Cook's Hideout: Tempeh Rendang

October 15, 2012

Tempeh Rendang

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 - 1 8oz. pkg, cut into cubes
Red Chilies - 4, thinly sliced
Red onions - 1 medium, chopped
Galangal - 1tbsp (I used canned galangal)
Ginger -1" piece, finely grated
Lemongrass - 2tsp (finely chopped peeled)
Turmeric - ¼tsp
Light Coconut Milk -½cup
Unsweetened coconut, grated -3tbsp, toasted and divided
Salt - to taste
Kaffir Lime leaves - 1 (I used grated lime zest)
Cilantro - 1tbsp, finely chopped
Salt - to taste
  • 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.
Serve with steamed white rice and simple grated carrot dressed with lemon juice for a complete meal.

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