Rendang is a spicy Malay meat dish. It is rich in spices. I will make a non-spicy version for the sake of my children who can’t take spicy food. If you want it to be spicy, you just have to add dry chillies. Here is the recipe for the rendang:
Ingredients:
1.5kg eye fillet steak or beef chuck steak sliced into thin strips
3 teaspoon sugar
2 tsp salt
140g roasted desiccated coconut. I make the roasted desiccated coconut by airfrying it in my Philips XL Airfryer. I use 1 tablespoon of cooking oil to airfry the desiccated coconut in a baking pan. Every one minute after airfrying I will give the desiccated coconut a good stir. I will airfry it until it turns golden brown.
2 tsp of apple cider vinegar or tamarind puree if you can find it in the shop
2 tbsp of ginger
2 brown onion
3 large capsicums
10 dry chillies (optional if you want your beef rendang to be spicy)
6 garlic cloves
1 tsp of turmeric
4 kaffir lime leaves
1/2 tbsp of lemongrass paste or 1 lemongrass bulb slice it thinly
2 tbsp palm sugar
1 teaspoon of salt
5 tsp thick black cooking caramel sauce
2 tbsp cooking oil
500ml coconut cream
Methods:
Marinate the sliced beef strips with sugar, salt, apple cider vinegar and desiccated coconut for 30 minutes.
Next, to make the spice paste I will blend the onions, capsicums, ginger and garlic. I am not using dry chillies.
Heat up the oil in the Philips All-In-One cooker by pressing saute/sear high temp and start button.
Then add turmeric, kaffir lime leaves, lemongrass paste, palm sugar, salt and black cooking caramel sauce. Give them a good stir-fry until aromatic.
Next, add the marinated beef strips into the pot and stir-fry it for about 1 minutes and then pour the spice paste over the beef strips and mix them evenly.
After this process, you can start cooking the beef rendang at pressure cook by selecting meat/poultry mode and add cooking time to 25 minutes and press start. The valve of the pressure cooker has to be sealed.
Once the beef is cooked, add the coconut cream to the pot. At this point, I will press saute/sear low temp and start button to give the coconut cream and the rendang a good simmering gentle cook until it boils.
