Tok Wan Beef Rendang – 托旺牛肉仁当

The long wait for local Instant Pot fans is finally over, it has landed on Singapore’s shores!

For those who haven’t tried it yet, Instant Pot is one pot that can do all this: Slow cooking, pressure cooking, sauté, browning, soups, and more. We jumped on the bandwagon and tried making a recipe using this hugely raved product, by making a beef rendang dish. As you can see in the video, it’s really easy to make it all happen in one pot!

We’d say an Instant Pot can be really helpful in simplifying cooking at home, especially for families with busy lifestyles. We reduced our Rendang cook time from 4-hour slow cooking to 45 mins of pressure cooking. It makes a great addition to any home kitchen!

Instant Pot is giving away free accessories with every online pre-order from now until 15 September, so for our interested viewers, don’t miss out!

Click here to pre-order : Pre-Order

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  • Servings: Servings: 3-4 pax

  • Time: 45 mins

  • Skill: Easy

Ingredients:

  1. 1kg Beef chucks (cubed)

  2. 1 litre coconut milk

  3. 200g roasted desiccated coconut

  4. 1 tbsp fennel powder

  5. 1 tbsp cumin powder

  6. 2 tsp Salt

  7. 1 tsp sugar

  8. Chilli for garnishing

  9. 2 tbsp Cooking oil

  10. Ingredients

    Rempah:

    1. 8 tbsp Chilli paste

    2. 2 large onions

    3. 12 shallots (peeled)

    4. 8 cloves garlic

    5. 3 inches knob of ginger

    6. 8 stalks lemongrass (white portion only)

    7. 2 inches knob of galangal

    8. 3 pcs candlenuts

    9. 1 inch knob turmeric

    Steps:

    1. Press the SAUTE button on Instant Pot, add desiccated coconut into pot and toast for 10-15 minutes until golden brown.

    2. Combine all spice ingredients and blend them in the food processor till fine paste. Set aside.

    3. In the inner pot, Press the SAUTE button. Sauté spice paste in Instant Pot until fragrant.

    4. Add in beef cubes and mix well.

    5. Pour in the coconut milk, stir till well combined.

    6. Put on the cover and turn the knob to SEAL. Press MEAT/STEW function. LOW setting for 45 minutes. When done ,we will do a natural pressure release until the silver knob drops down and that is when the cover is safe to open.

    7. Add in cumin, fennel powder, Salt and sugar. Press the SAUTE button to sauté and mix well.

    8. Simmer until the sauce thickens. Sprinkle toasted grated coconut and mix well.

    9. Serve with piping hot rice!