Potato fried chili sauce, not only served as a side dish, this dish can also be enjoyed as a snack. It has a sweet-spicy taste and an uplifting aroma that makes this dish have its own characteristics. Potato fried chili sauce is a simple and easy dish that is an alternative for those of you who are picky about food. I usually make processed recipes like this as a side dish when I travel. Because besides being able to be stored for a long time, this menu is also very simple and enjoyable to enjoy under any circumstances. No need to store in the fridge, just at room temperature, the fried chili sauce can last 1 to 2 weeks.
I deliberately made potato sauce, for souvenirs that I will give to my friends. He really likes chili sauce, that's why I made it from potatoes because he also happens to like potatoes. So I gave him a box of gifts, and I'm sure he will be very happy. The simple ingredients and the right combination of spices make this chili sauce has its own characteristics. Now, for those of you who like sweet and spicy snacks or side dishes at home, let's try making this processed potato.
Materials Used
- 500 grams of potatoes
- 100 grams of peanuts
- 2 bay leaves
- 1 teaspoon tamarind
- 1 teaspoon of salt
- 2 tablespoons of granulated sugar
Softened Seasoning
- 15 curly red chilies
- 1 big of garlic
Cooking Procedure |
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Prepare the potatoes, peel them and then put the potatoes in a salt water bath so that the potatoes don't turn black.
Grate the potatoes with a manual grater in the shape of a stick so that the potatoes are the same size.
After the potatoes are grated, wash the potatoes until the water is very clear, here I wash them up to 4 rinses.
Now, after the rinsing is completely clean, drain the potatoes and then fry the potatoes in hot oil until golden brown.
Also fry the peanuts with a little cooking oil until perfectly cooked.
Then it's time to prepare the chili seasoning, blend the red chilies and garlic in a blender until smooth.
Cook the chili sauce, with a little cooking oil then add 2 bay leaves and also tamarind.
Cook until the chili is dry then season with salt and also sugar.
Cook until dry and make sure there is no chili smell anymore, then after it's dry add the potatoes and beans that have been fried. Finally I added finely chopped celery leaves, stir until evenly distributed.
Results |
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Potato fried chili is ready to be enjoyed, enjoy fried chili with warm white rice. So, the potato fried chili sauce itself usually lasts up to a week or even more if stored in cold temperatures. I used to make this dish as a side dish fast food at home. Or usually for provisions to carry on long trips is very effective. Especially for those of you who rarely adapt to foreign cuisine, maybe this will be a good alternative to enjoy with potatoes, bread and even whatever protein you like.
Spicy sweet and savory taste that is very good, and even has a taste that will make you won't stop eating?. Hehe, maybe you think it's too much, but for me, this is a dish that really helps me wherever I go to prepare for a delicious trip.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.
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Hello, it is an explosive combination, sweet, salty and spicy. It looks good, the potatoes look very crispy. Cheers
You are right that the combination of the three flavors greatly enhances the taste of the potato processing this time.
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