(using Philips All-In-One Pressure Cooker)
Preparation time:20 mins
Cooking time: 8 hours with Slow Cooking & 30 mins Pressure Cooked
Conventional Cooking Time: 3-5 hours
Makes: 4 servings
Ingredients to marinade:
• 2 tsp ground cinnamon
• 1 tsp ground black peppercorns
• 1 tsp ground coriander
• ½ tsp ground fennel
• ½ tsp ground cumin
Ingredients to blend:
• 2 red large onions
• 3 garlic
• 1 inch ginger, remove skin
• 3 fresh turmeric root, remove skin
• 2 inches galangal
• 4 lemongrass
Other ingredients:
• 1 kg beef, cut into 1 ½ inch cubes
• ¼ cup of oil
• 2 star anise
• 5 cloves
• 5 cardamoms
• 1 tbsp chilli paste
• 2 tsp tamarind paste diluted with ½ a cup of water
• 2 tsp salt
• 3 tbsp palm sugar, grated
• 2 cups of thick coconut milk
• 2 tbsp kerisik
• 3 pieces of kaffir lime leaves, bruised
• 1 turmeric leaf, sliced finely
Philips All-In-One Pressure Cooker Method:
1. Place the beef cubes in a bowl and sprinkle the marinade ingredients over. Massage the ingredients over the beef and set aside to rest for 20 mins.
2. Open the lid of the Philips All-In-One Pressure Cooker and press‘SAUTE’/SEAR HIGH TEMP’ button and press START.
3. Pour in the oil and when hot, sautee the blended ingredients, the star anise, cardamom & cloves until frangrant.
4. Put the beef cubes into the Philips All-In-One Pressure Cooker inner pot. Stir for 20 seconds.
5. Pour in the coconut milk, tamarind juice, kaffir lime leaves and palm sugar and stir.
6. Close the lid and turn the valve on the top of the lid, towards the ‘SEAL’ position.
7. Cook on ‘SLOW COOK LOW TEMP’ and set the cooking time to 8 hours. Then press ‘START’.
OR press ‘PRESSURE COOK’ and choose ‘MEAT/POULTRY’ and add on the cooking time to 30 mins. Then, press ‘START’.
8. When the ‘keep warm’ light flicks on the panel, the beef rendang is ready. Release the pressure by turning the valve towards the right most ‘VENT’.
9. Open the lid and put in the kerisik & salt. Stir.
10. Press ‘SAUTE’/SEAR HIGH TEMP’ button and press START.
11. With lid open, continue cooking & stirring occasionally the Rendang Tok until the gravy thickens. Increase the searing time if a dry consistency if desired.
12. Sprinkle with finely sliced turmeric leaves over the Rendang Tok when serving.
Conventional Cooking Method:
1. Smother the ground ingredients all over the meat. Marinade & rest it covered overnight in the refrigerator.
2. Heat the oil in a pan on medium heat.
3. Put in the cinnamon, star anise, cardamom & cloves briefly for about 3 seconds.
4. Sautee the blended ingredients for 5 mins till fragrant.
5. Put in the beef and stir for about 8 mins before pouring in the coconut milk.
6. Reduce to low flame and cook while stirring for and half an hour.
7. Add the tamarind juice, kaffir lime leaves& palm sugar. Cook while stirring for about an hour or two. Keep adding more water if the beef is still tough and gravy has thickened.
8. Put in the kerisik and continue cooking for another 1-2 hours or until the rendang has thickened and beef tender.
9. Season with salt and cook a further 5 mins.
10. When relatively dry, serve sprinkled with finely sliced turmeric leaves.