I made the #1 BEEF in the WORLD and it Blew my mind! Beef Rendang.

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All my subscribers have been asking me to cook this for a long time. Now I understand why, this beef rendang has such a unique flavor that I 100% recommend you give it a try. It will blow your mind as much as it did mine.
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* Rendang Paste *
10g dried mild chilies (I’m using guajillo)
6 cloves garlic
½ cup shallots, chopped
1 stalk lemongrass, finely chopped
4-inch pc ginger, chopped
8 pc cloves garlic
5 pc green cardamom
2 tsp ground cinnamon
1 pc star anise
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1½ lb Chuck
2 cups Coconut Milk
2 tbsp Tamarind Concentrate
1 tsp Salt
¼ cup Dried Coconut
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#SousVide #BeefRendang #Recipe

[@SousVideEverything]

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[@satpamkun3581]

Try Cemani Chicken Guga this chicken is black reaaalll black even bone, meat all of it but the prize is, u know expensive i want u to try it

[@zynalx6232]

Pls dont guga dont

[@ulf63]

what a shame...

[@frgwyn3760]

@@zynalx6232 let him get the bag, mans gotta get his wagyu somehow.

[@sergioportillo8854]

😔

[@putrangos]

Here's my family secret to a great Rendang: Yesterday's Rendang. Trust me, its only can get better.

[@interruptor]

I think the 24h sous vide takes care of that...

[@bhimawaskita2540]

Sous vide version is like a yesterday version since u cook it 24h and cook it more to reduce water contain.

[@risannd]

Cook it with leftover rice. Boom. Rendang fried rice.

[@IScreamedWolf]

100% facts

[@mariofan191101]

literally this

[@bodang03]

My hometown food padang, west sumatera... Rendang came from "randang" west sumatera language... Means to make a coconut milk dried and oily...

[@ramaiswara8283]

Nah mantep,ternyata ada orang indo juga yg nonton guga😂

[@gema1039]

Fyi ini channel masak kesukaan nya chef arnold

[@praburayan8636]

👍

[@nanns412]

Pip pip pip orang indo

[@daffa_odon]

@@gema1039 serius? wow!

[@BrysonKeenan]

The ‘dry’ one is pretty much how its supposed to be. It’s not a curry... Better the next day. And the day after that. If it doesn’t last that long, you haven’t made enough! 😂.

[@Reveltt]

The word you're looking for is rempah

[@ArioStarK]

Talking like a true Indonesian after having delicious meal.

[@snyfalcryo524]

@@Reveltt what are you talking about ????

[@yesmybagel2751]

@@Reveltt rempah rempah means spices so i dont know what u’re talking about

[@jovere3015]

There's 2 version dry and wet, and yes it's better the next day but.... 4 hours is enough if you don't want to wait to long

[@adrien401]

The fact he pronounces Rendang correctly is already a huge step in my experience. You just know he did the appropriate research and did alot of justice and respect to the traditional dish. Thank you.

[@akmalrazak7620]

Agree bro... Agree👍

[@antoniusisanerd5899]

Exactly my guy

[@testaccount7010]

yup!!!

[@user_xsr]

Actually not quite. It should be (si)REN DUNG. But he's super very close, good for him.

[@nrrizki86]

His kerisik sounded a bit weird

[@Junior-il4jp]

“That’s a lot better, because it’s wetter.” - Guga 2020

[@googz79]

Not according to Ben Shapiro 😂

[@idkmusic569]

According to the subtitles "It's a lot better because it's sweater".

[@DreamKillersBlazingProdigy]

😂

[@resistantjeans6887]

“Thanks to raid shadow legends, it’s a great RPG” - guga 2020

[@davidblalock9945]

A video of Guga quotes with no context given, would be hilarious!

[@jollyisok]

Guga probably never burned himself while cooking, but he burned himself touching a plate.

[@Gabriel77888]

He is a fire bender, im pretty sure about that

[@topramen5884]

Nah he's Just immune

[@satpamkun3581]

Twice

[@davekelder6959]

Twice indeed

[@jodolphinlover2282]

@@davekelder6959 things will not calm down, they will *infact* calm up

[@JKT_SF]

Great video! Btw, your "version" is what we call Kalio (Rendang with some sauce left). The real rendang is rather concentrated / its sauce kind of glued to the meat (not as wet as the Kalio). So, you are cooking: *Kalio and Rendang* 👍👍👍😍

[@kcwliew]

Was going to say - there's 2 types - wet and dry - just nice that someone appreciates the mighty Rendang!

[@ttriuz]

original rendang is cook like 8-10 hours with constant stirring to avoid burned, i cried when i help my grandma cook it, i was in 5th grade back then 🤣

[@ferdiyansurya]

Exactly, this is not yet a rendang - this is kalio

[@Igami_No_Io]

kalio rendang .-.)b

[@mac1414]

ive done that a couple of times but my wife couldn't stand it - it was too dry for her. so now i just make kalio

[@Castawayangel09]

The other missing ingredients are: galangal, turmeric, coriander seed, fennel seed, cumin seed and black peppercorn - to be fried without oil until fragranced then blend it), finely chopped turmeric leaves and kaffir lime leaves to be added once the rendang gravy has been reduced. Give it a try and be amazed!

