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Number of pax: 6 pax   Cooking duration: 30 minutes

Good to Know

'Gula Melaka' gives this dish its distinct aroma and flavours.


500 g rump steak, cut into small pieces
2 tablespoons corn oil
2 sticks cinnamon
3 buds star anise
4 pods cardamom
1 red onion, blended
3 cm ginger, blended
4 cloves garlic, blended
2 stalks lemongrass, blended
3 tablespoons coriander powder
1 tablespoon sweet cumin powder
1 tablespoon cumin powder
1 tablespoon ground black pepper
2 tablespoons MAGGI® CukupRasa™
4 tablespoons dark soy sauce
50 g prunes, minced finely
50 g raisins, minced finely
1 tablespoon gula Melaka
4 red chillies, cut into half lengthways and then into 4 pieces
100 g spring onions, cut into 5 cm pieces
2 red onions, cut into wedges



  1. In a blender, blend the red onion, ginger, garlic and lemongrass into a fine paste.
  2. Then, heat the oil in a wok. When the oil is heated up, carefully pour the blended paste into the wok and add in the cinnamon, star anise and cardamom. Sauté until fragrant.
  3. Add in the beef pieces and stir well.
  4. Next, scoop in the coriander, sweet cumin and cumin powder along with the ground black pepper. Cook and stir constantly until the beef becomes crisp.
  5. When the beef looks slightly well done, add in the MAGGI® CukupRasa™, dark soy sauce, prunes, raisins and gula Melaka. Continue stir frying the beef until the meat takes on the rich brown colour of the soy sauce.
  6. Finally, add in the red chillies, spring onion and red onion wedges before giving it one last stir.
  7. Remove from heat and serve immediately over a plate of rice and savour every bite of this fabulous dish.

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