Country
Malaysia
Malaysia · Malaysian
Beef Rendang
Malaysian beef rendang simmered with coconut milk, lemongrass and spices, plus a mushroom-chickpea vegan version.
- Malaysian
- 145 min total time
- 4 base servings
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Malaysian beef rendang simmered with coconut milk, lemongrass and spices.
Contains beef and is not vegetarian or vegan. Coconut milk is not treated as tree nuts.
This version
- Classic
Version
Contains
Ingredients
- 700 g beef stew pieces
- 400 ml coconut milk
- 180 g onion
- 4 garlic cloves
- 25 g fresh ginger
- 1 lemongrass stalk
- 5 g ground coriander
- 3 g ground cumin
- 8 g fresh chili
- 30 ml neutral oil
- 7 g fine salt
Estimated nutrition
Estimated values may vary depending on brands, ingredient sizes and cooking method.
| Nutrient | Per serving | Estimated total for 4 servings |
|---|---|---|
| Energy | ≈ 650 kcal | ≈ 2,598 kcal |
| Protein | ≈ 38.2 g | ≈ 152.9 g |
| Carbs | ≈ 11.3 g | ≈ 45.1 g |
| Fat | ≈ 51.6 g | ≈ 206.4 g |
| Fiber | ≈ 1.6 g | ≈ 6.4 g |
| Sugars | ≈ 4.7 g | ≈ 18.7 g |
| Salt | ≈ 2.1 g | ≈ 8.4 g |
View ingredient breakdown
Estimated contribution by ingredient
- beef stew pieces
- Energy
- ≈ 352 kcal≈ 1,407 kcal
- Protein
- ≈ 35.0 g≈ 140.0 g
- Carbs
- ≈ 0.0 g≈ 0.0 g
- Fat
- ≈ 22.8 g≈ 91.0 g
- Salt
- ≈ 0.3 g≈ 1.2 g
- coconut milk
- Energy
- ≈ 199 kcal≈ 796 kcal
- Protein
- ≈ 2.0 g≈ 8.1 g
- Carbs
- ≈ 2.8 g≈ 11.3 g
- Fat
- ≈ 21.5 g≈ 86.1 g
- Salt
- ≈ 0.0 g≈ 0.1 g
- onion
- Energy
- ≈ 18 kcal≈ 72 kcal
- Protein
- ≈ 0.5 g≈ 2.0 g
- Carbs
- ≈ 4.2 g≈ 16.7 g
- Fat
- ≈ 0.0 g≈ 0.2 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- garlic cloves
- Energy
- ≈ 4 kcal≈ 18 kcal
- Protein
- ≈ 0.2 g≈ 0.8 g
- Carbs
- ≈ 1.0 g≈ 4.0 g
- Fat
- ≈ 0.0 g≈ 0.1 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- fresh ginger
- Energy
- ≈ 5 kcal≈ 20 kcal
- Protein
- ≈ 0.1 g≈ 0.5 g
- Carbs
- ≈ 1.1 g≈ 4.5 g
- Fat
- ≈ 0.1 g≈ 0.2 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- lemongrass stalk
- Energy
- ≈ 4 kcal≈ 15 kcal
- Protein
- ≈ 0.1 g≈ 0.3 g
- Carbs
- ≈ 0.9 g≈ 3.8 g
- Fat
- ≈ 0.0 g≈ 0.1 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- ground coriander
- Energy
- ≈ 4 kcal≈ 15 kcal
- Protein
- ≈ 0.2 g≈ 0.6 g
- Carbs
- ≈ 0.7 g≈ 2.8 g
- Fat
- ≈ 0.2 g≈ 0.9 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- ground cumin
- Energy
- ≈ 3 kcal≈ 11 kcal
- Protein
- ≈ 0.1 g≈ 0.5 g
- Carbs
- ≈ 0.3 g≈ 1.3 g
- Fat
- ≈ 0.2 g≈ 0.7 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- fresh chili
- Energy
- ≈ 1 kcal≈ 3 kcal
- Protein
- ≈ 0.0 g≈ 0.2 g
- Carbs
- ≈ 0.2 g≈ 0.8 g
- Fat
- ≈ 0.0 g≈ 0.0 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- neutral oil
- Energy
- ≈ 60 kcal≈ 241 kcal
- Protein
- ≈ 0.0 g≈ 0.0 g
- Carbs
- ≈ 0.0 g≈ 0.0 g
- Fat
- ≈ 6.8 g≈ 27.3 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- fine salt
- Energy
- ≈ 0 kcal≈ 0 kcal
- Protein
- ≈ 0.0 g≈ 0.0 g
- Carbs
- ≈ 0.0 g≈ 0.0 g
- Fat
- ≈ 0.0 g≈ 0.0 g
- Salt
- ≈ 1.8 g≈ 7.0 g
Cooking method
Pot
- Blend paste
Blend onion, garlic, ginger, lemongrass and chili into a paste.
- Cook paste
Cook the paste in oil until fragrant.
- Add main ingredient
For classic, add beef; for vegan, add mushrooms and chickpeas. Stir until coated.
- Simmer
Add coconut milk, spices and salt, then simmer gently.
- Reduce
Cook until the sauce is thick and coats the main ingredient.
Frequently asked questions
Why make the spice paste from scratch?
It keeps the ingredient list explicit and simple.
What changes in the vegan version?
The vegan version uses mushrooms and chickpeas instead of beef, with the same coconut and spice base.
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