Tok Wan Beef Rendang

10 mins


Servings: 3-4 pax

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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Adjust Servings
1kg Beef chucks (cubed)
1litre coconut milk
200g roasted desiccated coconut
1tbsp fennel powder
1tbsp cumin powder
2tsp Salt
1tsp sugar
Chilli for garnishing
2tbsp Cooking oil
8tbsp Chilli paste
2large onions
12shallots (peeled)
8cloves garlic
3inches knob of ginger
8stalks lemongrass (white portion only)
2inches knob of galangal
3pcs candlenuts
1inch knob turmeric



Press the SAUTE button on Instant Pot, add desiccated coconut into pot and toast for 10-15 minutes until golden brown.
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Combine all spice ingredients and blend them in the food processor till fine paste. Set aside.
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In the inner pot, Press the SAUTE button. Sauté spice paste in Instant Pot until fragrant.
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Add in beef cubes and mix well.
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Pour in the coconut milk, stir till well combined.
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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.
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Add in cumin, fennel powder, Salt and sugar. Press the SAUTE button to sauté and mix well.
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Simmer until the sauce thickens. Sprinkle toasted grated coconut and mix well.
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Serve with piping hot rice!
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