Iron Chef Shellie
 

Cheat’s Dinner – Ayam Malaysian Rendang Sauce

“So I’ve got a collection of growing pre-made sauces I’ve collected from show bags at various food and wine festivals. I don’t usually like to use them as I prefer to make things myself, that why I can flavour them to my liking, and more importantly, I know what it’s the sauce. So on a...”

Cheat’s Dinner – Ayam Malaysian Rendang Sauce

Cheat’s Dinner – Ayam Malaysian Rendang Sauce

So I’ve got a collection of growing pre-made sauces I’ve collected from show bags at various food and wine festivals. I don’t usually like to use them as I prefer to make things myself, that why I can flavour them to my liking, and more importantly, I know what it’s the sauce.

So on a night when I had too much to do, and needed a simple dinner option, I pulled out this can from the pantry; and the idea of the “Cheat’s Dinner” segment was born.

So how simple was it?

Add 1 can of Ayam Malaysian Rendang Sauce to a saucepan with half a cup of water. Bring to the boil, add cubes of beef, bring to the boil, then simmer, covered for 45 minutes. Remove lid and continue to simmer until sauce thickens. Serve with rice. If you are super lazy like I was, I microwaved the rice in my MasterChef rice cooker!

The verdict?

I didn’t think much of it. I found it a bit too salty, but there was a spicy kick which I wasn’t really expecting from this canned sauce. Hamsley liked it (although he isn’t near as Malaysian as I am, so that probably has something to do with it), so he will be eating the leftovers. I personally wouldn’t buy it again, I’ll be trying to make it from scratch in a few weeks though.


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Cheat’s Dinner – Ayam Malaysian Rendang Sauce


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Comments

21 comments on “Cheat’s Dinner – Ayam Malaysian Rendang Sauce
  1. kiran - September 3, 2010 at 10:47 pm

    Despite the saltiness, darling… it looks deliciously delectable (taking into account the fact that rendangs are not always the most appetizing to view). Good luck with preparing the sauce from scratch. You are sure to double blitz it. Just a thought regarding the saltiness. You could try mixing a little milk or coconut milk to kind of dilute the level of pungency. I’m not sure it would work but it may:) xxx

    • Iron Chef Shellie - September 6, 2010 at 12:19 pm

      Yes I thought to add some coconut milk but didn’t want to open a can. I wanted to try it as it said to make it! oh well!
      x

  2. Anna Johnston - September 4, 2010 at 11:13 am

    Now that’s a good idea. We realised the other day that almost an entire shelf has somehow been taken up with ‘giveaways’ & we’re not really tinned & bottled sauce people in this house either.

  3. Honey @ honeyandsoy - September 4, 2010 at 12:06 pm

    Hmm, that’s really good to know. We haven’t tried this brand of rendang. Usually try to make it from scratch but unless you have the time to blend and fry the rempah, it can be a bit of a pain. Our fave instant rendang sauce is Brahim’s, but Soy usually does a couple of modifications and cooks the beef for a significant amount of time. Looking forward to reading about your rendang from scratch!

  4. My Restaurants Melbourne - September 4, 2010 at 1:21 pm

    when your in need of a quick meal, these cans can be quite helpful. I’ve never done rendang out of a can before

    • Iron Chef Shellie - September 6, 2010 at 12:20 pm

      Oh I agree, and they are good if you don’t know what flavours to add. This one I wouldn’t buy again though.

  5. Hannah - September 4, 2010 at 1:33 pm

    Love the idea of a regular ‘cheat’s dinner’ segment… maybe we should all do it in an effort to clear out our assorted premixed goodies (or badies?). Excessive saltiness is a big problem with prepared sauces, I think… good to know this one isn’t worth the lazy-splurge 😉

  6. Conor @ HoldtheBeef - September 5, 2010 at 11:11 pm

    Worth a try, I guess, seeing as there are some ready made things out there that are surprisingly awesome. Let’s hope you stumble upon some of these!

  7. April @ My Food Trail - September 6, 2010 at 11:21 am

    When you get home from a long day at work, sometimes these “dinner in a jar” quick meals are a great solution!

    I make my rendang using packet sauces. I find the Indofood rendang spice mix pretty good!

    • Iron Chef Shellie - September 6, 2010 at 12:22 pm

      Agreed! I’ll hunt down the Indofood one next time I’m in the mood :) Thanks for the suggestion!

  8. Heidi - Apples Under My Bed - September 6, 2010 at 5:50 pm

    I LOVE beef rendang. What a shame that this wasnt a great canned option (i think it would be v hard to find a fantastic canned option). I want to make this from scratch ever since seeing it on Poh’s kitchen….now i cant stop thinking about it! Yum!

    Heidi xo

    • Iron Chef Shellie - September 8, 2010 at 12:36 pm

      Oh that’s right! They do it on Poh’s kitchen, I watched that episode again the other day with the 3 kinds of rice…. mmm must make it soon!

  9. Ms Baklover - September 7, 2010 at 6:47 am

    I love the idea of a cheat’s segment, too! I am addicted to Tean’s Gourmet laksa paste – comes in a pouch. Oh my lord, so yummy. It would be great to hear what you and other people recommend. Never going to be as good as the “real thing” but as my harried mother friends say, “better [and cheaper] than ordering takeaway.”

    Indofood and Brahim rendang mix duly noted. If you need turmeric leaf – have seen in some rendang recipes – Laguna at QV have in the freezer section.

  10. Adele - November 1, 2011 at 9:46 pm

    I love this beef Rendang… But I have it with some Greek yogurt and chapati bread which was just so yummy :)

  11. Vien @ We Dare Food - March 2, 2012 at 4:28 pm

    I tried their satay sauce one not too long ago! Not too bad but enough when I’m craving something from home and have no time to cook!


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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