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Kering kentang
Kering kentang: crisp potato matchsticks in a sweet-spicy chilli and palm sugar glaze
Javanese households fry a big batch of kering kentang before Lebaran or a long journey, because these candied potato sticks stay crunchy in a jar for a week and make a plain bekal lunchbox of rice and egg feel special. They are sweet, hot and tangy all at once. The common mistake is frying wet potatoes all at once, which steams them; they must be soaked, dried thoroughly and fried in small batches until they rattle. Chef's tip: let the sugar glaze bubble until it threads from the spoon before adding the potatoes, so it coats them in a thin, glassy shell instead of making them soft.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the potatoes
- 1 ⅛ lb potatoesa starchy variety such as Maris Piper, peeled
- 1 tsp salt
- 2 cups neutral oilfor frying
For the glaze
- 4 shallotsblended to a paste
- 3 garlic clovesblended to a paste
- 4 large red chilliesseeded, blended to a paste
- 2 ⅛ oz palm sugar (gula jawa)grated
- 1 tbsp tamarind paste
- 3 makrut lime leavescentral rib removed, shredded
- ½ tsp salt
- 1 ¾ oz roasted peanuts (optional)
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Method
0/6 doneStep 2: Heat 2 cups neutral oil in a wok to 350°F. Fry the potatoes in 3–4 batches for 5–6 minutes each, stirring, until golden and crisp, and they sound hard when they knock together. Drain on kitchen paper.
20 minStep 3: Pour off all but 2 tbsp oil. Fry 4 shallots, 3 garlic cloves and 4 large red chillies over a medium heat for 4–5 minutes, until fragrant and the oil turns red.
5 minStep 4: Add 2 ⅛ oz palm sugar (gula jawa), 1 tbsp tamarind paste, 3 makrut lime leaves and ½ tsp salt. Stir over a low heat for 3–4 minutes, until the sugar melts and the glaze bubbles thickly and threads from the spoon.
4 minStep 5: Turn off the heat, tip in the potatoes and 1 ¾ oz roasted peanuts, if using, and toss quickly until every stick is coated.
Step 6: Spread on a tray to cool and harden, then break up any clumps. Keep in an airtight jar for up to 1 week.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 2 g
- Carbs
- 27 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kering kentang take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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