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    You are in: Home / Recipes / Tempeh Rendang Recipe
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    Tempeh Rendang

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    That is Dr House to you's Note:

    This dish from Didi Emmons a version of a Malaysian Beef dish smells absolutely wonderful.

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    Units: US | Metric

    Lemongrass Paste



    1. 1
    2. 2
      Lemongrass Paste: You want to use the small long skinny cilie peppers for this.
    3. 3
      Tempeh: You want to cube the tempeh and sweet potatoes into 1/2 inch cubes. Ground the fennel seeds in a grinder. Use the white and the green of the scallions.
    4. 4
      Paste: Cut bulbous bottom 3rd of lemongrass stalk off. Save rest for another use. Remove and discard the tough outer leaves and with a sharp knife cut into thin rounds. Transfer to blender and finely chop. You should have 3 tbsp approximately Add the rest of the paste ingredients and puree to thick paste. Add up to 3 tbsp water if needed to get correct consistancy.
    5. 5
      Tempeh: In large skillet, toast coconut over med heat shaking pan an stirring constantly until it becomes uniformly dark and golden brown. Don't let it get too dark. About 5 to 7 minutes then transfer to plate.
    6. 6
      Now in the same skillet add the oil and heat over med high. Add the tempeh and fry until golden brown on bottom. Salt liberally. Shake skillet vigoursly and bron on other side. You are looking at 3 to 5 minutes per side. Add the ingredients from the star anise to the cloves and the paste and cook for 2 minutes more.
    7. 7
      Now add the potato, milk and water. Cover and boil for 5 minutes. Uncover and boil for 2 mins until potato is tender. Stir frequently. Remove freom heat and add toasted coconut. Salt and pepper to taste. Garnish with the scallion just before serving with Jasmine rice or Roti Jala.
    8. 8
      Make up to 2 days ahead and store in airtight container in fridge. Reheat on stove, stir constantly or heat in microwave. Add the Scallions just before serving.

    Browse Our Top Tempeh Recipes

    Ratings & Reviews:

    • on July 11, 2010

      i love this recipe ....when i made it i couldn't get tempeh so i used golden fried tofu and added it at the end ....delicious! have made is heaps of time with just sweet potato ....thanx

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tempeh Rendang

    Serving Size: 1 (297 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 406.7
    Calories from Fat 283
    Total Fat 31.5 g
    Saturated Fat 17.9 g
    Cholesterol 0.0 mg
    Sodium 40.5 mg
    Total Carbohydrate 23.4 g
    Dietary Fiber 4.8 g
    Sugars 4.0 g
    Protein 14.0 g

    The following items or measurements are not included:


    ground star anise

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