressed. Out of all the recipes I‘ve tried, this is by far the most authentic tasting one. Great job!

"tasting this dish will change your life", normally i laugh at a statement like this, but i had to give credit where credit is due, a friend of a friend made this for me and some buddies, it was nothing short of the best dish i ever ate.

@JamieOliver

7 жыл бұрын

WOOHOO!

@wahyuhidayat401

6 жыл бұрын

A like your content dude... Love from Indonesia

@zlee001

6 жыл бұрын

xander blaauw next time ask him to make cockles rendang. Ugh so good. Its like the rendang of rendang dishes.

I am indonesian and I approve this beef rendang! :D. Good work!

@JamieOliver

7 жыл бұрын

WOOOOOOOOOOO! Thanks Elvita - mwah!

@vitajaurina

7 жыл бұрын

Jamie Oliver you're welcome :)

@gregoryhong7078

6 жыл бұрын

Ew.

@farhanalfarizi7442

4 жыл бұрын

@@gregoryhong7078 wibu kontol

@gregoryhong7078

4 жыл бұрын

farhan alfarizi Diam la anjing

Alex, this is far by the best non-Nusantara version I've seen. Your recipe and approach is pretty authentic. You should've eaten it with your right hand for extra street cred!

try to add some coriander seeds, bay leafs and turmeric leafs in to it... trust me, it will bring the taste to the next level... oh by the way, adding coconut water, coconut flakes and the way you use kaffir lime leafs in the end, is a brilliant idea... i love it! i will try this version of rendang for sure!

Rendang is originally from Minangkabau ethnic in Western Sumatra in Indonesia. This ethnic very popular with their cuisine culture across Indonesia and Southeast Asia. The diaspora of Minangkabau peoples to Negeri sembilan, which is one of state in Malaysia introduce Rendang to the country. But To call this cuisine to be Malaysian is Politically Uncorrect because you don't call Pizza or Taco as authentic "North American" cuisine just because they have Italian or Mexican settlement in there.

@Blackcat0313

7 жыл бұрын

Carere Tei he never say it is malaysian dish... and if you want to put it that way, then we can't say nasi goreng is indonesian dish. because nasi goreng is basically originated from china

@ieiesahya8493

6 жыл бұрын

nabilags what,,,,, ,,,

@irwanfarid6384

6 жыл бұрын

Yes thats true

@zack88005

6 жыл бұрын

Thank you for the clarification

@unknownperson1413

6 жыл бұрын

nabilags are u stypid?? nasi goreng literally is indonesian language!

Malaysia or Indonesia. Kitakan serumpun. Forget all the hates. Embrace our similarities. FOODS.

@sf4309

7 жыл бұрын

Adli Carter Correct O..Bismillah....

@Kanal7Indonesia

6 жыл бұрын

MANTIS HERE HAHAHAHAHA

@Kanal7Indonesia

6 жыл бұрын

Iya serumpun... buat yang melayu muslim aja!!!

@bimoandrio6408

6 жыл бұрын

Adli Carter setuju, I think our food should be a peace zone for ours. Because we are one.

@squarepantsstar324

6 жыл бұрын

And then u slowly claim our national food -_- #malayshit

That's real original ingredients!! Thank you for your respect and keeping Rendang so authentic.

this is the most complete recipe of beef rendang..almost like local cooks..well done

I'm a Malaysian girl who doesn't even know how to cook rendang but loves to eat it to bit. Always have to wait for the festive so that my mom can cook it, and here I am seeing a French guy making it. Hi there. 😂

@muhdmuzakkir9176

7 жыл бұрын

shame on you mate.. hahah lol,just try cook it,.. im sure it will taste good, it so easy

@GeorgiaAndrea

7 жыл бұрын

+freeze cøld Haha, nah. I like to make Italian or Mediterranean food. Malay cooking is just too complicated for me so I leave that to my mom. 😄

@muhdmuzakkir9176

7 жыл бұрын

yeah... some of the malay dishes are complicated.. i agree,..

@Oyashio202

7 жыл бұрын

There's even seasoning packs for this you know? Sear the meat, toast it with that. Add the coconut milk and simmer until your liking. Add whatever flavor you still may need. I'm honestly not a fan of the toasted coconut, so I just use coconut cream powder for more coconut flavor. Though I do add a huge bowl of chilies because the spice level for this version is hilariously low for indonesians.

