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Summary Report for:
47-3013.00 - Helpers--Electricians
Help electricians by performing duties requiring less skill. Duties include using, supplying or holding materials or tools, and cleaning work area and equipment.
Sample of reported job titles: Apprentice Electrician, Cable Puller, Electrical Apprentice, Electrician Apprentice, Electrician Helper, Electrician's Helper, Unindentured Apprentice
Tasks | Tools & Technology | Knowledge | Skills | Abilities | Work Activities | Work Context | Job Zone | Education | Credentials | Interests | Work Styles | Work Values | Related Occupations | Wages & Employment | Job Openings | Additional Information
- Measure, cut, and bend wire and conduit, using measuring instruments and hand tools.
- Trace out short circuits in wiring, using test meter.
- Strip insulation from wire ends, using wire stripping pliers, and attach wires to terminals for subsequent soldering.
- Examine electrical units for loose connections and broken insulation and tighten connections, using hand tools.
- Construct controllers and panels, using power drills, drill presses, taps, saws and punches.
- Drill holes and pull or push wiring through openings, using hand and power tools.
- Clean work area and wash parts.
- Maintain tools, vehicles, and equipment and keep parts and supplies in order.
- Transport tools, materials, equipment, and supplies to work site by hand, handtruck, or heavy, motorized truck.
- Install copper-clad ground rods, using a manual post driver.
Tools & Technology
Tools used in this occupation:
|Circuit tester — Continuity testers; Growlers; Loop PSC testers; Residual current device RCD testers
|Conduit benders — Hydraulic conduit benders; Manual conduit benders; Power conduit benders
|Retaining ring pliers — External snap ring pliers; Internal snap ring pliers
|Screwdrivers — Cabinet tip screwdrivers; Phillips head screwdrivers; Screw-holding screwdrivers
|Stripping tools — Automatic wire strippers; Wire stripping pliers
|Voltage or current meters — Current clamps; Non-contact voltage sensors; Voltage meters
|Wire lug crimping tool — Hand operated indentors; Heavy duty crimping tools; Wire crimpers
|Wire or cable cutter — Cable cutters; Insulated cable cutters; Power cable cutters; Ratcheting cable cutters
Technology used in this occupation:
|Data base user interface and query software — Recordkeeping software
|Word processing software — Report generation software
|English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
|Mechanical — Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
|Building and Construction — Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.
|Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
|Design — Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.
|Physics — Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes.
|Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
|Quality Control Analysis — Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
|Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
|Repairing — Repairing machines or systems using the needed tools.
|Speaking — Talking to others to convey information effectively.
|Troubleshooting — Determining causes of operating errors and deciding what to do about it.
|Near Vision — The ability to see details at close range (within a few feet of the observer).
|Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
|Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
|Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
|Extent Flexibility — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
|Finger Dexterity — The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
|Multilimb Coordination — The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
|Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
|Control Precision — The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
|Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
Work Activities
|Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
|Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
|Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
|Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
|Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
|Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
|Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
|Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
|Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
|Repairing and Maintaining Electronic Equipment — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines, devices, and equipment that operate primarily on the basis of electrical or electronic (not mechanical) principles.
Work Context
|Face-to-Face Discussions — 99% responded "Every day."
|Spend Time Standing — 67% responded "Continually or almost continually."
|Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — 66% responded "Continually or almost continually."
|Importance of Being Exact or Accurate — 66% responded "Extremely important."
|Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — 68% responded "Every day."
|Contact With Others — 65% responded "Constant contact with others."
|Cramped Work Space, Awkward Positions — 44% responded "Once a week or more but not every day."
|Frequency of Decision Making — 53% responded "Every day."
|Exposed to Hazardous Equipment — 36% responded "Every day."
|Spend Time Bending or Twisting the Body — 61% responded "Continually or almost continually."
Job Zone
|Job Zone Two: Some Preparation Needed
|These occupations usually require a high school diploma.
|Related Experience
|Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
|Job Training
|Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
|Job Zone Examples
|These occupations often involve using your knowledge and skills to help others. Examples include sheet metal workers, forest fire fighters, customer service representatives, physical therapist aides, salespersons (retail), and tellers.
|SVP Range
|(4.0 to < 6.0)
Percentage of Respondents
|Education Level Required
|Not available
|High school diploma or equivalent
|Not available
|Post-secondary certificate
|Not available
|Less than high school diploma
Interest code: RC
|Realistic — Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
|Conventional — Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Work Styles
|Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
|Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
|Innovation — Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
|Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
|Integrity — Job requires being honest and ethical.
|Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
|Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
|Independence — Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
|Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
|Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
Work Values
|Support — Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
|Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
|Working Conditions — Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.
Related Occupations
|Construction Carpenters
|Terrazzo Workers and Finishers
|Insulation Workers, Mechanical
|Helpers--Carpenters Green
|Helpers--Pipelayers, Plumbers, Pipefitters, and Steamfitters Bright Outlook
|Rail-Track Laying and Maintenance Equipment Operators
|Rail Car Repairers
|Mechanical Door Repairers
|Helpers--Installation, Maintenance, and Repair Workers
Wages & Employment Trends
|Median wages (2014)
|$13.43 hourly, $27,940 annual
|State wages
|Employment (2012)
|61,000 employees
|Projected growth (2012-2022)
|Much faster than average (22% or higher)
|Projected job openings (2012-2022)
|State trends
|Top industries (2012)
Source: Bureau of Labor Statistics 2014 wage data and 2012-2022 employment projections . "Projected growth" represents the estimated change in total employment over the projections period (2012-2022). "Projected job openings" represent openings due to growth and replacement.
Job Openings on the Web
Sources of Additional Information
Disclaimer: Sources are listed to provide additional information on related jobs, specialties, and/or industries. Links to non-DOL Internet sites are provided for your convenience and do not constitute an endorsement.
- Construction Laborers and Helpers . Bureau of Labor Statistics, U.S. Department of Labor. Occupational Outlook Handbook, 2014-15 Edition.


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If this event requires registration please fill out the information below and click on Complete Registration at the bottom of the page to register for this event.
For group registration please contact this library location at (859) 231-5500
|Illustrator 2: Logos
Event Type: Computer Class
Age Group(s): adults
Date: 4/30/2013
Start Time: 6:00 PM
End Time: 8:00 PM
Build on the techniques learned in Illustrator Basics to create your own logo.Library: Northside Branch
Prerequisite: Illustrator Basics.
Location: Digital Studio
Contact: Digital Studio Coordinator
Status: Closed
|Please Note

subset: commoncrawl


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PAMOL palm oil farm inside Korup National Park. The working conditions in this state-owned plantation are very bad. Salaries are continuously dropping down, while the facilities and services the company is supposed to provide in its workers' camps, such as electricity, water or health care, are hardly ever delivered.02/20/2012
© Jan-Joseph Stok / Greenpeace
No results found.
Multimedia hub
Want to learn more about tax-deductible giving, donating stock and estate planning? Visit Greenpeace Fund, a nonprofit, 501(c)(3) charitable entity created to increase public awareness and understanding of environmental issues through research, the media and educational programs.


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10 ct. Electric Luminaria Kit - Tan/ Kraft
by LumaBase | Item #: 244773 | Model #: 32110 | (12) |
- $ 23 98 23.98
Non-members pay 10% surchargeJoin now!
- Shipping
- Enter ZIP Code for shipping options
- Estimated arrival
Delivery estimates, taxes, and fees are based on ZIP Code. Club Pickup orders are based on your club's current price and item availability on the day of payment.
30' of Electric Walkway Lanterns add a unique touch to your holidays and special occasions.
Welcome your guests with glowing walkway lanterns, the easy way, by LumaBase. These Electric Luminarias are made of durable plastic to last for many seasons. The set-up is easy and they fold flat for compact storage.
