📸 Image coming soon for Nasi Lemak with Beef Rendang
Nasi Lemak with Beef Rendang
Breakfast • Singapore
How to Make Nasi Lemak with Beef Rendang (Traditional & Healthy Version)
Nasi Lemak with Beef Rendang is a beloved breakfast staple in Singapore, celebrated for its aromatic coconut rice paired with rich, tender rendang. Originating from the vibrant hawker centres and kopitiams found across the island, this dish embodies the fusion spirit of Singaporean cuisine, blending Malay culinary roots with contemporary health-conscious tweaks. The fragrant rice, infused with pandan and coconut milk, is complemented by spicy sambal, crisp cucumber, roasted peanuts, and a hearty beef rendang, creating a symphony of textures and flavours. In Singapore, Nasi Lemak is not just a meal—it’s a cultural experience. Locals often gather at kopitiams for a plate of Nasi Lemak, enjoying the diverse influences and unique tastes that reflect the multicultural tapestry of the nation. This healthy version maintains the authentic essence while reducing calories and saturated fats, making it suitable for calorie trackers and those seeking a nutritious start to their day. Whether enjoyed at a bustling hawker stall or homemade, it’s a dish that brings people together and celebrates Singapore’s culinary heritage.
Ingredients(for 1 plate with coconut rice, beef rendang, sambal, cucumber, peanuts, and egg)
- 1 cup Brown rice (substitute for white rice for extra fibre)
- 1/2 cup Lite coconut milk (for lower fat)
- 1 leaf Pandan leaf (daun pandan)
- 200g Lean beef (or vegetarian beef substitute) (for rendang)
- 1 medium Onion (chopped)
- 1 tbsp Ginger (minced)
- 2 cloves Garlic (minced)
- 2 tbsp Chilli paste (local sambal)
- 1/2 Cucumber (sliced)
- 2 tbsp Roasted peanuts (unsalted)
- 1 Egg (hard-boiled, or use tofu for vegetarian option)
- 1/2 tsp Salt (to taste)
- 1 tsp Cooking oil (prefer canola or olive oil)
Instructions
- 1
Rinse brown rice and cook with lite coconut milk, pandan leaf, and a pinch of salt in a rice cooker or pot.
15 minutes
Fluff the rice once cooked for best texture.
- 2
Prepare beef rendang: Heat oil, sauté onion, garlic, and ginger until fragrant. Add chilli paste and stir well.
5 minutes
Use vegetarian beef substitute for a vegetarian version.
- 3
Add lean beef (or substitute), cook till browned. Add water, cover, and simmer until tender.
10 minutes
Trim excess fat from beef for a healthier rendang.
- 4
Slice cucumber and set aside. Hard-boil egg (or pan-fry tofu slices for vegetarian option).
5 minutes
Prepare all toppings while rendang simmers to save time.
Why This Dish is Healthy
By using brown rice, lite coconut milk, and lean protein, this Nasi Lemak with Beef Rendang offers a healthier alternative to traditional recipes. It reduces refined carbs, saturated fats, and sodium, supporting weight management and heart health. High in protein and fibre, it keeps you full longer, making it ideal for breakfast or lunch. It’s also adaptable for vegetarian and diabetic diets, catering to a wide range of healthy lifestyles.
This healthy Nasi Lemak with Beef Rendang recipe incorporates brown rice for added fibre, lite coconut milk to reduce saturated fat, and lean beef or vegetarian substitutes for a lower-calorie protein source. The rice provides complex carbohydrates, the beef delivers protein and iron, and cucumbers add vitamins and hydration. Roasted peanuts add healthy fats, while sambal introduces antioxidants from chillies. The dish is balanced, nutrient-rich, and suitable for those tracking calories or macros.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for maximum aroma in the rice.
- 💡Tip 2: Substitute coconut milk with Greek yoghurt for extra creaminess and less fat.
- 💡Tip 3: Make sambal ahead and store in the fridge for quick assembly.
Storage & Serving
Store leftover rice and rendang separately in airtight containers in the fridge for up to 3 days. Reheat rice and rendang thoroughly before serving. Keep toppings fresh and assemble only before eating.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 800.0 kcal |
