Sambal Goreng Kering Kentang

🥘 Ingredients

• potatoes 500 g
• oil 2 cups
• oil 1 Tbsp
• shallots 3
• garlic cloves 2
• sambal oelek 1 Tbsp
• vegetarian terasi ½ tsp
• tamarind paste 1 Tbsp
• palm sugar 2 Tbsp
• salt ½ tsp
• daun salam 2
• lime leaves 2

1. 1

   Peel and julienne or finely grate potatoes . Rinse under cold water to remove excess starch, then squeeze dry in a clean kitchen towel.
2. 2

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

   In a clean wok, heat oil over medium heat. Sauté shallots (thinly sliced) and garlic cloves (minced) until fragrant and golden.
4. 4

   Add sambal oelek and vegetarian terasi and cook for 1 minute , stirring well.
5. 5

   Stir in tamarind paste (dissolved in 2 Tbsp water), palm sugar (or coconut sugar), and salt . Add daun salam (Indonesian bay leaves) and lime leaves (thinly sliced). Cook over medium-low heat, stirring, until the sauce thickens into a syrup, about 3-5 minutes .
6. 6

   Turn off the heat. Add the fried potatoes to the wok and toss quickly until every strand is evenly coated.
7. 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.
8. 8

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