Rich, creamy and flavourful fork-tender beef cubes, that’s Beef Rendang for you! This drool-worthy recipe is shared by veteran home cook Makcik Saleha and we love this dish because of the 2 superb tips we have learnt from her! Firstly, is the dry roasting of the spices as it truly brings out the fragrances of the spices. Secondly, the addition of coconut paste/butter, also known as Kerisik, heightens the coconut flavour and adds a different dimension to the dish!
The secret to this recipe: Meyer's Quicker Cooker!
Cooking this dish is a breeze with Meyer’s latest cookware - Quicker Cooker. Tender beef cubes within 40 minutes is no longer a dream away! This award-winning pot from Japan allows you to cook your dish as usual but save you almost 50% of the time to get the dish done!
Here are the ingredients you’ll need: beef flank, turmeric leaf, butter paste , coconut milk, sugar, salt, coriander, fennel seeds, cumin seeds, lemongrass, ginger, turmeric, galangal, shallot, onion, garlic, dried chillies and water.
First, prepare the spice paste!
Dry roast the ingredients!
In the pot, add in all the spices. If you love spicy food, you can double up the dried chillies! Dry roast ingredients for 3 minutes on low-medium heat till aromatic. Transfer the ingredients to a blender. Add in water and blend it to a thick paste.
Next, cook and you’re ready to serve! Real quick, isn’t it?
The spice paste is almost there!
Pour the spice paste to the Quicker Cooker. Add in beef and turmeric leaf. Mix well and bring it to a boil.
Add coconut cream into the spice paste mixture.
Once the beef is half cooked, add in coconut paste and coconut milk. Cover pot with the lid and allow it to simmer for 30 minutes on low-medium heat. 30 minutes later, remove the lid and give the mixture a stir to prevent the beef from getting burnt. Simmer it for another 10 mins till the gravy thickens. It’s ready when the beef is soft and tender. If you like it softer, add in 100ml of water and continue to simmer to your desired doneness. Season with salt and sugar as desired. Mix it evenly and you’re ready to serve!
Give the mixture a stir to prevent the beef from getting burnt!
If you are cooking it using a regular pot, simmer the beef for 1 – 1.5 hr to achieve the tender meat texture.
Home cooks have asked us whether Meyer’s Quicker Cooker is a pressure cooker. The answer is that it is not exactly a full fledge pressure cooker as it uses less amount of pressure to cook. And because of that, it allows user to cook as per normal but quicken the process of getting the food cooked faster when the lid is on. The design has also taken care of all safety aspect to give you a peace of mind while cooking. The break resistance glass lid allows you to monitor your food and the pressure valve technology constantly regulates the pressure to prevent excess pressure from building up inside the pot.
Here you go! It is really quick to make, isn't it?
We hope you like this dish! Try it and share your experience with us!
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Grab the full recipe below now!
- 1 kg beef flank cut into 1-inch cubes
- 1 stalk turmeric leaf cut into 5 cm wide
- 110 g coconut paste/butter also known as Kerisik
- 250 ml coconut milk
- 1 tbsp sugar
- 1 tsp salt to taste
- chopped coriander for garnish
- 1 tbsp fresh coriander chopped
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 3 stalks lemongrass cut into smaller pieces
- 1 inch ginger sliced roughly
- 1 inch tumeric sliced roughly
- 1 inch galangal julienned
- 9 pieces shallots sliced roughly
- 1 onion cut into wedges
- 5 cloves garlic
- 10 stalks dried chillies soaked in water and cut into halves
- 400 ml water for blending
- In a saucepan, add in all the spices, except water. Dry roast it for 3 mins on low-medium heat till aromatic.
- Transfer the ingredients to a blender. Add in water and blend it to a thick paste.
- Pour the spice paste to a saucepan.
- Add in beef and turmeric leaf, mix it well and bring it to a boil.
- Once beef is half cooked, add in coconut paste and coconut milk.
- Cover with the lid and allow it to simmer in the Quicker Cooker for 30 mins on low-medium heat.
- Remove the lid, give it a stir to prevent the beef from getting burnt. Simmer it for another 10 mins till the gravy thickens. It’s ready when the beef is soft and tender. If it’s too hard to bite, add in 100ml water and continue to simmer to your desired doneness.
- Season with salt and sugar. Mix it evenly and ready to serve.
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