January 24, 2007
Beef Rendang - I Wish I Made This
Rendang is a traditional Nonya cuisine. I have always been intimidated by Nonya cooking because there are just so many ingredients required.
“Nonya cooking is not only about the blending of pungent roots but also the long marinating of meats and seafood before it is cooked. Fresh herbs such as lemongrass, lengkuas [galangal or wild ginger] and kunyit [turmeric root] are pounded, more often than not, by hand using a granite mortar & pestle. Chilies, candlenuts, shallots and belacan are a must in most Nyonya dishes. Aromatic leaves such as kaffir lime leaves, pandan or pandanus [screwpine leaves], daun salam [fresh bay leaves] and daun kunyit [turmeric leaves] add ‘Nyonya zest’ to it’s wonderful cookery.”
(Source: malaysianfood.net/Nyonyafood.html)
How not to be not intimidated?!? Coupled with the fact that I may not be able to get all the ingredients in the Bay Area, is it really worth the trouble?
But I tell you… nonya food is really delicious! Lots of flavor, texture, aroma for that gastronomic experience that satisfies all your senses.
I have taken the first step. I have purchased my very first Mortar and Pestle. *Applause! Applause!* I am ready to pound my heart out and give my best effort to making Beef Rendang.
The above picture shows the Beef Rendang dish from Penang Village. The beef is tender and moist, coated in a dense fabric of spice and herbs.
My opinion is that Beef Rendang is best eaten with plain white rice and Sambal Kang Kong. We had ordered Seafood Fried Rice and I found that there was just too much going on. Eating Beef Rendang with plain white rice will ensure that you get the most out of the Beef Rendang’s rich flavor of beef, dried chillies, shallots, garlic, galangal, lemon grass, ginger, cinnamon bark, cardamom, curry powder and tamarind.
Sad news: Penang Village (1290 Coleman Ave, Santa Clara, CA 95050) is closed. Notice on their website:
“Dear Valued Customers,
Penang Village is closed due to expired lease. Thank you for your long-time support. If you have any questions, please feel free to contact info@penangvillage.com, we’ll try our best to answer you.
Thank you
Penang Village
January 15, 2007″
How not to not make my own Beef Rendang now?
Bite This!
More recipes:
Beef with Broccoli and Yellow Pepper Stir Fry Recipe
Stir Fried Spaghetti With Black Peppered Beef
How to look like you have been cooking the whole day
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January 24th, 2007 at 3:00 pm
(Need I say more)
January 24th, 2007 at 5:44 pm
Congrats on the batu lesung…now I have a partner in crime who can pound the rempah away with me…albeit virtually.
If you look at my website, I put Nyonya Food in the menu…I am starting a new site www.nyonyafood.com but alas, I have no time to do anything with it yet. Maybe you can be my guest writer in the future now that you’re equiped. ;)
January 24th, 2007 at 6:46 pm
Tiga… I am really very sad, cos I like their Indian Mee Goreng and I don’t think Layang Layang sells Lo Bak. Luckily Layang Layang sells Beef Rendang too. So until I make my own, I can still have my Rendang fix.
RM - Just checked out your new site :) I’ll be honored to be your guest writer! (Thank you Thank you)
It’s quite difficult to find every ingredient required for the authentic recipe. Just be aware that I may be using substitute ingredients like lime peel for kaffir lime leaves and macadamia/cashews for candlenuts. *Getting ready to pound away*
January 24th, 2007 at 8:17 pm
That’s sad the restaurant couldn’t find another location.
January 25th, 2007 at 1:16 pm
I just sent them an email to ask if they will open in another location. *fingers crossed*
January 25th, 2007 at 7:04 pm
yi, you very desperate arh, have to mail in order first hehe, seriously if only we can come up with one good my/sg restaurant, using all our mom’s/grandma’s secret recipes..wahh, dreaming..:)
January 25th, 2007 at 8:22 pm
I got email reply from Penang Village that they will not re-open in the meantime. :(
I actually have a Beef Rendang recipe. Looks like I need to try that soon. I just made Dried Chicken Curry (Kari Ayam Kering?) from scratch - that was the opening ceremony for my Mortar and Pestle. :)
January 26th, 2007 at 11:57 pm
Peranakan Food is deeeeelicious! The other night, sis and I were having dinner with mum’s friend who was visiting Singapore, she wore a kebaya to meet us and we asked, aunty, you are Peranakan? Yes, she is. Then we brought her to a Peranakan restaurant for dinner and she begin ordering food that she had when she was young, and she was so happy. Bibiks can rattle on and on… she can recite the recipes while we eat!
I shall copy down all her recipes the next time we invite her for dinner when she’s visiting again. Then share it with you all here :-p
January 27th, 2007 at 7:33 am
Hey KM - You also cook the food first la… then post pictures and recipes in your blog, then slowly your photo blog will mutate to become a cooking blog with recipes :p
May 22nd, 2007 at 4:36 pm
this isnt chinese.. rendang is indonesian cuisine.
May 22nd, 2007 at 4:47 pm
The Nonyas also make this.
December 19th, 2007 at 8:49 am
it’s not that difficult to make rendang in the bay area. many asian marts sell the ingredients.Try rendang if it is sold at santa rosa farmers market. SINGAPORE FOOD OF LOVE AND JOY rotates sin dishes each week