Spiced Fried Potatoes
Origin: Java Island
Ingredients
- 500 g potatoes, thinly sliced in 2 cm x 2 cm
- 2 pc large red chillies, de-seeded, thinly sliced
- 2 pc salam leaves or bay leaves as subtitute
- 2 pc kaffir lime leaves, thinly sliced
- 100 ml oil
Spice for the paste
- 2 gloves garlic, chopped
- 2 cm galangale, peeled off, chopped
- 1 tsp tamarind pulp
- 50 g palm sugar, shredded
- 1 tsp salt
Spiced Fried Potatoes
Spice Fried Potatoes or Kering Kentang is a practical and effective recipe. It can be stored and consumed in case of emergencies : If you run out of time or just lazy to cook. In fact this recipe is very popular amongst indonesian students and busy housemothers 🙂Compare to the common recipe, here is little bit different. My grandmother always add sliced fresh kaffir-lime leaves to obtain the best taste and aroma. I assure you she was right!! ;-).Tips: Spiced Fried Potatoes can be stored and consumed for a week. Put in a closed tupperware container and store in a fridge. Heat in a skillet (without oil) or microwave about 3 minutes before serving.Note: For you who don't like spicy dishes, dont't worry. This dish is not a spicy at all because we use only the de-seeded red large chillies not the small spicy sort.
Instructions
- Peel-off potatoes and slice into thin rectangles shape, approx. 2 cm x 2 cm.
- Soak in cold water to prevent the color changes/turns to brown. Tips: Add 1/2 tsp baking soda into the water and soak for 10 minutes to achieve maximum crispness after frying.
- Rinse under running water to get rid of remaining baking soda which cause bitterness. Set aside to drain.
- Heat 100 ml oil in a fryingpan, deep-fry the sliced potatoes until crispy golden brown.
- Set aside to drain.
- Prepare all ingredients for the paste, peef-off and cut into smaller size if necessary. Slice thinly chillies & kaffir-lime leaves.
- Fry sliced chillies in the used oil. Set aside to drain.
- Put all ingredients for the paste (garlic, galangal, tamarind, brown sugar and salt) in a blender or mortar and blend/grind into smooth paste.
- Heat 2 tbsp of remaining oil in a fryingpan, saute the paste and salam/bay leves until fragrant. (approx. 2-3 minutes)
- Add 75ml water and stir to mix. Bring to boil and keep cooking until the mixture becomes thick then adjust the stove into low heat.
- Add the fried potatoes, stir to mix and adjust the taste. Add salt or sugar if necessary.
- Add fried chilies and kaffir-lime leaves. Stir briefly until the leaves just wilted. Remove from heat.
- Service hot with rice or as a variant of side dishes for Nasi Campur/Mixed Rice.
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