@GeorgiaAndrea

7 жыл бұрын

Gnat Foehn Toasted coconut... They call it 'kerisik', right?

Nicely done!! I'm a proud Indonesian :) You can add bay leaf and turmeric leaf to give more flavour to the dish. And now I'm hungry! :D

@JamieOliver

7 жыл бұрын

Oooh - nice tip, thanks dude! x

The Orginal Beef rendang came from padang, sumatra barat (Indonesia).. it's meant to be stored for long periods of time, when padang people go to other islands to experience things (get better jobs, build better futures etc) they did it by riding ferries and beef rendang was what they brought. Originally, beef rendang is cooked for 9 hours or more, thats why it could be stored for months even at room temperature.

unbelievable, you can make a good beef rendang and even know how to apply these herbs and spices. good job

To make all that effort even more worth while, try this ..... (1) increase the proportions to say, 4x ... that is, 4x the shredded coconut, 4x the spices; (2) use oil instead of water when blitzing the spices in the blender; (3) fry the spice puree over medium-low heat till the fragrances are released, and the oil in the blend seeps out; (4) divide the fried spice blend into 4 portions, use one portion for cooking immediately, freezing the other portions in individual containers for future use; (5) similarly, dry fry the shredded coconut as French Guy instructed, let it cool, and freeze the unused portions in individual containers; (6) when cooking, proceed as he has instructed. I do this all the time .... and it is sooooo worth it! Additional tip ... use powdered spices in place of fresh or dried whole spices - turmeric, chilli, cinnamon, cardamon, cloves, star anise, etc - the slight drop in taste may be offset by the increase in convenience .... and hey, if that will get you to make this yummy dish, why not?

@JamieOliver

7 жыл бұрын

Those are some great tips - thanks so much Kar Jee!

@medicatedneil8818

7 жыл бұрын

kar jee Cheng Do you only multiply the spices or the garlic,galangal, onions etc as well.

@karjeecheng9024

7 жыл бұрын

Hey there, Ken! Multiply everything that he puts into the blender, as well as the dried spices. I would mix the spice powders into the paste, then fry the mixture in a little oil (I use coconut oil, but any vegetable oil would do) over medium-low heat. The oil will be absorbed into the paste immediately - keep stirring/frying until the paste is fragrant and the oil starts seeping out again - then it is ready. Cool completely, then freeze in individual containers, each for one-time use. Prepare the shredded coconut in the same multiples, cool, then freeze in individual portions too. When you are ready to make the dish, just take out one container of fried spice paste, and one container of toasted/roasted coconut shreds, then proceed as per his instructions.

@medicatedneil8818

7 жыл бұрын

kar jee Cheng Thank you very much

i am from west Sumatra. first, rendang is not curry :D i used to help my father cook rendang. it takes hours to cook it. we usually cook it for my brother or sister who take study that far from home, for people of minang kabau, rendang is a symbol of love & hope. they cook rendang to their child who take study far from home and not able to come home in long time. when i study in college, i only got a week holiday in a year. so i rarely meet my parents.. my parents often send me rendang. but, my father cook rendang a bit different from yours. he cook coconut milk and spices first until it starting caramelize. then put beef. sometime he add potatoes or cassava chips. and remember minang food known as very spicy food. u should add more chili,

@gandaruvu

7 жыл бұрын

Yori VT rendang is "curry" in English context. yes, it's not considered as curry in Indonesia, but also every curry dish you can think of in India is also not considered as curry in India because curry is an English term. And since the basic definition of curry is a sauce-based dish made using complex combination of herbs and spices, rendang fits that definition properly.

@fird.widh87

6 жыл бұрын

Rendang dan gulai tu emang basiknya dari kare bro, itu variasi kare yang pertama di bawa pedagang india dan gujarat jaman hindu dulu terus semakin lama makin dapat sentuhan lokal.

@imeldabillitonia8635

6 жыл бұрын

Yori VT yess, totally agree with you.

@jasodu1

5 жыл бұрын

Rendang is caramelized curry as chef william wongso said.

