Tok wan Rendang
Print Recipe
Tok wan Rendang
By Meatmen
Ingredients
- 1 kg Beef Chuck cubed
- 1 litre coconut milk
- 200 g roasted grated coconut /desiccated coconut
- 1 tbsp fennel powder
- 1 tbsp cumin powder
- 2 tsp Salt
- 1 tsp Sugar
- Chilli for garnishing
- 2 tbsp Cooking Oil
Rempah
- 8 tbsp Chilli paste
- 2 large onions
- 12 shallots peeled
- 8 cloves garlic
- 3 inches knob of ginger
- 8 stalks Lemongrass white portion only
- 2 inches knob of galangal
- 3 pcs candlenuts
- 1 inch knob turmeric
Ingredients
- 1 kg Beef Chuck cubed
- 1 litre coconut milk
- 200 g roasted grated coconut /desiccated coconut
- 1 tbsp fennel powder
- 1 tbsp cumin powder
- 2 tsp Salt
- 1 tsp Sugar
- Chilli for garnishing
- 2 tbsp Cooking Oil
Rempah
- 8 tbsp Chilli paste
- 2 large onions
- 12 shallots peeled
- 8 cloves garlic
- 3 inches knob of ginger
- 8 stalks Lemongrass white portion only
- 2 inches knob of galangal
- 3 pcs candlenuts
- 1 inch knob turmeric
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Instructions
Combine all spice ingredients and pound/ blend them in the food processor till fine paste. Set aside.
In the inner pot, Press the SAUTE button. Sauté spice paste in instant pot till fragrant.
Add in beef cubes and mix well.
Pour in the coconut milk, stir till well combined.
Put on the cover and turn the knob to SEAL. Press MEAT/STEW function. LOW setting for 30mins. When done , we will do a natural pressure release till the silver knob drops down and that is when the cover is safe to open.
If you are using the grated coconut, please toast it over the pan till golden brown.
Add in cumin, fennel powder, Salt and sugar. Press the SAUTE button to sauté and mix well.
Simmer until the sauce thickens. Sprinkle toasted grated coconut and mix well.
Serve with piping hot rice!
