Tuesday, July 13, 2010

Spicy Potato Crisps (Sambal Goreng Kentang)

Spicy Potato Crisps (Sambal Goreng Kentang)

250 gr. Chicken livers.
3 large potatoes
1 large onion
2 cloves garlic
1 tablespoon sambal ulek
1 dessertspoon gula djawa
1 dessertspoon tamarind paste
1 tablespoon kecap manis
1 dessertspoon chopped parsly

Clean Chicken livers under running water and dry.

Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.

Heat oil in wok. Add Chicken livers and fry for 3 Minutes, stirring constantly.

Finely chop the onion’s and garlic. Soften in a frying pan or wok, add the sambal ulek, gula djawa, tamarind and kecap manis and fry for a further 3 minutes.

Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsly and serve.

For even quicker results the potatoes can be replaced with ready bought potatoe crisp or match-sticks.

The sambal ulek can be replaced with finely sliced chillies, which will have to be fried with the onions & garlic.

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