Beef Rendang

Jonathan’s Mom Recipe
shallot, garlic, red chili paste (kokita sambal balano)
palm sugar jaffar
2 stalks lemon grass kaffir lime ginger
slice meat
grind spice, dump meat and keep stirring
coconut milk


Hong Shao Niu Rou Mein


2 1/2 pounds bone-in beef shank
1 large onion, quartered
2 tomatoes, quartered
3-4 peeled garlic cloves, minced
1 piece of large ginger, sliced into large thin pieces
1/3 – 1/2 cup soy sauce
very small handful of rock sugar
1/4 cup shaoxing wine (Chinese cooking wine)
3 star anise
2 cinnamon sticks
1/2 teaspoon fennel seed
1/2 teaspoon ground clove
1/2 teaspoon ground cumin
1 teaspoon Broad Bean Paste with Chili
3-4 dried Thai red chilies, optional
1-2 pounds Asian noodles, depends on how much soup vs. noodle ratio you like
Green onions, for topping

Optional vegetables
blanched bok choy
napa cabbage
fresh cilantro as garnish

Bring a pot of water to boil and briefly boil the beef chunks for about 5 to 7 minutes, or until a white foam forms at the top of the water. Drain dirty water, rinse beef shanks, and set aside.

1. In the pressure cooker over medium high heat, saute garlic, ginger, scallions, and star anise in vegetable oil until fragrant.
2. Add beef shank pieces. onions, chili bean sauce and saute for a few minutes, until the beef is slightly browned.
3. Add soy sauce and cook for 2 minutes.
4. Add everything else!
5. Bring up to high pressure and cook under pressure for 25 to 30 minutes. Slowly release pressure and serve.

Tried Boneless Shank.
Less Cinnamon next time

Sweet and Tangy BBQ Sauce

1/2 cup brown sugar
1/2 cup ketchup
2.5 tbsp red wine vinegar
2.5 tbsp water
1 tsp Worcestershire sauce
2.5 tsp dry mustard
0.6 teaspoons paprika
0.6 teaspoons salt
1/2 teaspoons black pepper
1 dash hot pepper sauce

In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Instant Pot: Easy Ribs

1 rack baby back ribs
4 tablespoons your favorite BBQ sauce (We used Sweet Baby Ray’s Barbecue Sauce)
Kosher salt
Ground black pepper

1) Prepare the Baby Back Ribs: Remove the membrane from the back of the ribs with a paper towel.
2) Season the Baby Back Ribs: Season the Baby Back Ribs with generous amount of kosher salt and ground black pepper.
3) Pressure Cook the Baby Back Ribs: Place 1 cup of cold running tap water and a trivet into the pressure cooker. Place the baby back ribs on top of the trivet. 4) Close lid and pressure cook at High Pressure for 25 to 30 minutes. Turn off the heat and full Natural Release. Open the lid carefully.
5) Preheat Oven: While the baby back ribs is cooking in the pressure cooker, preheat the oven to 450F.
6) Apply Sauce and Finish in the Oven: Brush your favorite BBQ sauce all over the baby back ribs on all sides including the bones. Place the baby back ribs with the baking tray in the oven for 10 – 15 minutes.

Serve: Remove the ribs from the oven and serve!

Which is more tender? Higher or lower water level?