MUST TRY! Instant Pot Indonesian Beef Rendang | Tested by Amy + Jacky
"Crowned Best Food in the World! Super delicious dry curry exploding with amazing depth & layers of flavors & textures. It might just become one of the best dishes you've ever tasted!..."
INGREDIENTS
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2 - 3 pounds (823g) chuck roast steak (, cut into 1.5 inch thick)
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1 tablespoon (15ml) olive oil
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1 (4.5g) cinnamon stick
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2 (2.5g) star anise
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4 (0.3g) cloves
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4 green cardamom
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¾ cup (188ml) unsalted chicken stock
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1 cup (250ml) thick coconut cream
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1 tablespoon (15ml) regular soy sauce
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1 tablespoon (15ml) fish sauce
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2 tablespoons (30ml) tamarind puree or paste
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1 tablespoon (13g) brown sugar or palm sugar
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2 tablespoons (30ml) coconut oil
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2 stalks (25g) lemongrass (white part only) (, sliced)
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6 - 10 (8.8g) dried red chilies ((adjust the amount depending on the type of dried chili))
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1 teaspoon (2.8g) ground turmeric
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6 (26.8g) cloves garlic
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3 (120g) large shallots (, roughly chopped)
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~2 tablespoons (25g) ginger (, chopped)
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~2 tablespoons (25g) galangal (, chopped (add additional 5g ginger if you can’t find galangal))
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⅓ cup (45g) toasted coconut
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6 kaffir lime leaves (, shredded)
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