Ingredients

  • Serves 6 people
  • blended items:

    10 red shallots

  • 2 garlic cloves

  • 3 lemongrass (thinly sliced)

  • ½ inch turmeric 

  • 3 slices galangal 

  • 3 candle nuts 

  • other ingredients:

    150 g oyster mushrooms  

  • 2 blocks of tempeh (sliced)

  • 1 tsp turmeric powder 

  • 1 turmeric leaf 

  • 3 kaffir lime leaves

  • 1 asam keping/tamarind slice/ 1 tsp asam jawa 

  • 2 tbsp chili paste 

  • ½ cup coconut cream 

  • 2 tbsp kerisik 

  • ½ tbsp palm sugar

  • 1 tbsp curry powder

  • salt  

  • ¼ cup vegetable oil

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Recipe Courtesy of
Ili Sulaiman

Mushroom and Tempeh Rendang

Break fast with Ili LIVE this Ramadan. Cook along with Ili as she shows you how to cook her delicious Mushroom and Tempeh Rendang. Live exclusively on asianfoodnetwork's facebook page at 5PM SEA on 19th May.
  • Easy
  • 30 min
  • 15 min
  • 10 min
  • 3 steps
  • 20 Ingredients
  • Easy
  • 3 steps
  • 20 Ingredients
  • 30 min
  • 15 min
  • 10 min

Instructions

  1. Cut Mushrooms

    • Brush mushroom with a clean cloth and cut mushrooms into large chunks.
    • In a bowl, add in the tempeh with the turmeric powder, some salt and a bit of oil and combine.


  2. Fry tempeh

    • In a pan, add in the oil and fry up the tempeh until golden brown and crispy. Remove and set aside.
    • In the same pan, add in more oil and fry up the blended ingredients until fragrant for about 5 minutes before adding grounded chili and curry powder.
    • Stir well and cook until the oil rises about 10 minutes on a low heat.


  3. Stir Fry mushrooms

    • Add coconut cream and kaffir leaves, stir and cook for another 1 minute on a low heat and add Kerisik, Asam Keping. Stir and continue to cook until sauce thickens for another 10 –15 mins.
    • Once sauce is thick, add mushroomand palm sugar. Stir and continueto cook for another 5 to 10 minutes untilreduced.
    • Lastly, add in the fried tempeh, fold everything together.


Garnish and Serve!

Garnish with turmeric leaves before serving.

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Ingredients
  • Serves 6 people
  • blended items:

    10 red shallots

  • 2 garlic cloves

  • 3 lemongrass (thinly sliced)

  • ½ inch turmeric 

  • 3 slices galangal 

  • 3 candle nuts 

  • other ingredients:

    150 g oyster mushrooms  

  • 2 blocks of tempeh (sliced)

  • 1 tsp turmeric powder 

  • 1 turmeric leaf 

  • 3 kaffir lime leaves

  • 1 asam keping/tamarind slice/ 1 tsp asam jawa 

  • 2 tbsp chili paste 

  • ½ cup coconut cream 

  • 2 tbsp kerisik 

  • ½ tbsp palm sugar

  • 1 tbsp curry powder

  • salt  

  • ¼ cup vegetable oil

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