TEMPEH RENDANG
Make and share this Tempeh Rendang recipe from Food.com.
Provided by That is Dr House to
Categories Tempeh
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Notes:.
- Lemongrass Paste: You want to use the small long skinny cilie peppers for this.
- Tempeh: You want to cube the tempeh and sweet potatoes into 1/2 inch cubes. Ground the fennel seeds in a grinder. Use the white and the green of the scallions.
- Paste: Cut bulbous bottom 3rd of lemongrass stalk off. Save rest for another use. Remove and discard the tough outer leaves and with a sharp knife cut into thin rounds. Transfer to blender and finely chop. You should have 3 tbsp approximately Add the rest of the paste ingredients and puree to thick paste. Add up to 3 tbsp water if needed to get correct consistancy.
- Tempeh: In large skillet, toast coconut over med heat shaking pan an stirring constantly until it becomes uniformly dark and golden brown. Don't let it get too dark. About 5 to 7 minutes then transfer to plate.
- Now in the same skillet add the oil and heat over med high. Add the tempeh and fry until golden brown on bottom. Salt liberally. Shake skillet vigoursly and bron on other side. You are looking at 3 to 5 minutes per side. Add the ingredients from the star anise to the cloves and the paste and cook for 2 minutes more.
- Now add the potato, milk and water. Cover and boil for 5 minutes. Uncover and boil for 2 mins until potato is tender. Stir frequently. Remove freom heat and add toasted coconut. Salt and pepper to taste. Garnish with the scallion just before serving with Jasmine rice or Roti Jala.
- Make up to 2 days ahead and store in airtight container in fridge. Reheat on stove, stir constantly or heat in microwave. Add the Scallions just before serving.
Nutrition Facts : Calories 406.7, Fat 31.5, SaturatedFat 17.9, Sodium 40.5, Carbohydrate 23.5, Fiber 4.8, Sugar 4, Protein 14.1
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Aqeel Khan
[email protected]I made this tempeh rendang for a potluck and it was a huge success. Everyone loved it!
Cr Cr7
[email protected]This is the best tempeh rendang recipe I have ever tried. I will definitely be making it again.
Rupon Sutradhar
[email protected]I'm not a big fan of tempeh, but I thought this rendang was pretty good. The sauce was very flavorful and the tempeh had a nice texture.
Delmar Barry
[email protected]This recipe is a great way to use up leftover tempeh. I also like to add some chopped vegetables to the sauce, such as carrots, potatoes, or green beans.
Yeamin Toha
[email protected]I found that the tempeh rendang was a bit dry. I think I would add more coconut milk next time.
Ayisat joke
[email protected]The tempeh rendang was a little spicy for my taste, but I still enjoyed it. I would recommend using less chili peppers if you don't like spicy food.
Ranjit Pandit
[email protected]This is my go-to recipe for tempeh rendang. It is so easy to make and always turns out delicious.
emad hamidi
[email protected]I love this recipe! The tempeh rendang is always a crowd-pleaser. I usually double the recipe so that I have leftovers for lunch the next day.
Ivy Rogerla
[email protected]I made this tempeh rendang last night and it was a hit with my family. The tempeh was so tender and the sauce was incredibly flavorful. We all agreed that it is one of the best rendang dishes we have ever had.
Francisca Amara
[email protected]This tempeh rendang is a delicious and easy-to-make dish. The tempeh is marinated in a flavorful blend of spices, then cooked in a rich and aromatic rendang sauce. The result is a tender and flavorful dish that is perfect for serving over rice or wit