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Sambal goreng kentang
Fried potatoes in sweet-hot sambal
Crisp fried potato cubes tossed in a sticky, sweet and spicy red chilli sambal
Sambal goreng kentang turns up wherever there's a celebration in Java and Sumatra: on Lebaran tables next to ketupat and opor, in wedding buffets, and in boxes of nasi kotak handed out at gatherings. The potatoes are cut small, fried until crisp and golden, then tossed through a red chilli and shallot sambal sweetened with palm sugar and sharpened with tamarind, so each cube is coated and chewy at the edges. It keeps well and is eaten at room temperature with rice. Chef's tip: soak and dry the potato cubes thoroughly before frying; damp potatoes spit, steam and never crisp up.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb potatoesfloury, peeled, in 1 cm cubes
- 1 ¾ cups vegetable oilfor frying
For the sambal
- 6 large red chilliesroughly chopped
- 3 red bird's eye chillies (optional)for extra heat
- 6 shallots
- 3 cloves garlic
- 1 tomatochopped
- ¾ in galangalbruised; or 1 cm ginger
- 2 Indonesian bay leaves (daun salam)or 1 bay leaf
- 1 oz palm sugargrated
- 1 tsp tamarind paste
- 1 tsp salt
- 1 ⅜ oz roasted peanuts (optional)
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Method
0/6 doneStep 1: Soak 1 ⅓ lb potatoes in cold water for 10 minutes to remove surface starch, then drain and dry very well on a clean tea towel.
10 minStep 2: Heat 1 ¾ cups vegetable oil in a wok over a medium-high heat to about 350°F, when a cube of potato sizzles steadily. Fry the potatoes in two batches for 7–8 minutes each, stirring, until crisp and golden all over. Drain on kitchen paper.
15 minStep 3: Coarsely blitz 6 large red chillies, 3 red bird's eye chillies, 6 shallots, 3 cloves garlic and 1 tomato; leave it slightly chunky.
2 minStep 4: Pour off all but 2 tbsp oil. Fry the paste with ¾ in galangal, 2 Indonesian bay leaves (daun salam) and 2 makrut lime leaves over a medium heat for 6–8 minutes, stirring often, until it turns from bright to deep brick red, the raw shallot smell is gone and the oil glistens through.
7 minStep 5: Stir in 1 oz palm sugar, 1 tsp tamarind paste and 1 tsp salt and cook for 1 minute until sticky. Taste: sweet, sour and hot together.
1 minStep 6: Turn off the heat, add the potatoes and 1 ⅜ oz roasted peanuts and toss until evenly coated. Adding the potatoes while the sambal is still wet is the common mistake; cook the sambal down first so the potatoes stay crisp. Serve warm or at room temperature.
1 min
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 5 g
- Carbs
- 40 g
- Fat
- 21 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sambal goreng kentang take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 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.
- 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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