serves
4
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • Cooking
PG
series • Cooking
PG
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
- Blend the ingredients for the rempah in a food processor to a smooth paste.
- 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.
- 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.
- 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).
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
