they said it selects from the YouTube channel French guy cooking and today I
channel French guy cooking and today I
channel French guy cooking and today I am making a beef a hand-down as known as
am making a beef a hand-down as known as
am making a beef a hand-down as known as a hand and again so after him that
a hand and again so after him that
a hand and again so after him that whisker get sensitive pollen if to bring
whisker get sensitive pollen if to bring
whisker get sensitive pollen if to bring you a really hot spicy and sour dish
you a really hot spicy and sour dish
you a really hot spicy and sour dish that should not be off-limits for all
that should not be off-limits for all
that should not be off-limits for all you sensitive Souls out there slow cook
you sensitive Souls out there slow cook
you sensitive Souls out there slow cook beef rendang is a very popular hot spicy
beef rendang is a very popular hot spicy
beef rendang is a very popular hot spicy and sour dish in Indonesia and Malaysia
and sour dish in Indonesia and Malaysia
and sour dish in Indonesia and Malaysia but it’s also very popular all over the
but it’s also very popular all over the
but it’s also very popular all over the world
world
world it’s nothing hard to make it just takes
it’s nothing hard to make it just takes
it’s nothing hard to make it just takes a bit of effort but trust me it’s so
a bit of effort but trust me it’s so
a bit of effort but trust me it’s so much worth it that recipes have six to
much worth it that recipes have six to
much worth it that recipes have six to eight people okay first off we need to
eight people okay first off we need to
eight people okay first off we need to do a bit of preparation work those ten
do a bit of preparation work those ten
do a bit of preparation work those ten tablespoons of dried shredded coconut in
tablespoons of dried shredded coconut in
tablespoons of dried shredded coconut in a large wok over medium heat for about
a large wok over medium heat for about
a large wok over medium heat for about three to four minutes or until it gets
three to four minutes or until it gets
three to four minutes or until it gets golden brown and very fragrant let it
golden brown and very fragrant let it
golden brown and very fragrant let it cool down on the side dry roast for
cool down on the side dry roast for
cool down on the side dry roast for about a minute on high heat five cloves
about a minute on high heat five cloves
about a minute on high heat five cloves 4 green cardamom pods a stick of
4 green cardamom pods a stick of
4 green cardamom pods a stick of cinnamon 1/2 teaspoon of black
cinnamon 1/2 teaspoon of black
cinnamon 1/2 teaspoon of black peppercorns and 1 star anise when the
peppercorns and 1 star anise when the
peppercorns and 1 star anise when the smell becomes outrageous then pop that
smell becomes outrageous then pop that
smell becomes outrageous then pop that in a pestle and mutter and bash it until
in a pestle and mutter and bash it until
in a pestle and mutter and bash it until you get a coarse powder just discard any
you get a coarse powder just discard any
you get a coarse powder just discard any remaining bits set those faces aside
remaining bits set those faces aside
remaining bits set those faces aside until we need them pick up eight to ten
until we need them pick up eight to ten
until we need them pick up eight to ten dried chilies and cut them in bias to
dried chilies and cut them in bias to
dried chilies and cut them in bias to get those seeds out then rehydrate them
get those seeds out then rehydrate them
get those seeds out then rehydrate them with boiling water in a jar let that sit
with boiling water in a jar let that sit
with boiling water in a jar let that sit on the side for at least 10 minutes
on the side for at least 10 minutes
on the side for at least 10 minutes skinned and roughly chopped a firm of
skinned and roughly chopped a firm of
skinned and roughly chopped a firm of ginger a firm of a gallon gal if you
ginger a firm of a gallon gal if you
ginger a firm of a gallon gal if you can’t find it just double the ginger a
can’t find it just double the ginger a
can’t find it just double the ginger a pinky of generic fruit again if you
pinky of generic fruit again if you
pinky of generic fruit again if you can’t have it just use a pinch of
can’t have it just use a pinch of
can’t have it just use a pinch of turmeric powder instead five cloves of
turmeric powder instead five cloves of
turmeric powder instead five cloves of garlic 200 grams of shallots our onions
garlic 200 grams of shallots our onions
garlic 200 grams of shallots our onions and two sticks of lemongrass only the
and two sticks of lemongrass only the
and two sticks of lemongrass only the white part add those to the bowl of a
white part add those to the bowl of a
white part add those to the bowl of a food processor and also add the chilies
food processor and also add the chilies
food processor and also add the chilies without the seeds and now leads that up
without the seeds and now leads that up
without the seeds and now leads that up I like to add a touch of water just to
I like to add a touch of water just to
I like to add a touch of water just to get it going at the end you get a bright
get it going at the end you get a bright
get it going at the end you get a bright color then strong paste set it aside
color then strong paste set it aside
color then strong paste set it aside okay all the preparation work is now
okay all the preparation work is now
okay all the preparation work is now done let’s move on to the next step
done let’s move on to the next step
done let’s move on to the next step season with salt a kilo of beef chuck
season with salt a kilo of beef chuck
season with salt a kilo of beef chuck cut into 1-inch thick chunks you can
cut into 1-inch thick chunks you can
cut into 1-inch thick chunks you can also use shin shank or even shorter
also use shin shank or even shorter
also use shin shank or even shorter see those in a large wok with a bit of
see those in a large wok with a bit of
see those in a large wok with a bit of oil of a maximum heat then drop the
oil of a maximum heat then drop the
oil of a maximum heat then drop the paste in the spices and give it a good
paste in the spices and give it a good
paste in the spices and give it a good stir every little piece must be
stir every little piece must be
stir every little piece must be thoroughly coated pour in a can of
