Rendang Daging
Dinner • Indonesia
About Rendang Daging
Padang slow-cooked dry beef curry with coconut and spices
How to Make Rendang Daging (Traditional & Healthy Version)
Rendang Daging is a legendary Indonesian dish hailing from the Minangkabau people of West Sumatera. Renowned for its deep, complex flavors and tender beef, Rendang is often crowned as one of Indonesia’s most treasured culinary icons. Traditionally prepared during festive occasions and family gatherings, this slow-cooked beef curry is infused with a rich blend of aromatic spices, coconut milk, and toasted coconut, resulting in a dish that is both bold and comforting. What makes Rendang Daging truly special is its unique balance of heat, sweetness, and savory notes, alongside a melt-in-your-mouth texture. The slow cooking technique allows the spices to deeply penetrate the meat, making every bite an explosion of flavor. By using leaner cuts of beef and reducing coconut milk, you can enjoy an authentic and healthier version of this Indonesian classic without compromising on taste. Perfect for dinner, Rendang Daging showcases Indonesia’s rich culinary heritage, bringing a taste of Sumatera to your table.
Ingredients(for 1 medium plate with 150g beef and sauce)
- 300g Beef (lean cut, such as round or sirloin) (daging sapi)
- 200ml Coconut milk (light) (santan encer)
- 2 tbsp Shredded toasted coconut (kerisik)
- 6 cloves Shallots (bawang merah)
- 3 cloves Garlic (bawang putih)
- 3 pieces Red chili peppers (cabe merah, seeded for less heat)
- 1 inch Ginger (jahe)
- 1 inch Galangal (lengkuas)
- 1 stalk Lemongrass (serai, bruised)
- 3 leaves Kaffir lime leaves (daun jeruk)
- 1/2 tsp Turmeric powder (kunyit bubuk) - optional
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Coriander powder (ketumbar bubuk) - optional
Instructions
- 1
Prepare the spice paste by blending shallots, garlic, red chili peppers, ginger, and galangal until smooth.
5 minutes
Add a splash of coconut milk to help blend if needed.
- 2
Heat a non-stick pan over medium heat. Sauté the spice paste, lemongrass, and kaffir lime leaves until fragrant, about 5 minutes.
5 minutes
Keep stirring to prevent burning.
- 3
Add the beef pieces and stir until all sides are coated and lightly browned.
7 minutes
Cut beef into bite-size chunks for faster cooking.
- 4
Pour in the light coconut milk and bring to a gentle simmer. Add salt, black pepper, turmeric, and coriander powder.
3 minutes
Use light coconut milk to reduce saturated fat.
Why This Dish is Healthy
By opting for lean cuts of beef and light coconut milk, this Rendang Daging recipe is lower in calories and saturated fat compared to traditional versions. It’s packed with protein and essential minerals, while the aromatic spices boost flavor without adding extra calories. Perfect for those watching their weight or seeking a balanced meal.
This healthier version of Rendang Daging uses lean beef and light coconut milk, significantly reducing saturated fat content. Beef provides high-quality protein, iron, and B vitamins, supporting muscle health and energy. Spices like ginger, turmeric, and garlic offer anti-inflammatory and antioxidant benefits. Using less coconut milk and incorporating more spices also increases dietary fiber and micronutrients, making it a nutritious dinner option.
Pro Tips
- 💡Cut beef against the grain for maximum tenderness.
- 💡Use freshly toasted coconut for authentic aroma.
- 💡Cook over low heat for the richest flavors and best texture.
Storage & Serving
Store cooled rendang in an airtight container in the fridge for up to 5 days. For longer storage, freeze portions for up to 2 months. Reheat gently, adding a splash of water if needed.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 6.0 g |
| Total Fat | 19.0 g |
| Fiber | 1.0 g |
