Cape Malay Cooking with Fatima Sydow
Ingredients
800 grams of tenderised steak cut into desired size
2 onions, peeled and chopped
3 tablespoons of oil
Salt and pepper to taste
2 fresh chillies, thinly sliced
3 cloves of garlic, peeled and finely chopped
2 tablespoons of Mrs Ball’s chutney
3 tablespoons of braai sauce or barbecue sauce
For the rice
2 cups of Bimrie jasmine rice cooked for 8 minutes in boiling salted water and rinsed with cold water and set one side
1 cup of fresh pineapple cut into small cubes
1 cup of fresh coriander roughly chopped
3 tablespoons of coconut oil
2 tablespoons of sesame seeds
2 fresh chillies chopped finely
Method
In a pot, heat the oil and fry onions until almost brown, add the steak, garlic, salt, pepper and chillies and lower to medium low heart. Slowly cook steak for 30 to 40 minutes, do not add any water, stir occasionally.
Next, add the chutney and braai sauce and braise for 10 minutes on low heat, stirring occasionally. Switch off heat.
For the rice, heat a large saucepan or pot with the coconut oil and add the pineapple, chillies and sesame seeds and stir fry for three minutes.
Add the rest of the ingredients and stir fry until rice has heated through. And it’s done!
Serve with the slow braised steak. Delicious.