Quick & Easy Beef Rendang
Have you ever been in a situation where you have so many things to do yet too little time? I guess this sound really familiar to most of us.
I have been back from my vacation just one week ago and I have got so much of backlog to clear – emails have been accumulated in my mailbox and I had taken my sweet time (finally!) to reply to all emails. It feels a great sense of achievement when I finally can tick off at least one of the many items on my to-do list!
I have been craving for some taste of Malaysia. Feeling still a bit tired, making quick and delicious meals has been really welcoming idea.
A while ago, I met May from Worldfoods. She has been kind enough to send me some of Worldfoods products for me to try. Worldfoods specialises in manufacturing cooking sauces that are made from 100% natural ingredients, traditional herbs and spices. They have over 51 types of dipping sauces, pastes, noodle sauces, stir-fry, cooking sauces, marinades, chutneys and salad dressings.
Sometimes, I am quite reluctant to try ready made sauces because I personally like to make my curry paste from scratch. However, this time around, I thought I would try Worldfoods Malaysian Rendang Curry cooking sauce. For those who do not have much time to spend during weekdays but crave for a quick curry, this Rendang Curry sauce may be a solution for you. For those who have more time to, of course you can always refer to my cookbook as I have a Rendang recipe in it. 🙂
Surprisingly, this Rendang Curry sauce has managed to keep its taste pretty authentic compared to other ready made pastes available in the market. What I like about the sauce is that it uses carefully selected ingredients to make sure that the taste is as close to its original taste as possible. I can taste a hint of chili heat and its consistency is pretty good too. So, it’s definitely a great alternative to make Rendang beef or chicken if you don’t have a lot of time to spend in the kitchen!
For the Quick & Easy Beef Rendang:
1 jar (340g) Worldfoods Malaysian Rendang Curry sauce
300g rump steak, cut into strips
2. Add 300g of cut rump steak. Cook over a moderate heat for 4-5 minutes. Reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally.
3. Serve with steam rice.