Comments on: Beef Rendang Recipe (Rendang Daging)

By: Rasa Malaysia

Rasa Malaysia — Fri, 24 May 2013 06:18:11 +0000

Ginger is not the substitute for galangal unfortunately.

By: Emily

Emily — Thu, 23 May 2013 17:46:21 +0000

Thank you for your reply. That’s a fair point, ha. The good news is I’ve actually managed to find everything bar the Galangal, I’m going to a few specialist stores tomorrow to see if I can find it there. If not would ginger work just as well or will the taste be completely different?

By: Rasa Malaysia

Rasa Malaysia — Thu, 23 May 2013 16:29:04 +0000

Hi Emily, if you substitute all the key ingredients, it’s not going to be rendang.

By: Emily

Emily — Thu, 23 May 2013 14:02:34 +0000

Hi, I’m making this recipe in the UK and can’t some of the exact ingredients. I was wondering if these would make ok substitutes? I can’t find the tamarind pulp so I’ve decided to make my own, which is apparently nicer. Is thicker better for this dish or should I add more water? Also substituting lime leaves for lime zest, making the keristik from desiccated coconut or should I just blend a fresh one? Instead of using dried chillies (which I can’t find) I’m going to use crushed, but how much will I need and do I need to prepare it in anyway first? And the last thing which I can’t find at all is Galangal, I can’t even find a powdered version. I’ve been told that ginger is the best substitute for this, but it doesn’t taste the same. There is also already ginger in the dish so would this involve me substituting it entirely with ginger or just adding a bit extra, is there anything else you can think of that I may be able to use instead? Sorry for all the questions, but I’m making this for my other half as it’s his favourite meal and I really want it to be just right. Thanks in advance for any help you can give me.

By: boma

boma — Tue, 07 May 2013 07:43:45 +0000

asia ordinary cuisine, i can found in indonesia or malaysia, may be in singapore

By: Redzuan

Redzuan — Tue, 09 Apr 2013 11:57:55 +0000

You’ll never get quite the same taste from dried but better than nothing. Dried kaffir lime leaves are okay or you could substitute a lime (put in it whole) as the zest oil is what you want. You’ll probably need to double up on the galangal but don’t pound/blend it in; simply fish it out before serving. Dried lemongrass is nasty; do want you can to get hold of some even if not entirely fresh.

By: Redzuan

Redzuan — Tue, 09 Apr 2013 11:48:57 +0000

Instead of star anise you could try fennel or a little liquorice as substitute; if you’re allergic to those then I’m at a loss what to try. No idea what could sub for cloves. Have you tried using pure oil extract or does that draw the same allergic effects?

By: Redzuan

Redzuan — Tue, 09 Apr 2013 11:43:22 +0000

Definitely needs coriander powder (freshly ground is best) and turmeric powder too. I like a little toasted blachan (my malay bias) but not to everyone’s taste. The recipe is a good reminder as its been ages since I last cooked rendang from scratch;-p

By: Jessica

Jessica — Tue, 02 Apr 2013 16:34:43 +0000

I lived in Singapore for 10 years and now I live in the UK. Beef Rendang is one of the things that I crave when I go back there! This recipe is the most authentic to me, having tried a few recipes in the past. I think the key ingredients that many other recipes miss out are star anise and kerisik (which is so easy to make yourself). I have a pot simmering right now and my whole house smells amazing! Great recipe! Selamat makan!

By: MeldyMW

MeldyMW — Tue, 02 Apr 2013 14:04:47 +0000

This beef rendang recipe is the best and very reliable. I got what I imagined the taste to be. Your site for me is the best source of authentic Malaysian, Singaporean and Indonesian recipes.

Thank you for being so generous in sharing tips and techniques.

Cheers,