{"id":1052,"date":"2019-11-23T17:25:09","date_gmt":"2019-11-23T04:25:09","guid":{"rendered":"http:\/\/debskitchen.co.nz\/?p=1052"},"modified":"2019-11-27T20:00:44","modified_gmt":"2019-11-27T07:00:44","slug":"rendang-curry-instant-pot-express-pressure-cooker","status":"publish","type":"post","link":"https:\/\/debskitchen.co.nz\/?p=1052","title":{"rendered":"Rendang Curry &#8211; Express  Crock Pot or Instant Pot"},"content":{"rendered":"<p><strong>Rendang Curry &#8211; Express Crock Pot or Instant Pot<\/strong><\/p>\n<ul> &#8211; Originally from Amy &#038; Jacky @ pressurecookrecipes.com<\/p>\n<p><strong>Ingredients<\/strong><br \/>\n800 grams chuck roast steaks<br \/>\n1 tablespoon oil<br \/>\n1 cinnamon stick<br \/>\n2 x star anise<br \/>\n4 cloves<br \/>\n4 green cardamom<br \/>\n\u00be cup unsalted chicken stock<br \/>\n1 cup thick coconut cream<br \/>\n1 tablespoon regular soy sauce<br \/>\n1 tablespoon fish sauce<br \/>\n2 tablespoons tamarind paste<br \/>\n2 tablespoon brown sugar or palm sugar<br \/>\n2 tablespoons  coconut oil<br \/>\n2 tablespoons lemongrass (white part only), sliced<br \/>\n6 dried red chilies<br \/>\n1 teaspoon ground turmeric<br \/>\n6 cloves garlic<br \/>\n3 large shallots, roughly chopped<br \/>\n2 tablespoons ginger, chopped<br \/>\n2 tablespoons galangal , chopped (add additional 5g ginger if you can\u2019t find galangal)<\/p>\n<p>\u2153 cup toasted coconut<br \/>\n6 kaffir lime leaves, shredded<\/p>\n<p><strong>Instructions<\/strong><\/ul>\n<p>Toast Coconut Flakes: Add \u2153 cup (45g) coconut flakes in Instant Pot without oil. Heat up Instant Pot using &#8220;Saut\u00e9&#8221; function. Stir occasionally, and toast the coconut flakes until deep golden brown color (7 &#8211; 8 mins). Remove and set aside.<\/p>\n<p>Brown Chuck Roast Steak: Wait until Instant Pot is \u201cHOT\u201d again. Then, pat dry the chuck roast steaks. Season one side generously with salt and black pepper.<\/p>\n<p>Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot.<br \/>\nCarefully place the seasoned side of chuck steaks in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over to brown the other side for another 7 minutes. Remove and set aside in a large container.<\/p>\n<p>Make Rendang Paste: While the chuck roast steaks are browning, add sliced lemongrass, 6 dried red chilies, 6 cloves garlic, 3 roughly chopped shallots, 2 tbsp chopped ginger, and 2 tbsp chopped galangal in a food processor or stick mixer<\/p>\n<p>Process until you have a smooth spice paste. Remove rendang paste, then set aside in a mixing bowl. Add 1 tsp ground turmeric to the spice paste, then mix well.<\/p>\n<p>Saute Rendang Paste: Once you&#8217;re done browning the chuck roast steaks, add 2 tbsp coconut oil, rendang paste, 1 x stick cinnamon, 2 star anises, 4 cloves, and 4 green cardamoms in Instant Pot. Saute until fragrant (3 &#8211; 4 mins).<\/p>\n<p>Deglaze Instant Pot: Pour in \u00be cup unsalted chicken stock, then deglaze by scrubbing all the flavourful brown bits off the bottom with a wooden spoon. Give it a quick mix.<\/p>\n<p>Pressure Cook Beef Rendang: Turn off Instant Pot. Cut the browned chuck roast steaks into 1.5 inch thick cubes.<\/p>\n<p>Add 1 tbsp regular soy sauce, 1 tbsp fish sauce, 2 tbsp brown sugar, and 2 tbsp tamarind paste in Instant Pot. Give it a quick mix.<\/p>\n<p>Place chuck roast cubes in the cooking liquid. *Pro Tip: Ensure the cubes are partially soaked in the liquid. Don&#8217;t forget the meat juice!<\/p>\n<p>Layer 1 cup thick coconut cream on the very top. Don&#8217;t mix.<\/p>\n<p>Close lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.<\/p>\n<p>Reduce &#038; Thicken Beef Rendang: *Note: The Beef Rendang will look liquidy. Bring the sauce mixture to a simmer with the &#8220;Saute&#8221; function.