When we were little my mother worked part time as a teacher. Every day she would wait for the phone call in the morning that would tell her if she was going off to work or not. If the phone rang it meant that we had to stay at a babysitters for the afternoon until our father picked us up. We’d sigh and groan if we heard the familiar clanging of the phone. Our child sitter was a strange woman who my sister and I didn’t really like but as children we were momentarily bribed by the fact that she let us have crackers with peanut butter and jam after school.
My mother didn’t really have time for much cooking. She would get home at around 4pm and somehow we would have a meal on the table by 6pm and no later. There were always three dishes and always a vegetable dish and although she tried hard, understandably there wasn’t much energy put into it after her long day at work. My father was and still is notorious for being faint hearted with praise and we were just brats I’m sure and just said that “we don’t like it”. My mother would put some food on my father’s plate and instead of saying thank you he would gristle “You got sauce on my spoon”. It was so funny that “You got sauce on my spoon” is our standard joking response instead of thank you for when people do you a favour at our dinner table. Much to my father’s confusion of course 
One day she made a dish and it was really good. In fact it was downright delicious. And we told her so. Even my father said “It’s not bad” which is his ultimate praise. We have learned never to ask him what he thinks of a dish, he would probably say to Ferran Adria that he got sauce on his spoon with some irritation. And with the echo of positive comments she started to take a bit more time preparing the food and we in turn learned some manners and complimented her on her dishes. We realised that she hadn’t bothered as she figured what was the point but when people appreciate the food and told her so then it was worth the additional effort.
This beef rendang is one of the many repertoire of dishes that have come to furnish her recipe folder over the last couple of decades. I know how many of you have commented on how much you like my mother’s recipes so she was happy to share it with you. It is big, it is bold, it is complex as befitting a rendang. And please don’t let the ingredient list frighten you, a lot of them are repeated (galangal, salt, sugar) and if you cook Asian food at home you may find that you have them already. You need these spices and flavours to get the whole full bodied beef rendang flavour. Apart from some initial work the stove top expends the rest of the effort and you can leave it for one and a half hours and do virtually nothing to it apart from steaming some rice to have with it.
My mother on the right and her sister on the left. I’m on the left in the red tights and dress and my sister is on the right
And on a side note, did any of you see the past two night’s episodes of the SBS show “Go Back To Where You Came From”? It is where “regular” Australians experience the life of asylum seekers and refugees. I was thinking about it as I was eating this rendang as it was set in Malaysia. Along with True Blood, I think that this is the best show thus far for this year and it certainly lit up the Twitterverse last night (participant Raquel even became a trending topic in her own right).
I always think the best of people, I truly do, and I think that many people’s negative sides are a product of insecurity or ignorance and that given adequate exposure people usually come to understand that there are more things in common with others than differences. Then I was horrified by Raquel’s responses, even after staying with some refugee families the spite and ignorance didn’t stop. I didn’t understand how she could resist the beautiful faces of the Kenyan children or how she could see the world in black and white-literally. I wanted to switch it off, because my first instinct when confronted with something so entirely objectionable is to ignore it. But I kept watching as it was compelling viewing. I’m looking forward to seeing the last episode tonight and I really hope she relents although given her ferocity in the face of a lot of evidence to the contrary, I am not sure about that!
So tell me Dear Reader, what sort of cook was your mother or father? And what do you think of Go Back to Where You Came From and Raquel?
Other recipes from my mother:
Yee Sang Chinese New Year Salad
Beef Rendang
- 600grams beef chuck steak or gravy beef
- 1 teaspoon salt
- 2 teaspoons sugar
- 1.5 teaspoons tamarind paste
- 120grams/4ozs desiccated coconut, toasted in a dry pan
Spice Paste
- 2 large onions
- 3 large jalapeno chillies
- 14 dried chillies (or fewer if you want it less spicy)
- 1 thumb sized piece of ginger
- 2 slices galangal (you can use dried slices – just re hydrate the slices in some hot water for 10 minutes or so)
- 3 fat cloves of garlic
- 2 tablespoons of the toasted coconut from above
The rest of the curry sauce
- 1 teaspoon turmeric powder
- 2-3 kaffir lime leaves
- 2 stalks lemongrass, bruised with the butt of a knife
- 1 slice galangal (rehydrated again as above)
- 2.5 tablespoons palm sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 4 teaspoons dark soy sauce
- 1 tablespoon oil
- 560ml tin of coconut cream (we used Chefs Choice coconut extract which my mother likes because it has a nice thick layer of cream on top)
1. In a large bowl mix the salt, sugar and tamarind paste together and toss the beef cubes in this mixture. Then add the toasted coconut and toss toss the beef in this too. Set aside.
I almost forgot the dried chillies-almost!
2. Blend all of the spice paste ingredients (onions, both types of chillies, ginger, galangal, garlic and coconut) together in a food processor until it resembles a fine paste. In another bowl place the rest of the curry ingredients (turmeric, kaffir lime leaves, lemongrass, galangal, palm sugar, salt, pepper, soy sauce) except for the oil and the coconut cream. Heat a large wok or pot onto medium heat and ad the oil. Then add the spice paste mixture and the rest of the curry sauce ingredients and cook for a few minutes. Add half the thick coconut cream from the top of the coconut tin and most of the coconut water (or just half the tin if you don’t have a separate thick layer of cream on top). Add the beef and heat through stirring and coating the beef pieces. Turn the heat down until it is simmering gently and place the lid on and allow to simmer away for 1 hour.
From this…
To this…
3. When the hour is up add the rest of the tin of coconut cream and cook for another 30-45 minutes with the lid on until the meat is very tender and the meat has darkened(it will darken further upon cooling). In the last 10 minutes you can take the lid off to evaporate some of the moisture if you like a really thick sauce. Serve with boiled rice.
And then to this…
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111 Comments | Add your own
Oh I absolutely adore rendang. My favourite rendang is the one my (ex) primary school teacher cooks for me everytime I am back home – she’s promised to teach me how to cook it the next time I’m home, I can’t wait!