Luminaria Kit Includes:
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- 10 Bulb Cord: UL Approved 30' green cord with 10 sockets for Standard C7 bulbs. 36" spacing between bulbs. End to End connectors for use with up to 4 additional strings.
- 10 Bulbs: C7 clear 5 watt light bulbs.
- 10 Anchor Spikes: Plated 4" wire spikes to anchor the Luminarias for ground use.
- Instruction Sheet: How to instructions and helpful hints.
Assembled Size
30' Long - 6" x 3.5" x 10.5" Lanterns
Ask & Answer
Warranty InformationThis product is covered by the Sam's Club Member Satisfaction Guarantee.
There is no additional information available for this item.


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This item is on sale now !!
Now: US$14.95
Save: $2.00 (11% Off)
Aryoung is sent away from her homeland of Hong Kong by her father . Her father is a powerful gang leader that is in the midst of a major power struggle. He is worried about the safety of Aryoung and thus gives her the choice to stay in another country until things settle down in Hong Kong. Aryoung picks South Korea, mainly because her mother is Korean and now lives somewhere in that country.
Click here to list more Shu Qi's DVD titles


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A special enteric coating eliminates fishy burp-back by allowing the softgel to withstand stomach acid and break down lower in the digestive system.
Our fish oil is from cold-water fish and is molecularly distilled to guarantee purity. Quality control measures exceed strict U.S. standards for potential contaminants.
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|% Daily Value
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|1 g
|15 mg
|Fish Oil Concentrate (Enteric Coated)
|1.2 g
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HOME NBA Orlando Magic Gear Orlando Magic Sweatshirts & Fleece Sale Items $20 to $40 (26 items) Product ID: 758816
Main Content
This item ships within one business day.
$4.99 flat rate shipping. See other shipping options.
Ladies, who says game day apparel and style don't mesh well? Prove that you can still look fly for your Magic in the Primetime V-neck long sleeve hoodie tee by '47 Brand! With its distressed team name, city name and embroidered appliqué team logo across the chest, semi-sheer slub fabric and fashionable hood, this cute shirt will make you look like one O-Town baller who knows how to work it!
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Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
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A380 tour in Latin America
The A380 arrives on the display area of the FIDAE Air Show. It will be joined by the new generation airlifter A400M. Both will be in static display and will conduct flight demonstrations at Latin America's most important air show.
- 24 Mar 2012
- Low resolution download
(800×555 px, 82.5 KB)
- High resolution download
(3011×2090 px, 2.89 MB)
- Permalink : http://www.airbus.com/galleries/photo-gallery/dg/idp/23298-a380-tour-in-latin-america/?share=1
- © H. Goussé


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Welcome to Kosher on a Budget! I'm glad you found me!
My name is Mara. I'm married (for 11 years) and a mom to three kids (two boys and one girl). My family lives in Kansas City, by way of Israel, by way of a bunch of Midwestern towns – and a few East Coast ones, too.
Before launching Kosher on a Budget in July of 2010, I was most recently a freelance writer, specializing in marketing communications for non-profit organizations.
Now for the personal stuff…
Five and a half years ago, my husband and I were drowning in debt and I couldn't imagine having $100 in the bank – let alone three to six months worth of expenses.
If you came to KOAB because you are feeling overwhelmed by a mountain of debt, take heart: You're not alone. In my series An Honest Discussion, I reveal the intimate details of our personal finance struggles and how we overcame them.
That journey changed me – and it changed our family. For the better!
Today we continue to live on a tight budget — by choice — so that we can afford to splurge on the things we really want while building a solid foundation for our family's future.
Now I want to show you how to do it, too — whether it's combining coupons with sales, monthly menu planning, deal hunting, or getting freebies, it is possible to stick to your budget while still living a fruitful life!
There are thousands of frugal living blogs out there, but what makes Kosher on a Budget unique is that it's written by me — a modern Orthodox Jewish woman, raising a strictly kosher-keeping family of five.
You won't find anything on KOAB that isn't kosher – literally or figuratively!
Now that you know a little bit about me, I can't wait to learn more about YOU! Leave me a comment or contact me with any questions or suggestions you might have!


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Ardoise Intrecciato VN Continental Wallet
£ 520
The classic elegance of double-sided intrecciato VN leather is emphasized in this large meticulously crafted wallet. Comes with 8 credit card slots, a note compartment and one zipper pocket.
- No appliqués, Solid colour, Leather lining, Internal zip pocket, Internal card slots
Composition: Leather
Depth: 0.8 Inches
Height: 3.9 Inches
Width: 7.4 Inches
Made In Italy
Style: 156819V46512015
Select colour
Select size (Size Guide)
- OneSize
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text: 500 pts Weird News Trivia #2 <The Cockpit According to this article, a woman in what state was charged for letting her 3-year-old pump gas? Click here for the answer. Sign in to Participate Category: Trivia Ends: Monday February 18 at 10:59PM CST Visit our sponsor: Click here for the answer. Share on Facebook Share on Twitter More Leave a comment Send to a friend! Print this page Pin it! Reddit This! Share on Tumblr! More Ways To Get and Use Points Win Tickets to See Bill Burr at the Strand April 22ndWin a Polaroid Socialmatic Digital Instant CameraWin a $200 Home Depot Gift CardWin $2,500 Cash!


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720 Basket Rd, Webster, NY 14580
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The 3M Filtrete Ultra Allergen Reduction filters provide an easy way to help reduce the airborne allergens in homes. The filter captures large airborne allergens like household dust, pollen and mold spores. It also manages to trap microscopic allergens like pet dander, smoke, smog, bacteria and particles that can carry viruses.
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Additional Information
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Surprise! Bill Clinton appears at the Golden Globes
CNN — The 42nd U.S. president introduced the 16th president Sunday night at a star-studded awards ceremony -- well, kind of.
Former President Bill Clinton was on hand to present a clip for "Lincoln," the biographical film nominated for best motion picture -- drama at the 70th annual Golden Globes. Receiving a 30-second standing ovation, the president walked in to deliver brief remarks about the film.
"A tough fight to push a bill through a bitterly divided House of Representatives. Winning required the president to make a lot of unsavory deals that had nothing to do with the big issue. I wouldn't know anything about that," he said.
"President Lincoln's struggle to abolish slavery reminds us that enduring progress is forged in a cauldron of compromise and principle," he continued. "This brilliant film shows us how he did it and gives us hope that we can do it again. In Lincoln, we see a man more interesting than the legend. And a far better guide for future presidents."
Not only is "Lincoln" up for the big award, but the Steven Spielberg film that took seven years to make, star Daniel Day-Lewis said, was also chosen for six other Golden Globes.
"Every hard-fought effort to perfect our union has demanded the same, same combination of steely resolve and necessary compromises that Lincoln mastered to preserve the union and end slavery," he said. "We're all here tonight because he did."
Spielberg and Clinton have long been close friends. When Clinton lived in the White House, a Norman Rockwell painting hung in the Oval Office. It was a gift from Spielberg. The painting now hangs in at the William J. Clinton Presidential Center in Little Rock, Arkansas.
Expressing her excitement, Golden Globes co-host Amy Poehler followed Clinton after his comments and said, "Wow what an exciting special guest. That was Hillary Clinton's husband."
This wasn't the first time Clinton gave remarks at the Golden Globes.
In 2005, the former president, along with former President George H.W. Bush, appeared in a video to thank the entertainment industry for donations and support after the devastating Indian Ocean earthquake and tsunami.
Clinton also has ties to another film nominated for best picture Sunday night.
