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 ulek
- 1 dessertspoon gula djawa
- 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 onion’s 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 gula djawa (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.