Comments on: My Sister Jussie’s fantastic Malaysian Rendang http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/ foodblogging los angeles Thu, 09 Feb 2012 20:46:29 +0000 http://wordpress.org/?v=2.6.2 By: free music download http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-1954178 free music download Fri, 02 Sep 2011 03:55:00 +0000 http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-1954178 Especially liked this piece, appreciate it. Especially liked this piece, appreciate it.

]]> By: pomysl na biznes http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-1757833 pomysl na biznes Mon, 08 Aug 2011 23:16:17 +0000 http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-1757833 I think other web site proprietors should take this site as an model, very clean and great user genial style and design, as well as the content. You are an expert in this topic! I think other web site proprietors should take this site as an model, very clean and great user genial style and design, as well as the content. You are an expert in this topic!

]]> By: Marcellus Gazzola http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-1716451 Marcellus Gazzola Wed, 03 Aug 2011 14:14:25 +0000 http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-1716451 Excellent beat ! I wish to apprentice while you amend your site, how could i subscribe for a blog site? The account aided me a acceptable deal. I had been tiny bit acquainted of this your broadcast offered bright clear idea Excellent beat ! I wish to apprentice while you amend your site, how could i subscribe for a blog site? The account aided me a acceptable deal. I had been tiny bit acquainted of this your broadcast offered bright clear idea

]]> By: MaxMillion http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-524856 MaxMillion Mon, 05 Apr 2010 17:12:57 +0000 http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-524856 Well, yes, this dish did originate in Indonesia. Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. <strong>Also popular in Malaysia and Singapore, </strong>rendang is traditionally prepared by the <strong>Malay community</strong> during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in <strong>Malaysia</strong>, authentic rendang is nothing like a curry. <strong>In Malay classical literature, </strong>rendang is mentioned in Hikayat Amir Hamzah as early as the 1550s. Well, yes, this dish did originate in Indonesia.

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.

Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. In Malay classical literature, rendang is mentioned in Hikayat Amir Hamzah as early as the 1550s.

]]> By: Julie http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-524754 Julie Mon, 05 Apr 2010 09:39:43 +0000 http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-524754 Isn't it RENDANG from INDONESIA?? From Sumatra Island, West Sumatra for sure. It was there since centuries ago! Isn’t it RENDANG from INDONESIA?? From Sumatra Island, West Sumatra for sure. It was there since centuries ago!

]]> By: Homer http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-116109 Homer Wed, 14 Feb 2007 05:45:21 +0000 http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-116109 Can't wait for that family cookbook to be published! Can’t wait for that family cookbook to be published!

]]> By: MeltingWok http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-115934 MeltingWok Tue, 13 Feb 2007 09:24:48 +0000 http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-115934 Hi Maxmillion, Being Malaysian myself, I have to say the essential ingredient to making an authentic Rendang is the "kerisik"- toasted fresh grated coconut. Also, the use of lemongrass, kaffir lime leaves and tamarind paste is used to tone down the spiciness in the rendang along with rich spices like glangal roots, coriander, and tumeric to name a few. To read more on traditional Rendang, if you're still interested to explore the recipe a little more, do check out my recent post on <a href="http://www.meltingwok.com/2007/02/lamb-rendang.html" rel="nofollow">Rendang Lamb</a>. Cheers :) Hi Maxmillion,
Being Malaysian myself, I have to say the essential ingredient to making an authentic Rendang is the “kerisik”- toasted fresh grated coconut. Also, the use of lemongrass, kaffir lime leaves and tamarind paste is used to tone down the spiciness in the rendang along with rich spices like glangal roots, coriander, and tumeric to name a few. To read more on traditional Rendang, if you’re still interested to explore the recipe a little more, do check out my recent post on Rendang Lamb. Cheers :)

]]> By: bulavinaka http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-110558 bulavinaka Mon, 22 Jan 2007 04:25:55 +0000 http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-110558 Maxmillion, Just returned from a trip to Mitsuwa - I thought they carried the brown rice in varying degrees of milling, but they don't. However, I have picked it up at Nijiya... Maxmillion,

Just returned from a trip to Mitsuwa - I thought they carried the brown rice in varying degrees of milling, but they don’t. However, I have picked it up at Nijiya…