@Kiev-en-3-jours

4 жыл бұрын

Well technically it is a curry. Please check "curry"s definition. If you mix several spices like in rendang it is a curry. And obviously Rendang exists because Indian merchants influence that came to Sumatra 4 or 5 hundreds years ago. It is a local version of Indian curry. That's why it is so unique and different for other Indonesian dishes. The roots are in India.

French guy cooking an indonesiam dish. What a time to be alive😁

hack to preserve beef rendang; add nutmeg for the curry paste and don't cook it until it dries, but a little bit creamy. you can store it at temperatures 5 - 20 degree celcius and reheat it once a day or whenever you want to eat. just add coconut milk and/or just water if it's too dry. it can preserve up to 6 month.

Alex is the best! I love his channel. Hilarious and interesting guy,

@FrenchGuyCooking

7 жыл бұрын

Too much honor :)

@JamieOliver

7 жыл бұрын

ALEX IS DA BEST.

Yayy Indonesian food!! whoop! whoop!

@drianbintang1433

7 жыл бұрын

it's both indonesian and malaysian signature dish buddy, as he said.

@bwingbwinggwiyomi

7 жыл бұрын

It's originally Malaysian, don't steal the signature Malaysian dish as name it an Indonesian one lol

@naufal.d.w

7 жыл бұрын

rendang originated from indonesia lmao, its from west sumatra why yall trippin lol

@karpkarpkarp5

7 жыл бұрын

Rendang is a Malay food, Malay started in Sumatra, Indonesia. So it's both Malaysia and Indonesia. I'm Malaysian btw.

@MilkTeaMT

7 жыл бұрын

please guys you malay or indo just dont start a war

the fried shredded coconut is called "kerisik"..actually the kerisik is cooked on medium to low heat until u can see a bit of oil coming out from the shredded coconut...and the spices should be sauteed in an oil until it become fragrant, then poured in the blended ingredients on medium heat...stir until the oil comes out to the surface..then put in the meat, kerisik and coconut milk...deglaze until the meat tenderize and how much u want the gravy...lastly instead of lime leaves, u should use turmeric (2-3) leaves...turmeric leaves really compliment the meat and lemongrass well..it has that tangy and fresh taste, really delicious..that's how my mother do it...

Alex. I followed your recipe exactly. The only difference is that I pulled it off the heat a bit earlier to have a chunky, delicious sauce. This is one of the best dishes I have ever eaten! Thanks for the video!!!!

rendang is life...rendang is love...greeting from Indonesia

@JamieOliver

7 жыл бұрын

HELLO! MWAH! x

@Kiev-en-3-jours

4 жыл бұрын

Not really. Just think about it and you will probably realize that rendang is evil, unhealthy and bad for the planet. But it's damn good.

OMG :D I felt like I could almost taste it! great editing and awesome accent! Merci :)

@JamieOliver

7 жыл бұрын

MERCI BEACOUP!

Not quite how my grandma makes it but i find no fault in this version. Kudos!

Wow. This has got to be the most authentic beef rendang recipe from a non Indo / Malay person that we can find on the web. Salutation, sir.

It'd my favourite French Gay!

@JamieOliver

7 жыл бұрын

He's our favourite French guy too!

@PauLL95

7 жыл бұрын

L u l

no!! you dont use chopstick to eat rendang, eat it with hand hahahaha

@saucegayitchyhaishokagay9115

6 жыл бұрын

ATH eating rrendang is more delicious with you 😗😗 no with chopstick

Wow, your pronounciation of rendang daging is perfect!

Alex, I made this today and - as you said - it is life changing. Thanks so much for this video :-)

the way he said "rendang" make the food's name sound expensive. Next stop.. Gulai kepala ikan.. SAY IT!!! 😁😈

@judithmarianne

7 жыл бұрын

Or Gulai Otak :-D

@ribkanerika9246

7 жыл бұрын

gila gokil gk sih pas dia ngomong "rendang" haha

@muhammadadil765

7 жыл бұрын

1.hendang 2.randeng 3.rendeng

@kucingcalico

7 жыл бұрын

guklkhai khepalkha ihkhan

@marchenawake12

6 жыл бұрын

Muhammad Adil this just made my day

This guy makes me think of that policemen in the show 'allo allo' (look it up)

@snuijt8815

7 жыл бұрын

Good meurning!

