Tempeh Rendang
Ingredients
500 grams tempeh,cubed, fried until crusted
1,500 ml coconut milkfrom 1 1/2 coconut
2 cm galangal,crushed
2 lemongrass, crushed
2 turmeric leaf
2 teaspoons salt
3/4 teaspoon sugar
ground spices blend:
15 curly red chili pepper
5 large red chili pepper
15 cloves shallot
5 cloves garlic
2 cm ginger
5 candlenuts, toasted
2 teaspoons coriander seeds
2 cm turmeric,toasted
Cooking Steps
- Bring the mixture of coconut milk, galangal, lemongrass stalks, turmeric leaf, salt, and ground spices blend to boil.
- Add in tempeh. Stir until it changes color. Lower the heat. Cook and keep stirring it until the rendang sauce is oily. Remove it from heat.
- Tempeh rendang is ready to serve.