Thursday, May 22, 2008

Sambal Goreng Kentang

Sambal Goreng Kentang
A very spicy side-dish or snack made from potatoes, mixed with onion, garlic and peppers.

3 large potatoes
1 large onion
2 cloves garlic
1 tablespoon sambal oelek
1 dessertspoon palm sugar
1 dessertspoon tamarind paste
1 tablespoon kecap manis
1 dessertspoon chopped parsly


Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.
Finely chop the onions and garlic. Soften in a frying pan or wok, add the sambal ulek, gula djawa, tamarind and kecap manis and fry for a further 3 minutes.
Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsly and serve.

For even quicker results the potatoes can be replaced with ready bought potatoe crisp or match-sticks.
The sambal ulek can be replaced with finely sliced chillies, which will have to be fried with the onions & garlic.
The palm sugar can be replaced with a dark brown, soft sugar.
The tamarind paste can either be extracted from a block of pulp, as discribed in my ingredients page, or you can use it from a jar of ready made paste.

Dan's note: tasty- they're superfried, of course they're tasty! But fried potatoes twice seems unnecessary. Maybe you could skip the first deep-frying, and just saute them with the sauce? Hmm...

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