This looks so good, I chuckled when I saw your mini blender, I use something very similar for everything… even for dicing onions when I’m lazy!
I love beef rendang and your family recipe sounds so good! A beautifully fragrant dish.
Cheers,
Rosa
Girl, whenever I see a recipe that has legs like this one, I know it will be good. This is indeed a keeper and looks spectacular.
I am with you on your horror at people who are so xenophobic they don’t look at people as individuals… rather as groups… that is how we do the worst things to one another isn’t it?
I remember hearing about an ABC program that put some homophobs next to a gay couple… they had never known gay people before and in the end, they thought they were great and completely changed their minds and lost their fear and hatred. If only it would always work that way.
Lorraine, Anything with “Coconut” must be fab!
“It is big, it is bold, it is complex as befitting a rendang” This sounds like YOU!
I have not watched the Australian series, but have been watching “Sons of Anarchy,” “The Tutors,” and “Medium” I get so damn obsessed. “Dexter” I watched in a few days! “Sex & the City” I sobbed when i watched the last episode. xxx Kiss
Good rendang rocks, I would love to try making some. I am guessing a short-cut could be to substitute some of the spices with red curry paste. It won’t be perfect but still delicious nevertheless
What a gorgeous photo, and story
It’s so great to be able to re-create mum’s cooking and to bring back all those childhood memories!
This looks wonderful! I love complex foods that cook a long time and make the house smell wonderful….sigh.
My mother was not a very good cook. My dad did most of the cooking in our home. But, in reading your post it occurred to me that my mother held down a full time job and had five children to take care of. OMG, when would she ever have time to cook? I lost her last year and I have been slowly working my way through her recipe box (which I arm wrestled my sisters for) with the idea of posting the best of them.
lovely story!!!
xxoo,
RMW
My mother is quite a good cook. My father always has 2 or 3 servings, and then says something along the lines of “Meh… It was a bit bland I think”.
When he is around during cooking, he always sneeks behind her back and adds all sorts of crazy spices to the food, and later she’s wondering what the heck she’s done wrong.
I love them
My dad is a horrible cook. My mom’s cooking is far superior to mine.
Hehe
This looks delicious – I was just looking at a rendang recipe in a magazine and thinking I should try it – I will try your mum’s now!!! I grew up thinking my Mum was a great cook – which she was in her time – but looking back now – the food we ate in the 60′s and 70′s was so different from now.
This sounds delicious, I will definitely try it.
My dad is the type of person who never comments on the meal, but if he did say he liked it mum would cook it so often I think he probably stopped liking it, so just safer not to comment!
I have the refugee show recorded, looking forward to watching it.
Your mother’s rendang looks magnificent, so rich. It’s something I’ve never tried making.
My mum is a great cook, but I think I’m a lot more experimental than her. Which is a good thing I think.
x
How sweet ot feature another of your mom’s great recipes!! My mom was a wonderful cook. We loved her being at home, but she returned to work and cut down on her cooking. We looked forward to the weekends, yum
great snap of you!
sweetlife
This looks amazing Lorraine! Thanks for sharing your Mum’s recipe. My Mum is a good, plain, instinctive cook – no recipes for her. I always love going home for a taste of my childhood.
Just so delicious and warming a dish, perfect for this weather.
I came from a typical Australian family in the 70′s herbs and spice weren’t invented yet
I grew up with meat and three veg which is probably why the minute I left home I started exploring all food and cultures.
This sounds amazing, such a complexity of flavors. Is “gravy beef” another way of saying “beef chuck steak” or is it an entirely different cut? (don’t think we have anything called gravy beef in the US).
How lovely! I adore rendang, but have never got it quite right, so will have to give your mum’s recipe a go. Thanks Lorraine!
Oh dear – this is is my fave dish in the whole wide world! I lived in Bali for 4 years and would go to the local Padang place for Nasi Bungkus at lunchtime – I ordered the same thing everyday (seriously) – nasi+rendand+sayur hijau+sambal+extra kuah. Mmmmnnnn… Can’t wait to try this. Thanx Lorraine.
To Mrs. L. (16)
Beef chuck steak would do. It is actually boned shin and if bone if left in can be used as Osso Bucco (although should really be veal).
Thanks for your mother’s fabulous recipe!! Will definitely make it. Do you have a file with her recipes on your website, or can I just search your recipes for ‘mother’? (A fairly new subscriber).
Thanks
You reminded me of my maternal grandmother who still makes terrific rendang. She is European but lived in Singapore, Malaysia and the Middle East (amongst other places)and so her repertoire in cooking is very expansive. When she lived in QLD when I was a child, she would grow her own lemon grass and galangal. I still remember her digging them up from the garden fresh to make her delicious rendang. Yummo!
My mum cooks a great roast with crisp vegetables. Sweet biscuits, cakes and slices; otherwise, it is boiled vegetables or salad with fish Dad recently caught from the beach. Not inspiring but wholesome and good – in their seventies now, they absolutely glow with health + energy. Your Mum’s Beef Rendang sounds fabulous. I love how the toasted coconut is added at the start, rather than at the end. The whole family love rendang and we will cook it this way next time.
We have watched the show you mention but did not really get involved with this, preferring something more light hearted – or cooking. (Honeycomb lasts BUT 3 days in our home)
Rendang is one of my fave dishes – my sister in law in KL makes a beautiful rendang. My mother (Aussie, 1960′s and 70′s) must have hated cooking for us 5 complaining children. Now that I am cooking for my 3 I have much more empathy for what she must have gone through. We had a typical meat and (over cooked) 3 veg, roast on Sunday , chop suey(!!), rissoles, sausages, chops…..now I love really flavoursome food, any seafood and curries.
You were/are so cute!
I’m finding the show absolutely compelling and agree that it’s the best program on tv this year – and probably for years.
It is hard to watch people and their prejudice writ large. I was more gobsmacked by the violent intolerance of the social worker (although she has softened) than Raquel.
