Tried this out today,used lemon zest instead of lemongrass.Turned out delicious.You explained everything so beautifully. Love from India ❤
@foodtripwithvictor9 ай бұрын
Thank you 🙏..nice tip to let me and my viewers know that they can use lemon zest instead of lemongrass if they don’t have lemongrass. Cheers, Victor
@Santhoshiniweerasinghe5 ай бұрын
Wow super fantastic yummy amazing recipe Thank U so much Dear 🙏👍👌🤩😋🤗
@foodtripwithvictor5 ай бұрын
Thank you ☺️
@atageldin1 Жыл бұрын
Me too, i love the smell of the coconut.
@ribecola3 жыл бұрын
this looks amazing Victor! you filmed it so well too, so easy to follow! always love your enthusiasm, can't wait to try this one sometime 😄
@foodtripwithvictor3 жыл бұрын
@Sarah Lim…thank you! I am glad you like this video and recipe. Let me know if you try out this recipe and whether you will change anything to suit your own taste. Cheers, Victor
@alinalxyzmaya3 жыл бұрын
Wow, Rendang. There are so many variations and styles of Rendang in Malaysia and Indonesia, not to mention individual homes. To me, I really enjoy all the differences. Looking at your family version of Rendang, I know it is delicious. I wonder if the Australians love your Rendang?
@foodtripwithvictor3 жыл бұрын
Hi @Syed Barakbah…thanks. I haven’t had a rendang I didn’t like. The Indonesian’s Padang food beef rendang dry version is one of my favorite. But when I cooked myself, I like the gravy to go with rice or even noodle 😋. Well..I do hope my Aussie viewers like my rendang. I haven’t met anyone who has tried rendang and not like it. But that doesn’t mean I won’t get a thumb’s down for this video. Down to personal preference and taste. Cheers, Victor
@sbpriyanthi67302 жыл бұрын
I miss malay cookng ever since i left my employer of singapore ..
@foodtripwithvictor2 жыл бұрын
@sb priyanthi..hope there’s another opportunity for you to come back to Singapore or Malaysia to eat our local food again. Cheers, Victor
@kukuhikal786011 ай бұрын
Terima kasih boss Victor.. Last I Cuba masak ur recipe curry nyonya kapitan very good taste.. I try also try rendang ayam also very good taste.. My all family happy... I'm from tg bungah penang
@foodtripwithvictor11 ай бұрын
Sama-sama welcome…I’m happy you’ve tried saya punya recipes and beritahu I 😊 Cheers, Victor
@MsGerda20116 ай бұрын
Thanks Victor, beautiful recipe. Rendang is one of my favourites too. Do you happen to have a good recipe for Sambal Ikan Bilis? I love your recipes.
@foodtripwithvictor6 ай бұрын
Thanks. I don’t have sambal Ilan billis recipe. I have seen others doing it. You need to fry the raw ikan billis first in either a dry wok or little oil on low-medium heat until they’re dried and crispy. Let the cool down. Make your sambal paste and let cool down. Then add your fried ikan billis and gently toss and mix with the sambal paste. I’m just imagining this in my mind as I typed to you. Cheers, Victor
@judyh3017 Жыл бұрын
Rendang is one of my favorites. Your video is very clear and thorough. Would love to be able to make this dish. Yum! 🌺
@foodtripwithvictor Жыл бұрын
Thank you @judy h…glad to hear it. Cheers, Victor
@jaredhee41943 жыл бұрын
looks so yummy
@foodtripwithvictor3 жыл бұрын
Thanks @Jared Hee…I am glad you think so 🙏😊..I will certainly keep it up. Cheers, Victor
@durarara911 Жыл бұрын
Is there a link to the measurements of those ingredients? I wanna make it, but I couldn't find it on your website.
@foodtripwithvictor Жыл бұрын
Hi..Not all my cooking videos has a written recipe on my website. In this video, if you fast track to time segment 2.33 you will see all the ingredients I used in this recipe.
@reichhopprivatwatch1406 Жыл бұрын
thanks
@foodtripwithvictor Жыл бұрын
Welcome 😊
@limhelena7143 Жыл бұрын
Hi Victor, thank you so much for your family chicken rendang recipe. Your video illustrations are so interesting and your step by step explanation throughout each segment of the preparation and the cooking process are easy to follow and rather motivating . Yesterday i cooked this recipe and my family enjoyed it very much . My family does not take too spicy food and great to have your recipe that is less spicy too. I have also tried your family traditional chix curry kapitan recipe and it was a real delight for the whole family to feast on it again for the second time . Thank you so much for your sharing. God bless you and your family.
@foodtripwithvictor Жыл бұрын
Thank you @Lim Helena for leaving me such a wonderful comment and feedback on two of my chicken curry recipes. I am so grateful that you’ve tired them and your family enjoyed both the dishes. Cheers, Victor
@aryamargayoga5527Ай бұрын
No pepper? And what about the salt?
