KOMPAS.com – Fried potato chili sauce has a spicy, savory and spiced taste. This chili sauce is delicious even if you just eat it with warm rice.
Usually fried potato chili sauce is served with beef liver, but this recipe does not use beef liver.
Check out the recipe and how to make fried potato chili sauce, as reported by Delicious DishFriday (3/1/2025).
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Material:
- 350 grams potatoes (cut into 1 1/2 cm cubes, fried)
- 100 grams carrots (cut into one centimeter cubes)
- 100 grams of green beans (cut one centimeter)
- 2 bay leaves
- 2 centimeters galangal (bruised)
- 1 teaspoon salt
- 1 1/4 teaspoons granulated sugar
- 1 teaspoon of tamarind water from 1 teaspoon of tamarind and 1 tablespoon of water
- 300 milliliters of coconut milk from 1/4 coconut
- 2 tablespoons oil (for frying)
Ground spice ingredients:
- 8 red onions
- 3 cloves of garlic
- 5 large red chilies
- 4 candlenuts (roasted)
- 1 centimeter turmeric (roasted)
- 1/2 teaspoon shrimp paste (grilled)
- Pour oil into a frying pan to heat. Add the ground spices, bay leaves and galangal. Cook until aromatic.
- Add carrots and potatoes, stir again. Pour in the coconut milk, cook over low heat until it boils. Add the beans, stir again until smooth.
- Add salt, sugar and tamarind water. Cook until cooked and the spices are well absorbed, then remove from heat and serve.
Also read:
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