]]> By: MaxMillion http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-110396 MaxMillion Sun, 21 Jan 2007 02:42:00 +0000 http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-110396 ^ Gosh, another wonderful comment brimming with excellent suggestions. The poetry of your final sentence blew me away. Thank you! Yes, I am wary of the high level of saturated fats/calories in coconut cream and milk, so I *love* the idea of adding coconut essence to the rice. I am keen to give that a try. I recently discovered brown jasmine rice at TJs -- I think it's also organic, which is wonderful -- and I was delighted by its fluffy texture. I wasn't aware that I might find a variety of brown rices at Japanese markets, so that tip is especially welcome. Thanks again (to everyone) for taking the time to comment and enhancing my post with such useful input. ^ Gosh, another wonderful comment brimming with excellent suggestions. The poetry of your final sentence blew me away. Thank you!

Yes, I am wary of the high level of saturated fats/calories in coconut cream and milk, so I *love* the idea of adding coconut essence to the rice. I am keen to give that a try.

I recently discovered brown jasmine rice at TJs — I think it’s also organic, which is wonderful — and I was delighted by its fluffy texture. I wasn’t aware that I might find a variety of brown rices at Japanese markets, so that tip is especially welcome.

Thanks again (to everyone) for taking the time to comment and enhancing my post with such useful input.

]]> By: bulavinaka http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-110329 bulavinaka Sat, 20 Jan 2007 19:26:27 +0000 http://la.foodblogging.com/2006/01/21/my-sister-jussie%e2%80%99s-fantastic-malaysian-rendang/#comment-110329 Maxmillion, You'll find that although Malaysia's three main ethnic groups - the Malays, Chinese, and Indians - pretty much stay among themselves socially in most areas, they do often crossover many of their ingredients as well as dishes. You just have to look at the various ingredients in Malaysian dishes, like this one. No single group can lay claim to this dish. My wife is from Malaysia, and when we are visiting her family, we usually end up having meals consisting of foods from all three cultures, and then some (the Dutch and English have also left their mark on Malaysia), including naan and roti (seek out roti canai - like potato chips, you can't eat just one) The naan and roti are great choices to wipe up any remaining sauce (they like to call it gravy), but as Gigi suggests, it's probably best to it this primarily with rice - it acts as a better foil for this dish. Also, the coconut rice is out of this world with one warning - it is loaded with fat. My in-laws have refrained from this except on occasion. IMHO, the brown rice is really great, and you might even seek out jasmine brown rice - most Chinese markets carry it, and even Trader Joe has it. Also, the Japanese markets carry brown rices that are milled to varying degrees. And if you want to go for the coconut rice, but don't want the calories, try adding coconut essence to the rice before cooking it. A little goes a long way - be very sparing. You won't get that smoothness on the tongue from the rice that you would get from the coconut oil, but the fragrance is awesome. And you really won't miss the fat as the rendang is like a tenor in an opera, while the rice plays chorus... Maxmillion,
You’ll find that although Malaysia’s three main ethnic groups - the Malays, Chinese, and Indians - pretty much stay among themselves socially in most areas, they do often crossover many of their ingredients as well as dishes. You just have to look at the various ingredients in Malaysian dishes, like this one. No single group can lay claim to this dish. My wife is from Malaysia, and when we are visiting her family, we usually end up having meals consisting of foods from all three cultures, and then some (the Dutch and English have also left their mark on Malaysia), including naan and roti (seek out roti canai - like potato chips, you can’t eat just one) The naan and roti are great choices to wipe up any remaining sauce (they like to call it gravy), but as Gigi suggests, it’s probably best to it this primarily with rice - it acts as a better foil for this dish. Also, the coconut rice is out of this world with one warning - it is loaded with fat. My in-laws have refrained from this except on occasion.

IMHO, the brown rice is really great, and you might even seek out jasmine brown rice - most Chinese markets carry it, and even Trader Joe has it. Also, the Japanese markets carry brown rices that are milled to varying degrees. And if you want to go for the coconut rice, but don’t want the calories, try adding coconut essence to the rice before cooking it. A little goes a long way - be very sparing. You won’t get that smoothness on the tongue from the rice that you would get from the coconut oil, but the fragrance is awesome. And you really won’t miss the fat as the rendang is like a tenor in an opera, while the rice plays chorus…

]]>