Rendang Sauce

This rich and aromatic Rendang sauce takes all the hard work out of recreating one of Malaysias most iconic dishes at home. Try this delicious sauce with your favourite slow cooking cut of meat; simply seal the protein, pour over The Malaya Rendang sauce, cover and let simmer on a very low heat until the meat is soft, tender and falling off the bone. 

Buy 5 jars and recieve the 6th free.

Note a minimum order of three sauces is required, per purchase.



Our Rendang Sauce is transformed when cooked with big king prawns. Fresh seafood adds a twist, and another element of depth to its already rich flavours. It may mean getting your fingers dirty, but we recommend cooking your prawns in the shell for maximum flavour.

Ingredients: Serves 2

400gm fresh king prawns

50ml canola oil

1 bottle The Malaya Rendang Sauce (180gm)

50ml water

½ teaspoon of salt or to taste

¼ teaspoon of sugar or to taste

½ teaspoon of chilli powder (optional)

Preparing the Prawns:

  1. Using scissors, cut off the prawn legs and whiskers.
  2. Cut along the back of the prawn shells (taking care not to remove the shell) and de-vein prawns.


  1. In a medium saucepan (3 litre), heat canola oil and fry prawns for 1 to 2 minutes, turning prawns once.
  2. Remove any excess oil, add The Malaya Rendang Sauce, water, chilli powder and bring to the boil.
  3. 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.
  4. Season with salt and sugar to taste.
  5. Serve with steamed rice and/or roti canai.

Follow the link to discover more recipe ideas.

Buy 5 jars and recieve the 6th free

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