Rendang Magic Com| illustration photo: Gemini AI
Brilio.net – Entering the Eid moment, rendang has become a mandatory dish that is always looked forward to at the dinner table. Unfortunately, the traditional cooking process which takes a long time often makes us tired amidst the busyness of welcoming the holidays. However, we can work around this by using magic com to get a tender meat texture without having to stand all day in front of the stove.
This method is very effective for those of you who want to serve a special Eid menu but have limited time. The stable heat from magic com allows the spices to slowly penetrate into the meat fibers, producing a rich and authentic taste. Apart from being practical, this method also keeps the kitchen clean because all the processing is carried out in just one container.
Rendang Magic Com
© 2026 brilio.net/Gemini AI
Cooking rendang with magic com is a smart solution to get a very soft meat texture. We just need to add all the ingredients and let the machine work until the spices are completely absorbed into the meat fibers. Make sure we regularly check the water conditions so that the rendang is cooked to the right consistency. Come on, look at the ingredients and how to make it, quoted BrilioFood from Cookpad @silviayuniarly, Thursday (19/3/2026).
Ingredients:
– 500 gr special beef rendang
– 5 red onions
– 3 cloves of garlic
– 1 nutmeg
– 1/2 tbsp coriander
– 1 segment of ginger
– 1 galangal segment
– Red curly chilies to taste
– Red cayenne pepper to taste
– Large red chilies to taste
– 1 lemongrass stalk
– 3 bay leaves
– 4 lime leaves
– 1 packet of instant rendang seasoning
– 1 brown sugar
– Sufficient flavoring
– Salt to taste
– 2 packs of instant coconut milk (65 ml)
– 400 ml boiled water
How to make:
1. Cut the beef to the size according to your taste.
2. Blend all the spice ingredients (onions, chilies, ginger, galangal, coriander and nutmeg).
3. Sauté the ground spices briefly until the aroma comes out.
4. Put the sauteed spices into the magic com container along with the meat and other additional spices.
5. Pour in the water and coconut milk, then stir until all the ingredients are evenly mixed.
6. Close magic com and press the button to cook mode.
7. Stir the food every 30 minutes so that the bottom doesn’t stick, and make sure the button remains in cook mode even though it frequently switches to warm.
8. Continue the cooking process until the meat is tender and the water has reduced or become oily.
Duration:
2 jams
Portion:
4 people
1. Why does the magic com button often switch to warm mode before the rendang is cooked?
This happens because the temperature in the pan has reached a certain point or the water has started to decrease. We just have to wait a few minutes then press the button again to cook mode so that the cooking process continues.
2. Does meat have to be boiled first before entering magic com?
No need, because the cooking process for 2 hours in magic com is enough to make raw beef tender. In fact, adding raw meat with spices will make the taste of the spices penetrate deeper.
3. What type of meat cut is best for this recipe?
Use the rear thigh (topside) or shank because its texture is dense and does not fall apart easily when cooked for a long time. Avoid parts that have too much fat so that the final result is not too oily.
4. Can we use real squeezed coconut milk as a substitute for instant coconut milk?
Of course you can, in fact the results will be much tastier and release delicious natural oils. Use around 500 ml of thick coconut milk from one coconut and reduce the amount of boiled water.
5. How do you store leftover rendang so that it lasts?
Store the rendang in an airtight container once it has cooled, then put it in the refrigerator. If you want it to last longer for months, we can store it in the freezer and reheat it when we want to consume it.
(brl/tin)
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