Beef Rendang EDC

[cookie1]

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

[Chelsea (Thermie Groupie)]

I love reading EDC reviews and have often wondered about this recipe.  Thanks Cookie. 

[Caroline J]

Thanks for the review, it's on my menu plan for next week

[Thermomixer]

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

[cookie1]

I'll have to tell DD she is correct.

[Caroline J]

I made this tonight, and really enjoyed it.  5/5

[cottchick]

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

[BellaBear]

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.

[Caroline J]

I didn't add the grated coconut either, as it sounded like it had to be fresh coconut? 

[cookie1]

It's helpful to read everyone's reviews and comments. Thanks.

[Depome]

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!

[Thermomixer]

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

[brazen20au]

i made a version of this tonight, not too much tweaking, but was very yum!
http://brazen20au.blogspot.com/2010/10/imghttpwww.html

[naz]

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. 

[Jabba]

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.