I’m blessed to be currently living in Southeast Asia where fermented soy a.k.a. tempeh is cheap and locally made.
Tempeh is a good source of Protein.
30.8 g of Protein
184 mg of Calcium
134 mg of Magnesium
4.5 mg of Iron
0.1 mcg of Vitamin B12
Plus, it’s a versatile food. You can put into stir-fries, raw salads and even pasta.
During Eid Adha this year, Rendang Tempeh was the main dish for me.
My mum ordered all Eid food from a local Malay restaurant.
She ordered the equivalent amount for 7 people and it cost…
RM10 / $2.50 / £2
It was wayyy cheaper than the Rendang that contained chicken or beef.
And let me share a fact… Rendang base is technically vegan.
It basically contains chilli, coconut milk and a bunch of spices.
Rendang is commonly eaten with ketupat palas which is glutinous rice wrapped in palas leaf.
There was also nasi dagang which is coconut rice with fenugreek and I absolutely love the taste of it. For me, it’s rather nostalgic as my grandmother often made it when I was growing up. So yeah, I ate the Rendang with Nasi Dagang and it’s such a delicious combination!
The night before Eid day, I also had sambal tempeh, which is easier to make than rendang. However, this was also not homemade. I had it with rice, ulam or raw veg/salad, stir-fry veg, and begedil or deep fried potato patty.
Now I know you’re expecting a recipe from me, but I must disappoint you.
I haven’t tried cooking Rendang myself simply because I didn’t make it a priority or set aside time to cook. And boy, Rendang takes a while to cook.
So I’ll direct you to Elina’s YouTube video of her Tofu Rendang (ingredients & method are in the description of this video):
Thank you for your time!