Ironic that Raquel ‘doesn’t work’, no job, no volunteering, nothing and has no notion of making a contribution in any sense. Yet her sense of entitlement is staggering. Right and wrong are still very rigid notions for her.
Still, the fact that she is participating in the program means that she is offering something meaningful even if her views don’t change.
Raquel is sharing her personal experience with us all – which in itself may end up by being the best advertisement for compassion and understanding we could ever wish for.
Btw, love the recipe too NQN, will give it a try!
This recipe looks divine I know whats on the table for dinner Sunday night… I too am enjoying “Go Back to Where You Came From” it has changed my whole perception on ” asylum seekers and refugees” and made me realise some how, some way we have to do more. We are so lucky to live in this wonderful land of Oz.
Have a great day!
Smiles Rozzie Kaye
Ohhhh yum! This rendang looks amazing! I MUST try it!!! Bookmarked! Thanks so much and thank you for sharing a little family history with it.
I haven’t seen that show on SBS but I wish I had… with 2 little ones I don’t get to watch as much TV as I used to… sigh! It sounds really interesting and a great way to “educate” people to diversities. I always think that the majority of people doesn’t know how lucky they are and that is why they react badly to diversity, even though I think there is no justification (there cannot be… even ignorance can’t justify it) to racism and violence. I have a multi cultural family, so I know it can be hard to live through it…
Looks pretty tasty – a bit too many ingridents for me (I make one out of a packet mix – but don’t tell your mum)!
My Dad’s cooking, by his own admission, is assembling ingredients rather than actual cooking. When my mum is away, he exists happily on steak and tomato, lettuce, capsicum and mushroom. Not a salad, but a series of ingredients. My mother is a former chef – her cooking is brilliant.
The best rendang I have ever had was at Ginger and Spice in Neutral Bay. Awesomely good.
The light and the dark:-
The light: I LOVE rendang and have for decades. Lately have used some of the good spice mixtures now available locally, BUT I am so glad to get your Mom’s recipe and shall definitely take the few extra minutes to prepare it from scratch. It looks so moreish.
The dark: Oh yes, I watched the first two episodes of ‘Go back to where you came from’ and, very definitely shall watch tonight. To me, it should be compulsory watching for every person living in Australia and I thank you for bringing it to the attention of your Oz readers, some of whom obviously miss its crucial importance. Yes, I cringed at Raquel, but believe her to be quintessentially important in the tale – because that is how so many of us are: don’t understand, don’t want to know, don’t care! As Raquel said: This has nothing to do with me, I can’t handle it, I WAS NOT BROUGHT UP AS A REFUGEE!!
I too was a child refugee in Europe at the end of WWII – I went thru’ deprivations and horrors, without food or security, with bombs falling around me for years. But, my skin happened to be white and I was of a Christian denomination – so help was more readily available. I lost my homeland and did not ask to be a refugee – but neither did one of the people shown! Thank you so much, Lorraine for your comments. If they have made just one more person THINK before speaking, this has been a post you can be proud of . . .
Our mums may not be qualified chefs but you ask anyone and they will tell you their mum’s cooking is something else. Why?
Because on an emotional level it’s made with love and brings back all your lovely childhood memories. It’s comforting.
On a sensory level, eating creations of the same chef (your mum’s) for so many of your younger years when your taste buds are developing, you are accustomed to the tastes and repertoir of dishes.
Loved reading this post and will try the receipe for sure!
You’re right – that’s a lot of ingredients! But the end result looks so good, I might give it a go…
Lorraine, my mother is renowned for her utter lack of cooking skills. My sister and I developed ours as a matter of survival.
Rendang is one of my favourites and can’t wait to try your recipe to compare.
Have been out the past two nights so have tape GBWYCF. Am very concerned that hardly any of your contributors have watched it. This is such an important show for our nation to see – should be shown in all schools.
Will start watching my recordings today so am able to comment more.
Thanks for getting it out there Lorraine, maybe more people will watch it if it is repeated.
I loved “Go Back To Where You Came From”. Unfortunately I missed some of both episodes so I hope they repeat the series soon.
lovely post, thanks for sharing!!! will catch that show tonight, xo
p.s. my dad loved everything my mother cooked…bar Tuna Crunch Casserole…ugh!! complete with smiths crips on the top that went all soggy!!! nobody could tell her it was just so unenjoyable! ha ha
oh yum that looks great. I too am hooked on Go Back to Where You Came From and I just want to punch Raquel in the face (I’m not really a violent person I swear!). It’s wilful ignorance and the very worst example of the Gen Y stereotype.
Awesome!
I know whats for dinner tomorrow night:D
Does this recipe benefit from using a slow cooker?
This looks delicious! And actually quite simple. My father is a great cook.. he loves to experiment and sometimes it goes wrong, but when he gets it right it is oh so right!
Its hard to find a good Rendang recipe and I think this has got to be the best I’ve seen. ThHank you so much for sharing – I’m gonna do this one as soon as I can.
Our land of Multicultures brings us great food just like this execellent recipe
I cant hold back; I have to say this – shame on anyone who wants to shortcut such a fine recipe or use a packet mix
Fantastic post, Lorraine, your mum sounds like an amazing woman. I can’t bring myself to watch it, I can’t bear that kind of bigotry, particularly growing up being told I should be ashamed of my cultural heritage… and I’m Italian, I’d hate to imagine what other races experience
My lovely and loving Mum has cooked delicious food for as long as I can remember, and there were always mouthwatering smells coming from the pots bubbling away on the stove when we got home from school. Our friends loved coming over too because they knew they would be well fed! Mum’s been responsible for introducing a lot of people to the wonders of beautifully cooked Indian cuisine. And back in the early Seventies, when a sausage curry made with Keens curry powder was the height of culinary adventure for many Aussies, she must have made quite an impact!!!
And now I’m so thrilled that my teenage sons look forward to Nana’s cooking when we visit her interstate, and they miss the smells of her kitchen when we’re back home….
