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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.

Corrine Trang
Recipe by Cooking Light March 2008

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

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Directions

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

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  • 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.

Nutrition Facts

353 calories; calories from fat 35%; fat 13.9g; saturated fat 5.8g; mono fat 3.1g; poly fat 2.2g; protein 28.4g; carbohydrates 36.5g; fiber 10.7g; iron 4.8mg; sodium 332mg; calcium 47mg.
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