Rendang of Chicken Gizzards and Tempeh
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken Gizzards (Ampela) | 100 grams |
| Tempeh (cut into desired size) | 1/2 block (around 100 grams) |
| Instant Rendang Spice Mix | 1 packet |
| Small Kara Coconut Milk Pack (triangle-shaped) | 1 pack (65 ml) |
| Garlic | 2 cloves |
| Red Bird’s Eye Chili (cabai rawit merah) | Adjust to taste |
| Bay Leaf (daun salam) | 1 leaf |
| Kaffir Lime Leaves (daun jeruk) | 2 leaves |
| Salt | To taste |
| Sugar | To taste |
| Chicken Bouillon or Seasoning | To taste |
Instructions
-
Cook the Chicken Gizzards
Begin by boiling the chicken gizzards until they are tender. This step is crucial as gizzards tend to be tough and require some time to soften properly. -
Fry the Tempeh
While the gizzards are cooking, fry the tempeh until it reaches a semi-crispy texture. It should be golden brown, but not fully crispy. Set it aside after frying. -
-
Prepare the Spice Paste
Using a mortar and pestle, finely grind the garlic cloves and the red bird’s eye chili. The quantity of chili can be adjusted depending on how spicy you want the dish. I like adding extra chili to enhance the heat, as the instant rendang spice mix can sometimes be less spicy than desired. -
Sauté the Aromatics
Heat some oil in a pan over medium heat. Sauté the rendang spice mix, the ground garlic and chili paste, the bay leaf, and kaffir lime leaves. Cook them until the spice paste becomes fragrant and the leaves have wilted, releasing their aromatic oils. -
Add the Gizzards and Tempeh
Add the cooked gizzards and fried tempeh into the pan. Stir everything together until well combined. Allow the ingredients to cook in the spices, giving the gizzards and tempeh a chance to absorb all the flavors. -
Add Water and Season
Pour in half a glass of water (about 100 ml) and stir well. Season with salt, sugar, and chicken bouillon or seasoning to taste. Stir everything again and let it simmer until the water is partially reduced, creating a thicker consistency. -
Add Coconut Milk
Pour in the small pack of coconut milk (Kara) and stir it through the mixture. Coconut milk is what gives the rendang its rich, creamy texture, so be sure to mix it well. Let it simmer and reduce again until the liquid is almost absorbed. -
Adjust the Flavor
Taste the dish to check for seasoning. After adding the coconut milk, the dish may taste saltier than expected. If this happens, you can adjust by adding more water to balance the flavors. Let it simmer until the sauce thickens and the flavors meld together. -
Serve
Once the sauce has reduced and the flavors have fully absorbed into the gizzards and tempeh, your Rendang Rempelo (Ampela) Tempeh is ready to serve. Enjoy it with steamed rice for a hearty, flavorful meal!
Cooking Notes:
- You can adjust the heat level by adding more or fewer chilies based on your preference.
- If you prefer a less creamy rendang, reduce the amount of coconut milk slightly.
- For an extra touch of richness, you can also add a bit of thick coconut cream in the final stage of cooking.
This dish is a flavorful twist on the classic rendang, combining the robust texture of chicken gizzards with the nutty, savory flavors of tempeh, all wrapped in the rich and aromatic spices of rendang. Perfect for those looking to explore traditional Indonesian flavors with a unique twist!