The movie, "Argo," is about the 1980 joint operation by the CIA and Canada to rescue six American diplomatic personnel who fled the U.S. Embassy in Tehran in 1979. The cover rescue mission remained a secret until it was declassified under Clinton's presidency in 1997.
The former president could one day be the subject of an award-winning film himself. HBO announced last month it was partnering with Martin Scorsese to produce a documentary about Clinton. A title and release date for the piece has not yet been set.


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LOST Olympus Voice RecorderDec 19, 201312"x4" Olympus Digital Voice Recorder, Black and silver in a black padded sleeve. Lost. Dec 11, 2013. REWARD. Some recordings are of people who have since passed away, and I would like to hear my loved ones voice again.JayneThu, Dec 191. If you lost an item onboard your airplane, contact your airline: American 801-828-9967; Delta 801-744-4593 or 800-325-8224; Frontier 801-575-2032; jetBlue 801-410-7060; SkyWest 801-258-4229; Southwest 801-736-6030; US Airways 801-575-2202; United 801-575-2300 or 800-221-6903. 2. If you lost an item anywhere in the airport call Lost & Found at 801-575-2427 or e-mail: email@example.com, Dec 19
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LOST iPhone 5 WhiteJun 19, 20131lost near Delta C11 or the womens bathroom near that area REWARD Thank You.JenniferWed, Jun 19
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The Highway Loss Data Institute recently ranked the top 10 most stolen vehicles. At No. 10 is the fast and powerful Chrysler 300 with a HEMI engine.
9. GMC Yukon -- The luxurious Yukon is a big score for thieves. They're often packed with pawn-happy goods and high-quality audio systems.
3. Chevrolet Avalanche 1500 -- This premium sport-utility vehicle is packed with features that thieves love to pawn.
5. Ford F-350 Crew Cab -- The big truck is another favorite of thieves, who appreciate the tools and other goods to sell for money.
No. 6: Chrysler 300. The new luxury model from Chrysler appears twice on the list. Thieves love the pricey gadgets that it holds.
4. GMC Sierra 1500 Crew Cab -- This work truck is often packed with tools and other work fare that are easy to sell.
5. Ford F-350 Crew Cab with 4-wheel drive -- This big work truck is a veritable goodie bag for thieves stealing power tools.
2. Chevrolet Silverado 1500 Crew Cab -- Pickups are a favorite among thieves since they're typically packed with other goodies to pawn.
1. Ford F-250 Crew Cab -- Another work truck took the top spot for the first time this year. Its big engine and lots of storage for goodies makes it a prime target.
6. Cadillac Escalade -- Some experts attribute its drop from the top spot to lower sales in recent years and General Motors' focus on new anti-theft technology.
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Global Agenda
Global Agenda Overview
Global Agenda is a 3D MMO shooter with RPG elements. The game features four different classes for players to choose from and get straight to the action. Both PvE and PvP Missions are available as well as training and arena type areas. Players choose from a fairly wide selection of weapons and equipment for their class, and can allocate skill points to better fit their needs. Combat in Global Agenda is intense, strategic, and skillful. Players can choose from the following four classes:
Assault: The assault class utilizes heavy weapons and explosives to deal tremendous damage on the battlefield. Assault is the closest thing to a 'Tank' in Global Agenda. They specialize in miniguns and rocket launchers and have skills to allow them to sustain large amounts of damage while their teammates assist.
Medic: Medics play the healing role in Global Agenda, and are vital to a team's success in most missions. This class is has numerous items to heal and buff their group ranging from healing guns to healing grenades. Medics are also given the ability to spread toxins to enemies and also have a nice poison damage niche in Global Agenda.
Robotics: Turrets, shields, and gadgets make up the robotics arsenal. This class takes advantage of tactical equipment to hold their ground in combat. Robotics players are extremely useful in team combat as they provide priceless support to their allies. A well placed turret or some mobile cover can make all the difference in a challenging encounter.
Recon: The recon class specializes in stealth tactics and ranged combat. Recon players have the tools to move around quickly and undetected while also being very proficient in taking out enemies from afar. The recon plays an important role both in PvP objectives and PvE Missions, providing quick disposal of dangerous threats.
Global Agenda Screenshots
Global Agenda Featured Video
Global Agenda Review
By, Kenneth Bodzak
Futuristic shooters are a dime a dozen in the MMO market, but Global Agenda has no problem holding its own. Global Agenda delivers a wonderful type of hectic combat that demands skill, strategy and teamwork. While the game only allows for players to choose from 4 different classes, each class is unique with 3 distinct skill trees. The game has just enough of a storyline to make it interesting, and just enough items to make character equipment fun and important. Global Agenda keeps players entertained with a good balance of all the elements of a standard MMO mixed with RPG elements.
Global Agenda was originally a subscription based game and then converted into a Guild Wars like buy to play title without a subscription. In April 2011, the game once again changed business models and relaunched as a free to play game. Back when it was buy to play it had a free trial with few restrictions. Rather than a simple "X amount of days" time period to try the game out, Global Agenda allows players to experience the game with a much smaller level cap and limited access to features. The full restrictions involve being capped at level 12 (out of 50), lower login priority, restricted access to currency and inventory space, limited PvE and PvP Missions, limited loot, and being exempt from joining or creating agencies (guilds/clans). Now at first glance this is a boatload of restrictions and limitations, but a majority of them won't even be noticed in the early levels of the game. Since going free to play, these restrictions are no more. Free users can access every aspect of Global Agenda, while those who opt to make a one time payment to buy the game get a few special perks (increased experience rate for example). Once players finish the tutorial and emerge in the main city, the fun starts up as if you pay to play.
Choosing Your Class
Character creation in Global Agenda is clean and simple. Players get to choose from one of the four available classes: Assault, Medic, Recon, or Robotics. Assault favors heavy weapons and soak up damage; they are the tanks of the game. Recons specialize in stealthy maneuvers and long range attacks. The robotics class plays a strong support role by providing turrets and cover that can be deployed on the battlefield. Medics are largely self-explanatory and have a great deal of healing tools at their disposal in addition to some nice poison and disease damage.
The class descriptions have been kept simple because they are simple. Each class has a very important role in any kind of team play, and they are supplied with equipment and skills that perfectly fit the class. A player that chooses a class that fits their style of play will surely not be disappointed by the available equipment or skills. Each class has a unique appearance so they are easily distinguishable. While this does make some characters look alike, individuality will show through in equipment and coloring. There seems to be a nice balance where not all medics will look alike, but a medic won't ever be mistaken for an assault player.
The Commonwealth
After choosing a character and customizing a face, players are put straight into the game's tutorial missions. I sort of wish the game let you customize a bit more than just your face, but as is that's all you can customize. The tutorial is a well voiced and well designed escape mission that walks players through basic movement, combat, and equipment controls. The tutorial is the same regardless of a player's class, but it gets the job done effectively. Completing the early training puts players in the main city at level 5 with a bit of starter equipment and a quest line to get them in the right direction. Players have the option of skipping the tutorial, and they'll still end up at level 5 with the same starter equipment, but it's short and gives players a sense of direction and purpose, so it's worth completing.
The introduction cinematic and tutorial are the only real events that involve the game's storyline, which isn't exactly verbose or unique. Players are informed that a big bad alliance called the Commonwealth are in control, and those who fight for freedom are fighting against the Commonwealth. This sets the stage for many of the PvE missions, where players spend a great deal of time disposing of commonwealth drone NPCs. The story involving the Commonwealth coming to power and such is an interesting one, but the game mutes out the storyline quick enough to put the real focus on your character and the actual gameplay instead of sitting around trying to figure out what technological advancements allow medics to have grenades that explode healing energy.