[@inscythe]

For those who were asking about making rendang with wagyu, I can tell you from a personal experience, DON'T. I made it a couple of times while I'm living in Japan, and it literally turned to meat sauce as the meat just dissolved in the stew (probably good idea to add it to pasta like bolognese sauce). Like some others have pointed out too, rendang was meant as a preservation technique in West Sumatera, Indonesia and it is supposed to be cooked until the meat becomes jerky-like (you can rehydrate it later too). However, the sous vide method might actually work with wagyu and will probably retain the meat shape better. Maybe I should try it... Guga, you're giving me ideas man!

[@joobjoob9231]

Yea rendang is supposed to be a method of processing hard chewy meat into something edible, so its pointless to use an already soft meat

[@90enemies]

@@joobjoob9231 Still would be interesting to see how it turns out

[@rogermccaslin5963]

I guess if you've got the deep pockets for waygu you can cook it any way you wish. Us peasants will just have to stick with stew meat. ☹😁

[@RF_N]

@@joobjoob9231 yes

[@hafizmuhammad3184]

for me wagyu has already packed with flavor, the rendang itselft already packed with so much spices.

[@atticantraverse6101]

"As you can see, it is room temperature". Yes, i have infrared vision.

[@BlurryHoplite1444]

Lmao

[@rogermccaslin5963]

I hate people who brag about their superpowers.

[@ahyes3475]

@@rogermccaslin5963 fr

[@danielng74]

As you can see, we can't.

[@arztbiscuit1433]

@@rogermccaslin5963 𝕱𝖆𝖈𝖙𝖘

[@phaibun553]

Rendang is most favorite dish when Eid in Indonesia 🇮🇩 and our sibling country Malaysia🇲🇾 and Brunei🇧🇳... And in two weeks later we will be celebrating Eid soon 😊

[@mykejaxon9334]

glad that u mention your siblings. Indeed its a Nusantara dish. Massive respect to SVE for trying, and it looks good.

[@sufrihadi]

@Rahadian Hasbi definitely not from Malaysia

[@pumpkin9555]

@Rahadian Hasbi shut up malingsial

[@violentcroissant]

@Rahadian Hasbi don't embarrass us by using foul facts like this bestie

[@redark3165]

Rendang is not Indonesian nor Malaysian. It's Melayu. That's that.

[@DD-sr9xm]

Rendang is freakin amazing. I lived in Singapore on and off for 20 years and spent a lot of time in Indonesia and Malaysia and always secretly sought out the best rendangs. Often the golf clubs in Indonesia have superb rendang ... also great nasi goreng.

[@ruangabu9698]

find "rumah makan padang sederhana" you'll be surprised

[@lbarcs896]

to me the best rendang is homecooked rendang. You can learn to make it yourself. Make in big portion, save some inside freezer and reheat when you feel like want to eat some.

[@rockiegorbachev8433]

Rendang is originally from West Sumatra, Indonesia and definitely not from Malaysia

[@Aradia000]

Well, let me break down this recipe for you. While the spice isn't exacly traditional, but that's okay, use whatever available in your region. Instead, I will focus on the technique that makes Rendang, Rendang. I am a chef btw First, you need to more than saute that spice mixture. You do need to fry it. Low heat, more oil, give it a good amount of time, let the Maillard reaction going, give it a really nice deep toasty flavour. Then, what makes Rendang so unique is a deep caramelization of the coconut milk. You need a shit ton of coconut milk for this, 6 whole coconut for a kg of beef (600 ml of thick coconut cream), put it in batches adding more as your coconut milk drying up, and cooking that slowly over low flame, and the end product is having a thick layer of rendered coconut oil and fairly dry. 2-3 hours isn't enough time to get that caramelization going. Padangnese would argue that 6 hours is the minimum amount of time needed to make rendang, while the excellent one is 12 hour plus (that resulted as a pitch black rendang, with otherworldly taste). Less than that amount of time, as another commenter already pointing out, is a different dish called Kalio. We have a saying here in Indonesia about that rendang you make, they called it Rendang Jawa (Javanese Rendang). Which is actually an insult, that this is what happened when Javanese (neighbouring ethnic) tried to make Rendang. As for the sous vide, same applies. Just make sure to get that coconut milk caramelization going strong Historically Padang is a merchant society. Their strategic location near Malacca Strait, do makes them engage in a lot of trade mission. Rendang is a way to preserve meat before the era of refrigerator, that's why it is important to make it dry, as a good rendang should be able to withstand tropical room temperature for months, possibly even year. Imagine this as a sailor ration in this part of the world When you say that there is a huge amount of flavour going on, I believe you my dude, that is a really fine meal you make. But if you add more time and coconut milk to that, it would be a completely different beast, a next level shit of flavour explosion. It would be too tasty that will numb your mouth when you just eat that alone. Real Rendang would be way too intense to eat without rice. Thus, the title of world tastiest dish. Anyway, great content as always

[@shzammpatapon9865]

i'm from malaysian, we are neighbouring countries i presume. yes, this guy is legit. however, i do think we can cut guga some slack, i'm sure his way is still tasty

[@kudagenit]

Man, but thinking about it again, the sous vide kalio looks great to begin with.. let's hope he actually makes rendang instead of kalio.

