Cooks this dish for paying guests · Verified chef · Answers buyers directly
5 h 30 min total180 min hands-onServes 8Hard
261 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDThis is a fry, not a stew; the dish only begins when the coconut milk breaks and the oil comes back out.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Beef shin or chuck000 g
Mature coconuts000 g
Long red chilies000 g
Shallots000 g
Galangal000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Buying Coconuts, Turmeric Leaf and the Right Beef
Gulai to Kalio to Rendang: Reading the Three Stages
The Kuali, the Flame and Four Hours of Stirring
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 22 of the 28 carry a photo of what it should look like at that moment, and 8 carry a short clip for the parts a still cannot show.
Hardest step: catching the moment santan breaks — step 17 of 28.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Elvi Roslina Chaniago watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Stopping at kalio and calling it rendang
A pan too narrow to evaporate anything
Adding kerisik to rescue a sauce that only needs time
The last hour is frying rather than simmering, and the switch happens at a moment you have to watch for once to know.
Written by Elvi Roslina Chaniago. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
239 people cooked it, 87% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 261 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
