500g Tempeh, cut into 2cm cubes
400ml Coconut milk
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!