[@zunriya]

thanks sir

[@Dantakurasaki]

All of this is wrong info.

[@WoBuXihuan]

The taste of rendang is very good. Kalio is also yummy

[@reyalkatiry6842]

when beef rendang still juicy, it isnt called rendang anymore,, but it called " Beef Kalio " same ingredient, different cook times.

[@faizalsudewo8532]

hallo makasih infonya

[@proboiriawan2204]

Gulai- Kalio- Rendang (this step based on how much liquid on the cuisine). Gulai is the most liquid maybe like soup, Kalio is form rendang with some "sauce", and the rendang is form completely dry and dark brown to black. Rendang also can be juicy, but not with liquid

[@fadlya.rahman4113]

My mother used to make the rendang with gravy because my father love to mix the gravy with rice. My mother also made a version of rendang with shredded beef so that it can easily be dip with lemang and ketupat.

[@heheboi6693]

@@proboiriawan2204 tambahan ilmu baru thx :v

[@bayu-irsan]

But kalio cook time is shorter than rendang itself. And the sous vide method by guga took 24 hrs, so is that still called kalio or wet rendang or what lol

[@cefrinaldi8060]

In West sumatra, we usually make rendang in a huge pan and over a bonfire. It usually takes 4 to 6 hours until its ready. We also often add sweet potato or small potato into the rendang. Different region also have different ways to make rendang, for example rendang in solok usually drier than any other while in bukittinggi its more like overcooked kalio.

[@astrangerwhostaysforawhile987]

This dude pronounced rendang perfectly and does not make it 'crispy'. Dude, you have my seal of approval

[@markwinston3119]

Guga, try it with Lemang. Lemang is a type of sticky rice with coconut milk and cooked in hollow bamboo sticks. Its the shiznit!

[@blackenese8585]

Hell yeah, this guy know his food

[@ardomuliana4669]

Heaven on a plate combo here.. Haha

[@abeldonny9718]

Thanks man For saying this

[@3amir126]

or at least with ketupat palas... 😂

[@Yatsu00x]

@@abeldonny9718 Kono Dio Da!

[@mcunanana]

traditional rendang is cooked longer because it kind of dehydrates the beef similar to beef jerk it lengthens the shelf life to about 4 weeks, the herbs and spices decreases the amount of bacteria from growing there are villages in indonesia with no power which means no fridge

[@erizapark8344]

Isn't that dendeng?

[@elousie1187]

Rendang is not so dry, here in east java the dried beef is called empal

[@yogieyo9935]

@@erizapark8344 nope, dendeng is fried first until black. beef jerk is dehydrated beef

[@josefsutrisna7304]

Depends on which part of indo man, the 3 types ive had is one that you mention, the other is similar to gugas style and the third is more creamy,curry like.

[@yogieyo9935]

@@josefsutrisna7304 i think you should refer to what people in west sumatra called as rendang is, and then go back in history as why it's invented.

[@YeeHaaification]

You should add 2 more ingredients i.e. Galangal Paste & a pinch of Palm/Coconut Sugar (you may use brown sugar if you can't get coconut sugar).

[@1G_G1]

Definitely needs more sweetness. I had to add 3 packets of sweetener and a tablespoon of molasses.

[@ezrahadwi135]

@@1G_G1 sounds bruh to Indonesian, because we love spicy food

[@msgpatient7850]

@@1G_G1 an authentic rendang is not supposed to be sweet.

[@1G_G1]

@@msgpatient7850 With all that coconut it's not? I love spicy, but this seemed like it should be sweet. Adding sweetener and molasses fixed it IMHO. I didn't have tamarind paste, so I had to boil some pods. I'm going to try Chef Johns version next. Regardless, this was my first go at Indonesian, and I'm loving it! I'll have to find an Indonesian place here in LA area and see what it's supposed to taste like. Cheers!

[@wenjus]

@@1G_G1 been living in Indonesia for a while now, and my wife is actually from padang, I can definitely assure you, rendang is everything but sweet. If you eat it at a local padang restaurant, its actually very salty, the coconut is not sweetened, and it provide the gravy some texture and a bit of taste but definitely no sweetness. Actually when my wife cooks some rendang, I have to remind her to go easy on the salt, because for the local taste it has to be very salty. And this is why they give it to you with a huge load of rice Moreover the graal of Rendang, is that it is traditionaly cooked over wood stove, and it will infuse the smokiness in the meat, which is not always the case even locally, but this is one of the factor that shows you that you are eating the real deal. I had the luck to taste the one from my mother in law and damn that was amazing.

[@kung_fool]

So just a fun fact. Original Rendang from West Sumatra is supposed to be black in color, and dry. Reason is they use water Buffalo meat, which is tough, so you need to cook it longer. But many varieties exist even in Indonesia. Regardless, it is one of the best indonesian dishes out there.

