How To Make Vegetarian Rendang in an Instant Pot or Pressure cooker
Prep Time45 minutesmins
Cook Time15 minutesmins
Course: Dinner, Lunch
Cuisine: Indonesian, vegetarian
Keyword: jackfruit rendang, Vegetarian Rendang
Calories: 365kcal
Author: Rose
Ingredients
Rendang Paste
8Candle Nutscan use macadamia nuts- similar taste
6big chili
1thumb ginger
1thumb galangalcan use ginger for this if you do not have it
2lemongrassdiced
3shallotscan use grated onion if no chalets
6clovesgarlic
1thumb turmeric1 teaspoon powdered
1tablespoonolive oil
Ingredients for flavor while cooking
6clovesor 1 teaspoon ground cloves
2star anise
1tablespooncumin
5cardamon pods
1tablespoonsweet paprika
1tablespooncinnamon powder
1tablespooncoriander powder
1teaspoonnutmeg powder
4kaffir lime leafif you do not have this omit it
3bay leaf
1turmeric leafif you have it
Final Ingredients
1cupwater or vegetable stock
2cupscoconut cream
1lbof cut jackfruit
Final Seasoning Ingredients
1tablespoonbrown sugarMore or less to taste
1teaspoonsalt.More or less to taste
1teaspoonpepper.More or less to taste
Instructions
Prepare all your ingredients first as there are quite a few for this rendang dish and it helps to be organized.
Prepare the Jackfruit. Peel the outside skin off with a share knife and then remove the core - which can be quite tough. Cut the remaining fruit into bite-sized chunks.
Next - prepare your ingredients for the paste. Roughly cut galangal, ginger, turmeric, garlic (no need to chop just put in the blender), chili, shallots, and candlenuts ( use macadamia nuts if no candlenuts). Then add to the blender and blend for about 5 minutes until quite a fine paste.
You will need to add some olive oil to get it to blend as a paste and stop the blender two or three times frequently to scrape down the sides and re-blend.
Turn the instant pot to sauté (add a little oil) and cook the paste for about 2-3 minutes.
You can tell when it is ready as you will smell the fragrant aroma from the paste as the ingredients are cooked and they release their flavor.
Then add the paprika, cumin, coriander, nutmeg and cinnamon and stir well.
After about 1 minute then add in the coconut cream and mix well.
Now add the lemongrass, bay leaves, kaffir lime and turmeric leaf if you have it. Followed with the star anise and cloves. We also add one cup of water or vegetable stock. Stir well and add the jackfriut and again stir well.
Next, pinch the cardamom pods to break the shell and add-in. Season with salt, pepper and some brown sugar.
You are now ready to cook on High Pressure for 5 minutes and 5 minutes natural release.
After cooking - taste the Rendang Gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart.
Notes
Tip - rending actually improves with age - so leaving it for 2 days in the fridge you will notice an intensification of flavors