Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the spice paste by blending 4 large shallots, 4 garlic cloves, 1 inch of galangal, 2 bruised lemongrass stalks, 2 tablespoons of chili paste, 3 pounded candlenuts, and 1 teaspoon of turmeric powder until smooth.

2. 2

   Heat 3 tablespoons of vegetable oil in a clay pot over medium heat, then add the prepared spice paste and sauté for 8-10 minutes until fragrant and the oil separates.

3. 3

   Add 400 grams of cubed tempeh to the clay pot, stirring well to coat with the spice paste, and cook for 5 minutes.

4. 4

   Pour in 400 ml of full-fat coconut milk, 1 tablespoon of tamarind paste, 3 torn kaffir lime leaves, 1 tablespoon of palm sugar, and 1 teaspoon of salt, bringing the mixture to a gentle simmer.

5. 5

   Reduce the heat to low, cover the clay pot, and let it simmer for 30 minutes, stirring occasionally to prevent sticking.

6. 6

   Stir in 2 tablespoons of kerisik and continue to simmer uncovered for another 15-20 minutes, or until the sauce thickens and reduces to a rich consistency, and the tempeh has absorbed the flavors.

7. 7

   Adjust seasoning with more salt or sugar if necessary before serving the Claypot Tempeh Rendang hot with steamed rice.