Rendang “Tempeh”

27 Sep Rendang “Tempeh”

Posted at 22:02h in Plant Based, Asia, Recipes, Traditional Malay by

Delicious rendang, vegan style!

Rendang "Tempeh"
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Rendang “Tempeh”

0 from 0 votes
Servings

2

servings
Prep time

35

minutes
Cooking time

30

minutes
Calories

300

kcal

Delicious rendang, vegan style!

Ingredients

  • 500 g Tempeh, diced and fried until crispy.

  • 3 tbsp chilli paste

  • 250 ml coconut milk

  • 100 ml tamarind juice

  • 3 tbsp roasted coconut paste

  • 2 pieces turmeric leaves

  • 2 pieces kaffir lime leaves

  • Salt and sugar, to taste

  • oil

  • Spices

  • 2 cinnamon sticks

  • 3 star anise

  • 5 cardamom

  • Blended Ingredients

  • 1 onion

  • 8 shallots

  • 5 cloves garlic

  • 2 inch ginger

  • 3 pieces small tumeric

  • 2 inch galanggal

  • 2 lemongrass

Directions

  • Heat the oil and stir-fry the spices, blended ingredients, and ground chilies. Stir slowly and cook until oil separates and spices are crisp. The colour of the stir-fry will turn slightly dark.
  • Add condensed coconut milk and tamarind water. Stir slowly over medium heat until the sauce thickens.
  • Add roasted coconut paste, turmeric leaves, and kaffir lime leaves. Season with salt and sugar to taste.
  • Mix in the ‘meat’ and sprinkle with slices of turmeric leaves as decoration.

Recipe Video

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