The Authentic Flavours of Malaysia
- 450g Gravy or chuck beef, cut into 3cm cubes
- Canola oil
- 180g The Malaya Rendang Sauce
- 125ml Water
- Sea salt to taste
- Chilli powder (optional)
Side dish (optional): Asian vegetables of your choice
Garnish: Coriander leaves
Add 2 tablespoons of oil to a frying pan and seal beef.
Transfer beef to a small saucepan with a tight fitting lid, add 180g The Malaya Rendang Sauce and 125ml of water. Use a little of the water to shake and extract the entire contents of the jar of rendang sauce. Add ¼ level teaspoon of chilli powder for extra heat (optional).
Place saucepan, with lid on, on the smallest available element on the stove top and bring to the boil. Immediately reduce heat to the lowest setting and simmer for 1 ¼ hours.
Remove lid and cook for a further 15 minutes or until beef is tender and sauce is at the desired consistency. Small amounts of water can be added at this stage (if required) to stop the sauce from sticking to the saucepan.
Season with salt to taste. Add ¼ level teaspoon of chilli powder for extra heat (optional). Garnish with coriander leaves.
Serve with steamed rice and optional steamed Asian vegetables.
Recipe credit: The Malaya restaurant, Sydney.