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Re:Beef Rendang

3/4 of a cup of canola oil???? Are you kidding? I don't think so. In fact, I know so. I learned to make rendang in 1979 when I was living in a village in West Sumatra (where it originates from, not Malaysia, btw) from the mother of the family. First of all, the oil used to fry the spice paste should be coconut oil, nothing else. That's what they use and it is very healthy for you, despite the propaganda from the canola and vegetable oil lobbies to the contrary. The meat should be allowed to boil on a high simmer until the oil comes out of the coconut milk, at which time the stove should be turned to as low a flame as possible, allowing the meat to fry in the oil until somewhat drythere should be no 'sauce' in real rendang, it should have reduced to the point that it can be put on a fork and not drip through. If its sauce, then you've made kalio sapi, not rendang. Pity we can't upload any photos here, I'd show you some of the most authentic rendang ever!

Posted: 09:45 am on August 9th 2015