Haven’t been home to watch the show, but will definitely catch up with it when I can. Sounds like it should be mandatory viewing for each and every Australian. Sadly though, I wonder if the very people who ought to tune in and be enlightened will be the ones deliberately not watching?
Sounds like you have an amazing mum. I also often wondered how my mum was able to plate up some great meals despite being a single parent working 7 days a week- truly inspirational.
That looks great. I’m sure it tastes even better. I do love your mother’s recipes.
I haven’t seen the show yet. I’ve heard such great things. Definitely have to watch it online. I did hear an interview on the radio with two of the women on the show. It was amazing to see the change in their views. It’s incredible how racist some people still are. Hopefully this opens peoples eyes.
I can almost smell it! Delicious!
my dad’s saying to my mum was always it’s disgusting but im hungry!. It’s funny know cause my dad passed away but we still use it as a compliment when we have family meals.
I love curry from scratch, using all the ingredients is totally worth it. This is a labour of love and a very special recipe. Thank you for sharing it! As for Raquel, I just feel so sorry and sickened by her ignorance. She made me feel so sad but I am glad she shared her point of view.
What a wonderful recipe. I love rendang and always cook it from a bottled rendang source from Indonesia. It’s very good but I have always wanted to find a good rendang recipe and try making it from raw ingredients. I will certainly try your mum’s recipe now. Thanks for sharing it.
Yours is more wet than mine, i follow the indonesian version where you cook it right down to what is left is a small amount of coconut oil in the bottom of the pan … my mum was the meat and three veg mum, with a nice pudding for dessert, i still make her sausage casserole and my three kids adore it and ask for it when they are coming home for dinner
You Dad said it was “not that bad”??? LOL My late-Dad was probably the opposite. He sometimes bent over backwards to say something was good when it was not, especially around strangers. Once he got to know you better, though, he’d be more honest. I still remember the time we attended a wedding where the food was — let’s be blunt — horrible. When my Dad first met my then-boyfriend (and now husband), he recounted the food at that wedding as being “Not bad.” Years later, that wedding food came up in a discussion again. Only this time, my Dad told my husband flat-out, “That food was inedible!” Ah, fathers!
Been following your blog for awhile now, love it. Just got a pressure cooker after being inspired by your spaghetti bol risotto recipe. Don’t suppose you’d care to adapt your Mum’s delish looking rending recipe for the pressure cooker?
Ine of my favourite dishes, and I happen to have everyone of the ingredients right now too!
Such a small thing as a bit of encouragement can mean so much, look how your mother rose to the challenge once she new she was appreciated.
I also think if people have to be judged at all, it should be on charactor not colour.
Can’t wait to try this!
My Mum didn’t start cooking until she was 21, married a Yank and went to live in the US. She bought a Betty Crocker cookbook (which she has passed on to me) and never looked back. The cook book is hilarious from the 50′s. Tips for housewives include “Notice interesting things to relate to the family at dinner time” with a cartoon of a cat up a tree.
I wish I could reach through the computer screen for a spoonful. Yum. We need a show like that in America – desperately.
Gorgeous photos
Rendang is on my list of things to cook ASAP!! what a cute story. My dad does the “it’s not bad” thing too, but never the “sauce on my spoon” thing
My dad only used to cook 2 things: BBQ and cheese fondue. NOW they have a thermomix, he is even making marmalade!!
And I’ve been loving that show on SBS. Although I was a bit shook up after last night’s episode… I’m still trying to process it all.
xxx
OMG!! Love love this post! Not only do I love rendang (miss it so much), I get to see your childhood pic! Hee hee.
Oh Lorraine this looks just beautiful! How special to share this recipe, thank you to you & your mum. She sounds like an amazing woman. I love a rendang. I’ve recently been making my own. I can’t wait yo try your family recipe! I missed the sbs show, must catch it online!
Heidi xo
I will never say thank you again without thinking, “you got sauce on my spoon.” I can’t stop smiling.
Go Back to Where You Came From is absolutely riveting. I was reading some comments about it earlier and one that made my eyes bulge out was this one:
“Raquel is going on my prayer list, please strike her down with cancer Lord.”
It hurts my soul to see misguided people like this.
I wasn’t born in Australia but because of my ability to speak English and the color of my skin – no problems from anyone. What people like Raquel won’t (or can’t) accept is that they are here by accident — they could have been born anywhere, and they would have risked anything for a better life.
What better Australian to have than someone willing to risk everything, even death, to come here. They bring their traditions and culture and we’re all better for it.
Now to this beef rendang… absolutely yummy and you can tell your mother that from me, but keep the sauce off my spoon.
Such a gorgeous, deep rich color, especially served in your gorgeous pot. What a fabulous meal. My mom was a divorced mother of six and assigned the girls a night to cook during the week. Usually frozen dinners or Hamburger Helper type meals. xoxo Mum
My mother was a good cook and always encouraged me. That show sounds fascinating but of course we do not get it here in Canada but I really think it sounds interesting
We’re a meat and 3 veg type family. Nothing to exciting or spicy as mum hates spice – although poor dad loves it so he missed out.
This looks so great Lorraine! You did your mum proud
To answer your question my mother is an amazing Italian cook who has really mastered her craft and cooks mainly Roman dishes.She will always be my number one teacher and inspiration.
I LOVE Beef Rangdang. In fact it reminds me of being on my honeymoon. I saw a recipe for Rangdang that looked great in the June Aust gourmet traveller which I was about to make but now that I have seen yours I think it’s skipped straight ahead of the queue. Will definitley be trying this.
Mmmmm must try this soon
Will DEFINATELY be making your mum’s recipe!
Thank you for posting and please thank her for ME!
My mum DETESTED cooking EVER day!
Cooking P-A-S-S-I-O-N-A-T-E-L-Y EXCITES me in EVERY way!!! WHOO HOO!
