Rendang
Hawker • Singapore
About Rendang
Dry-braised coconut beef curry — rich and aromatic
How to Make Rendang (Traditional & Healthy Version)
Rendang is a beloved staple in Singapore’s vibrant hawker culture, commonly found in kopitiams and food centres across the island. This flavour-packed dish features tender meat simmered in a fragrant blend of spices and coconut milk, creating a rich, aromatic experience with every bite. While rendang originally hails from the Malay community, Singapore’s melting pot of cultures has transformed it into a fusion favourite, often enjoyed alongside steamed rice or brown rice for a healthier touch. Singaporean rendang stands out for its balance of robust flavours, achieved through slow-cooking and the use of fresh, locally sourced ingredients. What makes rendang truly special in Singapore is its ability to bring people together during festive occasions, family dinners, and everyday meals at your neighbourhood kopitiam. The dish’s deep, spicy notes and creamy texture create a comforting, homey meal that appeals to both locals and visitors. With this easy, health-conscious recipe, you can recreate the authentic taste of Singaporean rendang in your own kitchen, making it a delicious and smart choice for a balanced dinner that doesn’t compromise on flavour.
Ingredients(for 1 bowl (approx. 200g cooked rendang with lean meat))
- 250g Lean beef (topside or sirloin), cubed (choose lean cuts for lower fat)
- 150ml Light coconut milk (less fat than regular santan)
- 4 cloves Shallots (bawang merah)
- 3 cloves Garlic (bawang putih)
- 2 cm piece Fresh ginger
- 1 stalk Lemongrass (serai; white part only, smashed)
- 2 Fresh red chilli (deseeded for less heat)
- 2 leaves Kaffir lime leaves (daun limau purut) - optional
- 1 tsp Ground coriander (serbuk ketumbar)
- 1/2 tsp Ground turmeric (serbuk kunyit)
- 1/2 tsp Salt (to taste)
- 1 tsp Cooking oil (preferably canola or olive oil)
Instructions
- 1
Prepare the spice paste by blending shallots, garlic, ginger, lemongrass, and fresh chilli until smooth.
5 minutes
Add a splash of water if the paste is too thick for blending.
- 2
Heat oil in a non-stick pot over medium flame. Sauté the spice paste until fragrant, about 3 minutes.
3 minutes
Stir continuously to avoid burning and bring out the aroma.
- 3
Add the ground coriander, turmeric, and kaffir lime leaves. Stir well to combine.
1 minute
Kaffir lime leaves are optional but add a citrusy lift.
- 4
Add the cubed lean beef and cook until lightly browned on all sides.
4 minutes
Use lean cuts for a healthier and tender result.
Why This Dish is Healthy
By choosing lean meat and light coconut milk, this rendang is lower in fat and calories compared to traditional versions. The dish is prepared with minimal oil and plenty of fresh herbs and spices, enhancing flavour without unnecessary sodium or additives. High protein and fibre keep you full longer, supporting healthy eating and weight management goals.
This healthy Singaporean Rendang is high in protein thanks to lean beef, while the use of light coconut milk lowers saturated fat content. Aromatic spices such as ginger, turmeric, and garlic provide anti-inflammatory and antioxidant benefits, supporting overall wellness. The inclusion of lemongrass and kaffir lime leaves helps aid digestion. Pairing with brown rice adds complex carbohydrates and dietary fibre, making this a balanced meal packed with essential vitamins and minerals.
Pro Tips
- 💡Tip 1: Marinate the beef with half the spice paste for 30 minutes before cooking for deeper flavour.
- 💡Tip 2: For extra richness, toast desiccated coconut (kerisik) and sprinkle on top before serving.
- 💡Tip 3: Make a big batch and freeze in portions—rendang tastes even better after a day!
Storage & Serving
Store cooled rendang in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to prevent drying out.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 240.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 6.0 g |
| Total Fat | 15.0 g |
| Fiber | 2.0 g |
