Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: cookie1 on July 27, 2010, 03:32:41 am
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Beef Rendang EDC
We found this tasty, but according to DD it isn't a true Rendang.
Tweaks
If you make this and have the old copy of the EDC be aware of the changes eg coconut milk is 150g and don't add water to the mix. I didn't add the grated coconut or ground cloves, I didn't have the cloves and didn't want to push my luck with DH disliking coconut. I also cooked it for a little longer.
Score
4.5/5
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I love reading EDC reviews and have often wondered about this recipe. Thanks Cookie. :)
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Thanks for the review, it's on my menu plan for next week :)
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It's not proper rendang - which should be cooked slowly for a long time. But fair approximation. Thanks for reviewimg. I made it when i first got the TMX to try & remember being surprised. Tasted OK
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I'll have to tell DD she is correct. :P :P
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I made this tonight, and really enjoyed it. 5/5
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I made this last week and it was nice but the next day the leftovers were even better. I suggest making it the day before and reheating the following day. Perfect with some home made yoghurt on the top!
cottchick
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I wasn't a fan of this one. It tasted nice but it didn't have a lot of visual appeal. The sauce was very watery which left the rice looking a very unappealing grey colour. I didn't add the grated coconut to mine (as I didn't have any) so possibly that would have absorbed a bit more of the liquid. Without the coconut I'd probably give it 3/5.
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I didn't add the grated coconut either, as it sounded like it had to be fresh coconut?
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It's helpful to read everyone's reviews and comments. Thanks. :-*
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I've just put this in my slow cooker (beef fillet so needs ages to cook) and frankly, the paste tastes disgusting. I only added half the brown sugar (no palm sugar) and half the salt, but the paste tastes over sweet and far too salty. I've added a lot more coconut milk because the slow cooker is massive so needs the surface covering (150g wasn't going to touch it). That should've watered down those excessive tastes, if anything! It will be interesting to see how this turns out.... I know nothing about authentic rendang, but the mix struck me as pretty odd for anything considered a curry. I'm nervous!
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Don't have the book here but seem to recall the spices/ingreds being authentic, but maybe out of balance.
Certainly I didn't like the result in the TMX. Hope it works for you
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i made a version of this tonight, not too much tweaking, but was very yum!
http://brazen20au.blogspot.com/2010/10/imghttpwww.html
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I made this last week & was a little uncertain thinking it might have been abit sweet but DH said he loved it! I cooked the rice seperate in the microwave & then steamed some vegies in the varoma. Still have a lot to learn about the varoma as I haven't had my demo yet. But you have to try these things!! From memory I pretty much stuck to the recipe & will certainly cook the Rendang again. :)
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Brazen, we just ate a version of your version and it was delicious! ;)
Left out the chilli (so that my little boy would eat it) and the star anise (didn't have any).
Only had about 350 g of beef so I chucked in a couple of handfuls of cashews as well.
I had some snow peas I popped in for a few minutes at the end - that was a bit of a mistake though - they just kind of wound around the blade and made a soggy, congealed mass. :-\
No matter though, it was a delicious meal. :)
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I made this tonight for the first time (I have only had my TM for 2 years :-))) and we really enjoyed it. I made a half batch as I only had 500g of beef. It didn't look at all appealing, but the flavour was lovely. I tipped the leftover coconut milk in with the rice water to flavour the rice. Yummy!
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What sort of beef did you use Chelsea? I've always wondered about how tender it comes out so havent given beef a go in the TMX yet.
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Brazen, we just ate a version of your version and it was delicious! ;)
lol
i think all recipes are a version of a version ;)
must make this again soon!
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What sort of beef did you use Chelsea? I've always wondered about how tender it comes out so havent given beef a go in the TMX yet.
I used diced blade steak and cooked it for 40 minutes. My husband commented how tender it was and assumed it was rump. :)
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Had this tonight, it was lovely 8) A little hot for us perhaps but I will make it again perhaps with a little less chilli. I threw in some cashews too as didn't have the correct amount of beef. I wish the curry recipes would indicate whether they are mild medium or hot :o ;)
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This is one of our favs, dont find it too hot, just love it.