@grimTales1

7 жыл бұрын

I thought I saw two men leaking by your dustbins

@Hadrianus01

7 жыл бұрын

good moaning!

I am so proud of you.. you're the only foreign chef that cooked rendang in its original methods.. most of chef in youtube I saw, not even can level to half of it.. we usually cooked rendang taking about to 6 hours, to make sure the coconuts oils really sears the beef.. come to our country and taste the real rendang.. I really hope more people can have the true taste this goodness.

I'm from Singapore, and I give this 2 major thumbs up. Well done

Waiting for the indonesian to come and comment in 3... 2... 1...

@samboyy3621

7 жыл бұрын

Lol fail

@sjbaliyt

7 жыл бұрын

boom ;)

@jesse1697

7 жыл бұрын

Stfu

@chuddywarrior7996

7 жыл бұрын

eat shit sir

@mr.libluckiestinfinitebene2589

7 жыл бұрын

The most real rendang is in Indonesia, yes you can find that food in malaysia, ut maybe the owner restaurant or the chef from Western Sumatra, Indonesia or malaysian is teach cooking rendang from Western Sumatra

amazing dish

@JamieOliver

7 жыл бұрын

Cheers buddy!

FINALLY! XD the only rendang recipe that HAS Serundeng (dry fried coconut shreds) in them! That's authentic! Great job dude!

Wow,i am an Indonesian and wow,that Rendang looks like ones that my mother make and some restaurants.Thanks for making me hungry

@JamieOliver

7 жыл бұрын

There is no higher compliment than that! Thank you so much!

you forgot tumeric leaves slice thin, other than that its true to the spirit of Rendang! Good Job Bro 👍👍👍

@JamieOliver

7 жыл бұрын

Thanks Box!

@amadpaan13

7 жыл бұрын

and also pound the toasted coconut until it becomes oily paste known as "kerisik". taste better.

@glutenfree8348

6 жыл бұрын

Jamie Oliver where does the mix of cardaman, star asine, clovers ect go?

Traditionally you eat rendang with your hands, seeing someone eating it with chopsticks is pretty weird.

@JamieOliver

7 жыл бұрын

Oooh - good to know, thanks Selena!

@hakimmalek8317

5 жыл бұрын

Yup, just hate that all asian is being typicalized by eating with chopstick .. I dont even know how to hold chopstick even though im asian

@trihermawan9553

5 жыл бұрын

Southeast Asian are not Asian for some reason xD

@horsenuts1831

5 жыл бұрын

Funny, I watched the whole thing and was thinking it looked really good, and then the chopsticks came out. Why?

@MidNightMedia97

4 жыл бұрын

Well, you know, maybe some people in other countries don't want to get their hands dirty I guess? Pretty obvious solve...

I live in Malaysia and this beef rendang is definitely on the posh side. LOOKS SO GOODDDDDDDDDD. French guy is my fav Jame Oliver cook hahaha.

Only recently I know how to cook rendang. For 1 kg of beef, I use 3 freshly grated coconut, add water to make 1,5 ltr coconut milk (water should be less than 1,5 ltr as grated coconut contains milk already), make paste of 150 gr fresh cayene chilli (the long ones, discard the seeds if you dont want to be too hot n spicy), 15 shallots, 6 garlic, turmeric, ginger. Add Galangal (smashed), lime leaves - shredded, star annise - smashed, 2 lemon grass - smashed the white part, dont forget make a knot of 2 turmeric leaves ! Turmeric leaves make the difference Salt n pepper to taste, adjust later on too. Boil the coconut milk together with condiment paste n herbs. U hv to keep stirring otherwise the milk will be unincorporated. turn down the heat to low, keep cooking till the oil comes out, then put the meat. Keep the heat to a minimum, stirr occasionally to avoid burning. Keep cooking for 4-6 hours. For 4 hours cooking you will have wet rendang, looks like a very thick soup, whereas 6 hours cooking will become drier rendang. Both are appetizing, it is a matter of preference. I eat my rendang with baguette, tortilla wrap since I cut down rice intake. Enjoy !

brace yourself incoming indonesian saying that this is indonesian dish,saying malaysia is pure bullshit etc

@leonardliberty8614

7 жыл бұрын

that's the truth dude, deal with it

@georgiegan

7 жыл бұрын

Dish they can claim is theirs, but haze never claim is theirs.

