Tempeh Rendang

Ingredients

• 2 blocks tempeh, cut into 1-inch cubes (8 oz each)
• 1 can coconut milk (14 oz)
• 2 stalks lemongrass , bruised (white part)
• 4 kaffir lime leaves
• 1 tbsp tamarind paste
• 1 tbsp palm sugar or brown sugar
• salt, to taste
• 2 tbsp coconut oil
• Spice paste: 6 dried red chilies , 4 shallots, 3 cloves garlic, 1-inch galangal, 1-inch ginger, 1-inch turmeric (soaked)
• steamed jasmine rice, for serving

Steps

1. 1

   Blend all spice paste ingredients in a food processor until smooth, adding a splash of water if needed.

2. 2

   Heat coconut oil in a deep pan. Fry tempeh cubes until golden on all sides. Remove and set aside.

3. 3

   In the same pan, cook the spice paste over medium heat for 5 minutes until fragrant and darkened.

4. 4

   Pour in coconut milk, add lemongrass, lime leaves, tamarind paste, and sugar. Bring to a simmer.

5. 5

   Return tempeh to the pan. Simmer uncovered for 30-35 minutes, stirring occasionally, until the sauce has reduced to a thick, dry coating on the tempeh.

6. 6

   Serve over steamed jasmine rice.