Mushroom and tempeh rendang from The Guardian Feast supplement, Oct 2, 2021 (page 11) by Meera Sodha

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Notes about this recipe

  • Foodycat on December 16, 2021

    I didn't like this at all. I don't know if I just don't like tempeh but I found the flavour and texture unpleasant in this. I used a mixture of chestnut and fresh shiitake mushrooms and I just found it really flat and lacklustre for the amount of effort it took.

  • Astrid5555 on October 20, 2021

    A surprising hit with the kids! Comfort food at its best. I was looking forward to leftovers for home-office lunch, however nothing left after dinner. A definite keeper!

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