Tempeh is a traditions Indonesian staple, suitable for vegan, high in iron & protein.
The famous beef rendang is cooked the same way with more time on the stove to breakdown the beef.
500g approx. Tempeh (sliced into desirable sized cubes)
1 large sweet potato (cubed)
1 stalk Lemongrass
1 clove Garlic
5 stalks Shallots
2 tsp Ginger
3 Red chilli (personally I love it hot, the more the merrier – 8 for me)
400ml Coconut Milk
1.5 tsp Turmeric powder
1.5 tsp Fennel seeds (ground)
6 cloves (ground)
3 Bay leaves
4 Kaffir lime leaves
1/2 cup Dried shredded coconut (baked till brown)
1 small bunch of coriander (chopped)
1 cup Water
Pinch of salt
1/2 Tbsp Sugar
1. Use a pastel & mortar to ground the fennel seeds, cloves
2. Process the following ingredients in a food processor – lemongrass, shallots, onion, garlic, ginger & chilli.
3. Heat up a deep pot with a little oil, pour the paste from #2 and lightly fried till its fragrant. Put the tempeh in.
4. Add the coconut milk and the rest of the dry spices in, along with the leaves.
Mix well. Simmer for a good 20 min. Add some water if it becomes too dry.
5. Put the sweet potato in and a bit more water if needed. Salt and sugar to taste.
6. When the potato is well cooked. Serve with some baked shredded coconut and coriander.