Tempeh Rendang

Probably the most well-known Malaysian dish, rendang is a curried stew that cooks down, concentrating the sauce's flavors. The pan should be nearly dry at the end of cooking; this distinguishes a rendang dish from a saucy curry. Serve with rice and steamed carrots.

Yield: 6 servings (serving size: 1 cup tempeh, 1 teaspoon coconut, and 1 teaspoon cilantro)

Ingredients

• 6  red Thai chiles
• Cooking spray
• 1  cup  minced shallots (about 6)
• 1 1/2  tablespoons  grated peeled fresh galangal
• 1  tablespoon  grated peeled fresh ginger
• 1  tablespoon  finely chopped peeled fresh lemongrass (about 1 stalk)
• 1/4  teaspoon  ground turmeric
• 1  cup  light coconut milk
• 1/2  cup  water
• 1/3  cup  shredded unsweetened coconut, toasted and divided
• 1  teaspoon  kosher salt
• 2  kaffir lime leaves
• 1 1/2  pounds  tempeh, cut into 1/2-inch cubes
• 2  tablespoons  chopped fresh cilantro

Preparation

1. Seed 5 chiles; leave seeds in 1 chile. Thinly slice chiles.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chiles, shallots, and next 4 ingredients (through turmeric) to pan; cook 5 minutes or until fragrant, stirring frequently. Add coconut milk, 1/2 cup water, coconut, salt, lime leaves, and tempeh to pan. Cover, reduce heat, and simmer for 20 minutes or until sauce thickens. Discard lime leaves. Sprinkle with remaining coconut and cilantro.

Nutritional Information

Calories:

353 (35% from fat)

Fat:

13.9g (sat 5.8g,mono 3.1g,poly 2.2g)

Protein:

28.4g

Carbohydrate:

36.5g

Fiber:

10.7g

Cholesterol:

0.0mg

Iron:

4.8mg

Sodium:

332mg

Calcium:

47mg