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🥔 Sambal Goreng Kering Kentang

Sambal Goreng Kering Kentang

🍽 Serves ⏲ Total Time
4 1 hour

🧂 Ingredients

  • 🥔 500 g potatoes, peeled and julienned or finely grated
  • 🛢 2 cups oil (for frying)
  • 🧅 3 shallots, thinly sliced
  • 🧄 2 cloves garlic, minced
  • 🌰 1 Tbsp Sambal Oelek
  • 🌱 ½ tsp Vegetarian Terasi
  • 🍋 1 Tbsp tamarind paste (dissolved in 2 Tbsp water)
  • 🍬 2 Tbsp palm sugar (or coconut sugar)
  • 🧂 ½ tsp salt
  • 🥬 2 daun salam (Indonesian bay leaves)
  • 🥬 2 lime leaves, thinly sliced
  • 🍳 1 Tbsp oil (for sauce)

🍳 Cookware

  • 1 wok
  • paper towels
  • 1 baking sheet
  • 1 airtight container

📝 Instructions

Step 1

Peel and julienne or finely grate the potatoes. Rinse under cold water to remove excess starch, then squeeze completely dry in a clean kitchen towel.

Step 2

Heat 2 cups of oil in a wok over medium-high heat. Fry the potatoes in batches until golden brown and crispy, about 3 to 4 minutes per batch. Remove and drain on paper towels.

Step 3

In a clean wok, heat 1 Tbsp oil over medium heat. Sauté the shallots and garlic until fragrant and golden.

Step 4

Add the Sambal Oelek and Vegetarian Terasi and cook for 1 minute, stirring well.

Step 5

Stir in the tamarind paste, palm sugar, and salt. Add the daun salam and lime leaves. Cook over medium-low heat, stirring, until the sauce thickens into a syrup, about 3 to 5 minutes.

Step 6

Turn off the heat. Add the fried potatoes to the wok and toss quickly until every strand is evenly coated.

Step 7

Spread out on a baking sheet and allow to cool completely. The coating will set and the potatoes will crisp up further as they cool.

Step 8

Serve at room temperature. Store leftovers in an airtight container at room temperature.

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