TOTAL TIME
1 hr 23 min
ACTIVE TIME
44 min
QUANTITY
2 pieces · ~2.25 l
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/23
Tools0/19
Ingredients0/23 gathered · 4 servings
4piece
5clove
5piece
2piece
3piece
30g
30g
1tsp
1tsp
0.5tsp
650ml
400g
4piece
1piece
3piece
2tbsp
3tbsp
400ml
1tbsp
1tsp
1tbsp
300g
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 5clove | — | — | |
| 3 | | 5piece | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 3piece | — | — | |
| 6 | | 30g | — | — | |
| 7 | | 30g | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 650ml | — | — | |
| 12 | | 400g | — | — | |
| 13 | | 4piece | — | — | |
| 14 | | 1piece | — | — | |
| 15 | | 3piece | — | — | |
| 16 | | 2tbsp | — | — | |
| 17 | | 3tbsp | — | — | |
| 18 | | 400ml | — | — | |
| 19 | | 1tbsp | — | — | |
| 20 | | 1tsp | — | — | |
| 21 | | 1tbsp | — | — | |
| 22 | | 300g | — | — | |
| 23 | | 10g | — | — |
Tools21 items
Serveware1 item
Procedure71 steps
1 of 71
Lay the shallots on the chopping board.
Shallots · 4 piece
⏱ 5s
ResultShallots5 of 71
Lay the garlic on the board.
Garlic clove · 5 clove⏱ 5s
ResultGarlic clove6 of 71
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 40s
ResultPeeled garlic cloves8 of 71
Lay 4 of the red chillies on the board.
Red chilli · 4 piece⏱ 5s
ResultRed chilli9 of 71
Trim the stems and chop them roughly.
⏱ 40s
ResultRoughly chopped red chillies11 of 71
Lay the bird's eye chillies on the board.
Bird's eye chillies · 2 piece⏱ 5s
ResultBird's eye chillies14 of 71
Lay 2 of the lemongrass stalks on the board.
Lemongrass stalk · 2 piece⏱ 5s
ResultLemongrass stalk15 of 71
Cut off the dry tops and root ends and peel away the tough outer layers.
⏱ 40s
ResultTrimmed lemongrass16 of 71
Chop the pale inner part finely.
⏱ 1 min
ResultFinely chopped lemongrass17 of 71
Add it to the blender.
⏱ 5s
ResultPaste base with lemongrass18 of 71
Lay the ginger on the board.
Fresh ginger · 30 g⏱ 5s
ResultFresh ginger19 of 71
Scrape off the skin with the edge of the spoon.
⏱ 30s
ResultPeeled fresh ginger22 of 71
Lay the galangal on the board.
Fresh galangal · 30 g⏱ 5s
ResultFresh galangal26 of 71
Add the turmeric.
Ground turmeric · 1 tsp⏱ 5s
ResultPaste base with turmeric27 of 71
Add the ground coriander.
Ground coriander · 1 tsp⏱ 5s
ResultPaste base with coriander28 of 71
Add the cumin.
Ground cumin · 0.5 tsp⏱ 5s
ResultSpiced paste base29 of 71
Add 100 ml of water.
Water · 100 ml⏱ 5s
ResultPaste base and water30 of 71
Blend to a smooth paste, scraping down the sides once.
⏱ 1 min 30s
ResultRendang pasteused in step 4331 of 71
Lay the tempeh on the board.
Tempeh · 400 g⏱ 5s
ResultTempeh34 of 71
Bruise the last lemongrass stalk with the rolling pin and put it in the small bowl.
Lemongrass stalk · 1 piece
⏱ 15s
ResultLemongrass stalk35 of 71
Add the lime leaves.
Kaffir lime leaves · 4 piece⏱ 5s
ResultLemongrass and lime leaves36 of 71
Add the cinnamon stick.
Cinnamon stick · 1 piece⏱ 5s
ResultLemongrass, lime leaves and cinnamon38 of 71
Put the desiccated coconut in the small frying pan.
Desiccated coconut · 2 tbsp
⏱ 5s
ResultDesiccated coconut39 of 71
Toast over a medium-low heat for about 4 minutes, stirring, until deep golden.
⏱ 4 min
ResultKerisik41 of 71
Put the coconut oil in the wok.
