Tempe & Mushroom Rendang

Ingredients

• 300g tempe, sliced
• 1 tsp turmeric powder
• 1 tsp salt
• ¼ cup vegetable oil (prepare additional oil for seasoning and frying)
• 10 red shallots
• 10 cloves garlic
• 3 stalks lemongrass, cut in half
• 3 slices galangal
• ½ inch fresh turmeric
• 3 candle nuts
• 1 tsp curry powder
• 2 tbsp chili paste
• ½ cup coconut cream
• 3 kaffir lime leaves
• 1 piece tamarind slice (asam keeping)
• 2 tbsp ground fried coconut (kerisik)
• 150g oyster mushroom
• ½ tbsp palm sugar
• 1 turmeric leaf, finely sliced

Method:

1. Season the tempe with turmeric powder, salt and vegetable oil.
2. Finely blend the red shallots, garlic, lemongrass, galangal, fresh turmeric and candle nuts.
3. Choose the Stir Fry setting and press Start.
4. Fry the tempe in vegetable oil until golden brown and crispy. Set aside.
5. Add the ¼ cup of vegetable oil and saute the blended ingredients for 5 minutes until fragrant.
6. Stir in the curry powder and chili paste and cook for another 10 minutes.
7. Stir in the coconut cream and kaffir lime leaves and cook for 1 minute.
8. Add the tamarind slice and ground fried coconut and cook until the sauce thickens.
9. Stir in the oyster mushroom and palm sugar and cook until the mixture has reduced.
10. Add the fried tempe and mix well.
11. Garnish with the finely sliced turmeric leaf before serving.