Oooh this looks delicious! And better still i’ve got all of the ingredients already
As for Go Back to Where You Came From, I think its excellent viewing. Raquel though -you couldn’t publish what I think about her. I don’t think someone who contributes nothing to society herself is in a position to comment on asylum seekers.
This looks perfect! Thank you for sharing your mum’s recipe. I feel guilty about not complimenting my mum on her cooking more when I was younger.
I actually don’t really order beef rendang at restaurants just because more often than not, I get dry, tough beef. Yours however, looks fantastic! Maybe I should give the dish another chance…
My mum’s a wonderful cook, so is my dad actually. But mum is the youngest of 8 kids and so never really cooked when she was young. Dad’s really lazy even though he can cook so mum had to make the all the food AND get criticised for it. That’s why she became such a good cook I think
Scrumptious looking beef rendang there – and you’ll definitely need lashings of rice for that.
My mother’s the one who goes for fancy Holiday cooking, but she rarely does ordinary cooking! It’s my dad who does the best homespun, work-a-day stuff – if rarely, alas.
Both my parents have their “special” dishes and know how to cook but were fortunate enough to never have to cook on a daily basis after a hard day of work.
Lovely curry, Lorraine! My boyfriend loves beef, so this would just fly off the dinner table if I made it.
Oh, this looks so delicious. My eye was caught by a very delicious looking rendang recipe in Gourmet Traveller this month but I might try your mother’s instead.
My mother was a fabulous cook, as was her mother and both of them inspired me to want to cook.
Because a large part of my work involves advocating for migrants and refugees, I’ve been fascinated by Go Back. Watching it right now, actually! The behaviour of people like Raquel is upsetting, but more upsetting to me was reading through the submissions that people wrote to government for its recent Multicultural Inquiry – the blatant racism was devastating.
That family photo is too cute Lorraine. I’ve never made Beef Rendang before so now you have given me inspiration and the recipe, who could ask for more !
Not having watched the show in question ( my tv is locked on Foxtel kids channel since my daughter and two grand daughters now live with us) , I will endeavor to watch it online or TV if it is repeated. By everyone’s comments , it sounds like a must-watch program. ATM , all I can say is that ignorance and the way a person has been raised are to blame for such prejudices and even given all the facts, people still resist to change their views. You have to feel sorry for them because they will never really know what it is to be an empathetic human. Thanks for enlightening us today.
Hi Su-yin-Oh that’s wonderful that she cooks it for you!
How fabulous! Hehe I know, I hate chopping onions so much but I love eating them 
Hi Rosa-thanks Rosa!
Hi deana-Thank you Deana!
It’s one of my favourite dishes! I know, it’s easier to do terrible things to other people if you don’t see them as individuals 
I hope that people change their mind although there is one that seems particularly…resistant!
Hi kim-Thanks! I agree!
Oh I love Medium-what a pity it has finished! I know, I loved SATC and I can’t wait until Dexter starts again! xxx
Hi Three-Cookies-Oh no please don’t! I mean that in the nicest way but it won’t be a rendang then!
Hi jess-Thanks Jess!
Yes I want to make sure that i get all of the recipes!
Hi Rocky Mountain Woman-Oh yes the aroma of this is amazing! I could smell it from upstairs!
Oh great that your dad cooked. It’s amazing how they did it isn’t it! That’s wonderful that you have her recipe box! 
xxx
Hi Y-That’s great! Oh that’s hilarious but quite strange isn’t it!
Your dad! 
Hi Michelle-Well hopefully she shares her recipes and tips with you
Hi Cate-Thanks Cate! yes the food was really different wasn’t it! Although for my parents they still cook the same things-which I am secretly very happy about
Hi muppy-Thanks Muppy! Haha that’s hilarious!
Oh yes I’d love to know what you think of it once you watch it.
Hi Anna-Thank you! It is always fabulous I have to say
Ahh that’s great that you’re experimental! 
x
Hi sweetlife-You’re welcome!
Ahh I can imagine! Weekends sound like they would have been full of delicious food 
Thank you!
Hi Cakelaw-Thanks cakelaw and you’re more than welcome!
She sounds like she would be a great cook. Instinctive cooking shows a lot of skill! Hehe me too 
Hi GourmetGetaways-thanks very much and I agree!
And how you’ve explored it so well now!
Hi Mrs. L-Thank you!
Yes you could certainly use that-anything good for stewing really! 
Hi Celia-Oh I’d love to know what you think of it!
You’re welcome!
Hi Roz-Hehe fabulous!
Mmm that’s making me so hungry now! 
You’re welcome!
Hi Milly Molly-Thank you so much for that info
Oh let me put them up in the story itself! 
Hi Katie-I’d imagine she’d have a wonderful repertoire of dishes!
A great selection of cuisines too! Yum! 
Hi Merryn-Mmm I love roasts
It sounds like good food indeed! It really allows it to infuse in the curry that way and become softer. Fabulous! I hope you like it! Yes it is quite confronting tv but I’m a huge documentary fan 
Hi Michelle-Oh that’s fabulous!
I can imagine it would have been hard cooking for 3 as well as 5! 
Mmm yes I do love curries!
Hi Emma-Aww thank you!
Hi flip-Absolutely, I’m watching the final episode right now!
I know, it’s so confronting, I almost wanted to turn it off but I couldn’t. I know people that see things as black and white really bother me a lot. People are so much more complex than that! Yes that’s true, at least she is participating. I’d love to know why she agreed to it. Thanks, I hope you like it! 
Hi Rozzie-Thanks Rozzie!
Oh fabulous, I hope you like it as much as we love it 
Yes I think a lot of us had no idea about what they go through. We are very lucky indeed 
Hi Manu-Thanks Manu! I hope you love it as much as I do!
You’re very welcome! I think they have it on their site so if you have some time you can watch it when you want 
Absolutely, there is no justification for it at all!
Hi MissPiggy-Hehe I won’t tell her that!
Hi Sian-Hehe that’s hilarious! I love that
A series of ingredients! Oh they do great food there I agree! 