@haiyunhuang2491 Жыл бұрын
Hey Victor Cool, I ❤your cooking’s , “Rendang Chicken “! Thanks for your help!❤❤
@foodtripwithvictor Жыл бұрын
You’re very welcome 🙏 thanks @Haiyun Huang
@rowenacruz52792 жыл бұрын
Will try your chicken rendang and will send you how it turns out.
@foodtripwithvictor2 жыл бұрын
Thanks @Rowena Cruz ..hopefully it works for you. Cheers Victor
@TheGuitarSpaSingapore3 жыл бұрын
You made me hungry at 11pm in singapore
@foodtripwithvictor3 жыл бұрын
🤣😋…midnight snack! Hope you are well in Singapore. Cheers, Victor
@janedoe-pu6kq2 жыл бұрын
Going to have to try that!
@foodtripwithvictor2 жыл бұрын
Hi @jane doe..thanks..hope you enjoy trying out the recipe. Cheers, Victor
@emeraldgarnet73302 жыл бұрын
Thanks for sharing your recipe for chicken rendang. Correct me if I am wrong, in your Satay sauce video, you showed us the French shallots as a huge , brown not so round shape , whereas in this video the French shallots look like small red onions, typically like what you get in Asia, except it looks tiny bit bigger.
@foodtripwithvictor2 жыл бұрын
Hi @emerald garnet…I use the French shallots and Asian shallots interchangeably depending on where I was and which variety I could get at the time, and what I have in stock at home. My preference is the Asian shallots but this is not commonly available in most western cities. The Asian shallots is round in shape like the variety I used in this video, which I got it wrong when I said it is French shallots. Asian shallots are slightly smaller in Asia. The characteristics are the same. Round with crimson red skin. Whereas the french shallots have brown skin and slightly elongated like the one I showed in my Satay sauce video. Thanks for picking this up. Cheers, Victor
@Sangram-IND3 жыл бұрын
Beautiful victor sir, ❤️❤️❤️
@foodtripwithvictor3 жыл бұрын
Thank you 🙏 😊
@alexander1982miller Жыл бұрын
I don't like to overcook food. Is there a benefit to it?
@foodtripwithvictor Жыл бұрын
Hi @Alex Miller…to cook a curry, we normally take time to cook to get the best flavours from the different spices, and the meat will become more tender and soft. It’s not rapid boiling but simmering to infuse all the flavours. However, if you don’t want to cook your meat too long, you could always stop the cooking process once you know the meat has cooked through properly. Cheers, Victor
@alexander1982miller Жыл бұрын
@@foodtripwithvictor cuz I know the more you cook something the less nutritious it is isn't it? Also, I hope you try cooking with drinking water. I only use drinking water.
@sitisarpina9062 Жыл бұрын
If it is leafy vegetables or the likes, sure you will loose its nutritions if cooked for a long time. There is no leafy vegetable here, the kaffir lime or tumeric leaves used in rendang is for flavour and never consumed as main vegetable in any cooking throughout Sout east asia where it originated @Alex Miller
@foodtripwithvictor Жыл бұрын
@@sitisarpina9062 thanks for adding your cooking knowledge and feedback for Alex.
@smokyrene70932 жыл бұрын
Hii Victor, evening try looking through all the videos can't find penang assam laska plssss me craving for it can u do a video of tht also if have can send me the link hahahha me can't find lei hahahha many tks Victor ... take care and GB ..🤩😛😋
@mohdkhushairimohdrejab16162 жыл бұрын
I like to add more chillies and shallots. And I add candle nut, and gula melaka too. At the end I will add turmeric leaves to make it more fragrant.
@foodtripwithvictor2 жыл бұрын
@Mohd Khushairi Mohd Rejab…that sounds really nice. Thanks for sharing what you will do differently by adding the extra ingredients to make your rendang spicier, more flavoursome and more fragrant with the turmeric leaves. Yummy! Cheers, Victor
@photomypets58073 жыл бұрын
My lao bu said wan the samba or rampa eat nice, must use 'cheng ku' . So my job is doing this hahaha 🤣 bila cook ur asam hu , coz I stay Butterworth we eat asam hu is like asam laksa style. No like nyonya style, I think mind land n Butterworth still a lot different in food
@foodtripwithvictor3 жыл бұрын
Oh yes…even Butterworth is part of Penang state, the food is quite different. Even Bukit Mertajam. I definitely would like to explore and learn more of the mainland side of Penang food 😊😋
@atageldin1 Жыл бұрын
What is the dark caramel sauce??????????
@foodtripwithvictor Жыл бұрын
It’s like a sweet soy sauce, not salty as a normal soy sauce, and adds colour to the dish.