Tempeh Rendang

recipe
Probably the most well-known Malaysian dish, rendang is a curried stew that cooks down, concentrating the sauce's flavors. The pan should be nearly dry at the end of cooking; this distinguishes a rendang dish from a saucy curry. Serve with rice and steamed carrots.

Yield:

6 servings (serving size: 1 cup tempeh, 1 teaspoon coconut, and 1 teaspoon cilantro)

Recipe from

Nutritional Information

Calories 353
Caloriesfromfat 35 %
Fat 13.9 g
Satfat 5.8 g
Monofat 3.1 g
Polyfat 2.2 g
Protein 28.4 g
Carbohydrate 36.5 g
Fiber 10.7 g
Cholesterol 0.0 mg
Iron 4.8 mg
Sodium 332 mg
Calcium 47 mg

Ingredients

6 red Thai chiles
Cooking spray
1 cup minced shallots (about 6)
1 1/2 tablespoons grated peeled fresh galangal
1 tablespoon grated peeled fresh ginger
1 tablespoon finely chopped peeled fresh lemongrass (about 1 stalk)
1/4 teaspoon ground turmeric
1 cup light coconut milk
1/2 cup water
1/3 cup shredded unsweetened coconut, toasted and divided
1 teaspoon kosher salt
2 kaffir lime leaves
1 1/2 pounds tempeh, cut into 1/2-inch cubes
2 tablespoons chopped fresh cilantro

Preparation

1. Seed 5 chiles; leave seeds in 1 chile. Thinly slice chiles.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chiles, shallots, and next 4 ingredients (through turmeric) to pan; cook 5 minutes or until fragrant, stirring frequently. Add coconut milk, 1/2 cup water, coconut, salt, lime leaves, and tempeh to pan. Cover, reduce heat, and simmer for 20 minutes or until sauce thickens. Discard lime leaves. Sprinkle with remaining coconut and cilantro.

Note:

Corrine Trang,

March 2008
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