Hi EHA-Wonderful! I’m so glad!
I agree, it should be screened in schools because how can we make judgements on refugees without knowing what they go through? I think it was important to have her there as she does represent a part of the population. You’re right, no-one asks to be a refugee and for them to go through what they have and then be discriminated against is just awful 
Hi Catering Equipment-Yes that’s very true. Everyone loves going back to their childhood through cooking
Wonderful, I hope you like it!
Hi Tina-Well the thing is a rendang is complex!
Hi Amanda-Oh no really? Well at least you have developed yours!
Hi Helen-Fabulous, I’d love to know what you think of it. I don’t know if many people know that it is on. I guess it is because it is on SBS and a lot of people don’t tend to watch it which is a shame. And I agree it should be shown in schools, it’s very, very important. Thanks and you’re welcome, I thought it was really important to write about it
Hi Anaree-I think you can watch it on the SBS site which is great!:)
Hi Anna-You’re very welcome!
Aww that’s sweet, it reminds me of Darryl Kerrigan! 
xxx
Hi Leah-Thanks Leah!
I know, she really tests you doesn’t she!
Hi wil-Oh yay I hope you like it! I’m sure it would do really well in one!
Hi kayb-Yes it’s quite straightforward once you have the pastes made which is really just measuring things. Oh how fabulous! He sounds like a great cook!
Hi Phil-Oh excellent! I know what you mean, so many of them have a fraction of the flavours and they just need the flavours for rendang!
Wonderfully put! 
Yes we have all of these fabulous foods and recipes because we are so multicultural 
A spice mix is so easy there’s no need to use a packet.
Hi Holly-I know, it’s quite hard viewing! I wanted to turn it off but I couldn’t I suppose as I thought it was too important to watch
Hi Anna-she sounds very talented!
Haha yes friends love good food! 
I can imagine she was quite a pioneer! 
I think that’s an interesting point that you make about the ones that need enlightening!
Hi Adrian-I know, isn’t it funny how they did it each and every day? Something to be admired!
Hi Dressed and Eaten-thanks very much!
Yes it’s a fantastic series and I’m so glad that it really helped people to understand the whole situation better! 
Hi Jennifer-Thank you!
Hi mary-Oh no really!
Hehe so that’s like “You got sauce on my spoon”? 
Hi Anna-yes it’s so worth it!
You’re very welcome! I know, she was hard to take but I’m glad that she came through in the end 
Hi Andrew-thanks Andrew!
Well this might be it, it’s one of my favourites 
You’re welcome!
Hi Linda-Ahh I see, we love the sauce and make more than usually needed
Sausage casserole is delicious! 
Hi Carolyn-OH that is very funny indeed!
Haha so he is getting more honest with time is he? 
Hehe fathers indeed!
Hi Ai Mei-Thank you so much!
Oh cool! I’ve tried one rendang in a pressure cooker but it didn’t quite develop the lovely deep colour so I don’t know if it would work. But it is certainly worth a try! 
Hi InTolerantChef-Oh great! I hope you like it as much as I do!
I know, everyone just wants to be appreciated 
I agree!
Hi Lisa-Cool!
Oh I’d love to find a copy of that one day! 
I love that tip haha! 
Hi Angela-Hehe I wish I could do tastings through the screen!
Oh I wonder if they will ever screen it overseas?
Hi Iron Chef Shellie-Oh fabulous! Haha now that would be freaky if he did the sauce on the spoon thing wouldn’t it
Oh wow, so he has found a new zest for cooking! I know, last night’s was very full on wasn’t it 
xxx
Hi sophia-Thanks Sophia! Haha I love going through childhood pics
Hi Heidi-Thanks Heidi!
You’re very welcome! 
Oh great, I think all rendangs are slightly different but I really love this one 
xxx
Hi Maureen-Haha that’s great, love it!
Oh wow, that’s a very extreme response isn’t it! 
Yes it’s all a matter of fate where we are born. Very, very well put Maureen! 
Haha she will read this! 
Hi Barbara-Thanks! That’s my mum’s pot which I periodically borrow to photograph and serve things in
Oh no wonder you are such a great cook! 
xxx
Hi Gillian-That’s wonderful!
Oh I think you can see it on the SBS site http://www.sbs.com.au 
Hi Nic-Oh no, what a shame! Does he get to pick when they go out though?
Thank you so much! 
Hi Emanuela-that’s absolutely wonderful!
Oh cool! I love this recipe of hers so much! I’d love to know what you think of it 
Hi sally-Oh cool!
Hi Joanne-Great!
You’re very welcome from the both of us! 
Oh no, what a shame but from seeing your dinner party pics you certainly developed a love for cooking and entertaining! 
Hi Phunk-Oh great!
Yes it’s brilliant and I really enjoyed that last episode too-Raquel seemed much more calmed down-thankfully!
Hi Jen-Thanks Jen!
I know I did so much! 
Hi Akika-Oh yes there are some really bad beef rendangs out there aren’t there! Definitely give this one a go!
Oh really that was sort of like my mum and dad too! 
Hi Midge-Yep lots of rice for this one! Isn’t that great? They both have their fortes!
Hi Nuts about food-Oh that is good for them!
Nice position to be in!
Hi Xiaolu-thanks Xiaolu!
Oh great! I hope he likes it! 
Hi Katren-hehe great!
I haven’t seen the GT one but I can vouch for this one wholeheartedly 
That’s wonderful that it has carried through the generations 
Hi Hannah-Yes me too! Wasn’t it fascinating? I know it still stuns me about people’s opinions sometimes. Perhaps I live in a sheltered world but I didn’t think people actually felt like that.
Hi Matilda-thanks Matilda!
Oh great! Well I hope you and your family like it 
It should be on the SBS website so you should be able to watch it when you want 
I can’t think of anyone that wouldn’t become more knowledgeable after watching it-people that resist that worry me greatly! As you say I do feel sorry for them because who could not be affected by that! 
thanks for this recipe Ms NQN! I’ve been thinking I cook too much chicken so this is perfect for a winter’s night. Gotta love recipes that have been passed down
too bad my mum doesn’t cook and my dad is a “throw together” kinda cook..
