Beef Rendang

Prep Time
15 mins

Cook Time
45mins – 1 hr (using HCP)
Upto 3 hrs (using other appliances with no pressure cooking)

Portion Size
4 -5 Pax

Specify Applicance Used
HappyCall Double Pan

Ingredients

700g beef (use fillet or rump part, cut into cubes)
5 small red onions (sliced)
5 cloves garlic (minced)
2 stalks lemongrass (bruise & use white portion only)
½ thumb size knob ginger (minced)
1 tbs coriander powder (dry-fry coriander seeds and pound / grind into powder or use readymade)
½ tsp cumin powder (dry-fry cumin seeds and pound / grind into powder or use readymade)
1 tbs sugar
½ tbs salt
2 red chillies (pound into paste) (if you like spicy otherwise optional)
200 ml coconut cream (used one pack Kara brand)

Cooking Method

Heat oil in a pan, pot or wok, stir fry briskly the onion & garlic till fragrant
Add all the other ingredients
Add the beef
Simmer till gravy turns thick & beef is tender (about 1hr if using the Happycall Pan, otherwise up to 3 hrs depending on the appliance you use)
Stir occasionally to prevent burning at the bottom, add water if gravy becomes too thick

Recipe by Louisa Loh and can be found here as well http://familymum.com/food-n-recipes/cook/lets-get-beefy-with-beef-rendang/