A great deal of time is going to be spent in Dome City, a futuristic establishment where all types of vendors, trainers and missions are available. The city is a haven for those against the commonwealth, and contains quests to get you acquainted with the game as well as direct players to other quest hubs to begin leveling further. Once a player ventures out of the city, they make their way to small quest-filled towns where they are given the standard kill and collection quests. The leveling grind is nothing special, but as always finding a friendly group of players to team up with makes things easier and more enjoyable. Global Agenda's party interface is simple and effective and has its own VOIP, allowing players to voice-chat with their party.
Fast Paced and Crazy Action
The beginning tutorials and quests do a superb job getting players acquainted with their skills and weapons, while also supplying them with a decent set of starting gear. The moment a player sets out on a quest they are going to notice the fast paced and skillful combat that Global Agenda can deliver. The aiming reticule is going to be your new best friend, and your jetpack will consistently bring a smile to your face. Every character is equipped with a jetpack which provides an exciting sense of supreme mobility much like the booster system in Exteel. This combined with the reflex-testing melee combat, puts Global Agenda's combat at the very top of the charts as far as intensity goes. All melee weapons feature a force-field feature to provide a blocking mechanic against other melee attacks, while also draining energy. Weapons do not consume ammunition, they only consume energy which is shared between the jetpack, weapons, and other things like blocking attacks.
The combination of aiming, firing, activating skills and items, managing your energy, moving your character through the world, and interacting with your team really draws a player into the experience and really makes the game stand out. Just zoning in to the PvP Arena in the main city will be enough to exemplify the type of fast paced shooting, slashing, and blocking that it takes to succeed. Unfortunately, while questing players may find that combat becomes incredibly more hectic due to NPC respawn rates. At times it can seem like you are taking on an endless swarm of enemies, and it can easily become overwhelming for a new player.
Crazy hectic combat is always a good thing, but MMOs should try to keep those adjectives far away from their interface and menus. Global Agenda falls short in this category, and could use some polishing up. The game could benefit from a large amount of organization in the inventory, as well as some more detailed tooltips and mission filters. A strong example would be the game's auction house, which is at times quite tedious to navigate. Luckily, many of these problems are not too prominent early game and can be ignored for the time being or adapted to in the long run. Speaking of ignoring, almost every NPC has some lame punch line to say when you talk to them, and it gets old very quickly. A bit of light humor is always nice for the atmosphere, but it can be a bit overdone at times.
A Bright Future
Global Agenda supports agencies (guilds / clans) and that they play a huge role in the endgame. The game has a feature referred to as AvA, where agencies fight over sections of a huge persistent territory. There is an enormous amount of the persistent world that players can engage in combat for and hopefully obtain control of. While this system seems to be just beginning to step into the spotlight, it has the potential to give Global Agenda an enormous amount of depth. Aside from character development and some simple PvP and PvE missions, agencies are able to fight for complete control of the persistent world. Powerful agencies will become strong and control great deals of territory, much like in EVE Online from CCP and PlanetSide from Sony Online Entertainment.
Final Verdict: Great
Global Agenda has some shortcomings that may deter some gamers. Items and equipment can be a bit confusing at first, some interface functions can be clunky, and the NPCs (both friendly and unfriendly) tend to be obnoxious. Shining through, however, is the games combat. Fighting is fast, fun, and just feels right. The game has a lot to offer and is definitely well worth checking out.
Global Agenda Links
Global Agenda Wikia [Great Resource!]
Global Agenda System Requirements
Minimum Requirements:
OS: Windows XP / Vista / 7
CPU: 2.4 GhZ Dual Core Processor
HDD: 15 GB Free
Graphics Card: NVIDIA GeForce 8 Series or ATI Radeon HD3000 Series video card
Recommended Specifications:
OS: Windows XP / Vista / 7
CPU: 2.4 GHz Quad Core Processor
RAM: 3 GB or more
HDD: 20 GB Free
Graphics Card: 512 MB Video Card with Shader Model 3.0
Global Agenda Articles
- Hi-Rez Studios Begins Breaking into the Games Industry series - Posted on December 12, 2014
Hi-Rez Studios - developers of SMITE, Global Agenda, and Tribes Ascend, is now publishing a new video series on its SMITE YouTube, called "Breaking into the Games Industry."
- HiRez Speaks out Against Youtube Copyright Changes - Posted on December 23, 2013
HiRez, Publisher of SMITE, Global Agenda, and Tribes Ascend, speaks out against recent Youtube copyright changes with a humorous new video.


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Beef Rendang Recipe (Rendang Daging)
I am sure many of my readers in Malaysia and Singapore have been wondering why haven't I posted a beef rendang or "rendang daging" recipe? Good news, the wait is finally over and here is my recipe of arguably the most famous beef dish in Malaysia, Indonesia, and Singapore.
Beef rendang is of Indonesian origin–a much-celebrated recipe from the Minangkabau ethnic group of Indonesia–and often served at ceremonial occasions and to honored guests. After spending hours making my beef rendang, I totally understand why. Beef rendang is not your everyday beef dish that one can whip up in a jiffy, the time–not to mention patience and dedication–alone is probably a main obstacle for most people. If you must know, it took me almost 3 hours to concoct a pot of this aromatic and extraordinarily scrumptious beef rendang. For those of you who have never tried beef rendang, I can only describe it as "a rich and tender coconut beef stew which is explosively flavorful," one that is certain to win you over if you taste it.
I believe beef rendang was introduced to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate, but I could be wrong. In any case, beef rendang is a very popular dish for many Malaysians, especially the Malay community.
No beef rendang is made exactly the same. If you are willing to spend time in the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued "kerisik" (toasted coconut in Malay language), and then patiently cook and stew the meat over very low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely. Like I did with my beef rendang.
Another fact about beef rendang that I absolutely have to share with you: it only gets better with time, so much so that the Minangkabaus save them for months as the complex taste and flavor develop over time. For everyday home cooks, I will advise you to serve them once the beef rendang is done, but save some leftover as it only gets better overnight.
For those of you who wish to learn more about beef rendang, check out this article on Wikipedia, or you can just feast your eyes with my beef rendang photos above, and try my beef rendang recipe.
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221 comments... read them below or add one
That beef rendang looks like how my aunt usually made them. Can you believe tht iv never made rendang before? lol.
this sounds delicious…although I think I threw out my frozen kafir lime leaves. do you know if these leaves are readily available in Asian markets?
Ooh, beef rendang!
Props to you for making it from scratch. But as you said, you were handsomely rewarded.
I've never made rendang all the way from scratch, but I can see how delicious yours is!
Oh! I didn't know it didn't have shrimp paste in it. Maybe all the beef rendangs I had before were oversalted? Ha ha. Looks delicious!
Oh wow. I've heard lots and lots of good things about beef rendang and it's been on my list of things to make for a long time. This looks fantastic! I'll feast vicariously for now, with hopes of making this soon.
looks yummy ! We tried a beef rendang from a packet recently and it sucked :-( Will try your recipe next time, it looks much more authentic !
This recipe is excellent and actually very easy if you don't need to rush. There's something Zen-like and satisfying about cutting, peeling, and chopping, and smelling the aromas blend right there on the cutting board. Go for it.
It will be easier for me to use the rendang spices packing that we can get it from the supermarket. Hahaa, lazy people use lazy way. :)
Rendang, long time never eat.
mmmmm, one of my favourite beef curries. Looks great! My second fave is massaman.
I thought you did not post a beef recipe because you are not a red-meat lover?
Yum yum rendang….where is my rice?
My mother has a very good beef rendang recipe that makes the best beef rendang. Yours look just like her beef rendang. I am sure your beef rendang recipe is very good. Home sick. :(
Hi Tina,
Would you like to share your mom's beef rendang recipe with the rest of us? Please and Thank You.