I loved reading about your family dinners…too funny about the sauce on your dad’s spoon! My poor mother ususally got the same reaction at the dinner table, lol!
I have to say, this is quite possibly the best beef rendang recipe I’ve come across. I’m bookmarking it for when I have a bit more time and I can make it and really enjoy it!
Lorraine, you had me sitting up when I saw the title ‘My Mother’s…’ – what’s more this is Beef Rendang! 100% Bookmarking this… I think I just splashed my spoon with alot of sauce
Rendang is one of my most favourite Indonesian (or Malaysian) dishes, but I never make it from scratch, I always rely on instant mixes
. The best and most authentic one I have tried so far is from ‘Munik’, which is an Indonesian brand. I liked to watch SBS when I still lived in Sydney, to be true, I even quite miss this channel! Especially because German tv is really not that ‘entertaining’….!
This looks amazing!! I wish I could have some. My mum is a fantastic cook and she cooks and bakes everything. We’ll often go out to eat and she’ll turn around and say I can cook that at home and more often than not it turns out better
My Mum is a shocking cook, but my Dad is the roast cooker, we all sit there with our knife and fork at the ready.
I always enjoy reading your stories Lorraine. I’ve never tried beef rendang but dang it looks delicious
My Mum is a good cook. Even though she is vegetarian she would cook us meat when we were growing up. I didn’t grow up with my Dad but when I go there now he cooks well too but it’s generally meat & veg – not that that’s a bad thing
My mother is a great cook but I was a terrible child when I was younger. I wouldn’t eat anything other than chicken breast, a few veges and vegemite sandwiches. I enjoy everything she cooks for me now though. I hope to one day be able to make up and adjust recipes like she does.
Yummy, Yummy, Yummy. Your Mommy makes a wicked good Beef Rendang. I cant wait to try it.
My mom is a fantastic cook, she tackles some of the hardest recipes and they always taste AMAZING. Im so lucky to have grown up with her foods. Sooooo good. Mmmmm yes, I think Ill head to Mom’s for some dinner tonight.
PS: Love the tights darlin’. So cute. You were a trendy kid.
I have all 3 episodes taped as well, so I will catch up on it on the weekend. But like a lot of other people have already said, it’s probably the ‘wrong’ people watching it?? (those that ‘should’ be seeing this won’t bother, or would deliberately avoid it) I’m a Secondary School teacher, so I’ll also be interested to see if anything might be suitable for teenagers to watch? (it’s not my teaching area, but this learning should span curriculum areas)
….and my Mum’s cooking? Always comforting, nourishing and full of love. We always got elaborate birthday cakes too, usually from the AWW book! My love of cooking was encouraged by her, and I try to pass that on to my nephew.
i dont know if our chillies were the same as the ones you used but yeah way too spicy with 14 dried chillies.
Love the story, love the photos, love that you shared with love a family recipe.
Hahah. I can’t help but picture my grandfather when you said your father rarely/never words his being thankful. I, too, learned that don’t mean he’s ungrateful.
But this recipe is a winner. I would love not to mess it up when I try to make this. lol Beautiful. 
The only thing my Dad ever cooked was tomatoes, onion and meat on toast, it was disgusting. Oh and rolled oats. Similarly so.
Mum was a meat and 3-veg girl, and all bland and overcooked. (She was a fab. baker though). They hated anything ‘foreign’, especially rice (got under Dad’s false tooth plate), and garlic (too spicy!) I learned to cook for myself from a young age.
Just like a few of your other readers, meals were meat and 3 veg for our family. European foods started to infiltrate into Australia with the coming of imigrants for the Snowy Mountain Scheme but it took a long time for attitudes to change and recipies to be embraced. When I was at school on cold days I would come home to a Pizza – my very adventurous mum would make a pastry base and top it with a tomato and onion mixutre and call it Pizza – pronounced phonetically. She thought she was so ‘progressive’ but none of that ‘stuff’ for my old fashioned dad. Mum & Dad have passed on and with them the old ways – my sister-in-law who is 15 years older started introducing me to a wider palate and now my and my children’s kitchens produce dishes from many cultures. Curries are some of my favourite dishes and I will definitely try your Mum’s Rendang – thank you Lorraine and NQN’s Mum.
wish I had seen go back to where you came from – sounds like a great idea but I would have hoped it would change people in a good way
the start of your post reminds me about my mother doing emergency teaching when I was at school – I hated the phone ringing because we would have to get so much done before school, get there late and then hope mum wasn’t teaching!
Wow, how lucky to have food memories like this! My mom was … not the most enthusiastic cook. She didn’t really do anything that involved chopping … or sauteing … or … well, you get the idea. This looks amazing.
Lorraine, thank you for sharing this wonderful recipe with us
I love the rendang recipe of my grandmother and now that she has passed on, I always think of her fondly everytime I cook rendang at home. I really should put up a blog post about her recipe. Thanks for sharing this, your mum’s recipe looks really delicious and you look too cute in your red stockings!
I just made it for tea! Thanks for the recipe – I had to substitute some fresh chillis for the dried and swapped galangal for ginger, but it was still so delicious
That is a beautiful looking rendang. The colour is just right and the thickness of the sauce is perfect. YUM!
hi, i’m from indonesia and i’m a bit shocked looking at the recipe which is almost d same on how we cook it.some techniques are different but that’s ok.
this should be one spicy food&no sugar should be added, hoping that the sweetness comes from the coconut itself.surely fresh coconut is used here,:)
we cook it for more than an hour so the colour changes to dark.
we can keep it in the fridge for weeks as long as the food is not touched by hand (spoon should always be used).
this food can be found in almost padang restaurants here in indonesia.
you can also use it in filling for sandwiches or burger or eat it with other kind of breads such as indian bread or even french baguette.
