Beef Rendang by TeacherAnna Acets‎


1kg beef, cut into pieces
150g shallots
3 cloves garlic
20g galangal
20g ginger
50g chilli paste
2 stks lemongrass, smashed
250ml thick coconut milk
2 pcs turmeric leaves
75g toasted grated coconut
3 tbsp oil


1 tbsp salt
1 tbsp sugar


Blend shallots, garlic, galangal, ginger and chilli paste into

Heat up oil in pressure cooker. Fragrant spices paste and
lemongrass, add beef, thick coconut milk, turmeric leaves and

Cover and cook until pressure indicator rises up to 2nd orange
ring, lower heat and time for 20 minutes.

Release pressure and open the lid. Add sugar, toasted grated
coconut and stir-fry until the gravy thickens. Ready to serve.

(applies differently for different pressure cooker)