Tempeh Rendang (Dry Curry)

Ingredients

• 1 block Tempeh
• 2 cans Coconut Milk
• 2 stalks Lemongrass
• 2 inches Galangal
• 1 inch Ginger
• 6 cloves Garlic
• 8 Shallots
• 3 Chili Peppers
• 2 teaspoons Turmeric Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Cumin Powder
• 4 Kaffir Lime Leaves
• 2 tablespoons Soy Sauce
• 1 teaspoon Salt
• 1 teaspoon Sugar

Instructions

1. 1Prepare the spice paste: In a food processor or blender, combine the 6 cloves of garlic, 8 shallots, 1 inch of ginger, 2 inches of galangal, and 3 chili peppers. Add the 2 teaspoons of turmeric powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of cumin powder. Blend until you have a smooth, fine paste. If needed, add a tablespoon of water to help it blend.
2. 2Prepare the tempeh: Cut the 1 block of tempeh into 1-inch cubes. Heat 1/4 cup of neutral oil (not listed, assume it's available for frying) in a large skillet over medium-high heat (375°F / 190°C). Fry the tempeh cubes for 3-5 minutes, or until lightly golden on all sides. Remove the tempeh from the skillet and set aside on a plate lined with paper towels.
3. 3Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of neutral oil (not listed, assume it's available for sautéing) over medium heat (325°F / 160°C). Add the prepared spice paste, 2 stalks of lemongrass (bruised and tied into a knot), and 4 kaffir lime leaves. Cook, stirring constantly, for 5-7 minutes, until the paste is very fragrant and has darkened slightly.
4. 4Simmer the sauce: Pour in the 2 cans of coconut milk. Add the 2 tablespoons of soy sauce, 1 teaspoon of salt, and 1 teaspoon of sugar. Stir everything together and bring the mixture to a gentle simmer over medium-low heat (275°F / 135°C).
5. 5Cook the rendang: Add the fried tempeh cubes to the simmering coconut milk mixture. Reduce the heat to low (250°F / 120°C) and cook, uncovered, stirring occasionally. Allow the sauce to reduce and thicken, which will take approximately 45-60 minutes.
6. 6Dry the rendang: Continue to cook over low heat, stirring more frequently as the sauce thickens. Cook until the liquid has evaporated, the oil has separated slightly, and the tempeh is coated in a thick, dark spice mixture. This process should take about another 15-20 minutes. The rendang is ready when it has a dry appearance and the spices cling to the tempeh.

Related Guides