Sambal Goreng Kentang

  • 3 large potatoes
  • 1 large onion
  • 2 cloves garlic
  • 1 tablespoon sambal oelek
  • 1 dessertspoon Indonesian palm sugar
  • 1 dessertspoon tamarind paste
  • 1 tablespoon kecap manis
  • 1 dessertspoon chopped parsley
  • oil

  1. 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.
  2. Finely chop the onion’s and garlic and  fry in a wok until translucent. 
  3. add the sambal oelek, palm sugar, tamarind and kecap manis and fry for a further 3 minutes.
  4. Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsley and serve.