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    Home » Cookbook » Tempeh Rendang

    Tempeh Rendang

    Published: Oct 16, 2012 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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    VeganMofo Day 15: Today's recipe is from the cookbook "Way to Cook Vegetarian" by Cooking Light. Rendang is a spicy Indonesian dish usually made with meat, this recipe uses tempeh instead of meat. Tempeh

    has stronger flavor than tofu and has a meaty texture that works great in this dish.

    Tempeh Rendang

    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: Main Course
    Cuisine: indonesian
    Servings: 4 serving

    Ingredients

    • 1 8 oz Tempeh . - cut into cubes
    • 4 Chilies Red - thinly sliced
    • 1 Red onions - medium, chopped
    • 1 tbsp Galangal (I used canned galangal)
    • 1 Ginger " - finely grated
    • 2 tsps Lemongrass (finely chopped peeled)
    • ¼ tsp Turmeric
    • ½ cup Coconut Milk Light
    • 3 tbsps coconut Unsweetened , grated - toasted and divided
    • to taste Salt
    • 1 Kaffir Lime (I used grated lime zest) leaves
    • 1 tbsp Cilantro - , finely chopped
    • to taste Salt

    Instructions

    • Heat 2tsp oil in a non-stick pan, add chilies, red onions, galangal, ginger, lemon grass and turmeric; cook for 5 minutes or until fragrant.
    • Add coconut milk, ½cup of wate, 2tbsp grated coconut, salt, lime leaves and tempeh to the pan.
    • Cover, reduce heat and simmer for 20 minutes or until sauce thickens. Discard the lime leaves.
    • Sprinkle with cilantro and rest of the grated coconut and cilantro.

    Notes

    Serve with steamed white rice and simple grated carrot dressed with lemon juice for a complete meal.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Apu

      October 16, 2012 at 5:28 pm

      Yumm, I love rendang curry!

      Reply

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