[@ricohabley2224]

oh thank you for trying out our national indonesian dish, beef rendang. it originated from west sumatra to be precise. glad you both enjoyed it very much. Greetings from Indonesia :)

[@MEGASTRIX]

Guga has showed more respect towards different cultures compared to other "PRO CHEFS" haha.

[@starcollapse5227]

I can only agree

[@rakjel5855]

I'm just glad he didn't make those beef chrispy

[@heheboi6693]

@@rakjel5855 😂

[@spacey9707]

he just slayed it like Gordon, learn new things till you dead

[@rabiatuladawiyahrozlan3836]

@@rakjel5855 hahaha.. much better than those judge.

[@DegenerateLies]

Wow, youtube. Sending food videos when some of us are fasting, I see you

[@feryongko4226]

Then just stop watching youtube.

[@Melonaru25]

You can't fast with that profile pic lmao

[@grahamsubwise90]

@@Melonaru25 why?

[@thesauce1682]

"When you have anime profile pic, your opinion doesn't matter" - Xi High Ping Wait a minute........

[@idrisie6720]

@@grahamsubwise90 its ahegao face

[@mochamadghozysaturpanama1605]

every family have their own recipes so it will be different taste when you actually eat it from Indonesia or Malaysia. fun fact, every batch of the cook will get different taste because different cook time when you drained the coconut milk

[@nateb2715]

Beef Redang is actually supposed to be dry-ish. It was originally a way to preserve meat. So covering it with all those spices and getting the moisture out made it keep longer

[@AtriasNaradan]

Traditional Beef Rendang that’s made it into #1 was the dry one that’s pf traditional Indonesian version. In Indonesian version, there is another edible stage before it becomes a Rendang, it’s called Kaliyo. Basically, as long as it’s not dry and still relatively light brown in color, it’s called a Kaliyo...once it’s dry and really dark brown in color, it’s called Rendang. So, what you are making is a Kaliyo there, especially the Sous Vide one. As far as i know it, Malaysian Rendang is usually also only at the stage of what we in Indonesia traditionally called as Kaliyo. Also, traditional Beef Rendang can be kept at referigerator and reheated over and over for real long (because they are dry)...i’m not exaggerating when i said i have a month old of Beef Rendang in my refrigerator ready to be reheated, they are still edible. Still, both Kaliyo and Rendang are great foods.

[@arifnaimaznam7637]

I'm Malaysian and my family makes dry rendang every festive season. Although wet rendang exist here, we didn't have a different name for it as far as I concerned.

[@eidelenlovani479]

I like kaliyo more than rendang

[@exceldoyadika]

Anjir baru nonton guga yg buat rendang ini.. emg the best lah rendang buat masalah spices juara bgt ini makanan

[@alexbaum2204]

Fantastic comment. I think it’s so cool that this guy was able to make a very simplified version of rendang (or kaliyo), but some of us know that at least in Indonesia, this dish has more ingredients and nuance. I’m back in the US now and he has presented two ways to make the dish that are actually accessible to anyone here willing to try (ingredients for the truly authentic version can be quite difficult to find here). But if this dish is going to hold the title of #1, and as it holds such a significant place in the minds (and stomachs) of Indonesians, it’s wonderful for someone like you to come along and remind folks of how complex it really is. Terima kasih!

[@seanhdzan9551]

The debate on rendang is similar to that of Biryani ins India or deep dish pizza in Chicago! There are so many variations with each camp claiming theirs to be the best. My take on it is why choose!!?? Have it all!! Dry/wet rendang/kalio, to each their own! Love from KL, Malaysia.

[@MichaelMaxwell747]

Love your enthusiasm!

[@buzhangtsenang2421]

Thanks for doing this guys :-) I’m so glad that u bring this dish here. Never thought u guys would do it. Love from Singapore

[@a.i1801]

I don't wanna be act like Indonesian food purist but, you're missing galangal and turmeric in your recipe. On the other hand, cardamom, clove, cinnamon, tamarind and star anise are optional and rarely used. But I think you still nailed it! Thank you for promoting our food, love from Indonesia. 🙏

[@aliridho3513]

He used turmeric and ginger paste you deaf swine

[@Ealsante]

@@aliridho3513 There's no turmeric, and ginger is not the same as galangal.

[@ruditya4219]

@@aliridho3513 no he didn't use tumeric. If he did, the paste gonna have yellowish colour.

[@osmosisazman]

Galangal makes rendang go from good to mind-blowing.

[@BigBlackCat]

@@ruditya4219 nope. small amount of turmeric would made no changes in color especially on rendang. and galangal would add some citrusy flavor.

