Flavor-wise this is amazing. I even ate it cold the next day, it was so good! (As in went to take one bite, couldn't stop).
Only note- for me it took close to three hours cooking time, so with prep it took more than the three hours listed.
It's worth it though. Extremely delicious. Don't expect to have a lot of left overs because it will get eaten quickly!
Wonderful flavors! This recipe was more complex than the one in my Malaysian cookbook, but worth the extra effort. My husband's family is Malaysian, and this is one of my favorite dishes to order when visiting. I'm sorry that out of ignorance *Indofoodie* gave you one star and without even trying this recipe!
A friend of mine loves Beef Rendang. When I saw the recipe for it in your Fine Cooking Magazine, I decided to fix it for my friend! It was a HUGE success. This dish is absolutely fabulous. I am planning on making it again and again. Thank you. I love your magazine. Everything I have made out of it has been delicious.
Really excellent. I made the base - then separated half of it and made it with Chx for my non-beef eating friend. Both were excellent.Only thing I did: I easily took out almost 1/2 C of oil near the end - so next time i am going to try to make with less.
I'd give this three thumbs up if it were anatomically possible. I really liked the flavor combinations which come together very well for the final product. I used 4 cayenne in place of jalapeño as that is what I had on hand, probably a bit more heat in mine but I'm going to try this again soon with the recommended peppers. I served this with a coconut water, rum and lime drink which compliments it well. Very easy preparation too with the purée in the food processor.
As an American who has lived in Malaysia and traveled throughout Southeast Asia, I can say this is a truly fabulous recipe that is authentic Malaysian but will also appeal to anyone who likes flavorful food. Indofoodie - I suggest you do a little reading before you write. Check out the excellent cultural history in the intro to Susheela's "Flavors of Malaysia" cookbook. Malaysia and Indonesia are seperate countries today only because of colonial decision making over the last few centuries. For 10s of thousands of years "Malay" peoples from somewhat different tribes and groups migrated throughout the "Malay Archipeligo." So you find Bugis, Minangkabau and other "Malay" groups in both present day Malaysia and Indonesia. Indeed, large parts of present day Thailand and Indonesia were Malay Sultanates for centuries before the west "discovered" and created these seperate countries. Also consider that while there are numerous languages spoken throughout the region, the official languages of both countries - Bahasa Malayu and Bahasa Indonesia - are so close that if you speak one you will easily communicate in the other. What you do find with a recipe, such as beef rendang, is that it can be found in present day Malaysia and Indonesia with regional variations. And there are several million Malaysians who will agree that Susheela's recipe is authetic Malaysian! Moreover, you will find that the recipes for rendang in Padang Sumatra, Java and Bali (all present day Indonesia) are different from each other. And you will NOT find today a recipe for rendang among the indigeous peoples of Kalimantan or Irian Jaya (also present day Indonesia)! So Indofoodie, I suggest that instead of getting heated up about a name, heat up this recipe, taste and smile!
I sent away for the special ingredients needed for this dish as soon as I saw the recipe. Within a week, I made the dish. It was amazing. So many different flavors intermingling, and exotic spices and other ingredients I don't often (or ever) use. I highly recommend this recipe. I did add the extra water near the end, to make more sauce. This was yummy over jasmine rice.
This recipe is excellent. I made it the day after I got the issue in the mail and everyone loved it - even those who don't like spice. The only ingredient I couldn't locate was the lime leaves, and it was delicious without them. This is definitely worth trying.
I haven't tried the recipe, but I feel that I must object on principle that it is not a Malaysian specialty. The dish is Indonesian. Just because you have a version of it you cannot claim it to be yours. It would be like if one day boeuf bourguignon were to become commonly prepared in Indonesia I would claim it to be an Indonesian specialty. I would imagine Burgundians would object. Thank you.