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Ingredients:

  • 350g peeled and sliced potatoes
  • 1 large handful small dried anchovies, cleaned & soaked in water for a few mins, then drained and dried
  • 1 large yellow onion, peeled, halved, thinly sliced
  • 1 tbsp fried shallots
  • 2 tbsp tamarind juice
  • 1 tbsp chilli paste
  • salt, to taste (I used abt 2 tsp)
  • sugar, to taste (I used abt 1.5 tsp)

Ingredients to be Blended into a Paste:

  • 4 shallots, peeled
  • 2 cloves garlic, peeled
  • 2 slices ginger
  • 2 slices galangal
  • 1 tsp dried shrimp paste (roasted belacan)
  • 15 dried chillies, deseeded, chopped, soaked into hot water to softened, drained
  • 2 tbsp vegetable oil

timetable

recipe

    Serves 4
    Prep time ±30 mins
    Cook time ±35 mins
    Total time ±65 mins
±65mins
total time

Preparation:

  1. Heat some vegetable oil on medium fire.
  2. Shallow-fry potatoes till golden brown and cooked. Remove and set aside.
  3. Then fry dried anchovies, stirring constantly, till golden. Remove and set aside.
  4. Leaving 1 tbsp or so oil in the wok or pan, fry blended ingredients and chilli paste till fragrant, abt 5 mins.
  5. Add tamarind juice, salt and sugar (or to taste). Cook on low heat till thick and fragrant, abt 5-8 mins.
  6. Add sliced onions and cook, stirring, till onions are cooked.
  7. Add potatoes, anchovies and fried shallots, mix thoroughly and let it cook for abt 5 mins.
  8. Taste and if ok, it’s ready to be served.

I thought it was going to be a little too sour but it turned out ok.. Quite delish, actually and am happy about the results of my experiment.. 🙂

 



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