Culinary World Tour
Rendang – Indonesia
Indonesian rendang with slowly reduced coconut sauce – intense, dark and with real wow factor. Sven's braise for special occasions.
Timing
- Preparation: approx. 25 minutes
- Braising time: approx. 2–3 hours
- Total: approx. 150–185 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 495 kcal
- Protein
- ≈ 43.6 g
- Carbohydrates
- ≈ 3.9 g
- Fat
- ≈ 32.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- garlic · ≈ 3 g
- ginger · ≈ 10 g
- 800 g beef stewing meat · ≈ 800 g · Assumed quantity / reference product
- onions · ≈ 100 g · Assumed quantity / reference product
- lime · ≈ 25 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g beef stewing meat
- 400 ml coconut milk
- onions
- garlic
- ginger
- lemongrass
- chilli
- turmeric
- cumin
- coriander
- lime
Instructions
- Make the spice paste.
- Sear the meat.
- Add the paste and pour in the coconut milk.
- Braise slowly for 2–3 hours until the sauce is heavily reduced and dark and aromatic.