Coconut oil · 3 tbsp
⏱ 10s
ResultCoconut oil42 of 71
Heat over a medium heat.
⏱ 1 min
ResultHot coconut oil44 of 71
Fry for about 8 minutes, stirring often, until it darkens and the oil separates.
⏱ 8 min
ResultFried rendang paste46 of 71
Stir for 3 minutes, until coated and lightly coloured.
⏱ 3 min
ResultCoated tempeh47 of 71
Pour in the coconut milk.
Coconut milk · 400 ml⏱ 10s
ResultTempeh in coconut48 of 71
Add 100 ml of water.
Water · 100 ml⏱ 5s
ResultRendang liquid49 of 71
Add the lemongrass, lime leaves, cinnamon and cloves.
⏱ 10s
ResultRendang with aromatics50 of 71
Bring to the boil, then turn down to a simmer.
⏱ 4 min
ResultSimmering rendang51 of 71
Simmer uncovered for about 40 minutes, stirring often, until the sauce is thick and clinging.
⏱ 40 min
ResultReduced rendang53 of 71
Add the palm sugar.
Palm sugar · 1 tbsp⏱ 10s
ResultSweetened rendang54 of 71
Add the salt.
Fine salt · 1 tsp⏱ 5s
ResultSalted rendang55 of 71
Add the soy sauce.
Light soy sauce · 1 tbsp⏱ 5s
ResultSeasoned rendang56 of 71
Cook for about 10 minutes more, stirring all the time, until the sauce is dark and almost dry.
⏱ 10 min
ResultDry rendang57 of 71
Fish out the lemongrass, lime leaves and cinnamon stick onto a small plate.
⏱ 30s
ResultDry rendangused in step 7458 of 71
Throw them away.
⏱ 5s
59 of 71
While the rendang simmers, tip the rice into the sieve.
Jasmine rice · 300 g
⏱ 5s
ResultJasmine rice60 of 71
Rinse under cold running water until it runs nearly clear.
⏱ 1 min
ResultRinsed jasmine rice62 of 71
Add 450 ml of water.
Water · 450 ml
⏱ 10s
ResultRice in water63 of 71
Bring to the boil.
⏱ 5 min
ResultBoiling rice64 of 71
Turn the heat to its lowest and put the lid on.
⏱ 5s
65 of 71
Cook for 12 minutes without lifting the lid.
⏱ 12 min
ResultCooked jasmine rice66 of 71
Take off the lid and fluff the rice with the fork.
⏱ 20s
ResultFluffy jasmine riceused in step 7367 of 71
Lay the last red chilli on the board.
Red chilli · 1 piece⏱ 5s
ResultRed chilli69 of 71
Put it in a third small bowl.
⏱ 5s
ResultThinly sliced red chilli70 of 71
Lay the coriander on the board.
Coriander leaves · 10 g⏱ 5s
ResultCoriander leavesTotal Time1 hr 23 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Lay the shallots on the chopping board.⏱ 5sResultShallots |
| 2 | Shallotsstep 1 | | Halve them and peel off the skins.⏱ 1 minResultPeeled Shallots |
| 3 | Peeled Shallotsstep 2 | | Chop them roughly.⏱ 40sResultRoughly chopped shallots |
| 4 | Roughly chopped shallotsstep 3 | | Put them in the blender.⏱ 5sResultRoughly chopped shallots |
| 5 | 5 clove | | Lay the garlic on the board.⏱ 5sResultGarlic clove |
| 6 | Garlic clovestep 5 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Add them to the blender.⏱ 5sResultShallots and garlic |
| 8 | 4 piece | | Lay 4 of the red chillies on the board.⏱ 5sResultRed chilli |
| 9 | Red chillistep 8 | | Trim the stems and chop them roughly.⏱ 40sResultRoughly chopped red chillies |
| 10 | Roughly chopped red chilliesstep 9 | | Add them to the blender.⏱ 5sResultPaste vegetables |
| 11 | 2 piece | | Lay the bird's eye chillies on the board.⏱ 5sResultBird's eye chillies |
| 12 | Bird's eye chilliesstep 11 | | Trim the stems and chop them.⏱ 20sResultChopped chillies |
