“Indonesian Breakfast Feast: Exquisite Rendang-Stuffed Ayer-Ayer Rice Bowl with Crispy Tempeh Bacon and Coconut Scramble”

Allergens

Gluten (potential in soy sauce)

Ingredients

• 1. Rendang
• Stuffed Ayer
• Ayer Rice Bowl
• Jasmine rice
• Rendang spice paste (shallots, garlic, galangal, ginger, lemongrass, turmeric, coriander, cumin, candlenuts, salt)
• Beef tenderloin
• Ayer
• Ayer leaves
• Coconut milk
• Vegetable oil 2. Crispy Tempeh Bacon
• Tempeh
• Soy sauce
• Maple syrup
• Smoked paprika
• Liquid smoke (optional)
• Olive oil 3. Coconut Scramble
• Extra
• firm tofu
• Coconut milk
• Nutritional yeast
• Garlic powder
• Onion powder
• Salt
• Turmeric 4. Accompaniments
• Fried shallots
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Prepare the Rendang Stuffed Ayer Ayer Rice Bowl by cooking jasmine rice, then mixing rendang spice paste with coconut milk and sauteing in vegetable oil until fragrant. Add beef tenderloin, cook for 30 minutes, then cover with Ayer Ayer leaves and let rest.
2. Create the Crispy Tempeh Bacon by marinating tempeh in a mixture of soy sauce, maple syrup, smoked paprika, liquid smoke (optional), and olive oil. Pan fry until crispy.
3. For the Coconut Scramble, crumble tofu and saute in coconut milk with seasonings until desired texture is achieved.
4. Assemble your breakfast feast by placing rice bowl atop a serving dish, adding crispy tempeh bacon and coconut scramble around the edge, and garnishing with fried shallots, fresh cilantro leaves, and lime wedges.

Chef’s Insight

Combining flavors from rendang with crispy tempeh bacon elevates this breakfast feast to a sensory delight.

Notes

Be sure to press tofu firmly before crumbling to remove excess liquid for better scramble texture.