RECIPE: kouseband with tempeh

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Kouseband (Dutch word for " garter " ) is a long stringy bean, very nutritious,

used in Surinamese and Indonesian cooking (Possible English names are " asparagus

bean " and " yardlong bean " - see Wikipedia article " Vigna unguiculata subsp.

sesquipedalis " for more details including lots of other names).

 

Ingredients:

250 mg kouseband

250 g fresh tempeh

4 cloves garlic

1/2 onion

1 leek

1 small quantity fresh or frozen ginger

1 tsp sambal oelek (optional, I didn't use it)

1 tsp turmeric powder

1 vegetable stock cube

1 tbsp ketjap manis

1 tomato

cooking oil

 

Cut the kouseband into small pieces and boil for 10 mins in a small quantity of

water which should be retained. Chop finely the garlic, onion and ginger and fry

in oil until slightly brown. Add the sambal (if used), turmeric and crushed

vegetable stock cube and stir. Add as much of the water from the kouseband as is

needed to make the mixture moist, add the kouseband and stir. Chop the tempeh

and tomato into dice portions, chop the leek into thin slices, add all to the

mixture and stir for a while until the tempeh is sufficiently cooked. Add ketjap

manis to taste.

 

Serve with aromatic rice (e.g. pandan or Thai jasmin) or as one dish in a buffet

meal. Serves 2 to 4 persons if eaten as a main course.

 

Piers