Tok wan Rendang
By Meatmen
Servings Prep Time
3-4servings 10-20minutes
Cook Time
Servings Prep Time
3-4servings 10-20minutes
Cook Time
  • 1kg Beef Chuckcubed
  • 1litre coconut milk
  • 200g roasted grated coconut /desiccated coconut
  • 1tbsp fennel powder
  • 1tbsp cumin powder
  • 2tsp Salt
  • 1tsp Sugar
  • Chilli for garnishing
  • 2tbsp Cooking Oil
  • 8tbsp Chilli paste
  • 2large onions
  • 12 shallotspeeled
  • 8cloves garlic
  • 3inches knob of ginger
  • 8stalks Lemongrasswhite portion only
  • 2inches knob of galangal
  • 3pcs candlenuts
  • 1inch knob turmeric
  1. Combine all spice ingredients and pound/ blend them in the food processor till fine paste. Set aside.
  2. In the inner pot, Press the SAUTE button. Sauté spice paste in instant pot till fragrant.
  3. Add in beef cubes and mix well.
  4. Pour in the coconut milk, stir till well combined.
  5. Put on the cover and turn the knob to SEAL. Press MEAT/STEW function. LOW setting for 30mins. When done , we will do a natural pressure release till the silver knob drops down and that is when the cover is safe to open.
  6. If you are using the grated coconut, please toast it over the pan till golden brown.
  7. Add in cumin, fennel powder, Salt and sugar. Press the SAUTE button to sauté and mix well.
  8. Simmer until the sauce thickens. Sprinkle toasted grated coconut and mix well.