Tempeh Rendang Recipe - Food.com

Ingredients

• 1 stalk lemongrass
• 3 shallots, quartered
• 3 garlic cloves
• 2 chilie bell peppers, sliced
• 1/4 cup dried unsweetened coconut
• 2 tablespoons canola oil
• 8 ounces tempeh, cubed
• kosher salt
• 1 teaspoon ground star anise or 1 teaspoon fennel seed
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 sweet potato, cut into cubes
• 3/4 cup unsweetened coconut milk
• 1 cup water
• fresh ground pepper, to taste
• 2 scallions, bias thin sliced
• jasmine rice or roti, jala