| 13 | Chopped chilliesstep 12 | | Add them to the blender.⏱ 5sResultPaste vegetables and chillies |
| 14 | 2 piece | | Lay 2 of the lemongrass stalks on the board.⏱ 5sResultLemongrass stalk |
| 15 | Lemongrass stalkstep 14 | | Cut off the dry tops and root ends and peel away the tough outer layers.⏱ 40sResultTrimmed lemongrass |
| 16 | Trimmed lemongrassstep 15 | | Chop the pale inner part finely.⏱ 1 minResultFinely chopped lemongrass |
| 17 | Finely chopped lemongrassstep 16 | | Add it to the blender.⏱ 5sResultPaste base with lemongrass |
| 18 | 30 g | | Lay the ginger on the board.⏱ 5sResultFresh ginger |
| 19 | Fresh gingerstep 18 | | Scrape off the skin with the edge of the spoon.⏱ 30sResultPeeled fresh ginger |
| 20 | Peeled fresh gingerstep 19 | | Chop it roughly.⏱ 30sResultRoughly chopped ginger |
| 21 | Roughly chopped gingerstep 20 | | Add it to the blender.⏱ 5sResultPaste base with ginger |
| 22 | 30 g | | Lay the galangal on the board.⏱ 5sResultFresh galangal |
| 23 | Fresh galangalstep 22 |  | Pare off the skin with the knife.⏱ 40sResultPeeled galangal |
| 24 | Peeled galangalstep 23 | | Chop it finely; it is tough.⏱ 40sResultChopped galangal |
| 25 | Chopped galangalstep 24 | | Add it to the blender.⏱ 5sResultPaste base with galangal |
| 26 | 1 tsp | | Add the turmeric.⏱ 5sResultPaste base with turmeric |
| 27 | 1 tsp | | Add the ground coriander.⏱ 5sResultPaste base with coriander |
| 28 | 0.5 tsp | | Add the cumin.⏱ 5sResultSpiced paste base |
| 29 | 100 ml | | Add 100 ml of water.⏱ 5sResultPaste base and water |
| 30 | — | | Blend to a smooth paste, scraping down the sides once.⏱ 1 min 30sResultRendang pasteused in step 43 |
| 31 | 400 g | | Lay the tempeh on the board.⏱ 5sResultTempeh |
| 32 | Tempehstep 31 | | Cut it into 2 cm cubes.⏱ 1 minResultTempeh cubes |
| 33 | Tempeh cubesstep 32 |  | Put them in the medium bowl.⏱ 10sResultTempeh cubesused in step 45 |
| 34 | 1 piece | | Bruise the last lemongrass stalk with the rolling pin and put it in the small bowl.⏱ 15sResultLemongrass stalk |
| 35 | 4 piece | | Add the lime leaves.⏱ 5sResultLemongrass and lime leaves |
| 36 | 1 piece | | Add the cinnamon stick.⏱ 5sResultLemongrass, lime leaves and cinnamon |
| 37 | 3 piece | | Add the cloves.⏱ 5sResultWhole aromaticsused in step 49 |
| 38 | 2 tbsp | | Put the desiccated coconut in the small frying pan.⏱ 5sResultDesiccated coconut |
| 39 | — | | Toast over a medium-low heat for about 4 minutes, stirring, until deep golden.⏱ 4 minResultKerisik |
| 40 | Kerisikstep 39 | | Tip it into a second small bowl.⏱ 5sResultKerisikused in step 52 |
| 41 | 3 tbsp | | Put the coconut oil in the wok.⏱ 10sResultCoconut oil |
| 42 | — | | Heat over a medium heat.⏱ 1 minResultHot coconut oil |
| 43 | Rendang pastestep 30 |  | Scrape in the paste.⏱ 20sResultPaste in oil |
| 44 | — | | Fry for about 8 minutes, stirring often, until it darkens and the oil separates.⏱ 8 minResultFried rendang paste |
| 45 | Tempeh cubesstep 33 | | Add the tempeh.⏱ 10sResultTempeh in paste |
| 46 | — | | Stir for 3 minutes, until coated and lightly coloured.⏱ 3 minResultCoated tempeh |
| 47 | 400 ml | | Pour in the coconut milk.⏱ 10sResultTempeh in coconut |
