POTATO SAMBAL - SAMBAL KENTANG

     "Potato Sambal/Sambal Kentang" recipe is an unfaltering Malay dish popular and prevalent throughout the region. A simple recipe with simpler ingredients which gives a total justification for a wholesome taste sense. Undoubtedly it hits the mark of the taste buds with a whole lot of sweet, sour & spicy combination which is loved by the locals.
      What makes this recipe tasty is the Sambal. Every household would have some tricks down their sleeves in making a perfect Sambal. When you have a perfect Sambal then these deep-fried Potatoes instantly takes the taste and flavour of the dish to another level. Deep-fried Potatoes mixed and slow-cooked in Sambal gives a spicy kick, fiery taste and you totally succumb to the dish even at the first bite. If you are a lover of spicy dishes, then this Potato Sambal is sure to sweep you off your feet. Serve it along with steamed Rice, Ketupat or Lemang.
      Get your Sambal Tumis ready, cut the potatoes into the desired shape and deep fry them. Cook deep-fried Potatoes in Sambal Tumis on a very low flame until each slice is well coated with the Sambal. There you go with a tasty side dish.  Me and my daughter, both love the dish so much that, this Potato Sambal has become our favourite dish.  
     You can also add deep-fried small Anchovies to this Potato Sambal, for an extra note of crunchiness.  Similar recipes like a combination of Potato & Ikan Bilis(Anchovies) Sambal, Ikan Bilis Sambal, Egg Plant Sambal, Prawn/Shrimp Sambal all are various other recipes prepared with simple Sambal Tumis.

 
For a detailed Recipe on, How to Cook SAMBAL TUMIS, Click here...



Cuisine - South-East Asian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4
Author - SM


Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

 

HOW TO COOK POTATO SAMBAL - SAMBAL KENTANG

POTATO SAMBAL - SAMBAL KENTANG

 

 

INGREDIENTS:

For Sambal Tumis :

Dry Red Chillies - 10-12 Pieces.
Birds-eye Chillies - 5-7 Pieces
Shallots - 10 Nos.
Garlic - 3 Cloves.
Ginger 1" Piece - 1 No.
Galangal 1" Piece - 2 Nos.
Dry Shrimp Paste(Belacan) - 2 Tspns
Tamarind - 2 Tspn
Palm Sugar (Gula Melaka) - 3 Tspns
Salt - To Taste

 

For Potato Sambal :

Potatoes - 4-6 Nos.
Oil - To Deep Fry

 

METHOD :

For Deep-fried Potatoes:

• Peel, Clean and Cut Potatoes into the desired shape.
• Heat Oil in a wok and deep fry the Potato wedges until browned and fully cooked.
• Remove it from Oil and line it up on a Paper Towel.

For Sambal Tumis :

• Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic Shallots, Ginger & Galangal into a smooth paste.
• Heat the remaining Oil(Used for deep frying Potatoes and Anchovies) in a wok, pour the Sambal paste into it.
  Saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separates from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not saute it for some more time.
• Cook this on a low flame for about 12-15 Minutes.

For Potato Sambal :

 

• Add Deep-fried Potatoes into the Sambal Tumis and cook on a low flame until each piece is well coated with the Sambal.
• Once cooked switch off the flame.
• Serve Potato Sambal hot with steamed Rice or any other dish of your choice.

NOTES :

• I have used the long- wrinkled variety of Dry Red Chilli, which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Blend the shallots coarsely.
• Grind the sambal paste with less water to avoid splattering while sauteing the Sambal in high flame.
• Can add finely chopped Onions rings to the Potato Sambal and give a quick stir. 
• Adding the onions cut into rings gives a good texture to the sambal.
• Dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary.
• Can add Sugar instead of Palm Sugar.
• Serve Potatoes Sambal hot or at room temperature.