Kering Kentang/Crispy and Spicy Potato
Ingredients :
5 potatos, thinly sliced
oil for deep-frying
for chilli paste :
2 tbs oil
1 cm galangal, bruised
3 kaffier lime leaves
2 cloves garlic, finely chopped
3 chillies, seeded and finely chopped
5 tbs brown sugar
1 tsp tamarind paste diluted with-
2 tbs water
salt to taste
Directions :
1. Deep-fry potatos until crispy.
2. Heat 2 tbs of oil in a small pan and add garlics for a few minutes until fragrant. Then add chillies, galanggal and kaffier leaves. Stir fry over low-medium heat until fragrant, 3-4 minutes. Add sugar, salt and tamarind. Stirring frequently to prevent the mixture from sticking. Continue until it get thickens about 5 minutes. Add potatos and mix well.
3. Serve with rice.
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