@reiiz9942

7 жыл бұрын

Enycma Pie not only dishes,nearly everything

@CallMeNOn

7 жыл бұрын

EZ PZ LEMON CNN wrote that rendang is indonesian dish. So yeah. Even americans know

@reiiz9942

7 жыл бұрын

Fear the Duck Side i aint denying it though

I ate rendang last night for dinner. i hate how it makes me want to eat more..and moore..aaaand..moooooore... #ripDiet

Im Indonesian And watching Malaysians and Indonesians fighting in the comments is entertainment.

I am an Indonesian and I approve this recipe. It is amazing that you're using authentic ingredients. Just another tip: stir fry the shredded coconut till it's golden brown, pound it till the oil comes out, or at least becomes like crumbs, then add to the pan/skillet. Also, turmeric leaves will make it smell better!!! Oh, I am craving for Rendang now! Mercy!

INDONESIANS DONT USE CHOPSTICKS LOL XD

@JamieOliver

7 жыл бұрын

But this is a French guy cooking (and eating) so...

@hotmelt17

5 жыл бұрын

He is not indonesian..

@Kiev-en-3-jours

4 жыл бұрын

@@JamieOliver So he should use a fork and a knife.

@yeowwong

4 жыл бұрын

Thats not true, Indonesian often use chopstix to eat mie ayam

I love Indonesian food, rendang is my favorite, i wish i could cook rendang

Rendang has so many variations in the ingredients. Each person and even each restaurant has their own recipe. If the French Guy's recipe is different with your recipe then it's just fine. Also about how you eat, it depends on each person. Whether you use hand, spoon, fork, chopsticks, it doesn't matter. So please stop arguing and just enjoy the show! Appreciate Jamie and French Guy for showing us cooking with lots of passion!

Hi, I'm Malaysian n a food lover... ur rendang makes me drool... it's authentic..

here comes indonesian and malaysian people fighting over which country rendang came from.. pfft.. oh come on.. stay calm.. wikipedia says it all..

Karna udah buat Rendang, makanan leluhur aku di Ranah Minang, U got new subscribers

Tried the recipe! Superb!! Thank you French guy!

as a rendang seller's daughter where my mom cooks rendang every day i think u quite nail it.. 👍👍👍

Hey Alex, does your bat cave have a name now? I recall there being quite the heated discussion about everyone's favorite pillar.

@FrenchGuyCooking

7 жыл бұрын

I went for Studio, but like in Pulp Fiction I call it "LE" Studio.

@schuegrafma

7 жыл бұрын

Fancy.

Why is this Rendang not "CRISPY"? You are eliminated from MasterChef UK !

@f.mitterrand

3 жыл бұрын

Lmao

It’s adorable the way you say rendang. Greetings from Singapore!

Theres several ways of making the Rendang. But French Guy, what you have made in the video was close to the authentic kind. Awesome! :)

WHO TF WOULD EAT RENDANG WITH CHOPSTICKS? LMAO you eat it with your hand

@saucegayitchyhaishokagay9115

6 жыл бұрын

Alice Hart whatever they. btw i dont like eat rendang with chopstick. like eat rendang with you 😗😗

@dresdenwinterknight9553

6 жыл бұрын

well he does clearly

brace urself! incoming malaysian claimer alert!

@ABDZD

7 жыл бұрын

"proud to be malaysian"

@jbeanist

7 жыл бұрын

Dan Arthur shut the fuck up Dora

@suryafarabracke4701

7 жыл бұрын

Ehem..Indonesian is the claimer.

@suryafarabracke4701

7 жыл бұрын

Ehem..Indonesian is the claimer,not Malaysian

@LycheeWasHere

7 жыл бұрын

I dont give a fuck about this rendang u should call it "1 asians rendang" shit

"A pinkie of turmeric root" best measuring description EVER!😂👌🏻

@JamieOliver

7 жыл бұрын

😂

en.wikipedia.org/wiki/Rendang said that Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia,[1] and is now commonly served across the country.[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.[3] Rendang is also served among the Malay community in Malaysia, Singapore, Brunei and Southern Philippines. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as "west Sumatran caramelised beef curry".[1][4] In 2011 an online poll of 35,000 people by CNN International chose rendang as the number one dish of their "World's 50 Most Delicious Foods (Readers' Pick)" list. You better cross check your fact and history before stating a stupid comment and make yourself look foolish.

