“Authentic Malaysian Roti Jala Recipe – Easy, Lacy Net Pancakes Perfect for Every Celebration”
Roti Jala – The Lacy Net of Tradition and Taste
There are dishes that you simply eat, and then there are dishes that you experience. Roti Jala - It was Love at first Bite! A golden lace pancake, a doodle of deliciousness, and an absolute staple at any proper Malaysian celebration. And for me? A symbol of fond memories, community, and the unrelenting charm of local food scenes. A dish from a new world (when we started living in Malaysia), which reminded me of our humble Gothambu/Maida Dosa – the kind we whip up on rushed mornings or when the dosa batter runs out. But Roti Jala? It had an intricacy of its own – in design, taste, and unmistakable flair.
Have you tried Roti Jala at a bazaar before? What’s your favourite kuih?
Exotic Herbs of Southeast Asia's Cuisine
The Exotic Pantry: Unveiling the Unique Herbs of Southeast Asian Cuisine
Welcome to a culinary journey where we unlock the secrets of the exotic pantry that defines Malaysian and Southeast Asian cooking. From the vibrant markets of Malaysia to the bustling streets of Thailand & Indonesia, a treasure trove of unique herbs, spices, and ingredients awaits, ready to transform your cooking into an authentic feast for the senses. In this post, we'll explore these culinary jewels, their uses, and how they contribute to the rich, complex flavours characteristic of this region's dishes.
Discover the Delights of a simple Chinese Style Lunch Menu
Welcome to a delightful journey through a simple yet authentic Chinese lunch menu! In this post, let me guide you through a mouthwatering spread of traditional dishes that are sure to satisfy your cravings for Chinese cuisine. From fried rice to succulent sweet & sour chicken, each dish is bursting with flavour and easy to prepare. So, let's roll up our sleeves and get cooking!
NASI MINYAK - MALAYSIAN GHEE RICE
Nasi Minyak or in simple terms translated from Malay as Oil Rice is a festive rice dish popular in Malaysian Cuisine. This Rice Dish is a cornucopia of flavour and colours. Though Nasi Minyak are cooked in various ways, and it comes out in various shades from simply a white rice to bright yellow to orange. The fancy of preparation solely stands with the cook and the addition of colour goes just to appease the senses, and it has nothing to do with the flavour.
Nasi Minyak should have been
probably named after one of the main ingredients - the oil or the clarified butter/ghee, which gives the name to this dish. Here, the “oil” used is usually ghee (minyak sapi), but the locals may not know or call it as Ghee Rice. Looking deep into the origins and cooking style of this Rice Dish, I came to see that traditionally in olden days, Nasi Minyak was cooked in Vegetable Oil & Margerine . Usage of Ghee(Minyak Sapi) in Nasi Minyak was a gradual adaptation, a natural influence
from the Indian and Pakistani population in Singapore
and Malaysia.
Well, what they commonly use while cooking Nasi Minyak is Minyak Sapi, the locally available Ghee. But I personally feel that Minyak Sapi doesn't have the original flavour of an Indian Ghee. Maybe there is some addition of Margarine or Vegetable fat in it.
Apart from the ghee the addition of spices
such as star anise, cinnamon, cardamom etc., gives out a
fantastic fragrance and adds layers of flavour to this Rice Dish. What makes this Rice dish unique and out of the box from its counterparts Pulao/Pilaf is that the addition of Pandan Leaves and Evaporated Milk. Though it is called Nasi Minyak or the Oily Rice, the rice as such is not much oily or greasy. Nasi Minyak is made using 'Basmati' rice. When cooked, it has a
fluffy texture, less starchy and soaks up the flavours of the spices,
retaining its firm shape. I normally soak the rice for about 20-30
minutes before cooking.
