Comments on: Beef Rendang Recipe (Rendang Daging)

By: dudi

dudi — Sat, 21 Jan 2012 18:29:32 +0000

no, rendang is really a beef dish and is not a dish which lends itself to substitute chicken

By: jamieyeow

jamieyeow — Fri, 13 Jan 2012 02:52:52 +0000

i should be able to substitute beef with chicken right?

By: LizBorneo

LizBorneo — Mon, 09 Jan 2012 11:39:58 +0000

Today, I decided to try this recipe! As a Malaysian, I should really make an effort to make Beef Rendang from scratch, WITHOUT using pre-mix :)) I’ve given this link to my friends on so many occasions whenever they asked me for Beef Rendang recipe! And they all have great comments! Needless to say, they were absolutely right! It’s easy to follow and I even made the “kerisik” (toasted coconut) myself. It’s worth the extra work! :))

By: Mock Rendang and new digs «

Mock Rendang and new digs « — Sun, 08 Jan 2012 00:57:38 +0000

[...] plan is to cook up some rice to go with it and attempt to create a version of Indonesian rendang, which I had once at Iza, a pan-Asian restaurant in Missoula. Properly made, rendang is beef [...]

By: Karl

Karl — Fri, 16 Dec 2011 14:30:37 +0000

I’ve made this before and it is fantastic. I plan to cook it on New Years Eve but will need to use about 3 pounds of beef – should I just double everything up? I’m just a bit worried that star anise and cinammon can be over powering.

By: Jan van Waardenburg

Jan van Waardenburg — Sun, 11 Dec 2011 18:53:21 +0000

I actually lived in West Sumatra and indeed the Rendang Daging Sapi originated from there. They also speak with a slightly different dialect. Especially the last sylable was changed.
Rendang is often cooked until it is dry and thus easy to eat what one is on the road.

By: Simon

Simon — Mon, 05 Dec 2011 19:27:51 +0000

This is amazing, I have looked this up as I am also going to try cooking this weekend! I used sauce packet mix previously – so pedas, watery (even after boiling for ages) and no flavour. Very frustrating as I am in the UK and fresh ingredients are not that easy to get.

Why not try using more coconut milk? Think this is what I will do now I’ve read this recipe. Good luck!

By: teo ai li

teo ai li — Mon, 05 Dec 2011 14:51:37 +0000

This is a fantastic fantastic beef rendang recipe! My whole family loves it. Each time I cook, I will cook 1kg of beef and yet not enough. I increased all the ingredients proportionately to 1kg of beef used. The only difference I did was to add in a packet of pre-mix beef rendang powder. It still tasted great but my neighbour found the overall spices flavour overpowering. Do you think I should :-
A) omit this premix altogether
B) use 1/2 a packet premix with 1kg of beef
C) use 1 whole packet of premix but increase my beef to 2kg
(the rest of the ingredients will be for 1kg of beef)

Appreciate your help as I intend to cook for a potluck lunch this coming Saturday. Thanks!

By: jonathan turpin

jonathan turpin — Wed, 30 Nov 2011 09:35:46 +0000

Tesco sell them!

By: Michael

Michael — Tue, 08 Nov 2011 19:55:39 +0000

Best Rendang recipe I have tried. I have used green or black cardamom both are good. I tend to put the rendang after stage 5, but don’t add the kerisik, in to a slow cooker either overnight or 5-6 hours on low. Then when were ready to eat it I add the Kerisik and cook for 30 mins and it tastes fantastic having matured and Kerisik will soak up the juices. Personal opinion but Palm sugar is a must granulated takes away some of the flavour of the spices.