🍛 Rendang Padang
Rendang Padang is the dark, dry style of rendang sold in Padang restaurants: beef cooked down in coconut milk with lemongrass and galangal, then dry-fried in its own rendered coconut oil with kerisik until nearly black-brown. It is chewy-tender, deeply savoury and keeps well, which is why it sits on every Padang buffet counter with rice.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g beef, cubed
- 800 ml coconut milk
- 2 lemongrass stalks, bruised
- 4 cm galangal, sliced
- 40 g grated coconut for kerisik
- 4 shallots, 3 garlic cloves, 1 tsp salt
Method
- Toast the coconut until golden and pound it into kerisik.
- Blend shallots and garlic with a little coconut milk.
- Simmer beef with the paste, coconut milk, lemongrass and galangal uncovered for about 2.5 hours.
- Add the kerisik and keep stirring over low heat as the oil separates, until the beef is dark and dry.
- Salt to taste and serve with rice.
How to make it lighter
- Skim off part of the separated coconut oil before the final frying stage.
- Use less kerisik or skip it for a lighter version.
- Count rendang as the main protein and fill the rest of the plate with vegetables.
History
Padang, the capital of West Sumatra, gave its name to the Minangkabau restaurants found all over Indonesia, where rendang is a signature dish. The long-cooked dry form is the one traditionally associated with the Minang homeland.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →