4 dried Kashmiri chilies, soaked in hot water for 10 minutes and drained
2 slices fresh galangal
2 garlic cloves
14g lemongrass, tender white part only, roughly chopped
6 tbsp neutral oil
150ml water
100ml coconut milk
1 tsp brown sugar
1 tsp salt
To Serve
8-10 small steamed bao buns
1/2 cucumber, thinly sliced
Crispy deep-fried shallots, to garnish
Directions
Using a hand blender, blend the onion, chilies, galangal, garlic, lemongrass and 4 tbsp of the oil until smooth.
Set the pressure cooker to Saute mode. Add the remaining 2 tbsp oil and the spice paste and cook, stirring regularly, until fragrant and the oil begins to separate from the paste.
Add the beef and stir well to coat it in the paste. Add the water, coconut milk, brown sugar and salt and mix well.
Close and lock the lid. Set to Pressure Cook – High for 20 minutes.
Once cooking is complete, carefully release the pressure according to your pressure cooker's instructions.
Remove the lid and reset to Saute mode. Simmer uncovered for about 10 minutes, stirring regularly, until the liquid has reduced, the oil begins to separate again and the rendang becomes darker, rich and thick. The sauce should cling to the beef rather than being gravy-like.
Taste and adjust the seasoning if necessary.
To assemble, gently open the warm steamed bao buns. Add a few slices of cucumber, then spoon in the beef rendang.
Garnish generously with crispy deep-fried shallots and serve immediately. Alternatively, serve the rendang with steamed rice or roti.
Malaysian beef rendang cooked in a pressure cooker, served tucked into soft steamed bao buns with cucumber and crispy fried shallots. From an Instagram reel by Sachie Nomura (@sachienomura). Recipe fully written in the caption. https://www.instagram.com/reel/Deq96LEBqSa/