| 48 | 100 ml | | Add 100 ml of water.⏱ 5sResultRendang liquid |
| 49 | Whole aromaticsstep 37 | | Add the lemongrass, lime leaves, cinnamon and cloves.⏱ 10sResultRendang with aromatics |
| 50 | — | | Bring to the boil, then turn down to a simmer.⏱ 4 minResultSimmering rendang |
| 51 | — | | Simmer uncovered for about 40 minutes, stirring often, until the sauce is thick and clinging.⏱ 40 minResultReduced rendang |
| 52 | Kerisikstep 40 | | Stir in the toasted coconut.⏱ 5sResultRendang with coconut |
| 53 | 1 tbsp | | Add the palm sugar.⏱ 10sResultSweetened rendang |
| 54 | 1 tsp | | Add the salt.⏱ 5sResultSalted rendang |
| 55 | 1 tbsp | | Add the soy sauce.⏱ 5sResultSeasoned rendang |
| 56 | — | | Cook for about 10 minutes more, stirring all the time, until the sauce is dark and almost dry.⏱ 10 minResultDry rendang |
| 57 | Dry rendangstep 56 | | Fish out the lemongrass, lime leaves and cinnamon stick onto a small plate.⏱ 30sResultDry rendangused in step 74 |
| 58 | — | | Throw them away.⏱ 5s |
| 59 | 300 g | | While the rendang simmers, tip the rice into the sieve.⏱ 5sResultJasmine rice |
| 60 | Jasmine ricestep 59 | | Rinse under cold running water until it runs nearly clear.⏱ 1 minResultRinsed jasmine rice |
| 61 | Rinsed jasmine ricestep 60 | | Tip it into the medium saucepan.⏱ 10sResultRinsed jasmine rice |
| 62 | 450 ml | | Add 450 ml of water.⏱ 10sResultRice in water |
| 63 | — | | Bring to the boil.⏱ 5 minResultBoiling rice |
| 64 | — | | Turn the heat to its lowest and put the lid on.⏱ 5s |
| 65 | — | | Cook for 12 minutes without lifting the lid.⏱ 12 minResultCooked jasmine rice |
| 66 | — | | Take off the lid and fluff the rice with the fork.⏱ 20sResultFluffy jasmine riceused in step 73 |
| 67 | 1 piece | | Lay the last red chilli on the board.⏱ 5sResultRed chilli |
| 68 | Red chillistep 67 | | Slice it thinly.⏱ 20sResultThinly sliced red chilli |
| 69 | Thinly sliced red chillistep 68 | | Put it in a third small bowl.⏱ 5sResultThinly sliced red chilli |
| 70 | 10 g | | Lay the coriander on the board.⏱ 5sResultCoriander leaves |
| 71 | Coriander leavesstep 70 | | Chop the leaves roughly.⏱ 40sResultRoughly chopped coriander |
| Total Time | 1 hr 23 min | ||
Serving
- Add it to the chilli.
- Spoon the rice into 4 deep bowls.
- Spoon the rendang alongside.
- Scatter over the chilli and coriander and serve; leave the cloves on the side of the plate.
Nutritionper serving
Estimated · pre-cooking · 96% ingredients covered
| Nutrient | Per serving |
|---|---|
| 805kcal | |
| 29g | |
| 52g | |
| 38g | |
| 67g | |
| 11g | |
| 6g | |
| 925mg |
Ingredients0/23
Tools0/19
Recipe
Tempeh Rendang
Tempeh rendang with galangal, kaffir lime, and red chilli. Serves 4.
What you’ll doYou will blend shallots, garlic, chillies, lemongrass, ginger, galangal and ground spices into a paste and fry it in coconut oil until the oil separates. Add cubed tempeh, then coconut milk, water and whole aromatics, and simmer uncovered for about 40 minutes until thick. Stir in toasted coconut, palm sugar, salt and soy and cook until almost dry, fish out the whole aromatics, and serve over jasmine rice with chilli and coriander.
