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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.
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