About ~RM6 Cleared up the bag of TVP I had in my fridge to make a rendang. Let it sit in the fridge to marinate in the fridge overnight. Was going to plate this up as a nasi lemak, but felt like eating fried rice this morning; so I fried it up instead with cumin seeds, mustard, and turmeric (I had been making lots of dhal recently). Adding a little bit of tempoyak (fermented durian paste) that I had pretty much forgotten about in the back of my fridge for the last 2 years made the fried rice even more awesome. This is a pretty decent rendang paste, though already salted, so you don't have to add too much salt yourself. Cooked it with onions, kerisik (toasted grated coconut), coconut milk (the pack tells you that they have added it for you so you don't have to, but a little extra can't hurt). This time, I soaked the TVP first, so the texture is a whole lot better than my previous attempt a few months ago. Peobably would have to play around with what else I can use in a veganised rendang since just the TVP alone gives you a somewhat monotonous slightly spongy texture (I added carrots to break that up). I hear mushrooms are apparently the thing for rendang now. I will add a picture of the rendang itself when I have it in another meal. #buatanmalaysia