Glad youenjoyed it.
Hally :)
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Made this tonight, pretty much "by the book," used frozen shredded coconut that I got from an Indian store. Cooked for 50 minutes (used chuck steak) and would have liked to do it a little longer but it was getting late, the meat was tender enough, but another 10 minutes would have been better. My husband is a huge rendang fan and where we used to buy it in Melbourne it is quite a dry curry--so his comment was that "it wasn't the rendang he knows and loves". Having said that, we liked the flavours and I will definitely cook again.
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My husband thinks the TM is worth its price for this recipe alone! What I do, is make the normal recipe for the normal time. Then tip into a big pan/pot & cook for a couple of hours. I can't get fresh coconut & don't like shredded in curry, so dessicated works best for us. The extra time in the pan makes it thicker too.
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I have made this twice now and was delicious both times!
The first time I did a half batch and think I cooked it too long (and had the MC off), as after 43 minutes it was completely dry and the beef was starting to shred - taste was still superb though, pity that there was no sauce!
The second time I decided to do a full batch of ingredients (except only 700g beef) and l cooked with MC on then took MC off in last 10 minutes to thicken - this turned out perfectly!
I added extra chilli as I found it had no heat to it with one long red chilli, so I put a birdseye in there as well the second time around. I served it over cubed steamed pumpkin, carrot and red capsicum, poured extra sauce over and made a complete meal out of it.
5/5
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I have no idea what a rendang should taste like, but we loved this version using brazen's tweaks. The flavour was amazing and just hot enough for us. Served over chookies coconut rice with some vegies stirred thru. Will be making again.
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I'm in a fix.
Planning Beef Rendang for tonight's dinner. But not sure if the TMX will reduce the gravy to almost dry and whether the beef would end up shredded. That's what happened to my first time cooking of soya sauce chicken yesterday. 1kg of chicken breast looked like tuna fish in a can after my poor attempt :(
Other options:
Pressure cooker - but I will still have to cook it like normal on the stove to reduce the sauce
Le Creuset - most used option
Thermopot - might be the most energy efficient way. Not sure as I haven't tried it before.
Hmmm.....still thinking..........do I take another risk after yesterday's tuna-fished chicken??
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Can't answer your question re the Thermomix version BZB but have you seen this (http://www.forumthermomix.com/index.php?topic=12739.0) part TMX version from MF?
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BZB re chicken the thigh fillets I find go better than the breast in the TM as they don't shred like the breasts do.
I can vouch for MF's rendang it is beautiful I do it in a large saucepan and cook for 2-3 hours till it is soooo tender
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Can't answer your question re the Thermomix version BZB but have you seen this (http://www.forumthermomix.com/index.php?topic=12739.0) part TMX version from MF?
Thanks JD. Came to the same conclusion whilst I was blitzing the spice paste and removing the fat from 1 kg of chuck steak. Will use the same process as MF, which is my usual process anyway.
Mine is Malaysian Beef Rendang so no kicap manis.
Is there a more effective way to blitz the chilli paste into a fine consistency? I chucked my chopped up (roughly) ingredients into the TM and tried speed 8 for 10 secs. Followed by countless rounds of scraping down and 5-10 secs on speed 8. Still looked rough. Gave up after about 6 rounds.
My ingredients: dried chillies, galangal, ginger, lemongrass, candlenuts, onions, garlic.
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BZB re chicken the thigh fillets I find go better than the breast in the TM as they don't shred like the breasts do.
I can vouch for MF's rendang it is beautiful I do it in a large saucepan and cook for 2-3 hours till it is soooo tender
Thanks Yvette.
Will try chicken thighs next time. DH gave me the thumbs down yesterday. Sigh.
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My entire family loved the beef rending! I have recently recommended it to a few friends :)