Surinamese-Style Tempeh Stir Fry

Wash or peel the potatoes and cut into wedges. Heat 1/4 tbsp sunflower oil per person in a deep frying pan. Fry the potato wedges with the lid on for 30 - 35 minutes over medium-high heat. After 20 minutes, remove the lid and add 1 1/2 tsp Surinamese spice mix per person along with some salt and pepper. Toss regularly, and add some more sunflower oil if needed.

Remove the ends of the green beans and cut them in half. Boil a shallow layer of water in a lidded pan and boil the green beans, covered, for 4 - 6 minutes until al dente. Drain when finish and rinse with cold water so that they don't cook any further.

Heat 1/2 tbsp sunflower oil per person in a wok or deep frying pan with lid over medium-high heat. When the oil is nice and hot, fry the tempeh for 4 - 5 minutes, then remove from the pan and set aside.

In the same pan, fry the garlic, onion, green beans and pepper for 8 - 10 minutes. Put the tempeh back in the pan for the last 2 minutes. Deglaze the pan with the ketjap and 1 tsp sambal per person. In the meantime, combine the mango ketchup wih 1/2 tbsp mayonnaise per person, and set aside until use.