First, it was rendang, the slow-cooked, spice-laden beef dish that has long been an icon of Indonesian cuisine. Now, tempeh – the humble, protein-packed fermented soybean staple – is stepping ...

Serve it with pickles or a sharply flavoured vegetable dish, to balance the richness of the rendang. I use beef cheeks for rendang, but you can also use brisket or any well-marbled cut that has a ...