Comments on: Beef Rendang Recipe (Rendang Daging)

By: Shirl

Shirl — Mon, 08 Mar 2010 04:50:50 +0000

Hi,
I just want say thank you for sharing the recipe. Tried it yesterday and turned out well. Def taste better when u let it sit. Indo style rendang recipe doesn’t normally include cinnamon n star anise, so I was a bit skeptic at first. Spent a lot of time on preparation, but in the end it was worth the effort. Next time I will cook double batch and keep it in the freezer for 3 months supply.

By: Erin

Erin — Sun, 07 Mar 2010 00:39:50 +0000

Made this last night. Thank you so much for the recipe! It was wonderful. Spent a week in Jakarta a few years back and have wanted to have this again. It brought back great memories. Totally worth the time it took to make it.

By: Rasa Malaysia

Rasa Malaysia — Wed, 03 Mar 2010 06:21:50 +0000

Ljuba – in my post, if you read carefully, I have stated very clearly that Rendang is originated from Indonesia.

By: Ljuba Stajic

Ljuba Stajic — Wed, 03 Mar 2010 04:28:32 +0000

RENDANG IS INDONESIAN FOOD FROM THE SUMATRA ISLANDS. I’M NOT SURE HOW MALAYSIA AND SINGAPORE CAN CLAIM OTHER COUNTRIES CULTURES. DON’T THEY HAVE ANY NATIONAL PRIDE?

By: Street Foodie

Street Foodie — Sun, 21 Feb 2010 18:25:06 +0000

Just made this in my girlfriend’s mum’s aga. Great recipe – brought me right back to the first time I tried it in Melaka! Thanks.

By: Sunitha Sunil

Sunitha Sunil — Wed, 10 Feb 2010 17:06:12 +0000

Forgot to say Thank you!

By: Sunitha Sunil

Sunitha Sunil — Wed, 10 Feb 2010 17:05:36 +0000

I made this recipe for some neighbours for a dinner party. Boy, what a mistake it was amazing!
I am now having to cook it for peoples birthday presents etc., I have a friend who is malaysian, he said it is better than his Mothers. I have been around to his house to show him step by step how to cook it.

This week a friends 50th…….dont want a present could you just cook that Rendang……Yummy!

By: Rasa Malaysia

Rasa Malaysia — Mon, 08 Feb 2010 01:08:55 +0000

Noah, that’s great, yes, the taste is better after a few days as it develops. Thanks for trying my rendang recipe. :)

By: Noah

Noah — Mon, 08 Feb 2010 00:49:57 +0000

We just made this rendang tonight and it is *good*! It’s a little oily at the end, but that makes sense since the long cooking evaporated all the water out of the coconut milk. I think we’re going to let it mature in the fridge for a couple of days and then have it with a ton of rice.

By: Rasa Malaysia

Rasa Malaysia — Thu, 14 Jan 2010 04:14:22 +0000

About 2-4 for a multi-course meal.