As a Malaysian, I approved this! Looks so delishhhhh!

@JamieOliver

7 жыл бұрын

WOOHOO! That means a lot to us - we're so glad you approve!

@Kanal7Indonesia

6 жыл бұрын

Don’t claim.

@redbenada798

6 жыл бұрын

Anthony Wijaya Before borders were drawn people from all over Nusantara moved around and spread their culture and that's how Rendang went to Malaysia. Also many Malaysians have ancestors from Indonesia so shut up.

@hanselm8612

6 жыл бұрын

Approved? Pfft... Thief

@kurafutomine9874

6 жыл бұрын

It is Indonesian you idiot

It should crispy, I can't eat this.

@Kiev-en-3-jours

4 жыл бұрын

Well then just eat krupuk. It will be crispy.

I love rendang! one of the best dishes I've tasted.

@JamieOliver

7 жыл бұрын

Mmmmm! Have you ever made your own Ariel?

@ariel3725

7 жыл бұрын

Jamie Oliver yes! I made one when I worked in Malaysia :)

made, love it... thank you sir for this amazing recipe

Nice recipe bro, but is your rendang crispy? 😂

why u eat with chopsticks dude, use your hands just like Indonesian

I have got to try this. It looks wonderful .

Mad respect for presenting honest, fresh ingredient recipe. My Singaporean college friend used to make this using dried spices. I'm wondering if wok is optimal for this recipe at least for the browning of the beef as wok concentrates heat in such a small area as well as being formed from 2-3mm steel. I get how narrow bottom, wide top may enhance evaporation, but again, it seems, that wok concentrating heat at small area would would complicate braising.

Im so proud that one of my national dish is being known world wide but actually that is not an original rendang. This is more of a shortcut. in order to make the rendang you must pound the fried coconut until it becomes mushy and it is known as kerisik which will take around 15 minutes of constant pounding and turns brown. And you never put coconut juice in the rendang hahahahaha. Good work chef . I hope you make more dishes from Malaysia

Indonesia VS Malaysia. Let the game begin.....

salute to mr alex for doing this dish i know its not easy but u took the courage. its different style of cooking in different region as well. yup its from our both indo or malaysian ancestors for many decades. lets just cheers and be greatfull to still taste the lovely dish. again good job.

BEST non-ethnic cooking a foreigner's dish I have EVER seen! NICE. My only comment would be from the other videos I have seen, it seems that they are more or less in agreement that you should NOT be searing the beef beforehand, just dump it in straight and then liquids. Also some suggest to fry the paste beforehand to release some flavors before putting the meat in.

Sorry Jamie, your rendang isn't crispy... therefore is not a rendang

@Kiev-en-3-jours

4 жыл бұрын

Rendang is not crispy.

Is it just me or does he exaggerate his french-english accent??

@litosigilo

7 жыл бұрын

just you

@Sundaysucks21

7 жыл бұрын

I'm French and I promise you many of us naturally have the same accent.

@FrenchGuyCooking

7 жыл бұрын

It can happen if you truly relax your larynx and try to speak in the exact same tone as you do in your native language. By trying to have a different accent (an english one for me), you have to apply filters both to your mouth/tongue and to your brain, which slows drastically your speech flow. So no I don't exaggerate.

@daisybordeaux2877

7 жыл бұрын

Your french accent is beautiful :)

Actually there is one ingredients that quite unique and rarely use in other culture. Turmeric leaves. The Turmeric leaves give you pungent yet delicious taste and it's typical taste of Minang cuisine, where rendang originated. Instead of beef you can also use other ingredients like Chicken or Duck, beans, fern, jackfruit. My favorite is Beef Rendang mix with red bean, and Fern Rendang. And I prefer to use fresh chili in my rendang not the dry one. In Indonesia people rarely use dry chili.

@rafa6222

Жыл бұрын

Turmeric leaves are also present in Samar, Visayan, Meranau, and Tausug recipes in the Philippines.

Jamie, I love you for bringing up this dish on KZread :)