<\/p>\n<p>Remove &#038; strain 2 cups (500ml) of the sauce mixture, then add the strained solids (not liquid) back in the Instant Pot. Let the sauce continue to reduce for roughly 7 &#8211; 8 minutes. Stir occasionally and be careful of splatter.<\/p>\n<p>When the sauce has reached your desired thickness &#038; color, add in toasted coconut and shredded kaffir lime leaves. Taste and adjust seasoning if necessary. Stir frequently until the rendang sauce is not runny, and has turned into a deep brown color.<\/p>\n<p>*Pro Tip: When beef rendang starts sticking to the stainless steel inner pot, turn off the heat. Your Glorious Beef Rendang is done!<\/p>\n<p><strong>Deb&#8217;s Notes:<\/strong><\/p>\n<ul>\n<p>Used larger coconut curls, not sure if this is good idea or not, will update this.<\/p>\n<p>I use Bottled Lemongrass and kaffir lime leaves.<\/p>\n<p>We like our Rendang a bit more liquid, so we do not reduce down as much as is traditional.  This is up to you.<\/p>\n<p>I used the 2 cups left over curry sauce by putting it in freezer to use with another dish.<\/p>\n<p>I pan fried my chuck steak in the frypan, while I did other stuff in the instant pot. But I did deglaze the frypan and put that back in the instant pot.<\/p>\n<p>Served with Rice and Naan Bread.<\/p>\n<p><a href=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/Rendang.jpg\"><img decoding=\"async\" src=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/Rendang-294x300.jpg\" alt=\"Rendang\" width=\"294\" height=\"300\" class=\"alignnone size-medium wp-image-1059\" srcset=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/Rendang-294x300.jpg 294w, https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/Rendang-503x512.jpg 503w, https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/Rendang.jpg 1458w\" sizes=\"(max-width: 294px) 100vw, 294px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/20191123_1017501.jpg\"><img decoding=\"async\" src=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/20191123_1017501-300x283.jpg\" alt=\"20191123_101750\" width=\"300\" height=\"283\" class=\"alignnone size-medium wp-image-1061\" srcset=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/20191123_1017501-300x283.jpg 300w, https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/20191123_1017501-512x484.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/Chuck.jpg\"><img decoding=\"async\" src=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/Chuck-300x269.jpg\" alt=\"Chuck\" width=\"300\" height=\"269\" class=\"alignnone size-medium wp-image-1062\" srcset=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/Chuck-300x269.jpg 300w, https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/11\/Chuck-512x459.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rendang Curry &#8211; Express Crock Pot or Instant Pot &#8211; Originally from Amy &#038; Jacky @ pressurecookrecipes.com Ingredients 800 grams chuck roast steaks 1 tablespoon oil 1 cinnamon stick 2 x star anise 4 cloves 4 green cardamom \u00be cup unsalted chicken stock 1 cup thick coconut cream 1 tablespoon regular soy sauce 1 tablespoon&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1065,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,9],"tags":[],"class_list":["post-1052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-express-crock-pot-instant-pot","category-main_courses_meat","wpcat-29-id","wpcat-9-id"],"_links":{"self":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/1052","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1052"}],"version-history":[{"count":6,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/1052\/revisions"}],"predecessor-version":[{"id":1066,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/1052\/revisions\/1066"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/media\/1065"}],"wp:attachment":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1052"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1052"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}