Pairs well with Kentang Mustofa
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Kentang Mustofa
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A crispy, sweet, and savory Indonesian potato dish that's perfect for Eid, buffets, or as a side dish. It's not too spicy and has a fragrant aroma from the alliums, lime leaf, and bay leaf.
00:45:00 total
Serves 6
medium
Vegetable Highlight
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Ingredients
- peeled potato - 1 kg
- shallot - 3 pc
- garlic - 5 cloves
- boiled curly red chili - 12 pc
- oil - 75 ml
- bay leaf - 2 pc
- kaffir lime leaf - 3 pc
- tamarind juice - 2 tbsp
- sugar - 5 tbsp
- pepper - ¼ tsp
- salt - ½ tbsp
- MSG - 1 tsp
Instructions
- Prepare Potatoes: Slice the potatoes thinly or use a grater, then soak in water for 30 minutes. Rinse several times until clean and dry.
- Fry Potatoes: Heat oil. Fry the potato until dry and slightly brown, then drain.
- Prepare Spices: Slice the garlic, shallot, and boiled curly red chili.
- Blend Spices: In a blender, add garlic, shallot, boiled curly red chili, and oil. Blend until smooth.
- Sauté Spices: Sauté the spices, bay leaf, kaffir lime leaf, and pepper until fragrant and oil separates.
- Add Sugar and Seasonings: Add sugar, salt, MSG, and tamarind juice. Cook briefly until sugar dissolves.
- Combine with Potatoes: Add potato, lower the heat, and mix well.
- Serve: Kentang Mustofa is ready to serve.
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