🇮🇩 Indonesian

Tempeh Rendang

Name: Tempeh Rendang
Prep time: 25 min
Cook time: 72 min
Total time: 97 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: to taste Salt; 2, halved and sliced Garlic; 2 Bay Leaf; 500 ml Coconut Milk; 5 Kaffir Lime Leaves; 4 cloves, crushed Shallots; 500 ml Stock or Broth; 1 tsp Ground Coriander; 2 tbsp Coconut Oil; 3 tbsp Rendang Paste; 300 g Tempeh

🇮🇩 Indonesian

Slow-rended rendang — tempeh in coconut and spice until dark, dry and utterly rich. Ready in 97 minutes including prep.

Prep 25 min Cook 72 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Bay Leaf2
Coconut Milk500 ml
Kaffir Lime Leaves5
Shallots4 cloves, crushed
Stock or Broth500 ml
Ground Coriander1 tsp
Coconut Oil2 tbsp
Rendang Paste3 tbsp
Tempeh300 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the tempeh deeply in the Coconut Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and shallots soften in the drippings with the ground coriander.
3
Return the tempeh, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the tempeh yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Beef & Tempeh Rendang · on YouTube