Tempeh Rendang (Indo-Style)

Method

1. 1Blend soaked chillies, shallots, garlic, ginger and lemongrass into a paste.
2. 2Heat coconut oil, fry the paste till deeply fragrant — 5 minutes.
3. 3Add coriander, cumin, turmeric and kaffir lime; toast 1 minute.
4. 4Add tempeh, brown quickly briefly, then pour in coconut milk and 1 cup water.
5. 5Add tamarind, salt and palm sugar; gently bubble uncovered 40 minutes till the liquid reduces to a thick dark coat with sticky liquid.
6. 6Stir often near the end — the oil should weep out and tempeh should be coated in a near-black shiny masala.