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Tamarind gives a sour and slightly molasses note to food, including rendang. To replicate it, you thus need something sour, like lemon juice, and a dark sugar flavour, like black treacle, molasses, or dark brown sugar. For your recipe I would add 2 tablespoons of lemon juice and 1 tablespoon of dark brown sugar.


I agree that there is a translation issue. For recipes I've used, I will cross-cut the meat into thin slices, then thinly slice the meat WITH the grain. The result will have a stringy texture - not 'bad' stringy, but stringy like good braised meat that can be shredded or 'pulled.' This has worked for me for Korean dishes like Bulgogi and a few others.


Macadamia is as close as you will find for the texture and oil content. As you are using it for spice pastes -the only use I have had for them- then macs are an excellent carrier. That slightly bitter and sometimes soapy aftertaste, I have yet to find a substitute for. What's a Laksa without that flavor component?


I'm not sure I agree with the addition of sugar to replicate the flavour of tamarind. Tamarind has a somewhat tart, sour flavour, it's not really sweet. It's a souring agent. When I use tamarind, I use the dried blocks and break a part off, soak it, strain it and either use the liquid or reduce it to a thick paste. I've also found that a few dashes of ...


Well, if you braise it long enough it's easy to shred. But raw and shredded? Not so easy. I would think you may be seeing a language problem--perhaps they mean "ground" instead of "shredded." Otherwise, maybe cutting it into very fine strips would work. Have you had this dish before? What was the texture of the beef in that instance? That way you'd know at ...

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