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Wonderful! Sounds very much like the Malaysian Rendang except that the Malaysian one has added dry-fried grated coconut towards the end of cooking time. I do wonder what the Salam leaves are, though. Tip for those trying it for the first time: If the Rendang gets dry before the beef is tender, just add a bit of water. (You can also reduce the amount of coconut milk if it's too 'strong' for you.)
I won't give this a star rating since I don't think that would be fair on you. This smelled amazing when I first started cooking it, but eventually a lot of flavours just disappeared and while this was still nice, it wasn't great. I don't think there was enough meat for 4-6 people and I did put extra in. It was cooking for a long time on low heat as suggested and the sauce had hardly reduced, so you will see from my picture that mine was still very runny. Aside from the qty of meat written, I have to allow for my own technique and ingredients, some of which I had to go with the powdered version of (this may have impacted flavour). Overall, I'd like to try this again when I can get my hands on the ingredients as written, but with a lot more meat and see if it works out better next time. I'd appreciate it if step 3 could provide a bit more detail regarding approximate cooking times at that point.<br/><br/>All the best and I hope others are better at cooking Indonesian than I am :)<br/><br/>Edit: I froze what I had made and reheated, was a lot nicer the next day, so those of you with a lot of success will be in for a real treat.