How Much RENDANG for 30 People?

Calculate precise ingredient quantities and serving sizes for your gathering with confidence.

Planning a meal for 30 guests requires careful consideration of portion sizes and ingredient quantities. Our calculator takes the guesswork out of meal preparation, ensuring you have exactly what you need without excess waste or shortages.

Proper portioning is essential for successful entertaining. Whether you're hosting an intimate dinner or a larger celebration, understanding the right quantities ensures every guest is satisfied while minimizing food waste and helping you stay within budget.

Customize Your Portions

Number of Guests

Adjust based on your guest list

Serving Size (grams)

Recommended portion per guest

Total Amount Needed

9.00 kg

(317.47 oz)

To feed 30 people, you'll need approximately 9.00 kilograms of rendang.

Complete Ingredient List

Based on 30 servings, here are the ingredients you'll need:

Beef Chuck: 30000 g
Coconut Milk: 24000 ml
Shallots: 4500 g
Garlic Cloves: 1200 g
Fresh Ginger: 1500 g
Galangal: 1200 g
Lemongrass: 1800 g
Fresh Turmeric: 900 g
Red Chilies: 2400 g
Bird's Eye Chilies: 600 g
Candlenuts: 900 g
Kaffir Lime Leaves: 240 g
Tamarind Paste: 900 g
Palm Sugar: 1200 g
Coriander Powder: 450 g
Cumin Powder: 300 g
Fennel Seeds: 240 g
Cinnamon Stick: 240 g
Star Anise: 90 u
Cardamom Pods: 150 u
Cloves: 180 u
Vegetable Oil: 1800 ml
Salt: 300 g
Coconut Cream: 6000 ml
Toasted Coconut (Kerisik): 1500 g

Serving Tips

Plan Ahead

Always prepare ingredients a day in advance when possible. This reduces stress on the day of your event and ensures you have time to adjust if needed.

Account for Variations

Consider your guests' appetites and the meal context. Main courses at dinner typically require larger portions than lunch servings or appetizers.

Quality Ingredients

Using fresh, high-quality ingredients elevates any dish. When possible, source ingredients from local suppliers for the best flavor and nutritional value.

Preparation Guidelines

Successful meal preparation combines accurate measurements with proper technique. Start by organizing your ingredients and ensuring all equipment is ready before you begin cooking. This approach, known as "mise en place" in professional kitchens, streamlines the cooking process and reduces errors.

When cooking for groups, timing becomes crucial. Prepare components that can be made ahead, such as sauces or marinades, leaving only final assembly and heating for just before serving. This strategy ensures food is served at its optimal temperature and quality.

Remember that cooking is both science and art. While precise measurements provide a reliable foundation, don't hesitate to adjust seasonings and flavors to suit your guests' preferences. Taste as you cook and make adjustments accordingly.

Storage Information

If you have leftovers, proper storage ensures food safety and maintains quality. Store cooked rendang in airtight containers in the refrigerator within two hours of cooking. Most cooked dishes remain fresh for 3-4 days when refrigerated properly.

For longer storage, many dishes freeze well. Portion leftovers into individual servings before freezing for convenient future meals. Label containers with contents and date to track freshness.

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