Stir-fry Spicy Kale – Sambal Goreng Tumis Kale
I think kale Indonesian style is the best solution for this cabbage. I am not fond of Dutch stamppot, except with a lot of sambal and soy sauce. I make my stir-fry spicy kale without santen (coconut cream), but I see that it is done a lot in other recipes. If you fancy a slightly creamy version, add one-eighth of a block of santen to this recipe.
This recipe is enough for 3 people and ready in 30 minutes.
Stir-fry Spicy Kale – Sambal Goreng Tumis Kale
Ingredients
- 250-300 grams of kale
- 8 anchovies
- tablespoon anchovy oil (from the jar)
- 5 sherry tomatoes
Spices
- 1 garlic clove
- 1 small onion
- 1/2 chili pepper
- 1 teaspoon laos
- 1 leaf salam (Asian Bay leaf)
- half lemongrass
- Finely chop kale into small pieces
- Grind the onions, garlic, galangal and the chilli finely in the mortar (you make a bumbu).
- Meanwhile, fry 8 anchovies in oil (from the same jar) in the pan.
- Fry the just grinded bumbu in the pan with anchovies.
- Add the lemongrass and salam leaf
- Add two espresso cups of water.
- Add the sherry tomatoes (in pieces) and fry.
- The kale can be added quickly because it takes some time.
- Let this cook on low heat. It definitely needs 15 minutes.
Kale is super firm. It is therefore important to cut it finely otherwise, it will be difficult to eat. I buy my kale pre-sliced.
You can also use ebi (dried shrimp) or trassi instead of anchovies. I love anchovies so much. They add so much flavor without being overpowering that I think this is the best option for kale. I don’t use salt; that is not necessary with anchovies.
I do not grind the small tomatoes through the bumbu. I stir-fry the bumbu with the lemongrass and salam leaf until the onions turn yellow and become tender. Then I add the kale.
I taste at least 2 times while the cabbage is simmering, to see if everything has become tender. Of course, the kale is pretty firm and will stay crispy, but not too much.
This sambal goreng tumis kale has turned out delicious. Especially because of the combination of the chili pepper with the kale; slightly different and a lot tastier than stamppot.
We eat this Indonesian kale with sushi rice in a bibimbab. That is a delicious rice dish from Korea. Of course, you can also keep it simple and make pandan rice with it and maybe a creamy Indonesian egg dish. Enak sekali!
