Tempeh Rendang


(Serves 4-6)

500g Tempeh, cut into 2cm cubes

400ml Coconut milk

200ml Water

1 Jar Mekhala Organic Rendang Paste

2 Kaffir lime leaves, roughly torn (optional)


1. In a large pot, pan fry tempeh until golden. Saute with Mekhala Organic Rendang Paste for 1-2minutes.

2. Add coconut milk and water and mix well. Simmer until rendang is dry (about 30-45min), stirring occasionally. If using kaffir lime leaves, add them to the pot about 10minutes before the rendang is ready.

3. Serve with steamed Mekhala Organic Rice!

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