Beef rendang is a dish that I've not try out… yet! the cooking steps are just too daunting for me at the moment. I might give your recipe a try one of these days, because your picture makes me drool again. ;-)
I never made that either. Which is not shocking since I didn't cook till last month. Plus, the ingredient list is a bit too long huh. I tried a packaged-spices for rendang last week. It doesn't turn out anything like the photos in the box!
But rendang lasts a long time if you make a big batch, right. I know someone who froze hers and it lasted her a week. So, it really worth the trouble.
Thanks for the sharing. It must be a pain and rewarding at the same time.
Clap clap clap!!!! Beef Rendang! Love this dish and you are right…explosive flavors! Your's looks absolutely perfect!
Brilliant! this is so awesome and absolutely fantastic!
It is truly amazing and very interesting! Thanks for this! Delicious!!!
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Thanks for catering to us beef lovers Bee, I will have to try this soon!
wow, kudos for making rendang from scratch! I usually just buy the packet mix. :p Do you know of any good brand out there? I haven't found any that tastes like the real deal.
This looks absolutely delightful! The weather around here is getting colder, and I think this would be just perfect for a chilly fall night.
i just devoured i bowl of rendang with lemang. urs look nice too!
Would it work just as well to use dried galangal instead of fresh? If so, how much should be used?
This is one of my all-time favorite Malaysian dishes, yet I've never tried to make it. But the lemongrass in my herb garden is ready to be harvested, and here is your recipe — I think the universe is trying to tell me that it's time to make beef rendang!
This beef rendang recipe looks do moist and delicious. I can see the spices and the kerisik coating each piece of the beef rendang meat, I love it.
i can smell it, almost taste it. u r bad, bee, making me suffer.
Fay – I have never used dried galangal before so just use double the amount, or you can use more ginger.
Veron – yes, you can get frozen kaffir lime leaves at Asian stores, but sometimes, they are not available. I believe it's seasonal. But you should keep them in your fridge, they last FOREVER!
This is bookmarked to try. I am drooling here :) Will email you sometime soon.
This is the best read by far. The photos are so enticing. It is surprising you can get all the ingredients over in US. Looking at the rendang I involuntarily thought of lemang that goes with it. Who is Lone Ranger without Tonto? Love it!!
Help! Whenever I try to make beef rendang the meat always turns out like dried leather — tough. Any advice?
Next time your rendang turns out tough, try pounding a Panadol or two into powder and add to the rendang with a cup of water or more and boil again until tender and gravy is thick again.
You sure know your rendang well! YOur delicious looking beef rendang really whets my Indonesian appetite.
My mouth is literally watering right now – delish!
Thank you for the recipe. I tried it yesterday and it was absolutely delicious!
I have tried many recipes but none is to my liking. Thanks again.
Rasa, I can't wait to make this dish. I love spicy food and Indonesian spices. Your photo looks so good too!
Where are you in the US? I would like to visit you (to try on those food) I miss Malaysian food so much!
passed u an award. pls check on my site!
hi, beef rendang is always one of my favourite dishes. there are so many versions available depending on the cook. i love the flavour that is dominated by red onion/shallot flavour. one of the methods to reduce the cooking time is to use home made spice paste as what i do at home. the cooking time is only about 1-1.5 hours instead of 3-4 hours or even the whole day when one wants it to be dark in colour.
YUM! I've just finished my beef rendang for ied. it's always lovely with lontong (what do you call this in malay?).
That looks tasty! I am looking forward to trying Beef Rendang.
This is my favorite dish when I come to Malaysia (usually 4 or 5 times a year as I'm an expat living in Bangkok). This sounds wonderful. Must try it :-)
I have tried to make beef rendang a couple of times, but the meat always turned out tough instead of soft… any idea why that is?
Looks yummy will have to try this .
This is the recipe that drawn me to your blog (and I'm very glad that I've found your blog!). I am making this for lunch today (with instant paste, unfortunately) and started making them last night with a pressure cooker in the hope that the beef will be tender and more flavour-infused by today.
The use of toasted coconut is interesting and it added more fragrance to my beef rendang. I also used fried red onions in the spice paste and also for garnishing.
HI there! I'm making this at the moment and can't find anywhere a reference to where I should add the water? I'm going to take a guess and add it with the coconut milk. I hope it goes well!
I would like to try your recipe, but I am affraid that my beef will come out hard. Is there secret to soften the beef?
People listen to me,
I have looked a lot for the ultimate Rendang recipe. I had it many times since I was a child. I was made by many different cooks. Some at home and some in restaurants. believe it or not all these encounters were in Saudi arabia where we have a big malay influence in the western region due to ancient immagration to Mekkah AlMukarramah.
I think this dish is more like a signature dish for a malay/indonesian chef. This recipe is by far the best Rendang I ever had. However, I remember one of the ingredients that is missing here. which is ground (macademia like nuts). and a tea spoon of tomato paste to add some colour.
Very Very recommendable.
We bumped into your blog and we really liked it – great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
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Best regards,
My husband and I and two other couples get together once a month for an International dinner night. This month we cooked Malaysian food and I made this beef rendang. Absolutely incredible! My husband loves my cooking and has many favorite dishes but he thought this was the BEST dish I have ever made. I felt pretty proud that my dish was the best one there :) Thanks for such an awesome recipe.
Tried this recipe and it turned out excellent. We used to go to our favourite restaurant for beef rendang and now we can have it straight from the kitchen. Husband likes it a lot too.
My rendang was "pale" as I couldn't find gula melaka so I used brown sugar instead. I boiled the beef for about an hour before adding it to the spice so that it is really soft and tender.
Your recipe is very easy to follow and the instructions are clear. I also made the spice paste from scratch and it turned out all right. Lots of work but it's worth it. Husband said I should share this recipe with everyone we know.
Thank you for sharing your recipe with us!
ps: If you would like, I can share my rendang's version pic!
this looks absolutley amazing. my girlfriend is vegetarian. would tou work with this recipe instead of beef?
hey…thanks for the receipe. Here's my attempt.
Didn't (couldn't!) leave it long enough for the sauce to go totally dry – but it was superb nethertheless.
Your rendang look really appetizing..btw, i read through your recipe, in the ingredient mention 1 cup of water, but i didn't see it was included in the method/instruction, could you please clarify, thank you so much for sharing this recipe.
I've always cooked rendang from instant packets so decided to attempt one from scratch. Tried this excellent rendang recipe but with a pressure cooker to get the meat tender (omitting the cup of water). The flavour of the sauce with the tender meat was incredible. However, wasn't really satisfied because the colour of the rendang turned out really pale! I suppose there is no substitute for that slow cooking eh? It's the slow cooking for 3 hours which turns it a brown colour right? Thanks for this recipe!
beef rendang is originally from padang.
Rasa Malaysia specifically wrote Minangkabau. or else you think Padang and Minangkabau is different *roll eyes*
Just made this from scratch with fresh ingredients (including coconut scraped out of fresh Thai coconuts, then fried right before addition). I added 3x kemiri to it. I wish I had some daun salam to add, but I don't. :(
I love Beef Rendang but I only ever ordered it never made – didn't know it took so much effort!
Can I use chicken instead of beef?is the ingredient same?some of rendang recepi use ketumbar(in malay).can I add it also?
I tried it and it was fantastic. Thanks for the recipe.
Thank you for sharing the recipe, my children absolutely love it. I used all fresh ingredients and it was worth it.
I wonder how you would suggest making this in a crockpot or a slow cooker? Do you think I would be successful if I did all of the preparation you said in the wok and then at the end put it all in the slow cooker on low and let it cook during the day? Maybe that would be too long of a time?
