In a non-stick frying pan over medium heat, dry-fry the coconut until it is brown and fragrant. Transfer to a food processor or blender and add the garlic, shallots, ginger, lemongrass, ground spices, sugar, salt, coconut milk, tamarind and
Pour into a saucepan over medium-high heat and add the star anise, cloves and tempeh. Bring to the boil, then lower the heat and simmer gently for 10–15 minutes before serving. For a thicker rendang, continue to simmer and reduce for another 10 minutes.
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