Sambal Goreng Kentang (Spicy Potato Stir-fry)

Sambal Goreng Kentang

Ingredients

Potatoes: 4 medium potatoes (peeled- cubed). Sambal Paste: 8 shallots 5 garlic cloves 5 red chilies 3 bird’s eye chilies 2 candlenuts. Seasoning: 2 tbsp palm sugar 1 tbsp tamarind paste 2 tsp salt 1 bay leaf 2 kaffir lime leaves. Other: 200g beef liver (optional- cubed) 200ml coconut milk 3 tbsp oil.

Detail Steps and Procedure

1. Prepare Potatoes: Peel and cube potatoes into 1-inch pieces. Soak in water 10 minutes, then drain and pat dry.

2. Fry Potatoes: Heat oil in wok to 350°F (175°C). Fry potato cubes in batches until golden brown (5-7 minutes). Drain on paper towels.

3. Make Sambal Paste: Blend shallots, garlic, chilies, and candlenuts with 1/4 cup water until smooth.

4. Cook Sambal: Heat 3 tbsp oil in wok. Cook sambal paste over medium heat 5-7 minutes until fragrant and oil separates. Add bay leaf and kaffir lime leaves.

5. Add Liver: If using, add beef liver cubes, cook 3-4 minutes until no longer pink.

6. Combine: Add fried potatoes to wok, stir to coat with sambal.

7. Add Coconut Milk: Pour in coconut milk, add palm sugar, tamarind, salt. Stir gently to combine.

8. Simmer: Cook 5-7 minutes until sauce thickens and coats potatoes.

9. Serve: Remove bay leaf and lime leaves. Serve warm with rice.

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