Serves4
Total1 hr 23 min
LevelMedium
Ingredients
- Shallots4 piece
- Garlic clove5 clove
- Red chilli5 piece
- Bird's eye chillies2 piece
- Lemongrass stalk3 piece
- Fresh ginger30 g
- Fresh galangal30 g
- Ground turmeric1 tsp
- Ground coriander1 tsp
- Ground cumin0.5 tsp
- Water650 ml
- Tempeh400 g
- Kaffir lime leaves4 piece
- Cinnamon stick1 piece
- Cloves3 piece
- Desiccated coconut2 tbsp
- Coconut oil3 tbsp
- Coconut milk400 ml
- Palm sugar1 tbsp
- Fine salt1 tsp
- Light soy sauce1 tbsp
- Jasmine rice300 g
- Coriander leaves10 g
Tools
Small frying panPot lidSpoonTongsSieveWokRolling pinWhole aromatics bowl (small bowl)Kerisik bowl (small bowl)Rendang garnish bowl (small bowl)Flexible spatulaSmall plateChef's knifeMedium bowlWooden spoonParing knifeBlenderDeep bowlForkMedium saucepanChopping board
Method
1
Lay the shallots on the chopping board.
5sChopping boardShallots · 4 piece
2
Halve them and peel off the skins.
1 minChopping board, Chefs knifeShallots · step 1
3
Chop them roughly.
40sChopping board, Chefs knifePeeled Shallots · step 2
4
Put them in the blender.
5sBlenderRoughly chopped shallots · step 3
5
Lay the garlic on the board.
5sChopping boardGarlic clove · 5 clove
6
Crush each clove lightly with the flat of the knife and pull off the skin.
40sChopping board, Chefs knifeGarlic clove · step 5
7
Add them to the blender.
5sBlenderPeeled garlic cloves · step 6
8
Lay 4 of the red chillies on the board.
5sChopping boardRed chilli · 4 piece
9
Trim the stems and chop them roughly.
40sChopping board, Chefs knifeRed chilli · step 8
10
Add them to the blender.
5sBlenderRoughly chopped red chillies · step 9
11
Lay the bird's eye chillies on the board.
5sChopping boardBird's eye chillies · 2 piece
12
Trim the stems and chop them.
20sChopping board, Chefs knifeBird's eye chillies · step 11
13
Add them to the blender.
5sBlenderChopped chillies · step 12
14
Lay 2 of the lemongrass stalks on the board.
5sChopping boardLemongrass stalk · 2 piece
15
Cut off the dry tops and root ends and peel away the tough outer layers.
40sChopping board, Chefs knifeLemongrass stalk · step 14
16
Chop the pale inner part finely.
1 minChopping board, Chefs knifeTrimmed lemongrass · step 15
17
Add it to the blender.
5sBlenderFinely chopped lemongrass · step 16
18
Lay the ginger on the board.
5sChopping boardFresh ginger · 30 g
19
Scrape off the skin with the edge of the spoon.
30sChopping board, Chefs knifeFresh ginger · step 18
20
Chop it roughly.
30sChopping board, Chefs knifePeeled fresh ginger · step 19
21
Add it to the blender.
5sBlenderRoughly chopped ginger · step 20
22
Lay the galangal on the board.
5sChopping boardFresh galangal · 30 g
23
Pare off the skin with the knife.
40sChopping board, Paring knifeFresh galangal · step 22
24
Chop it finely; it is tough.
40sChefs knifePeeled galangal · step 23
25
Add it to the blender.
5sBlenderChopped galangal · step 24
26
Add the turmeric.
5sBlenderGround turmeric · 1 tsp
27
Add the ground coriander.
5sBlenderGround coriander · 1 tsp
28
Add the cumin.
5sBlenderGround cumin · 0.5 tsp
29
Add 100 ml of water.
5sBlenderWater · 100 ml
30
Blend to a smooth paste, scraping down the sides once.
Result · Rendang paste · used in step 43
1 min 30sBlender
31
Lay the tempeh on the board.
5sChopping boardTempeh · 400 g
32
Cut it into 2 cm cubes.
1 minChopping board, Chefs knifeTempeh · step 31
33
Put them in the medium bowl.
Result · Tempeh cubes · used in step 45
10sMedium bowlTempeh cubes · step 32
34
Bruise the last lemongrass stalk with the rolling pin and put it in the small bowl.
15sWhole aromatics bowl (small bowl), Rolling pinLemongrass stalk · 1 piece
35
Add the lime leaves.
