Chilean Malaya - Pilar Hernández's Chilean Cuisine
Do you think malaya was born for sandwiches or for a summer afternoon snack with freshly picked tomatoes? Since my mom was visiting, I asked her to make it and took notes.
- 1 (800 grams) Malaya (in the US flank steak)
- 2 cloves of garlic
- 1/4 bell pepper, cut into strips
- 4 hard-boiled eggs
- 1 carrot sticks
- 1/4 onion, sliced into strips
- salt and pepper
- straw
- Bring water to a boil in a large pot that can hold the meat.
- Lay the flank steak flat on the counter, thin it out if necessary (if using the American cut, consider butterflying it), and trim any tendons or tough bits. Season with salt, pepper, and finely chopped garlic. Spread evenly over the surface.
- Place the bell pepper, carrot, onion, and hard-boiled egg in a row down the center of the meat. Roll it up starting from one of the longer edges.
- Roll tightly like a Swiss roll. Tie a knot. The easiest way is to make each tie separately, just like a roll, being careful that the edges of the meat are folded inwards at the ends so that the filling doesn't come out.
- Add any leftover onion and bell pepper to the boiling water and add salt. Add the flank steak and more boiling water if needed; it should be completely submerged.
- Cook for one hour, turning once after 30 minutes. Let it cool completely in the pot. It's best to refrigerate it overnight before cutting to prevent it from falling apart.
- Slice thinly and serve hot or cold.
For my mom, malaya is for tea with bread. I think for me too.
In the US the closest cut is flank steak, if you're going to have to thin it out a bit by pounding, you can use a meat mallet (too bad I don't have one) or a rolling pin.
One of my quirks is never storing raw onions in the refrigerator. I have a superpower: I can always smell them and become obsessed with the smell of onions everywhere. So, if you suffer from the same problem, you can chop the remaining onion and bell pepper and add them to the broth when cooking the flank steak.
Description
A traditional and very tasty recipe.
- ¼ onion, sliced