When I say Nasi Minyak, I got acquainted with this dish in Malaysia. It is believed to have originated from Indonesia. Nasi Minyak was considered to be a special dish once served only for the Royals - sultan of Palembang, Indonesia and for his royal guests. As time passed, most of the royal dishes slowly seeped into the common kitchen, but still, such dishes takes a special place during festivities, big celebrations and special occasions. Nasi Minyak is surely influenced from Middle Eastern cooking. And with all the flavour and Basmati Rice, this Rice dish can be called as the
younger sibling of Biriyani, with not much of a fancier affair and this
rice dish doesn't have any meat in it, making it a closer twin of Puloa/Pilaf. In Malaysia, Singapore and Indonesia, Nasi Minyak is mainly served during weddings and Raya feasts.
Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.
NASI MINYAK - MALAYSIAN GHEE RICE
Rice Cooker Method:
Clean and wash the rice until water runs clear or for 2-3 times.
Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Traditionally
Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum
pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies
combined with seasonings & Vinegar.
In Microwave:
Clean and wash the rice until water runs clear or for 2-3 times.
Soak the Rice with ample of water for about 15-20 Minutes but it is purely optional.
Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Traditionally
Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum
pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies
combined with seasoning & Vinegar.
NOTES:
I have used Basmati Rice for Nasi Minyak. Can use any other long grained Raw Rice variety for the purpose.
Soaking the Basmati Rice for Nasi Minyak Recipe is purely optional. But I usually do it as it has become a habit while cooking Basmati Rice.
I have used Evaporated Milk along with water to cook Nasi Minyak. Rice Water Ratio 1:11/2 Cups.
I usually cook Nasi Minyak in Rice Cooker, which is the easiest method.
Adding Food Colouring is purely optional.
If you cannot get hold of Pandan/Screwpine Leaves, add few drops of Pandan Essence to the Rice.
Nasi Minyak goes well with any type of spicy Vegetarian or Non-Vegetarian Curries and Side dishes.
MALAYSIAN STYLE OKRA STIR-FRY
Okra/ Lady's finger or Bhindi/Vendakka is one vegetable which is commonly liked at home, and it is one default vegetable in my refrigerator. We can cook Okras in several ways. Cooking
Okra/Lady's Finger is slightly tricky. The reason is the slimy nature
of Okra. In my opinion, Okra shouldn't be overcooked & shouldn't
be slimy and for me, it should retain its green colour. So, I cook Okra
briefly on a medium-high flame to retain its crunchiness, colour and
nutrition. This vegetable when perfectly cooked turns out to be so
tasty, crunchy and retains the nutritional value. It has amazing Health
Benefits too.
Okra/Lady's Finger is rich in Iron, Folic Acid & Vitamin B6
Okra is rich in many nutrients and particularly high in vitamins C and
K.
Okra provides a Protein called Lectin, a nutrient that is believed to prevent Cancer.
Okra is rich in antioxidants
Okra also helps to control the Blood Sugar Level.
OKRA/LADY'S FINGER
This is a simple stir-fry recipe made with Okra/Lady's finger & we can find this kind of recipe served in most of Malaysian Mamak Shops. Through the day and for dinner the restaurant converts the same stir-fry, adding any left-over Okra along with Cabbage or Long Beans. The combinations taste as good too. A quick stir-fry with very few
ingredients, and it can be cooked within 15 minutes. Above
all, it is my personal favourite as it goes hand-in-hand with both Roti
& Rice. Serve it along steaming hot Rice or along with Warm Chapati or Paratha and Dhal for a complete meal.
How to perfectly Cook Okras - To avoid slimy Okra/Lady's Finger:
When you frequently cook Okras,
you would obviously be aware of the problem behind getting perfectly
cooked Okra and getting rid of the sliminess from the vegetable. I
have given a simple trick behind getting rid of the Sliminess and at
the same time retaining the Colour and texture. This is the usual
method I
follow while cooking Okras at home. Any recipe as a matter of fact,
whether it is Okra/Bhindi Fry, Bhindi Masala, Stir-fried Okra, Okra/Vendakka Thoran, Kurkuri Bhindi, Bendi Sambal and even while adding the vegetable inSambaror Vendakka Puli or any other curry. I
follow this method.