I would love to be able to make this for dinner by preparing it in the morning and having it ready by dinnertime. Otherwise I will have to wait until sundays to eat it!
Thanks again!
(I also used your how to make shrimp crucnhy suggestions = genius…just great secret)
I'm just back in the states from a couple of weeks in Singapore where I had beef rendang for the first time. This looks like a great recipe, I am going to try it this Saturday.
I was SO excited to make this recipe, and it took me hours to collect all of the ingredients to make it from scratch. It was fun, but I was dissapointed because I followed all of your directions exactly, which said to cover the dish while it simmered, so the sauce never reduced. It turned out with way to much liquid that didn't soak into the meat, and I cooked it for longer than the recommended time.
Hey! I was prompted by the takbir I listened from a radio, then I found myself googling for rendang daging recipe —–and——found yours!
Real glad I tried yours, because somewhat I think it pretty close like mum's. ( She was not around at that time to ask for recipe T_T )
Anyway, thanks! Hehe =)
Great rendang recipe. I just made it today for the first time but I substitute the fresh lemon grass and galangal with powder version. Still taste good but I imagine it always taste better with fresh ingredients.
I have been looking for this recipe – looks perfect!
Should the beef be brown after step 4 or does if develop the deep color during simmering?
What kind of dried chillies do you use? Can't wait to try the recipe. It looks perfect!
i'm cooking for 6 – how many does yr recipe cater for, pls?
We just made this rendang tonight and it is *good*! It's a little oily at the end, but that makes sense since the long cooking evaporated all the water out of the coconut milk. I think we're going to let it mature in the fridge for a couple of days and then have it with a ton of rice.
I made this recipe for some neighbours for a dinner party. Boy, what a mistake it was amazing!
I am now having to cook it for peoples birthday presents etc., I have a friend who is malaysian, he said it is better than his Mothers. I have been around to his house to show him step by step how to cook it.
This week a friends 50th…….dont want a present could you just cook that Rendang……Yummy!
Forgot to say Thank you!
Just made this in my girlfriend's mum's aga. Great recipe – brought me right back to the first time I tried it in Melaka! Thanks.
Ljuba – in my post, if you read carefully, I have stated very clearly that Rendang is originated from Indonesia.
The author of this blog clearly stated this dish originated from Indonesia. Please read before leaving any comments. Some of our ancestors came from Indonesia and that is why we all learned about it in our cooking. No one claimed that this dish originated from singapore or Malaysia.
that's why if PEOPLE WANT TO KNOW MORE ABOUT RENDANG PADANG,YOU SHOULD ASK TO INDONESIAN ESPECIALLY TO PADANG PEOPLE!NOT TO MALAYSIAN!
Made this last night. Thank you so much for the recipe! It was wonderful. Spent a week in Jakarta a few years back and have wanted to have this again. It brought back great memories. Totally worth the time it took to make it.
I just want say thank you for sharing the recipe. Tried it yesterday and turned out well. Def taste better when u let it sit. Indo style rendang recipe doesn't normally include cinnamon n star anise, so I was a bit skeptic at first. Spent a lot of time on preparation, but in the end it was worth the effort. Next time I will cook double batch and keep it in the freezer for 3 months supply.
hi…just wanted to say thank you for sharing this recipe.. the rendang is so tasty ! i've just made another batch..its becoming a monthly event at our household.. :)
hi…im a filipino and i went already there in malaysia,i really love malaysian rendang and nasi lemak,uhmm actually malaysian dish !!!!!hihhi ok thanks alot for posting ur recipes..but some are hard to find
HI Rasa Malaysia,
This is the second time i tried your rendang recipe! It is such an excellent recipe! The only question i need to ask is how do i get that browny colour? My rendang looks pale and creamy colour….thanks
*you have done a great job in blogging, i reckon you have helped a lot of wives or housewives out there to learn on how to cook!*
i was looking for a beef rendang recipe and got here. boy, i didn;t know it took this much to cook this beef dish1!! i knew about the coconut but it just has too many spices, many of which are not available in the philippines. too bad. is there a way i can cook it with a pre-mix of spices or something? i tasted this when i was in indonesia and have never had it since. thanks!
I'm so excited to find this recipe! I'm eager to try it but may I know at which point should the candle nut be added and how much candle nut to use if using them? Thanks!
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Hi, I can only get dessicated coconut. How do I make kerisik out of that? Hope you can help. thanks!
Cooked this Rendang last week it was lovely in fact I am cooking it again tonight at this very moment just be patient with it as the wait is worth it yum yum
im currently attempting this recipe and it isnt reducing :( i have so many problems whenever i try to make rendang .. can you tell me why mine always turns out so pale?
though its not going as planed it still tastes delicious i love your website and your recipes are always amazing! :)
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I am an avid reader of your blog and almost always look for recipes here first. Thanks for sharing all the wonderful recipes!
I was wondering if its possibe to substitute beef with lamb? Cause my parents don't eat beef due to religion.
I've cooked this twice and it's getting better each time I make it. Thanks for the recipe.
One question though: do you need to bruise the cardamom pods or crack them in any way? I've not used them much before and have noticed some recipes call for this. Is this something you should always do?
Thanks and I love the website!
Hi can i use mutton instead of beef ?
I tried this recipe yesterday almost word for word except that I increased the shallots and garlic in the spice paste (I used more beef than called for). It came out terrific!
I see a few posts here about the meat turning out tough or hard.
In such cases, (whatever meat it is – chicken, mutton or beef) the solution is to take 1-2 tablets of Panadol (depending on the amount cooked) and pound them into powder and add them to the dish with enough water and bring to a boil again until the gravy thickens. The meat should become soft.
Another way is to tenderize the meat by marinating them in pineapple juice for 30-60 mins before cooking. Pineapple or papaya juice can tenderize meat.
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What kind of chiles are you using?
We just made this rendang tonight and it is *good*! It's a little oily at the end, but that makes sense since the long cooking evaporated all the water out of the coconut milk. I think we're going to let it mature in the fridge for a couple of days and then have it with a ton of rice.
Can you please create a special food ingredients 'English – Malay – Local Dialects' dictionary. I am a beginner/learner cook enthusiast and I have problem buying ingredients when I use the English terms which the ordinary seller doesn't understand.
Thank you.
John Chin
I was wondering – for your recipes, when you say 1 star anise for instance, do you mean an entire head (with all 8 points) or just 1 point (containing just one seed)?
Looks great, I can't wait to try making it! For the cardamom pods – are they the brown or the green ones? They lend a very different taste so I want to make sure I'm using the right ones. Thanks! :)
Delicious! Thank you! I couldn't find tamarind so I used some tamarind soup powder to taste. I don't know if what I produced had enough 'tamarind' flavor – is there a substitute? Also I found that after 3 hours on low heat nothing was happening so I used a medium-high heat until the liquid was seriously reduced. Perhaps electric stove tops are different. I found I could not really taste the cardamon, star anise, or cinnamon – perhaps spices here in Montreal are older or stale. Next time I will increase those a bit. Or perhaps I could have cooked them alone in the oil for a minute or two before adding the spice paste.
Excellent recipe, worth the time and effort to make. There are no Indonesian or Malaysian restaurants in the part of the UK I live in, so home cooking it was the only way to introduce my friends and family to this food. Only problem is sourcing some of the ingredients in northern England. I can't find kaffir leaves anywhere!
Really good website, tks for the recipes!
For the person who could not find Kaffir Lime Leaves. I got some from my local waitrose. They were dried. I have also got them from Wing Yip which is a big chinese supermarket. Ask your local chinese restaurant where they get their supplies from.
Tesco sell them!
