Beef Rendang Serves 2

Ingredients 
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) 

Optional Ingredients 
Asian vegetables of your choice

Garnish 
Coriander leaves

Method
1.	Add 2 tablespoons of oil to a frying pan and seal beef.
2.	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 bottle of rendang sauce. Add 1/4 level teaspoon of chilli powder for extra heat (optional).
3.	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 1/4 hours.
4.	Remove lid and cook for a further 15 minutes or until beef is tender and sauce is at the desired consistency. Smallamounts of water can be added at this stage (if required) to stop the sauce from sticking to the saucepan.
5.	Season with salt to taste. Add 1/4 level teaspoon of chilli powder for extra heat (optional). Garnish with coriander leaves.
6.	Serve with steamed rice and optional steamed Asian vegetables.

King Prawn Rendang Serves 2

Ingredients 
300g to 400g Fresh king prawns 
50ml Canola oil
180g The Malaya Rendang Sauce
50ml Water
1/2 teaspoon Sea salt to taste
1/4 taspoon Sugar to taste
1/2 teaspoon Chilli powder (optional) 

Optional Ingredients 
Asian vegetables of your choice

Garnish  
Coriander leaves

Preparing king prawns
1.	Using sissors, cut off the praawn legs and whiskers.
2.	Cut along the back of the prawn shells, taking care not to remove the shell, and devain prawns

Method
3.	In a medium saucepan (3 litre), heat canola oil and fry prawns for 1 to 2 minutes, turning prawns once.
4.	Remove any excess oil, add The Malaya Rendang Sauce, water, chilli powder for extra heat (optional), and bring to the boil.
5.	Reduce heat and simmer with lid on for a further 1 to 2 minutes (occasionally turning prawns in the sauce) or until prawns are cooked to your liking.
6.	Season with salt and sugar to taste.
7.	Garnish with fresh coriander leaves. Serve with steamed rice and roti canai.

Chicken Rendang Serves 2

Ingredients 
500g Chicken drumsticks 
80ml Canola oil
180g The Malaya Rendang Sauce
50ml Water
1/2 teaspoon Sea salt to taste
1/4 teaspoon Sugar to taste
1/2 teaspoon Chilli powder (optional) 

Optional Ingredients 
Asian vegetables of your choice

Garnish  
Coriander leaves

Method
3.	In a medium saucepan (3 litre), heat canola oil and seal chicken over a high heat.
4.	Remove any excess oil, add The Malaya Rendang Sauce, water, chilli powder for extra heat (optional), and simmer with lid on for 30 minutes over a low heat or until chicken is tender.
5.	Remove lid and reduce sauce to desired consistency.
6.	Season with salt and sugar to taste.
7.	Garnish with fresh coriander leaves. Serve with steamed rice and roti canai.

** Alternatively use 2 chicken Maryland and simmer for an extra 10 minutes or until chicken is tender.

Lamb Chop Rendang Serves 2

Ingredients 
600g Lamb forequarter or chump chops 
80ml Canola oil
180g The Malaya Rendang Sauce
250ml Water
1/2 teaspoon Sea salt to taste
1/4 teaspoon Sugar to taste
1/2 teaspoon Chilli powder (optional) 

Optional Ingredients 
Asian vegetables of your choice

Garnish  
Coriander leaves

Method
3.	In a medium saucepan (3 litre), heat canola oil and seal chops over a high heat.
4.	Remove any excess oil, add The Malaya Rendang Sauce, water, chilli powder for extra heat (optional), and simmer with lid on for 60 minutes over a low heat or until lamb is tender.
5.	Remove lid and reduce sauce to desired consistency.
6.	Season with salt and sugar to taste.
7.	Garnish with fresh coriander leaves. Serve with steamed rice and roti canai.