Sambal goreng kentang

Ingredients

• 400 g potatoes, peeled, cut into 2 cm cubes
• 2 tbsp oil, for air frying, plus 3 tbsp oil for frying the rempah
• 1 lemongrass stalk
• 2 cm piece galangal, bruised
• 2 tomatoes, diced
• 12 pieces canned petai (stink beans), drained
• 1 tsp tamarind pulp mixed with ¼ cup hot water
• Salt
• 1 tsp sugar

For the rempah

• 5 red eschallots
• 2 garlic cloves
• 3 large red chillies
• 3 bird’s eye chillies
• 3 candlenuts

Soaking time: 1 hour.

Instructions

1. Blend the ingredients for the rempah in a food processor to a smooth paste.
2. Soak the diced potatoes in cold water for 1 hour, then drain well and pat dry. Drizzle over 2 tbsp oil and toss to coat. Preheat an air-fryer to 200˚C and cook the potatoes until golden-brown, approximately 15–20 minutes. Set aside.
3. Heat a large frying pan over medium heat and add the oil for frying the rempah. Fry the rempah for about 10 minutes, stirring regularly until it turns a deep red.
4. Add the lemongrass, galangal, tomatoes, petai and tamarind liquid (discarding the solids). Season with salt and sugar and simmer for a few minutes until thick, then stir through the potatoes until coated and serve.

Note

This is a good match with Adam's recipe for opor ayam (braised chicken).

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.