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Tempeh (chickpeas, beans, water, mushroom Rhizopus oligosporus), coconut cream, desiccated coconut, hot peppers, sweet paprika, garlic, onions, cumin, pepper, coriander, turmeric, nutmeg, galangal, lemongrass, kafir lime, salt.
Rendang is a traditional Indonesian dish made from tempeh. It is characterized by its rich spice paste and slow cooking method, which gives the dish a deep, aromatic flavor complexity.
