Preparation Prepare all your ingredients first as there are quite a few for this rendang dish and it helps to be organized.
Tempeh Prepare the Tempeh - You can also sear it in a hot pan - but this is not necessary as it will get plenty of flavor
Paste Next - prepare your ingredients for the paste. Roughly cut galangal, ginger, turmeric, garlic (no need to chop just put in the blender), chili, shallots, and candlenuts ( use macadamia nuts if no candlenuts). Then add to the blender and blend for about 5 minutes until quite a fine paste.
Oil You will need to add some olive oil to get it to blend as a paste and stop the blender two or three times frequently to scrape down the sides and re-blend.
Cook Paste Turn the instant pot to sauté (add a little oil) and cook the paste for about 2-3 minutes.You can tell when it is ready as you will smell the fragrant aroma from the paste as the ingredients are cooked and they release their flavor.
Add Herbs Then add the paprika, cumin, coriander, nutmeg and cinnamon and stir well. After about 1 minute then add in the coconut cream and mix well.
Final Herbs Now add the lemongrass, bay leaves, kaffir lime and turmeric leaf if you have it. Followed with the star anise and cloves. We also add one cup of water or vegetable stock. Stir well and add the jackfriut and again stir well. Next, pinch the cardamom pods to break the shell and add-in. Season with salt, pepper and some brown sugar.
Pressure Cook You are now ready to cook on High Pressure for 5 minutes and 5 minutes natural release.
Final Seasoning After cooking - taste the Rendang Gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart.