Beef Rendang
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Beef Rib Finger | 750g (cut into 1*1 inch cubes) |
| Chopped Onion | 1 cup |
| Minced Ginger | 1 tbsp |
| Minced Garlic | 1 tbsp |
| Small Chili | 1 pcs |
| Vegetable Oil | 1 tbsp Rendang |
| Curry Paste | 30g |
| Water | 1/2 cup |
| Full-Fat Coconut Milk | 1 cup |
| Shredded Coconut | 2 tbsp |
Instructions
- 1
Add a small amount of vegetable oil to a wok. Once the oil is hot, add the vegetables and stir-fry.
- 2
Add the Padang curry paste and continue stir-frying. Cook for 3 minutes.
- 3
Pour the sauce into the inner pot. Add the beef rib fingers and 1/2 cup of water, then cook for another 4 - 5 minutes until the liquid has fully reduced. Add the coconut milk and mix well.
- 4
Select the “Slow Cook Low Temp” function, set the cooking time to 4 hours, then press “Start”.
- 5
When the program is complete, open the lid and check the consistency of the sauce. For a thicker sauce, select the “Open Lid Cooking” function and let the sauce reduce with the lid open for 5 minutes, or until it reaches the desired consistency. Please note that the sauce will thicken further as it cools.
- 6
Garnish with shredded coconut and serve over steamed rice.