One of my favorite Indonesian spicy dish is called rendang Padang. Why this name of a city in Sumatra, Indonesia was given to this food I don't know for sure. But my guess was because this hot and spicy dish originated in the island of Sumatra. The best and most popular rendang, in my opinion, was the "black rendang" made with grated coconut, but it also takes the longest to prepare. 
 
There are a number of different rendang dishes, but mostly are made from meat and chicken. None are for vegetarians.

I discovered that the closest hot and spicy seasonings in the US to the Indonesian "rendang" was the Texas chili hot and spicy seasonings, sold under different names and manufactured by different companies. 

If you like hot and spicy and you are a vegetarian, try this quick and simple recipe:

First, cut 11 oz. of Soytempeh into small cubes as shown on the picture above. Then, get from your grocery store a can of red kidney or pinto beans, a can of tomato sauce or dice your own fresh tomatoes, and the rest is a breeze. Just follow the cooking instruction on the back of the sample product package below. 

                                                                             



Sautee the tempeh cubes in a medium saucepan with some olive oil (8 tbs) for about a minute or so, or until light brown, and then add them to the sauce last, stirring occasionally. I like to add 1 tbs of brown sugar to the sauce.

You will love this American hot and spicy vegetarian "rendang" dish.

Enjoy!