Potato Sambal 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.

Related Recipes