[@alyaaliski8678]

GUGAAAA! I can't express how happy I am to finally see you're trying out this dish. It is truly one of the best food in the world and I'm so glad you like it! Thank you thank you thank you for listening to people saying you should try this out haha, maybe one day you can go here and finally try the super duper traditional one that is cooked in a wood brick oven thing and have smokey flavor by being cooked for 12+ hours. Yaaaaayy

[@alfianbintang8319]

thank you to introduce our local food rendang... i hope all of you can taste the incredible rendang ..love from indonesia

[@lord_planc]

Funfact: Rendang can survive for more than many months, and it's even better to eat the yesterday's remaining portion, it gets even better

[@fafaoli718]

I can't express how happy us Indonesian - Minangkabau people 😌

[@jonjones971]

Padang food is great

[@sher2513]

North sumatran here and yup, padangnese food is a national treasure.

[@adibmuhammad8454]

Malaysia claim😅

[@marcomahardika5133]

@@adibmuhammad8454 Aduhh jangan mulai bikin ribut deh bro. Kebiasaan banget.

[@adibmuhammad8454]

@@marcomahardika5133 ribut gimana emamg faktanya seperty itu

[@tonysharing3955]

Only one suggestion for rendang Guga, you should eat it after reheat for 2 or 3 days. Believe me the taste will be more wild. Im from indonesia btw 👌😁

[@Iflie]

Yeah many Indo dishes are like that, we always say, it's best the next day, And we made Rendang juicy like a stew, it's great and a big hit in our restaurant in the Netherlands. But I do think you have to use fresh ginger and lemongrass, you can get it quite easily these days.

[@adewirasanjaya]

Actually the fact that you cook the beef for a long time and the meat is tender and breaks apart with all the flavors infused, level of beef cook-ness is more than well-done.. it's CONGRATULATION.

[@HelloThere.....]

That ginger and lemon grass paste brand you used is so good, it's pretty good for making a soy ginger sauce too

[@najibothman2607]

Saw the thumbnail: Huh, Kinda looks like beef rendang. Saw the title which has a word limit and didn't bother to mouse over it: #1 beef in the world. Is it some amazing chef dish? maybe with wagyu? neat. Get's in the video and hears Guga say beef rendang and see's the title say beef rendang: Wha- Didn't know beef rendang was considered #1 in the world. Super neat.

[@pravin7541]

Super meat

[@derisuparyadi8097]

dont do rendang with wagyu or something else because it would be falling apart when u cook the rendang

[@AmirPomen]

@K9 tenderloin is fine for rendang also.. just not too long for cooking time...

[@mayuravirus6134]

Rendang usually cooked with water buffalo because of how tough is the meat long cooking time is recommended to make it fall apart

[@smirkinaple7458]

a indonesian have liked this comment

[@jarummanis]

Thank you, Guga. I feel honored you made this video. We usually enjoy our rendang during Ramadhan until Eid. This video just make me crave for rendang. And thank you for didn't ruin the rendang recipe. I will definitely try the sous vide version. Cheers!

[@benrezki3831]

Thank you for making and reviewing Indonesian’s rendang! You really should come directly to West Sumatra to find out there are more types of rendang there!

[@FernantZeste]

Hi Guga, I've been watching A LOT of episodes on both your channels and I believe one recipe is missing up till now. It's a Belgian beef stew with beer! I hope you will get in touch about the recipe and can do this! It would be very interesting to get your review about the traditional and the Sous Vide version of this "stoverij"! Greetz from Belgium, FZ

[@inigoaraluce8493]

Can't believe I'm gonna say this for the 1rst time since i've been watching your videos for a couple of years now, but it's actually a GREAT idea to say "exact amount and ingredients in the description" that way, if you wanna follow the recipe you have it written and if you just want to enjoy the video you don't focus on quantity.

[@BigBlackCat]

actually... he missed one of important ingredient like galangal.

[@BigBlackCat]

and candlenuts

[@xtrct7303]

Indonesian here! There's a thing called instant rendang sold in Indonesia (they're still homemade and not made in factory so they taste real authentic), and your Sous Vide beef rendang actually look like that! It's definitely made sense to made a large quantity Sous Vide rendang and freeze them, so you can actually eat it as a quick and delicious dinner every weekdays

[@vianhoho19]

You mean those vacuum sealed ones? I was thinking of the same thing

[@xtrct7303]

@@vianhoho19 Yea, the instant vacuum sealed rendang. I usually got the jengkol + red bean rendang tho, and sometimes I don't even bother with reheating it, just wait until they're room temperature and let my rice warm them

[@jumps1156]

naon sih ?

[@joshuaheartnet762]

Damn instant rendang... It's easier to eat one in nasi padang restaurant bro... Coba yg daerah pekanbaru ato di daerah sumatra dahh... Asli rempahnye mantep

[@alvin8609]

@@joshuaheartnet762 it's not as easy when you're living abroad. Gotta rely on the instant ones

[@shibuigardenbungalows0420]

I find the removing the meat before reducing the sauce keeps the chunks of meat from falling apart. I also use a large non stick skillet to reduce the sauce that way it doesn't burn as the excess moisture evaporates. Once the sauce is nice and thick I pour it over the meat to re- incorporate ever. Rendang enchiladas are my favorite! Nice tutorial on sous ve method

[@Minoritynomad]

One of the reasons I LOVE living out here. Its absolutely fantastic.

