recipe reviews for:

Special Beef Rendang Curry

“This is a special beef recipe from my country which is really tasty and there is a special technique which softens the beef until the texture is like chicken. The dried shrimp is an added flavour and modification I made to the original dish. This recipe is easy to make, and will be a hit at family gatherings. Tastes really good for steamed or spiced rice.”

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Reviewed: Nov. 2, 2008

Delicious. I love this food.

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Edje


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Reviewed: Oct. 16, 2007

not enough sauce for us

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bayers

	Cooking Level: Expert Home Town: Shenandoah, Iowa, USA Living In: Caldwell, Idaho, USA
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Reviewed: Apr. 11, 2007

Pretty good. Cheated massively by not pre-treating the beef (time reasons), just chucked it in and sauteed it with the garlic, onions etc. Didn't have dried shrimp, so substituted prawn paste which worked well, otherwise used ingredients specified - including red chilli pepper. Served with steamed rice and the whole lot went in minutes. Thanks for the recipe.

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Lupin Pooter

	Home Town: Sherborne, Dorset, England, U.K.
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Reviewed: May 9, 2006

I changed this recipe up a bit. I didn't have any dried shrimp so i left that out. I used only 1 Tbsp of Sambal Oelek paste instead of the red chili paste. My kids don't like it to spicy. I also added 1 T of cumin. I added some extra veggies. 1 jicama chopped, 1 green pepper chopped,1 shredded carrot and 1 cup snow peas chopped and 1 cup chopped kale. I always add extra veggies just to get them in for the kids. These added veggies added a lovely color. I found it a bit thick after the veggie addition so i added 1 cup plain yogurt. At the end i also added 1 cup raisins and 1/2 cup sesame seeds Extra crunch and a bit of sweetness from the raisins. Great recipe.

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Angel of Harlem

	Cooking Level: Expert Living In: Calgary, Alberta, Canada
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Reviewed: Apr. 2, 2006

I didn't do the beef softening thing. Just browned the meat then included it in the sauce and simmered the whole thing for about 2 hours. Omitted the dried shrimp and the lemon grass but added a splash of soya sauce, squeeze of lemon juice & teaspoon of sugar for balance. The flavour was quite nice but the dish on a whole was too spicy. It could have been the red curry paste I used or because I cooked down the sauce over 2 hours. We like spicy foods but this was just too much!

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PRINCESS ANTZ

	Cooking Level: Expert Living In: Sydney, New South Wales, Australia
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Reviewed: Feb. 4, 2006

Tasty and quick (once you get everything cooking). I would actually cook the meat in the coconut milk mixture for the stated time- it is still moist and tender but it infuses the flavors. I also added carrots, potatoes, and green peas. A note on the curry paste- it is usually sold in Asian markets in cans the size of tuna, If you buy this size, half a can will make a pretty spicy dish. Usually a fourth of a can will impart pleanty of flavor if you like some spice but not too much. Enjoy!

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ZACATECAS

	Cooking Level: Expert Home Town: Eagle Pass, Texas, USA Living In: Saint Louis, Missouri, USA
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Reviewed: Jun. 27, 2005

Good flavors, but HOT, HOT, HOT!!! I omitted the chili and only used half the curry paste and it was still almost too spicy to eat. Plus, watch out -- tumeric will stain your clothes!!!

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puddincakes


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Reviewed: Jun. 2, 2004

this recipe is wonderful...soooo delicious! my family loved it ;)

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TIRIG


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