Rendang

Global • non_veg

240

kcal

12.5g

Protein

Carbs

18g

Fat

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About Rendang

Slow-cooked spiced coconut beef

How to Make Rendang (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Rendang is a beloved Malaysian dish renowned for its deep, complex flavors and tender meat simmered in a fragrant blend of local spices and santan (coconut milk). Originally from the Minangkabau community in Negeri Sembilan, Rendang has become a staple in Malaysian multicultural cuisine, highlighting the nation’s rich culinary heritage. The dish is often prepared for special occasions, gatherings, and festive celebrations, symbolizing unity and tradition. This healthy Rendang recipe embraces authentic Malaysian ingredients such as lemongrass, galangal, and daun kunyit (turmeric leaves), delivering a robust taste profile while keeping calories in check. The slow simmering technique infuses the meat with spices, resulting in an aromatic, melt-in-your-mouth dish with layers of spicy, savory, and slightly sweet notes. Enjoy Rendang as a wholesome lunch, paired with warm brown rice or ulam (local herbs), and experience the true flavors of Malaysia in every bite.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: shellfish

Ingredients(for 1 medium portion with 100g lean beef per serving)

200g Lean beef, cut into cubes (daging)
200ml Santan (light coconut milk) (use fresh if possible)
4 Shallots (bawang merah, sliced)
2 Garlic cloves (bawang putih)
2cm Ginger (halia, sliced)
2cm Galangal (lengkuas, sliced)
2 Lemongrass stalks (serai, bruised)
2 tbsp Chili paste (cili boh, adjust to taste)
1 Daun kunyit (turmeric leaf) (shredded)
2 Kaffir lime leaves (daun limau purut) - optional
1 tsp Belacan (shrimp paste) (optional for umami) - optional
to taste Salt
1 tsp Palm sugar (gula Melaka, or brown sugar) - optional

Instructions

1
Blend shallots, garlic, ginger, galangal, and chili paste into a smooth rempah (spice paste) using a food processor or mortar and pestle.
5 minutes
Add a splash of water to help blend the paste smoothly.
2
Heat a non-stick pan over medium heat. Dry-fry the rempah until fragrant and oil begins to separate, about 3–4 minutes.
4 minutes
Use minimal oil or substitute with a little water for a healthier result.
3
Add the beef cubes, stirring to coat evenly with the spice paste. Cook until the meat is seared on all sides.
3 minutes
Searing helps to lock in the meat's juices and flavor.
4
Pour in the santan and add the bruised lemongrass, turmeric leaf, kaffir lime leaves, and belacan (if using). Stir well.
2 minutes
Light coconut milk keeps calories lower but still gives a creamy texture.

Why This Dish is Healthy

Rendang is transformed into a healthier Malaysian lunch by using lean meat, light coconut milk, and minimal oil. This approach maintains essential nutrients and rich flavors while reducing excess calories and unhealthy fats. The inclusion of aromatic local spices boosts metabolism and offers immune-supporting benefits, making this Rendang a smart, delicious option for those watching their health.

This healthy Rendang recipe uses lean beef for high-quality protein and reduced saturated fat. Light santan provides creaminess with fewer calories, while spices like turmeric, galangal, and lemongrass offer antioxidants and anti-inflammatory benefits. The use of fresh herbs such as daun kunyit and kaffir lime leaves adds vitamins and minerals. By minimizing oil and using natural flavorings, the dish supports a balanced diet without sacrificing taste.

Pro Tips

💡Marinate the beef overnight with a little salt and turmeric for deeper flavor.
💡Cook Rendang a day ahead for enhanced taste as spices continue to develop.
💡Use freshly grated coconut milk for the most authentic and aromatic result.

Storage & Serving

Store cooled Rendang in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to 2 months. Reheat gently with a splash of water to restore moisture.

Best served: Lunch