[@YesItsKevin]

ANGEL IS ALIVE!!! we can now confirm he was not dry aged by Guga

[@timothychan4566]

*yet

[@museves]

he is feeding Angel

[@bubbaskyver6036]

He is being fattening up

[@nateworthy530]

I think he would sous vide him because he looks rather sinewy.

[@YesItsKevin]

@@nateworthy530 lmfao yes he does

[@ranggadananditya9257]

Man, I've been wondering how to make a "steak" version of rendang for a long time. This recipe will surely do the tricks. Btw, my mother is an Indonesian food chef, she'll be pleased by this recipe. Thanks for making the video man.

[@Cethavi]

You know it tastes incredible when He said 11:07 _"Bye-bye"_ but still can't stop talking about the rendang

[@idanramdan9466]

The "dry one" is actually "real rendang" The "juicy/wet one" is wet rendang or in other name we called it "kalio"

[@radza4445]

Maybe it's different in some city Some says the wet one is Rendang and the dry is Dendeng

[@idanramdan9466]

@@radza4445 i don't think so. Dendeng is equal to "cooked jerky". Dendeng have 2 type too, dry(its taste like jerky) and wet dendeng.

[@radza4445]

@@idanramdan9466 normal rendang in here is wet tho, so it is depends on which place it is

[@m.luthfi.alhadi]

@@radza4445 dendeng bukan itu dik 😂 dendeng itu daging yg direbus dengan bumbu, terus dipukul/batokok, lalu digoreng, dan bisa disamba pakai cabe merah, cabe hijau, atau samba lado tanak

[@merantau22]

nope, stop your explanation right there... are you even minangnese?

[@alvinksu]

3:41 “also a little bit of coconut milk” *Proceeds to pour the whole can*

[@90enemies]

@@dreamdesk7258 a Bucket?

[@tunamayocrepe]

To be fair, for South East Asian dish, a can of coconut milk is indeed just a little bit

[@fnaz96]

Both Marfa and Guga is right, a can is a little bit in nusantara terms Edit: yep, now that I watched the video, it is quite a small amount

[@thenonexistinghero]

@@tunamayocrepe Can't say I'm personally a fan of too much coconut flavour.

[@foodman3833]

One minute silence for people who went to the fridge and found nothing nice to eat... im hungry...😥😥

[@cocodojo]

F for our hungry brothers and sisters

[@rendiar.mp4]

F

[@tnk4me4]

F. Maybe Check the oven

[@topramen5884]

F Time to eat an Ally rat again

[@mr.otaku2348]

Literally empty, just like my bank account

[@SaxonRanger94]

Thankyou for pre-cooking the paste for that spice toasting effect 👌

[@SyedMohdHafeez]

In my place, we usually put tumeric leaf shredded thinly near the end of cooking... It bring up the flavor up a couple notches...

[@christopherjimenez192]

"i know my beef rendang does not look so good right now, but watch this" i tot u were going to use your flamethrower lolololol

[@johnchow8372]

Lemang is traditionally eaten with rendang. It's glutinous Rice cooked in coconut milk in banana leave lined bamboo. Rendang is from Padang, Indonesia.

[@Gavanceify]

Great content guga! Delighted to see you like it. 😆

[@fpanghegar]

first rendang with spice mixture and coconut milk is the typical rendang from west sumatra provice while the second rendang with the addition of roasted grated coconut is the typical "rondang" from north sumatera province. Well done looks so tasty.

[@frankieaglio4674]

Guga! Try Koji rice the right way: Blend with water first (oatmeal consistency) bag with steaks in fridge for 3 days. Turns out way better!!

[@RX-500]

I think he’s done that before

[@frankieaglio4674]

@@RX-500 He did use Koji rice a couple times but always basically dry. If you make a thick marinade with it it’s way different and turns out incredible 😬

[@CitizenLUL]

I'm patiently waiting for the day of his goodbye video, where he's gonna sous vide himself, and then will get grilled by Maumau with a flamethrower. The man who sous vided everything!

[@zufaraljauza2573]

Top 10 saddest anime farewells

[@joewilson2175]

Sous vide himself

[@LOLnesssss]

Im dead reading this

[@fahmilfaza3154]

mau mau be like: "i know he (guga) doesnt look that good right now, but watch this!" *play searing music*

[@reivaldoaurelio4895]

wtf. Bunch of cannibals here.

[@Diwaystation]

Yesss it's like a whole bunch of flavor!

[@farhanbadru3671]

Yes finally rendang in my favourite channel! Rendang is very yummmyyy

[@tukangbacot1117]

Ingredients for rendang 1 kg of typical meat inside 1 liter thick coconut milk 1 sheet of turmeric leaves 4 pieces of lime leaves 2 bay leaves 2 pieces of lemongrass crushed 3 mace flowers 1 piece of nutmeg 1 thumb galangal Sufficient water To taste salt Ground spices 15 btr red onion 10 cloves of garlic 20 pcs of curly red chilies 1 large thumb of ginger 1 teaspoon coriander powder

[@markwinston3119]

Indonesians and Malaysians, start fighting.

