0:00
Now, this Balinesian beef rendong recipe
0:03
is a real treat. Thank god I ran into
0:06
it. It is part of the #tasteof Bali
0:09
collaboration and I'm thankful to my
0:11
wife for running into this dish and
0:13
telling me to make it. This is going to
0:16
be my new favorite special occasion
0:20
meal. Now, what I learned is that this
0:22
beef reandang dish as origins in
0:24
Indonesia, but this Bali version is
0:27
actually more tropical and it's like you
0:30
can say like the butter chicken of Bali
0:32
because it's a very special dish and
0:34
it's usually served in weddings or
0:40
You can kind of tell that this is a
0:42
special kind of dish because of the
0:44
assortment of ingredients that's needed
0:48
to make this. In retrospect, butter
0:50
chicken is much easier, but this is
0:52
amazing. So, now I'm essentially adding
0:54
everything for the base into this food
0:57
processor, including lemongrass, some
0:59
dried red chilies. You can use fresh,
1:03
but I just like these dried ones a bit
1:04
more, garlic, the ginger, some ground
1:07
turmeric, coriander seeds, but I
1:09
actually recently freshly ground up my
1:12
coriander seeds, so that's what I'm
1:13
using here. with ground coriander in my
1:16
case, some black pepperc corns, ground
1:18
nutmeg, some roasted cashews, shallots,
1:22
and then some oil. That's going to help
1:24
blend it. But you definitely will need
1:27
some water at some point to make sure
1:29
the blades actually move properly. So,
1:31
just add the water right now. Once done,
1:33
this paste is going to be super nice,
1:35
bright, and yellow. I should probably
1:37
experiment with putting this paste over
1:39
like some chicken and marinating it
1:42
because I think this paste has a lot of
1:44
potential. It smells super nice and
1:46
fresh thanks to the ginger and the
1:49
lemongrass. Now to get to the actual
1:51
preparation of the beef renong, heat a
1:54
large pan, add some oil in there using a
1:58
neutral vegetable oil. And then once
2:00
it's hot, keep that pan hot, medium to
2:03
mediumigh heat, because we want to give
2:05
that beef a really nice sear. So you
2:09
should hear the sound as you continue to
2:12
brown that beef. And then turn it once
2:15
the first side is nicely brown.
2:19
Once that beef is browned all
2:21
throughout, you can set that aside. And
2:23
now, while everything is hot,
2:27
add the paste right in that pan. It's
2:30
going to be quick and exciting. In case
2:32
you fear that it's going to burn, it
2:34
shouldn't. There's enough moisture in
2:36
there. But if you do feel that, add a
2:38
splash of water. But now, you want to
2:40
cook this paste until the flavors
2:43
essentially develop. And you'll know
2:45
that because it'll slide around the pan
2:47
a bit easier and the color will darken.
2:51
This is a good time now to add the beef
2:53
back. Mix that up. Then add in coconut
2:57
milk. If you don't want to go too heavy
2:59
coconut milk, you can add some extra
3:01
stock. You can now add kafir lime
3:03
leaves, but I couldn't find it. So
3:05
instead, I'm substituting that with some
3:08
lime zest and bay leaf. Add your
3:11
cinnamon as well along with palm sugar
3:13
or brown sugar. Add some salt as well at
3:17
this stage. And then just bring this all
3:19
to a gentle simmer. Once everything has
3:22
been mixed thoroughly together,
3:25
the hard work is done because now you
3:27
can just cover this and simmer it very
3:31
gently for 1 and 1/2 to 2 hours. And
3:34
this is the best part because this is
3:35
where your kitchen will smell
3:37
incredible. You know the dish is done
3:40
once there's some natural fat from the
3:43
sauce, maybe from the beef that's going
3:45
to naturally render out and float on the
3:48
top. Kind of like this. You can of
3:51
course make more sauce by adding in more
3:52
stock. And you can keep cooking it for
3:54
longer because the longer you cook this,
3:57
the slower you cook it, the more tender
3:59
the beef will be. And once you're happy
4:01
with it, add in fish sauce or soy sauce
4:04
for some seasoning along with some lime
4:07
juice. Now, I'm definitely not going to
4:09
pretend that I'm some expert at Balines
4:12
cuisine. I've never had food from Bali.
4:14
I've never been to Bali. I probably
4:16
wouldn't have even cooked food from Bali
4:18
if it weren't for this collaboration.
4:20
But that's why it is so cool because
4:22
thank god I made this dish because it's
4:25
just tasting so good. It smells amazing
4:28
in here. And I'm going to link the
4:30
resources that I did use to create this
4:33
dish down below to give the proper
4:35
credits. Now, I wish I knew what an
4:38
actual authentic Bolognese beef and dang
4:42
tastes like. I don't. So, what I'm going
4:45
to describe here is what I hope it
4:49
should taste like. It's like all sorts
4:51
of umami in my mouth. Like, there's some
4:56
There's some sweetness. There's like a
4:58
bit of that zest from the lime and the
5:01
lime zest I put in there. Like, it's
5:04
just like hitting like all the right
5:05
spots. Plus, the meat is super tender.
5:08
It just is melting in my mouth. Now, if
5:11
you like this Balinesian food and you
5:12
like to travel the world without leaving
5:15
your kitchen, then check out my
5:17
Portuguese stew. It's called mola de
5:19
carne, and it's another treat for you to
5:22
have. I'll see you on the next one.
