Rendang
Rendang is a rich, aromatic dry curry originating from the Minangkabau people of West Sumatra, Indonesia. It is typically made by slow-cooking beef (or sometimes chicken) in coconut milk and a complex paste of spices like galangal, lemongrass, turmeric, ginger, and chilies until the liquid evaporates and the meat becomes deeply flavorful and tender.
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🍽️ Nutrition at a glance
Rendang is high in protein from the meat and fat from the coconut milk, with minimal carbohydrates. A typical serving provides a good source of iron and B vitamins, and can range from 400 to 600 calories depending on the cut of meat and amount of coconut milk used.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 35 g |
| Carbs | 12 g |
| Fat | 33 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Iron | 5.5 mg |
| Zinc | 6.2 mg |
| Potassium | 450 mg |
| Phosphorus | 280 mg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 8.5 mg |
| Selenium | 25 mcg |
| Magnesium | 40 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Rendang is a ceremonial dish often served at festivals and important gatherings in Indonesia and Malaysia, symbolizing patience and togetherness due to its long cooking process. Nutritionally, the combination of spices like turmeric and galangal has been noted for its potential anti-inflammatory properties.
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AI estimate may be inaccurate · Terms