[@matthew_juanttv9638]

True

[@danishiman6632]

Btul tu

[@FangGuard]

Its not crispy enough

[@karu9449]

True

[@yourelegantwaifu]

Tarek ses semongkoo

[@azelothpanarama151]

I tell you this man, You are amazing 👍👍

[@mencobasukses97]

Aged rendang is always the better rendang! and doing it sous vide is actually equal cooking it for 24 hours, cook it longer until it equal 96 hours for the best experience (or less if you have meat with good marblings)

[@alangoodtime6421]

I've literally eats rendang 10 minutes ago and now your vids pops on my recommendations. lol 🤣

[@ajengpita]

Using “rendang” and “Indonesia” usually increase engagement traffic on youtube, those are magic words. 😄

[@mraziqsy]

lol

[@faizalsudewo8532]

lol .

[@mrriyan_]

True

[@mrriyan_]

View stonks

[@sonfatju5905]

Kwwwkwkwkke

[@insomnialemon]

When you cover your mouth to talk while chewing is very polite. I love that 😁

[@onyagriansyah6812]

Men! That's awesome, I see your cooking rendang traditional version & sous vide. Thank a lot for cooking our national dish as the best beef in the world. Try to cooking another dish. 💪🏼😃

[@ananth475]

Love And Respect from Kerala,India.

[@lededpul4289]

Rendang has better taste when you eat it tomorrow after a re-heat Trust Me. Malaysian and Indonesian can relate to this.

[@Noijarey]

rendang from indonesia not from malaysia

[@mikomikoru3202]

@@Noijarey yes rendang is truly originaly from indonesia west sumatera padang NOT FROM MALAYSIA

[@adamdwiandhika3665]

@@Noijarey yes malaysia is just have hobby to copying another nation just like chinese

[@chinconsepet8136]

@@adamdwiandhika3665 Dude you are not even sumateran if you are prolly not native either, let alone a minang, indomie you proud of from chinese tsk tsk shame what else product from your country that you didnt know from chinese origin, learn history dont be ignorant, malaysia and sumatera the closes one by land/race/history etc compare another island in indon, and malaysia of what? steal/copied? lmao are you talking to mirror bruh? your national language are stolen/copied/taken from malay language, what? you want say its not the same? so does US English and UK English and English around the world, yet you didnt see they changing the name where it originated from like your fkin thief ancenstor

[@Someone-zn4dh]

@@Noijarey correction, RENDANG IS FROM BOTH MALAYSIA AND INDONESIA ANCESTORS way before the 2 countries separated. Noone is at fault here or cooying eachother,just the same ancestors

[@SushimaruRen]

The sous vide version is called Kalio in Padang. It's basically just rendang with less cooking time, so it still retain some of the moisture from the coconut milk and spices. But i personally like rendang better. The drier, the yummier for me 😍

[@arysnaza9329]

Lol made me hungry especially see how he used fresh herb for sure the taste is amazing

[@himawanagung8219]

Legend said : Real Rendang are made of Buffallo (Kerbau) Meat 😁 🇮🇩

[@ryanbriones4026]

true story :) any southeast asian "beef" recipe is originally buffalo meat :)

[@ghivifahmi4252]

@@ryanbriones4026 in the city of Kudus muslims were taught to respect the hindu citizen by not eating beef, so they replace beef with buffalo meat

[@daleyvb]

And a lot different ingredients

[@plasticman2k]

Not a legend. The Majapahit were Hindu, so no beef diet. Only after the adoption of Islam did the people start eating beef.

[@jazzyjazz9872]

@@ghivifahmi4252 but these two are cousins aren't they ???😂😂😂😂

[@joecalobeer6396]

While you were preparing the traditional version, I thought “That needs rice!” Then at the end you had rice to go with those yummy pieces of tenderized meat, made with those great marinades! I could make Au Gratin potatoes for this meal also! O My Goodness!

[@bebebutterfield7699]

Hahaha! My hubby watches you daily. I just yelled, "Honey it's your boyfriend!" He recognized your voice from another room and said watch hi. I enjoyed this video and may try it. I would use some cayenne pepper already ground up. Looks great though! Thanx!

[@jayjmatthew8742]

I've tried this in Sydney, it's great!, so tender and good amount of spice😋

[@crozraven]

It is indeed one of the most delicious food I have ever eat.

[@meat_loves_wasabi]

rendang one of the best beef recipe... tried it once using wagyu rump

[@bocahdongo7769]

Is that thing not shrink heck of tons at simmering?

[@meat_loves_wasabi]

I Didn’t use a really fatty Wagyu .... around A3/4 .. really tender but was a bit too rich

[@therichieboy]

NOTHING gets better than Guga making rendang. This has made my year! If you haven't ever tried rendang stop whatever you're up to right now and DO IT!

[@Bubu-of7zm]

my fathers teacher makes the best rendang so far, oh boy im waiting for it every lunar new year

[@jazzyjazz9872]

chicken I suppose ??

[@ditoariq]

U should try babat(tripe) gongso, iga bakar(grilled rib) soup it is also an indonesian delicious cuisine! this video is approved by indonesian! thanks guga!