Plesse gebe me aneader reseppi i likwe it rendang and inastaction for cooking thanks for rasamalaysia
Hi, I have been cooking the recipe according to directions, it has been simmering for nearly 2 hours on low heat. The meat is tender and juicy, BUT, no reducing has taken place, what should I do? It looks like a beef stew with plenty of stock. Please help!!!!!!!!!!
I have been a lover of beef rendand for years!!! Unfortunately, we are going on the road for the nxt few years and I won't have a blender etc etc….I need the old traditional ways of making it….pls email me for any hints
Best Rendang recipe I have tried. I have used green or black cardamom both are good. I tend to put the rendang after stage 5, but don't add the kerisik, in to a slow cooker either overnight or 5-6 hours on low. Then when were ready to eat it I add the Kerisik and cook for 30 mins and it tastes fantastic having matured and Kerisik will soak up the juices. Personal opinion but Palm sugar is a must granulated takes away some of the flavour of the spices.
This is a fantastic fantastic beef rendang recipe! My whole family loves it. Each time I cook, I will cook 1kg of beef and yet not enough. I increased all the ingredients proportionately to 1kg of beef used. The only difference I did was to add in a packet of pre-mix beef rendang powder. It still tasted great but my neighbour found the overall spices flavour overpowering. Do you think I should :-
A) omit this premix altogether
B) use 1/2 a packet premix with 1kg of beef
C) use 1 whole packet of premix but increase my beef to 2kg
(the rest of the ingredients will be for 1kg of beef)
Appreciate your help as I intend to cook for a potluck lunch this coming Saturday. Thanks!
This is amazing, I have looked this up as I am also going to try cooking this weekend! I used sauce packet mix previously – so pedas, watery (even after boiling for ages) and no flavour. Very frustrating as I am in the UK and fresh ingredients are not that easy to get.
Why not try using more coconut milk? Think this is what I will do now I've read this recipe. Good luck!
@teo ai li since Bee Yinn Low gave us the recipe of the Randang spices, why have to waste money to buy a packet Rendang Mix !! Keep that for travel as I often bring along this prepacked curry paste to Australia or any Western countries as I can get good and cheap meat especially in the market just 3 hrs before closing for weekends in Melbourne Victoria Market, they cut the price to 80 %++ !! For Stewing beef only A$ 0.80 per kg !!
Since it is so, so yummy, I will cook this one day as I will cook Ipoh Laksa tomorrow !!
I actually lived in West Sumatra and indeed the Rendang Daging Sapi originated from there. They also speak with a slightly different dialect. Especially the last sylable was changed.
Rendang is often cooked until it is dry and thus easy to eat what one is on the road.
I've made this before and it is fantastic. I plan to cook it on New Years Eve but will need to use about 3 pounds of beef – should I just double everything up? I'm just a bit worried that star anise and cinammon can be over powering.
Hi Karl.
30years after I last had it, I am going to attempt the recipe on this site, but I want to make considerably more than this particular recipe states. Yours was the only post I could find that had the same question as I do……do I double – or triple up on EVERYTHING, or do adjustments need to be made?
I note that your post was just over 2 years ago, so am hoping you can share your information with me please?
Many Thanks and Greetings from DownUnda!
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Today, I decided to try this recipe! As a Malaysian, I should really make an effort to make Beef Rendang from scratch, WITHOUT using pre-mix :)) I've given this link to my friends on so many occasions whenever they asked me for Beef Rendang recipe! And they all have great comments! Needless to say, they were absolutely right! It's easy to follow and I even made the "kerisik" (toasted coconut) myself. It's worth the extra work! :))
i should be able to substitute beef with chicken right?
no, rendang is really a beef dish and is not a dish which lends itself to substitute chicken
As a Malaysian, I can categorically say that you CAN use chicken – we make this all the time! Because of the kind of chicken we get in Malaysia (battery chicken essentially…), combined with the high humidity, chicken rendang doesn't last very long if not kept refrigerated almost at all times. The best approach is to cook the rendang sauce/gravy until almost the desired consistency, and then add either shallow-fried or roasted chicken pieces (boneless or otherwise) to the sauce. Living in London, I've even made turkey rendang!! Next: lamb rendang!
When making beef rendang, there was mention of a spice mix. Can you tell me the name of a packaged spice mix that produces the right flavor. I tried several available to me here in USA and did not find them adequate. Their flavor was not as I remembered (and preferred) while in Malaysia.
Please don't be shy about brand names since I need to know which ones to try.
Terima Kasih banyak.
Ron you dipshit, the whole point of this recipe is to make the dish from scratch. Thanks.
I was hoping that this recipe can be substitued with chicken pieces.
Yes, you can use cut up chicken preferably bone-in, skin-on to make a great Chicken Rendang.
What a great looking recipe! I'm trying to make it in Brazil, but I could only find dehydrated galangal, kaffir limes and lemongrass. Do you think I could substitute the fresh ones for the dry? Should I soak them in water first?
Thank you
You'll never get quite the same taste from dried but better than nothing. Dried kaffir lime leaves are okay or you could substitute a lime (put in it whole) as the zest oil is what you want. You'll probably need to double up on the galangal but don't pound/blend it in; simply fish it out before serving. Dried lemongrass is nasty; do want you can to get hold of some even if not entirely fresh.
I don't understand "save some for overnight."
I never have any left over…..:)
in indo, there are many instant ingridients (indofood) for rendang. it just make simple, you simply add instant KARA coconut milk. ready !! :)
in indo, there are many instant ingridients (indofood) for rendang. it just make simple, you just simply add instant KARA coconut milk. ready !! :)
What kind of dried chilli do you use? Also if I make my own toasted coconut do I get the unsweetened kind and then toast in oven? Or sweetened kind? Thanks!
I followed the recipe exactly but the chuck meat didn't tenderize. Any ideas why this would be?
The cooking process takes time… I made this yesterday and it took me about 3 hours! I spent the first hour, stirring the pot while the meat is simmering at medium heat. By then, the meat is almost cooked. Cover the lid and leave it for another 1 – 1.5 hours at low heat. :)
For Rendang you can use almost any kind of meat. Chicken, duck, fish, ell, or even egg. Rendang originated from Indonesia, but I think Malaysia had develop another different taste of rendang. I've been to Malaysia and tasted Malaysian rendang, it is as good as any rendang that I had tasted but it have a different touch. Like in West Sumatra, different area had different taste of rendang. For example there is rendang Pariaman and rendang Maninjau. Pariaman are the most popular rendang in Indonesia because a lot of West Sumatra restaurants owners are from Pariaman.
I love beef rendang and haven't tried this recipe yet, but I was wondering is it possible to make the spice paste a few days in advance and should you keep it in the fridge or freezer?
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Hi just wondering with the toasted coconut, does it have to be fresh coconut or can I use dried coconut?
I'm cooking this right now and it smells wonderful. I've just added a few extra chilli's as I'm a masochist. The taste is already rich and wonderful. Thank you.
OK so far so good, tastes fine, a bit sweet, one major problem I ran into is that the lemongrass I can get here is obviously semi-dry and no matter how much I pounded it and shredded it the dish is full of little bit of shredded plastic :-(
Had to save the dish by removing all the beef, and pushing the sauce through a seive to get rid of the lemongrass and kaffir lime leaves :-( . I'll know not to pound or shred our local lemongrass or dried lime leaves, maybe just crush them and add as bouquet garni wrapped in something like a small garlic net. Tasting it so far it is unusual, tasty but still a bit sweet for me.
2 questions:
1. When you mentioned "3 cloves" I presume you're referring to garlic?
2. I can't find cardamom pods in local supermarkets here in Canada. Any substitutes? Or can I leave this out?
Way to sweet and the color is not good …. Don't know what I did wrong??? Smelled good… But way to sweet and missing something… Did turn out like the picture…..
