Tuesday, July 13, 2010
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.