[@bocahdongo7769]

He always make Iga Bakar and prefer the least amount of seasoning. Tripe? Less likely. That one usually go into waste by regulation

[@tobiassiagian2562]

@@bocahdongo7769 that aged badly

[@bocahdongo7769]

@@tobiassiagian2562 Again, less likely. Not impossible. I mean, tripe that he cooked (fried) is far different than we usually cooked (soup). So it is far from we expect he tried proper tripe.

[@jacobguevara3643]

This looks a lot like a Mexican dish called guisado de puerco. Delicious!

[@octaviosaucedo9938]

You mean asado de bodas? Yeah I also thought of that when I first saw it.

[@jacobguevara3643]

@@octaviosaucedo9938 there’s different names to how people know it by but yessss that’s what I mean.

[@twiittter]

It looked like carne adobada, but with coconut milk + roasted coconut, I’m so gonna try this.

[@anoncrazynonevilgooddecent7631]

Never heard of it or the name is wrong? U mean caldo de puerco?

[@jacobguevara3643]

@@anoncrazynonevilgooddecent7631 guisado de puerco is what they call it in northern Mexico, close to the border of Texas.

[@DMSProduktions]

Indonesia's #1 dish! CAN'T beat the old Beef Rendang! BAIK!

[@flyhigh.studio7372]

I ate rendang alot. On many occasions. Yet i never try to cook it because it has so many kind of spices and it's too complex for me who cook rarely. So i really facinated by your effort. Great job

[@betatester8137]

Go to asia my friend; Malaysia, Singapore, and Indonesia. The food of heaven countries. We mostly share the same food culture.

[@gwenzy750]

Same food culture and same unhealthy daily cholesterol intake :v

[@thailand6388]

Go to Indonesia if you want the original Rendang. Our immigrant brought it to SG and Malaysia.

[@kiroo886]

Not really malay culture are only a part of the whole Indonesian culture. There are much more thing to experience in threre

[@esplooze]

@@gwenzy750 go eat a grass if you want to

[@marhensa]

@@esplooze lmaaoo chill man, chill.

[@Clbull118]

Guga: (cooks rendang) Uncle Roger: So you have chosen death.

[@mindoang5058]

Not really. He do the step correctly. Except msg

[@zouillet1738]

@@mindoang5058 almost, beside that the paste should be mixed with the coconut milk that you stir for few hours 😂😂 annoying and long to do a traditional rendang but so good...

[@danielphendarko2651]

@@mindoang5058 actually I'm Indonesian and the traditional one doen't use msg

[@RizkiAlief]

Rendang are indonesian food, not chinese

[@mindoang5058]

@@danielphendarko2651 we are talking about uncle roger. Watch his vid. For him Even cake need msg

[@SecretOfTheWorld93]

Yayy finaly Indonesian Recipe 🥰🥰🥰 I have been eating rendang for 20 years now

[@shahlegno5890]

Wow..my nation crispy rendang is here also..proud of it.

[@BeforeMoviesSucked]

Guga: "A lot better, because it's wetter!" Lane's Brain: "There's Rendang in this house, there's Rendang in this house..."

[@snifey7694]

If i have to describe rendang in the shortest version, i would say it in 3 words Tender, spices and love

[@Atrez]

Im so proud that the beef rendang,a dish of my heritage made it to u , dat far , and i only know now it is the no. 1 dish in the world.besides having it rice,try having it french loaf..

[@atmaja2985]

Just search Gordon Ramsay Rendang in Indonesia and you will see the real traditional version

[@adibroslan4137]

the reason why cooking rendang with super low heat is to prevent the rendang to "pecah lemak" which we can see his version of rendang got so oily right. it is because the fat from the coconut milk already rendered and turns oily.

[@ulf63]

What if you sear the beef before putting it in the bag and deglazing the pan with the sauce that goes into the bag?

[@anoncrazynonevilgooddecent7631]

Looks delicious

[@augusteeaa]

Amazing You and amazing Beef Rendang. So 🔥

[@tissalokadipatisuprapto1456]

You should come to Padang City in West Sumatra, Indonesia. You'll know the real taste of Rendang and how to make it.

[@eightysix2230]

Nope, not safe for tourist

[@senatorstevearmstrong3449]

@@eightysix2230 lmao.... so trueee

[@rosyara6461]

@@eightysix2230 gordon came to padang last year and he still alive today. What do u mean by that

[@eightysix2230]

@@rosyara6461 he came with bodyguards and securities, ofcourse safe la....not for normal tourist... ayoyo...

[@fu8785]

@@eightysix2230Tf. There's no terrorist in west Sumatra.. also never heard any news about it. are you trying to bait or just lack of insight?

[@wyd_marco4107]

Guga burning himself on anything only happens on a blue moon Day 14 of asking guga what he does for breakfast

[@DeathBYDesign666]

Meanwhile on sam the cooking guy, every once and a while he forgets to burn himself.

[@leftadnan007]

Yum, a staple South East Asia dish. We always had these during festivals such as Eid Mubarak.