Lovely recipe! I'm making it now and it smells and tastes wonderful! It's not done yet and I can hardly wait. :)
I subbed in deer for the beef and omitted cloves and star anise (I have bad reactions to them) and it's still wonderful. Thank you for the recipe. :)
Instead of star anise you could try fennel or a little liquorice as substitute; if you're allergic to those then I'm at a loss what to try. No idea what could sub for cloves. Have you tried using pure oil extract or does that draw the same allergic effects?
Could I use another cut of beef? I have a huge round roast that I need to use up.
I just made this but cheated along the way and it turned out great, just like Pariaman Nasi Padang restaurant back home in Singapore.
I used about 2lbs of beef chuck (pot roast) cubed into 1.5 inch pieces.
For the spice paste you can get fresh Thai red curry paste here in tubs. I checked the ingredients. Has most of the rempah ingredients already.
I made it in a pressure cooker and made my own kerisik.
I sautéed the rempah and did have to add the cinnamon, cloves, cardamom and star anise.
Once that was fragrant I added the beef and stirred. Didn't need to add the lemongrass because the rempah already had it. Added a tin of coconut milk but skipped the water and also added the kerisik.
Oh rempah already had the kaffir leaves as well. When I make rendang from scratch, I also ask cumin and coriander but rempah had that too.
Stirred it all, covered and cooked under pressure 45 minutes.
While waiting I made sayor lodeh using Thai green paste and coconut rice.
After t was done, I had to let it simmer for a few minutes to reduce / thicken the gravy to my taste.
By the way I also had to add palm sugar, tamarind
45 minutes. Worth it. Bit greasy so after it cools I shall skim the fat off, and save the rest for tomorrow so the flavours develop further.
Thank you for this recipe. It was a great inspiration. I wouldn't have used any premix but I have used this before and it's worth the few dollars and time savings.
Definitely needs coriander powder (freshly ground is best) and turmeric powder too. I like a little toasted blachan (my malay bias) but not to everyone's taste. The recipe is a good reminder as its been ages since I last cooked rendang from scratch;-p
This looks great — there's a great little family restaurant back home in LA (IndoThai, in the Culver City area) that made this recipe, which I ordered every time I went.
I'm going to try to make this in the slow cooker, but imagine I'll have to adapt the liquid. Has anyone else tried it in the crock pot?
ahhhhhhhhhhhhhhh………… one man's floor is another man's ceiling…(subtitute "woman" if appropriate)…..i am sorry; i am of the camp that basically does not matter if you make from ingredients or package, as long as you are happy with the outcome and you enjoy the eating! exact?…nah!….."pinch of this and a dollop of that" as long as you enjoy….cooking does not have to be so precise as to warrant examination for a gold trophy or medal from some french chef…just cook n enjoy!
This beef rendang recipe is the best and very reliable. I got what I imagined the taste to be. Your site for me is the best source of authentic Malaysian, Singaporean and Indonesian recipes.
Thank you for being so generous in sharing tips and techniques.
I lived in Singapore for 10 years and now I live in the UK. Beef Rendang is one of the things that I crave when I go back there! This recipe is the most authentic to me, having tried a few recipes in the past. I think the key ingredients that many other recipes miss out are star anise and kerisik (which is so easy to make yourself). I have a pot simmering right now and my whole house smells amazing! Great recipe! Selamat makan!
asia ordinary cuisine, i can found in indonesia or malaysia, may be in singapore
Hi, I'm making this recipe in the UK and can't some of the exact ingredients. I was wondering if these would make ok substitutes? I can't find the tamarind pulp so I've decided to make my own, which is apparently nicer. Is thicker better for this dish or should I add more water? Also substituting lime leaves for lime zest, making the keristik from desiccated coconut or should I just blend a fresh one? Instead of using dried chillies (which I can't find) I'm going to use crushed, but how much will I need and do I need to prepare it in anyway first? And the last thing which I can't find at all is Galangal, I can't even find a powdered version. I've been told that ginger is the best substitute for this, but it doesn't taste the same. There is also already ginger in the dish so would this involve me substituting it entirely with ginger or just adding a bit extra, is there anything else you can think of that I may be able to use instead? Sorry for all the questions, but I'm making this for my other half as it's his favourite meal and I really want it to be just right. Thanks in advance for any help you can give me.
For kerisik, normally after you toast the coconut until golden and aromatic, you need to pound them in pestle and mortar to become a slightly oily paste, then only you mix them in rendang. That will make your gravy thicker and creates more aromatic smell for the rendang. That is how i always do it. :)
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I will attempt to cook this recipe, but about 3x more. Should I increase all ingredients 3x? Pls. advise.
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Hi Bee,
I would like to ask….are we using the whole green or black cardamon pods which sold by Indian groceries??? Hear from you very soon coz I'm going to make this dish this Friday…thank you ;)
May I ask why coriander is not included in the ingredients. I thought all curry recipes should include at least some coriander and cumin.
Hi may I knw this recipe serve for how many paxs? I am planning to cook for 20paxs… Thank you…
Hi there… love your recipes and really love/miss proper rendang with the toasted coconut. I would love to make this but I can't get freshly grated coconut where I am (Dublin). Can I substitute with desiccated coconut? Thanks in advance for any advice/tips!
Hi, I just thought you might want to know that goodfood.com.au has used your beef rendang photo for their recipe but said the photo is from Rick Stein (a chef in australia)?
Hi, good day I just want to know if i could used dry galangal we are in the Caribbean Island, I saw most of the galangal dried slice or in powdered form.thanks , Miss Rasa Malaysia
Why did you remove the Indonesian tag from the recipe? There's a reason why Rendang, Chicken Satay (Sate Ayam), and Soto Ayam is listed on CNN as Indonesian and not Malaysian nor Singapore. Just because our mom made us Egg Foo Yung since we're kids doesn't necessarily mean that Egg foo yung is Indonesian.
Just wanted to correct you on the history of this dish! Actually the rendang is a staple Malay dish long before the Malaccan sultanate. That is because long before white colonialists (Portuegese/ Dutch/ English) dictated the borders of Indonesia and Malaysia as it is now – a whole lot of what is now Indonesia, Philippines and Malaysia (among others) are considered one region (the Nusantara) which covers a large diaspora of the Malay people (Minangkabau, Batak, Jawa, Bugis, Daik etc) with similar culture and cuisines. Which is why Indonesia have a LOT of similarities with Malaysia when it comes to food because of this shared history.
If you check out the cuisines of the native Melanaus in Sarawak – they too share stark similarities to some Filipino cuisines.
Modern geopolitics have separated this large Nusantara region in several different nations – but before that it is like one huge country (albeit with different empires, but with similar diaspora of people).
Best ever beef
Made a similar version of this recipe last year after researching about 25 different versions,and it was the BEST thing I've ever made. My dinner guests talked about it all year long!
This year I made it with lamb and let me tell you, it was even better. Something about a good quality lamb shoulder combined with these spices and aromatics, simmered for over 2.5 hours just made for one of the best dishes known to man kind. Add a couple table spoons of fish sauce. It gives it a really nice subtle 'umami' note that blends really well with the other notes in the dish. One of my foodie guests said it was 'the best thing I ever put in my mouth.' Now that's a compliment.
I've commented before but never got a reply. I want to know why does your Chinese cooking not contain water chestnuts, bamboo shoots or bean sprouts which are 3 very important ingredients in authentic Chinese food most particularly Chow Mein and Chop Suey?
I'm a great fan of your and try 90% of your dishes! (I was married to a Chinese (South African)
hi, recipe sounds fab. how many does it serve? i am making it for very large men from northern england so need to make sure i have enough!