POTATO WITH SAMBAL / SAMBAL GORENG KENTANG


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POTATO WITH SAMBAL / SAMBAL GORENG KENTANGPOTATO WITH SAMBAL / SAMBAL GORENG KENTANG

This potato with sambal or we call it sambal goreng kentang in Indonesia, is one of my very favorite side dish to accompany our multi-course meal. My mom made this very often when we were young and call me bias, but hers is always my favorite and I consider it the best! I love it! The potatoes are usually deep-fried and then cooked with the chili, onions, and chopped-up shrimps. It taste slightly sweet, spicy and savory at the same time. I made some modification to the recipe to make it “healthier”. I bake the potatoes and add curry leaves (yes, my recent addiction to curry leaves is getting out of control!) to the dish and the result is still really good and to me, even better that it has curry leaves :)

POTATO WITH SAMBAL / SAMBAL GORENG KENTANG (3-4 servings)
 

What you will need:
  • 4 large potatoes (peeled and dice into small pieces)
  • 8 large prawns (shelled and deveined cut into small pieces)
  • 5 shallots (peeled and sliced thinly)
  • ¼ cup loosely packed curry leaves
  • 4 Tbsp of red chili paste
  • 2 Tbsp water
  • 1-2 Tbsp of sugar (more if you like it sweeter, I do)
  • 2 stalks of spring onion (finely chopped)
  • Dash of salt
  • 2 Tbsp of grape seed oil
  • Oil for deep-frying the potato (if you choose to deep-fry instead of bake)

Instructions:
  1. If you choose to deep-fry the potato, heat up enough oil to do so and fry the potatoes until they are crispy. Dish out and set aside on a paper towel to absorb extra fat. If you choose to bake, preheat your oven to 375 F. Line a baking sheet with aluminum foil and grease with some oil. Lay the potatoes in a single layer and drizzle with some oil and bake for about 25-30 minute or longer (shake the baking sheet in between baking) until the potatoes are cooked through and crispy. Set aside
  2. In a large skillet, preheat 2 Tbsp of grape seed oil, add in the shallots, chili, and curry leaves. Saute until the shallots are soft and the curry leaves are fragrant, about 2 minutes or so. Add in 2 Tbsp of water and let it boil and then tip in the prawns and saute for another 1 minute. Add in the cooked potatoes, sugar and salt, stir to make sure the sambal is coating every piece of the potato. Have a taste and adjust by adding more salt and/or salt if needed. It should taste slightly sweet, spicy and savory
  3. Garnish with chopped spring onion and serve immediately

POTATO WITH SAMBAL / SAMBAL GORENG KENTANG

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