Stir-Fried Chili Potato

Notes, Tips & Tricks This dish is originated in Wonogiri & Gunung Kidul regions in the middle of Java province. In his hometown this recipe is a one of mandatory menus for "Sego Berkat" or literally means "Blessed Rice". Wrapped in teak leaves along with Bihun Goreng, Spiced Sweet Beef and Fresh Beansprouts, Sego Berkat is generally made by the host as take away gift for women and mothers who're fulfilling invitations to communal feast for example a wedding party. You can also take this side dish to plan a set menu of javanese Nasi Campur/Mixed Rice, combine with Mie Goreng, Spiced Sweet Meat and Crackers. Attention : It's very spicy but delicious !! Ingredients Ingredients for 4-5 persons: 500 gr/1 lb potatoes, cut in small dice/cube 1 cm/ 1 tbsp galangale, bruised or sliced 2 salam or bay leaves 1 tsp of sugar or to taste 1 tsp salt or to taste vegetable oil to fry potato For seasoning, thinly sliced : 200 gr/7 oz large green Chilli and large red chillies,, thinly sliced 5-10 pcs small red chillies / bird chillies (optional, if you like it more spicy), chopped 8 shallots, finely sliced 4 cloves garlic, finely sliced Step-by-Step Instructions: 1 Peel-off the potatoes, dice & soak in water to prevent brown colour. Set aside to drain shortly before frying. 2 Heat enough oil & deep-fry the potatoes until lightly brown and half cooked/not too crispy (approx. 5 minutes). 3 Set aside to drain. 4 Peel off & prepare all the sliced ingredients for the seasoning. 5 Heat 3 tbsp of used oil in a fryingpan, saut� the sliced shallot & garlic until translucent & fragrant. 6 Add the chopped chillies and saut� until fragrant & well cooked. Add a bit salt immediately if the chili's fumes causes you coughing uncontrollably. 7 Add the fried potatoes, stir to mix. 8 Add salt & sugar, stir to mix. Cook over medium heat until potato well cooked. (aprox. 5-10 minutes). 9 Adjust the taste, add salt or sugar if necessary. Serve hot with rice as a side dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Peel-off the potatoes, dice & soak in water to prevent brown colour. Set aside to drain shortly before frying.

Step 2

2 Heat enough oil & deep-fry the potatoes until lightly brown and half cooked/not too crispy (approx. 5 minutes).

Step 3

3 Set aside to drain.

Step 4

4 Peel off & prepare all the sliced ingredients for the seasoning.

Step 5

5 Heat 3 tbsp of used oil in a fryingpan, saut� the sliced shallot & garlic until translucent & fragrant.

Step 6

6 Add the chopped chillies and saut� until fragrant & well cooked. Add a bit salt immediately if the chili's fumes causes you coughing uncontrollably.

Step 7

7 Add the fried potatoes, stir to mix.

Step 8

8 Add salt & sugar, stir to mix. Cook over medium heat until potato well cooked. (aprox. 5-10 minutes).

Step 9

9 Adjust the taste, add salt or sugar if necessary. Serve hot with rice as a side dish.

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