Tempeh with spitskool (Surinamese-Javanese)

This recipe, which I really love, is vegetarian and proves to me that vegetarian food can be healthy and delicious too! The recipe is almost the same as the one with tofu and eggplant because they have the same basics. However, the “tempeh” makes it taste completely different.

Some clarifications, before we get to the recipe.

What is “spitskool“?  Spitskool is Dutch for a type of green cabbage, that is very wellknown in the Netherlands, not so much in the U.S.A.  Spits means “pointy” referring to the form of the cabbage.

And “tempeh“? Tempeh is a patty made of whole soybeans and frequently used in Javanese cooking. Depending on the dish, tempeh can be sliced in thin strips or cubed.

Here is the recipe: 

1 block tempeh (cut in cubes and fried)
400 grams of spitskool (sliced)
1 small onion (chopped)
3 cloves garlic (chopped)
0,5 tomato (chopped)
2 salam leaves
0,5 tsp sugar
3 tbsp oil
3 tbsp sweet soya sauce
3 bouillon cubes
a little bit of hot sauce or red pepper
100 ml water

Heat the oil. Fry the onions first, then add the garlic and fry all until it’s light brown. Add the tomato, hot sauce or pepper, bouillon cubes, salam leves, sugar and soya sauce. Stir fry all until the tomato is almost dissolved. Then add the tempeh, stir for a short while and add the spitskool. Stir again, then add water after a few minutes. Turn the heat low and cover the pot. Let it all cook, stirring now and then, until the spitskool is soft, but not overcooked. Serve with cooked rice.

Tip: You can also vary this recipe by using another vegetable like broccoli, eggplant etc.

Njang switie! Enjoy!