Ingredients

  • Serves 6 people
  • blended items:

    10 red shallots

  • 2 garlic cloves

  • 3 lemongrass (thinly sliced)

  • ½ inch turmeric 

  • 3 slices galangal 

  • 3 candle nuts 

  • other ingredients:

    150 g oyster mushrooms  

  • 2 blocks of tempeh (sliced)

  • 1 tsp turmeric powder 

  • 1 turmeric leaf 

  • 3 kaffir lime leaves

  • 1 asam keping/tamarind slice/ 1 tsp asam jawa 

  • 2 tbsp chili paste 

  • ½ cup coconut cream 

  • 2 tbsp kerisik 

  • ½ tbsp palm sugar

  • 1 tbsp curry powder

  • salt  

  • ¼ cup vegetable oil

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Recipe Courtesy of
Ili Sulaiman

Mushroom and Tempeh Rendang

{{totalReview}}
"Love the luscious, creamy rendang but can’t have meat? We’ve got you covered with our special Mushroom and Tempeh Rendang that packs the same punch while staying meatless! Mushrooms and Tempeh make for great vegetarian rendang ingredients due to their textures – slightly chewy and soft but not mushy when cooked. This wonderful rendang is spicy, sweet and tangy all at once. Serve it up with a steaming plate of basmati rice and you are all set.
  • Easy
  • 30 min
  • 15 min
  • 10 min
  • 3 steps
  • 20 Ingredients
  • Easy
  • 3 steps
  • 20 Ingredients
  • 30 min
  • 15 min
  • 10 min

Instructions

  1. Cut Mushrooms

    • Brush mushroom with a clean cloth and cut mushrooms into large chunks.
    • In a bowl, add in the tempeh with the turmeric powder, some salt and a bit of oil and combine.


  2. Fry tempeh

    • In a pan, add in the oil and fry up the tempeh until golden brown and crispy. Remove and set aside.
    • In the same pan, add in more oil and fry up the blended ingredients until fragrant for about 5 minutes before adding grounded chili and curry powder.
    • Stir well and cook until the oil rises about 10 minutes on a low heat.


  3. Stir Fry mushrooms

    • Add coconut cream and kaffir leaves, stir and cook for another 1 minute on a low heat and add Kerisik, Asam Keping. Stir and continue to cook until sauce thickens for another 10 –15 mins.
    • Once sauce is thick, add mushroomand palm sugar. Stir and continueto cook for another 5 to 10 minutes untilreduced.
    • Lastly, add in the fried tempeh, fold everything together.


Garnish and Serve!

Garnish with turmeric leaves before serving.

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    Ingredients
    • Serves 6 people
    • blended items:

      10 red shallots

    • 2 garlic cloves

    • 3 lemongrass (thinly sliced)

    • ½ inch turmeric 

    • 3 slices galangal 

    • 3 candle nuts 

    • other ingredients:

      150 g oyster mushrooms  

    • 2 blocks of tempeh (sliced)

    • 1 tsp turmeric powder 

    • 1 turmeric leaf 

    • 3 kaffir lime leaves

    • 1 asam keping/tamarind slice/ 1 tsp asam jawa 

    • 2 tbsp chili paste 

    • ½ cup coconut cream 

    • 2 tbsp kerisik 

    • ½ tbsp palm sugar

    • 1 tbsp curry powder

    • salt  

    • ¼ cup vegetable oil

    Nutrition
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