Hi Jenny-You’re very welcome Jenny!
Oh well! I’m sure you more than make up for them! 
Hi Faith-I know, he’s a funny guy
really! how funny! I’m so glad! 
Fabulous, well I’d love to hear what you think of it! 
Hi shirley-haha you are too funny!
Hi Cooking Gallery-Oh I don’t think I’ve seen that here but I haven’t really had a look. I wonder how they compare to this? Oh yes it’s a unique channel isn’t it! hehe
Hi thebakingaddict-Thank you!
Wow, she sounds so talented! Like mother like daughter? 
Hi jenny-Haha well it sounds like your dad has it all sorted which is good!
Hi Chanel-Thank you Chanel! Oh it’s really rich and spicy and flavoursome! Oh that’s interesting that she cooked meat. The vegetarians I know generally won’t do that
Hi Claire-hehe I think we were all difficult eaters in our own way. I was difficult when I grew older!
She sounds very talented!
Hi Anna-Cool!I hope you like it! I can see the cooking talent was passed on to you! Haha I remember those tights
Hi Fiona-Oh cool! what did you think of it?
Ahh yes I wonder what the demographic of those that were watching it was! It would be great viewing for school kids I’d imagine. That’s wonderful, your mum sounds like a real inspiration! 
Hi wil-They’re the big dried chillies-it is spicy but rendang usually is quite spicy
Hi Victoria-Thanks Victoria, you are too kind!
Hi Jenn-Yes I just don’t know that he understands. By the same token he doesn’t expect people to say thank you when he has done something for them
I’m sure you’ll be fine! 
Hi bronnie-Really? That was his whole dish? I think my dad is similar although a different dish
Oh no, what a shame but good to know that you learned how to cook as a result! 
Hi Sylvia-Aww that’s a sweet story! At least she was trying!
Oh yes they sound like my parents. Sorry to hear they have passed on. it sounds like you’ve really embraced all of the wonderful foods that we get here! You’re very welcome and I’d love to know what you think of it-really! 
Hi Johanna-Yes I think most of us were hoping it would and it did to varying degrees
Haha yes it sounds very similar indeed! the life of a relief/emergency teacher huh! 
Hi Trix-Thanks Trix! Hehe that sounds funny indeed, it’s a bit hard to cook without doing those
Thank you!
Hi Sara-You’re very welcome Sara!
Hi chopinandmysaucepan-that’s a lovely memory! You certainly should
Haha thanks very much! 
Hi Juz-Oh YAYYY! i’m so glad that you liked it and yes they sound like sensible substitutions!
Thanks for letting me know!
Hi penny-Thanks Penny! I know you’d know what a good rendang would look like!
Hi ikmar-I wondered if the Indonesian version is very different to the Malaysian version! Hehe well this never lasts that long but good to know if I make a mega big batch!
Like the baguette/ naan idea!
Cooked this last night and it was amazing. I didn’t add all the dried chillies as I feared my 10 year old would melt but he loved it all the same. Don’t be put off by the list of ingredients its really simple to cook – just prep mix and chuck it in the pan!
Im looking forward to trying some more of your mums recipes soon. Thanks for blogging TNK
Hi TNK- YAY! I’m so glad that you tried it and liked it! My mother will be ever so pleased to hear that!
I am definitely bookmarking this recipe as I love a good rendang. The last one I made just didn’t taste right and was too rich for me. This one looks great!
Hi Lorraine, this recipe is wonderful, thank you for sharing.
Beef Rendang is one of my fav dish. Your mom’s Rendang looks just like the one I always eat at one my favourite restaurant in Toronto “Matahari”. It’s melt in your mouth tasty with rich dark and thick gravy (it’s not even a gravy) and so moist and fragrant. I tried to get the recipe from he owner but he wasn’t willing to divulge his secret but here thanks to you and your mom, I will have a chance to recreate one of my favourite dish – THANK YOU!
Just made this and cooked in slow cooker for 6 hours. Absolutely amazing! Thank you so much for your Mum’s recipe!
Hi Ivan and Ilka! Thank you so much for your kind words and I’ll pass on your message to my mum. I’m so glad that you enjoyed it as much as I do!
Thank you for sharing your mum’s delicious rendang recipe and also higlighting on the program screened on SBS…though am afraid I missed it..will try to catch it next time…Speaking of food appreciation, well I can say my dad always insists on freshly cooked food and hence my mother whom I would proudly say a good cook; dishes up food everyday for him & me…the only downside was she is a cook by sight person and pretty rigid with her recipes & agak agak measurement and not a notebook recipe writing person…which I am…my father loves her cooking but he will not comment to her nor thank her for her cooking but he greatly misses her cooking whenever she is away or fall sick at times …Whereas my dear husband, he always thanks me and comments on my cooking ( if its good he tells me so and if he feels it needs improvement he tells me too)plus I am blessed that he is not fussy and demanding unlike my son he can be fussy at times…It is very encouraging for someone who had never cooked one day in her life before and after her marriage, but now ( not boasting) is able to whip up all my mothers recipes as well as recipes fancied from the internet…with variations)ever since I migrated overseas with my family…
rendang,is my most favorite dish everytime i go to PENANG,MALAYSIA AND OF ALL THE RECIPES I tried this rendang is the best so far….
Been looking for the perfect Rendang for some time – and this looks like a winner! It actually smells like a winner as it is simmering away in the kitchen. Thank you for a wonderful website! Will visit again and again.
I just made this for the fourth time. Love it! Ta for the recipe – and thanks to your Mum!
Hi Juz! YAYYY!! I’m so glad that you love this as much as we do
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[...] I saw this recipe at Not Quite Nigella’s website I knew I HAD to make it. It looked too good not to try it! So I made it and then I [...]
[...] which originated in Indonesia. A recipe version from one of my favourite bloggers can be found at Not Quite Nigella. Lim’s version was spicy and tasty, better than a lot of beef rendangs I’ve had in the [...]
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