Vegan Rendang Tempeh: What I Eat on Eid
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.
Rendang tempeh with ketupat palas
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!