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Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: meganjane on November 14, 2014, 11:55:02 am

Title: Beef Rendang TM5 Cookbook, page 144
Post by: meganjane on November 14, 2014, 11:55:02 am

Wow!! Fantastic recipe!

So delicious. I made this with gravy beef and included everything as per recipe. I cooked it 10 minutes longer as suggested and placed it in the Thermoserver while cooking rice.  I toasted the coconut in the microwave.

Served with basmati spiced rice (just chuck in four cloves and four cardamom pods with a tsp salt) and cumin and turmeric mixed veg done in the wok. Superb. Delicious flavours. I'd make this again....and again!

Linked JD

Title: Re: Beef Rendang TM5 Cookbook, page 144
Post by: CreamPuff63 on November 14, 2014, 01:31:35 pm

I made this too and I thought I had done a review - its really nice. I don't think I've ever had Beef Rendang but this was enjoyed thoroughly. I'm down south and can't look at the cookbook, but if it called for toasted coconut I would just do it in the MW

Title: Re: Beef Rendang TM5 Cookbook, page 144
Post by: meganjane on November 14, 2014, 01:37:24 pm

CP, the recipe just calls for dark toasted coconut, doesn't specify how you get it that way.

Also, must add, that after an extra 10 mins, my beef was still on the tough side. Another 15 minutes and it was fine. I cut it into very large pieces, 6cm square, as the recipe suggested.

Title: Re: Beef Rendang TM5 Cookbook, page 144
Post by: Wonder on November 14, 2014, 08:29:41 pm

I think I'll give this a go for dinner

Title: Re: Beef Rendang TM5 Cookbook, page 144
Post by: JulieO on November 14, 2014, 11:41:42 pm

Quote from: meganjane on November 14, 2014, 01:37:24 pm

CP, the recipe just calls for dark toasted coconut, doesn't specify how you get it that way. Only problem is, there's no instructions once it's pulverised and set aside. It just disappears from the recipe.

In my dtr's book it says to add at step 6 Megan.  :)

Title: Re: Beef Rendang TM5 Cookbook, page 144
Post by: bluebear_74 on November 15, 2014, 01:18:48 am

I'm Malaysian so I love Beef Rendang. Did anyone find it watery? Traditionally it's quite a dry curry with a very thick gravy. My brother made it and it looked like soup :/

Title: Re: Beef Rendang TM5 Cookbook, page 144
Post by: meganjane on November 15, 2014, 05:48:15 am

Quote from: JulieO on November 14, 2014, 11:41:42 pm

Quote from: meganjane on November 14, 2014, 01:37:24 pm

CP, the recipe just calls for dark toasted coconut, doesn't specify how you get it that way. Only problem is, there's no instructions once it's pulverised and set aside. It just disappears from the recipe.

In my dtr's book it says to add at step 6 Megan.  :)

Thanks Julie, I re read it today, sans wine and found it! I've actually deleted the bits in my post mentioning the above.

Title: Re: Beef Rendang TM5 Cookbook, page 144
Post by: meganjane on November 15, 2014, 05:49:39 am

bluebear, I used coconut cream instead of coconut milk and mine was thick and luscious.