Recipe By: Chef Kelana

  • 160 gr  Tenderloin
  • 20 gr    White Cabbage shredded
  • 20 gr    Bean sprouts 
  • 30 gr    Spinach
  • 2 Tbs    Grilled spicy grated coconut (Urap)*
  • 75gr     Perkedel*
  • 30 ml    Rendang sauce*
  • 20 ml    Salad Oil
  • Salt pepper
  • 5 gr      lemon leaves, chopped


  • Fried potatoes, peeled and cut in cube
  • Fried thinly sliced shallot
  • Nutmeg, grated
  • Leek, chopped
  • Egg, beaten
  • Salt/pepper to taste

Mixed all above ingredientsMake a round shape and pan-fried the mixture until golden brown, set aside. 


  • Grated coconut meat (ripen coconut)
  • Palm sugar
  • Chili paste
  • Tamarind paste
  • Garlic paste
  • Salt

Combine all above ingredients and wrapped with banana leaves and grilled it till the flavor is coming out.


  • Lemon leaves
  • Lemon grass
  • Chilies 
  • Shallot paste 
  • Garlic paste 
  • Ginger paste 
  • Coriander paste
  • Cardamon 
  • cumin powder
  • turmeric powder, star-anise, coconut milk 

Sauté all ground paste with a bit of oil, simmer until fragrant. Add in other ingredients and coconut milk. Simmer with low heat until well cooked.

How to prepare:

  • Seasoning the meat with salt / pepper and chopped lemon leaves
  • Mix all vegetables (Carrot, cabbage, bean sprouts, spinach) with grilled spicy grated coconut.
  • Grill the meat accordingly
  • Put the perkedel on the center of plate and top with vegetables , add grilled meat, on the vegetables
  • Heat the rendang sauce and pour over the meat.
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