thoroughly coated pour in a can of
thoroughly coated pour in a can of coconut milk and another one of coconut
coconut milk and another one of coconut
coconut milk and another one of coconut water so that action is called deglazing
water so that action is called deglazing
water so that action is called deglazing and I know it sounds a bit posh but in
and I know it sounds a bit posh but in
and I know it sounds a bit posh but in fact it’s just about unsticking the
fact it’s just about unsticking the
fact it’s just about unsticking the caramelized and the flavorful bits from
caramelized and the flavorful bits from
caramelized and the flavorful bits from the bottom of the pan bring that to
the bottom of the pan bring that to
the bottom of the pan bring that to about the lower the heat and let it
about the lower the heat and let it
about the lower the heat and let it bleep away stirring occasionally
bleep away stirring occasionally
bleep away stirring occasionally warning warning warning warning starting
warning warning warning warning starting
warning warning warning warning starting a beef addendum is very tricky if you
a beef addendum is very tricky if you
a beef addendum is very tricky if you don’t get any it will burn and you don’t
don’t get any it will burn and you don’t
don’t get any it will burn and you don’t want that but if you do it the more you
want that but if you do it the more you
want that but if you do it the more you stir the Messier it will get so as a
stir the Messier it will get so as a
stir the Messier it will get so as a cook as a professional cook my
cook as a professional cook my
cook as a professional cook my professional advice to you guys would be
professional advice to you guys would be
professional advice to you guys would be good luck all the time the water is
good luck all the time the water is
good luck all the time the water is evaporating oils are coming out the
evaporating oils are coming out the
evaporating oils are coming out the colour is getting darker and most
colour is getting darker and most
colour is getting darker and most importantly the flavors are
importantly the flavors are
importantly the flavors are concentrating – I like my beef rendang
concentrating – I like my beef rendang
concentrating – I like my beef rendang to be almost dry at the end so I cooked
to be almost dry at the end so I cooked
to be almost dry at the end so I cooked it for nearly two hours but I guess if
it for nearly two hours but I guess if
it for nearly two hours but I guess if you want it more wet or more creamy just
you want it more wet or more creamy just
you want it more wet or more creamy just shut down the cooking time the dish is
shut down the cooking time the dish is
shut down the cooking time the dish is now pretty intense and really bold in
now pretty intense and really bold in
now pretty intense and really bold in terms of flavor but I guess it’s time
terms of flavor but I guess it’s time
terms of flavor but I guess it’s time now to give it a fresh and sour kick
now to give it a fresh and sour kick
now to give it a fresh and sour kick dilute two three teaspoons of tamarind
dilute two three teaspoons of tamarind
dilute two three teaspoons of tamarind in hot water and make a runny paste now
in hot water and make a runny paste now
in hot water and make a runny paste now slice a few kaffir lime leaves very
slice a few kaffir lime leaves very
slice a few kaffir lime leaves very finely after you discarded the center of
finely after you discarded the center of
finely after you discarded the center of stem add those to the stew along with
stem add those to the stew along with
stem add those to the stew along with the toasted coconut and let that finally
the toasted coconut and let that finally
the toasted coconut and let that finally cook for 15 minutes beef rendang or any
cook for 15 minutes beef rendang or any
cook for 15 minutes beef rendang or any rendang really is all about
rendang really is all about
rendang really is all about communication and flavors concentration
communication and flavors concentration
communication and flavors concentration it is a completely different approach
it is a completely different approach
it is a completely different approach than a classic stew which leads to a dry
than a classic stew which leads to a dry
than a classic stew which leads to a dry yet soft and tender dish at the end
yet soft and tender dish at the end
yet soft and tender dish at the end serve it with rice on the side for
serve it with rice on the side for
serve it with rice on the side for example keep in mind that it keeps very
example keep in mind that it keeps very
example keep in mind that it keeps very well in the fridge in terms of taste and
well in the fridge in terms of taste and
well in the fridge in terms of taste and flavors its caramelizing intense and
flavors its caramelizing intense and
flavors its caramelizing intense and sticky and hot but quite surprisingly
sticky and hot but quite surprisingly
sticky and hot but quite surprisingly it’s very fresh at the same
it’s very fresh at the same
it’s very fresh at the same I truly believe that tasting this hot
I truly believe that tasting this hot
I truly believe that tasting this hot sour and spicy beef rendang is a
sour and spicy beef rendang is a
sour and spicy beef rendang is a life-changing experience like nothing
life-changing experience like nothing
life-changing experience like nothing less I hope you guys enjoyed the recipe
less I hope you guys enjoyed the recipe
less I hope you guys enjoyed the recipe and if you did give it a like thumbs up
and if you did give it a like thumbs up
and if you did give it a like thumbs up and shout out over your social medias if
and shout out over your social medias if
and shout out over your social medias if you’re interested you can check out more
you’re interested you can check out more
you’re interested you can check out more on the car github at jamieoliver.com is
on the car github at jamieoliver.com is
on the car github at jamieoliver.com is don’t forget to subscribe to foodtube in
don’t forget to subscribe to foodtube in
don’t forget to subscribe to foodtube in to my own channel French guy cooking for
to my own channel French guy cooking for
to my own channel French guy cooking for more delicious international creative
more delicious international creative
more delicious international creative recipes bye bye sorry
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