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Nasi Lemak Rendang
Hawker • Singapore
About Nasi Lemak Rendang
Nasi Lemak Rendang is a deeply satisfying local favourite, bringing together fragrant coconut rice and rich, slow-cooked rendang in one powerful plate. Unlike the basic nasi lemak with just ikan bilis and egg, this version is truly shiok thanks to the generous serving of beef or chicken rendang, braised with the classic mix of lemongrass, coconut milk, and spices till ultra-tender. You’ll usually find the essential sides: crispy ikan bilis, toasted peanuts, cucumber, and—if the stall does it properly—a proper sambal with solid kick. For the typical hawker plate, you’re looking at several times the standard 100g Nutrition Facts, so expect your meal to be fairly calorie-heavy—especially from the coconut rice and rendang’s rich gravy (energy-dense at 171.4 kcal per 100g, 8.6g fat, 17.1g carbs). Most servings at the hawker centre are in the 350-450g range, so it’s best enjoyed as a hearty lunch, not for those looking for a light bite. If you care about portion size, you can always just ask for less rice or gravy. Still, for most locals, it’s that indulgent balance of lemak rice, fiery sambal, and melt-in-the-mouth rendang that keeps us coming back. Halal-friendly, full of flavour, and guaranteed to fill you up, Nasi Lemak Rendang remains a go-to for days when you want something more satisfying than the usual economical rice.
How to Make Nasi Lemak Rendang (Traditional & Healthy Version)
Nasi Lemak Rendang is a beloved Singaporean dish that beautifully marries fragrant coconut rice with tender, spiced rendang chicken—a true celebration of local hawker culture and culinary fusion. Found everywhere from bustling kopitiams to modern food courts, this dish is a staple for many Singaporeans who crave comfort food with a punch of flavor. Singapore’s version of Nasi Lemak Rendang is distinct, often featuring a healthier twist with lighter coconut milk and a rainbow of fresh garnishes, reflecting the city’s global influences while staying rooted in tradition. The taste is aromatic and complex: fluffy coconut-infused rice, slow-cooked rendang chicken bursting with spices, and classic sides like crispy ikan bilis (anchovies), cucumber, and a hard-boiled egg. Health-conscious Singaporeans will appreciate this recipe’s use of lean chicken and minimal oil, making it suitable for lunch without the heaviness. Nasi Lemak Rendang is more than just a meal—it’s a cultural icon that brings together families and friends, echoing the warmth and vibrancy of Singapore’s diverse food scene.
Ingredients(for 1 plate with rice, rendang, and sides (typical kopitiam portion))
- 1 cup Basmati rice (preferred for lower GI)
- 3/4 cup Lite coconut milk (santan)
- 200g Chicken breast (skinless, boneless)
- 2 tbsp Rendang spice paste (homemade or store-bought)
- 2 Shallots (finely sliced)
- 2 cloves Garlic (minced)
- 1 inch Ginger (minced)
- 1/2 Cucumber (sliced)
- 20g Ikan bilis (dried anchovies, lightly toasted)
- 1 Egg (hard-boiled) - optional
- 2 tbsp Chili sambal (for serving) - optional
- to taste Salt
Instructions
- 1
Rinse the basmati rice until the water runs clear. Add to a rice cooker with lite coconut milk, a pinch of salt, and enough water to cook as per rice cooker instructions. Let it steam until fluffy.
15 minutes
Use basmati rice for a lower GI and lighter texture.
- 2
While rice is cooking, toast the ikan bilis (anchovies) in a dry pan over medium heat until crisp. Set aside for garnish.
5 minutes
Do not add oil to keep the dish healthy and crunchy.
- 3
In a non-stick pan, heat 1 tsp oil. Sauté shallots, garlic, and ginger until fragrant. Add rendang spice paste and cook for 2 minutes.
5 minutes
Stir constantly to prevent burning and bring out the spices’ aroma.
- 4
Add diced chicken breast to the pan. Stir well to coat with spices. Pour in 1/3 cup water and simmer on low heat for 10 minutes, or until chicken is cooked and sauce thickens.
10 minutes
Use boneless chicken for faster cooking and leaner protein.
Why This Dish is Healthy
By using lighter coconut milk and lean chicken, this dish is significantly lower in fat and calories than traditional versions. The use of basmati rice helps stabilize blood sugar, making it a more suitable option for those watching their carb intake. Toasting the ikan bilis without oil and adding fresh vegetables boosts the nutritional value, making this a balanced and wholesome meal.
This Nasi Lemak Rendang recipe is rich in lean protein from chicken breast and provides complex carbs from basmati rice, which has a lower glycaemic index compared to regular rice. Lite coconut milk reduces saturated fat while still delivering authentic flavor. Fresh vegetables like cucumber add dietary fiber, vitamins A and C, and minerals such as potassium. The inclusion of ikan bilis offers calcium and essential omega-3 fatty acids.
Pro Tips
- 💡Use lite coconut milk for authentic flavor with fewer calories.
- 💡Prep spice paste in advance to save cooking time.
- 💡Toast ikan bilis in batches to keep them crispy for later meals.
Storage & Serving
Store rice and rendang separately in airtight containers in the fridge for up to 2 days. Reheat gently before serving; do not freeze cucumber or egg.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Protein | 6.2 g |
| Carbohydrates | 17.1 g |
| Total Fat | 8.6 g |
| Fiber | 0.7 g |
| Energy | 171.4 kcal |
Cultural Notes
Nasi Lemak Rendang is a popular upgrade on regular nasi lemak, offering a filling meal that balances Malay flavours with Singapore’s love of hearty hawker fare. It’s especially favoured for lunch due to its richness and variety.