5sWhole aromatics bowl (small bowl)Kaffir lime leaves · 4 piece
36
Add the cinnamon stick.
5sWhole aromatics bowl (small bowl)Cinnamon stick · 1 piece
37
Add the cloves.
Result · Whole aromatics · used in step 49
5sWhole aromatics bowl (small bowl)Cloves · 3 piece
38
Put the desiccated coconut in the small frying pan.
5sSmall frying panDesiccated coconut · 2 tbsp
39
Toast over a medium-low heat for about 4 minutes, stirring, until deep golden.
4 minSmall frying pan
40
Tip it into a second small bowl.
Result · Kerisik · used in step 52
5sKerisik bowl (small bowl)Kerisik · step 39
41
Put the coconut oil in the wok.
10sWokCoconut oil · 3 tbsp
42
Heat over a medium heat.
1 minWok
43
Scrape in the paste.
20sWok, Flexible spatulaRendang paste · step 30
44
Fry for about 8 minutes, stirring often, until it darkens and the oil separates.
8 minWok, Wooden spoon
45
Add the tempeh.
10sWokTempeh cubes · step 33
46
Stir for 3 minutes, until coated and lightly coloured.
3 minWok, Wooden spoon
47
Pour in the coconut milk.
10sWokCoconut milk · 400 ml
48
Add 100 ml of water.
5sWokWater · 100 ml
49
Add the lemongrass, lime leaves, cinnamon and cloves.
10sWokWhole aromatics · step 37
50
Bring to the boil, then turn down to a simmer.
4 minWok
51
Simmer uncovered for about 40 minutes, stirring often, until the sauce is thick and clinging.
40 minWok, Wooden spoon
52
Stir in the toasted coconut.
5sWokKerisik · step 40
53
Add the palm sugar.
10sWokPalm sugar · 1 tbsp
54
Add the salt.
5sWokFine salt · 1 tsp
55
Add the soy sauce.
5sWokLight soy sauce · 1 tbsp
56
Cook for about 10 minutes more, stirring all the time, until the sauce is dark and almost dry.
10 minWok, Wooden spoon
57
Fish out the lemongrass, lime leaves and cinnamon stick onto a small plate.
Result · Dry rendang · used in step 74
30sSmall plate, TongsDry rendang · step 56
58
Throw them away.
5sSmall plate
59
While the rendang simmers, tip the rice into the sieve.
5sSieveJasmine rice · 300 g
60
Rinse under cold running water until it runs nearly clear.
1 minSieveJasmine rice · step 59
61
Tip it into the medium saucepan.
10sMedium saucepanRinsed jasmine rice · step 60
62
Add 450 ml of water.
10sMedium saucepanWater · 450 ml
63
Bring to the boil.
5 minMedium saucepan
64
Turn the heat to its lowest and put the lid on.
5sMedium saucepan, Pot lid
65
Cook for 12 minutes without lifting the lid.
12 minMedium saucepan
66
Take off the lid and fluff the rice with the fork.
Result · Fluffy jasmine rice · used in step 73
20sMedium saucepan, Pot lid, Fork
67
Lay the last red chilli on the board.
5sChopping boardRed chilli · 1 piece
68
Slice it thinly.
20sChopping board, Chefs knifeRed chilli · step 67
69
Put it in a third small bowl.
5sRendang garnish bowl (small bowl)Thinly sliced red chilli · step 68
70
Lay the coriander on the board.
5sChopping boardCoriander leaves · 10 g
71
Chop the leaves roughly.
40sChopping board, Chefs knifeCoriander leaves · step 70
72
Add it to the chilli.
Result · Rendang garnish · used in step 75
5sRendang garnish bowl (small bowl)Roughly chopped coriander · step 71
73
Spoon the rice into 4 deep bowls. → Into 4 equal portions
40sDeep bowl, SpoonFluffy jasmine rice · step 66
74
Spoon the rendang alongside. → Into 4 equal portions
40sDeep bowl, SpoonDry rendang · step 57
75
Scatter over the chilli and coriander and serve; leave the cloves on the side of the plate.
Result · Tempeh Rendang
15sDeep bowlRendang garnish · step 72
Printed 6 October 2026