Wash and pat dry the Okra with a clean Kitchen Towel.
Leave the Okras on a Paper Towel/ dry Kitchen Towel in a single layer.
Let the vegetable dry for some time. The idea is to get rid of any moisture in the vegetable.
Before chopping, it make sure to wipe it dry with a Paper towel/Kitchen Towel.
Fry the Okra in a bit of Oil with a dash of Salt on a medium-high flame.
Cook briefly around 5-7 minutes, if you prefer a crunchy texture.
Cooking briefly on a medium-high flame helps to retain the texture and the green colour in the vegetable.
My trick for perfectly cooked Okra is to cook the Vegetable on a HIGH HEAT BRIEFLY.
While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or frying-pan, as this will reduce the heat and cause the sliminess.
Adding Salt to Okras at the initial stage while cooking also helps in getting rid of the sliminess quickly.
Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
If you feel the Okra is still slimy, switch off the flame and leave it in the pan for a few minutes.
This helps to reduce the sliminess.
If you like Okras well-cooked go with your cooking instincts. Cook for a bit of longer time.
NASI KAK WOK
Nasi Berlauk or Nasi Kak Wok is a Malaysian one pack, set Rice served along with Chicken Curry a local delicacy called Gulai Ayam, Ayam Goreng Berempah - deep-fried Chicken pieces and complimented with a spicy Sambal. These dishes are wrapped in a piece of Parchment Paper sometimes lined with a Banana Leaf and that has become the identity of Nasi Berlauk or Nasi Kak Wok.
Nasi Kak Wok, popularly known as Nasi Kak Wook the name comes from its patron late Mek Wook Hassan. A simple Rice dish which basically originated in Kelantan in 1984 got its fame and found a special place in the hearts of Malaysians. What's most special about Nasi Kak Wok is it's delicious & a simple combination of dishes complemented by Cheap Price.
I got my acquaintance with this Mixed Rice Dish when my Son took us to a restaurant near his University in Nilai famous for their Nasi Kak Wok. You can see a long queue in the restaurant most of the time. The popularity and the taste of the dish is so that people flock to this restaurant. For nearly the past 3 years most of the days, I should say almost daily he eats Nasi Kak Wok for lunch. And we never miss a chance of eating Nasi Kak Wok whenever we visit Nilai.
We have got into a liking for the dish that as usual, I gave a try for the recipe. The dishes look simple and straight forward. Searching through the web and going through some videos I was able to get the perfect Sambal served along with Nasi Kak Wok. Gulai Ayam is one dish frequented at home and Ayam Berempah is yet another straight forward recipe with readily available ingredients. Then no second thought. Immediately I got into action and here we go with a simple Rice and Chicken dish - the most popular Nasi Berlauk or Nasi Kak Wok from Kelantan for you to try at home. It serves best as a complete Lunch Menu.
Clean, Wash and cut the Chicken into small pieces.
Grind the ingredients mentioned under 'For the Rempah Paste' into a fine paste and keep it aside.
In a large bowl, add The Chicken Pieces along with the finely ground Rempah Paste, Egg, Corn Flour, Sugar & a dash of Salt.
Mix until the Chicken Pieces are well well coated with the ingredients.
Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.
For Ayam Goreng Berempah:
Heat Oil in a deep pan on a high flame.
Let the oil smoke off.
Now reduce the flame to medium-high and deep fry the marinated Chicken Pieces.
Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
Turn & fry the chicken so that it browns evenly,
Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
When Ayam Berempah is done, drain it on a paper towel.
NOTES:
To save time & to get added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
Longer the marination time, better the texture.
Adjust the amount of Chillies & Chilli Powder to suit your spice level.
Another important aspect is to make sure the oil is hot enough while frying the Chicken Pieces.
Next thing is don’t overload the pan while frying the Chicken Pieces
Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces.
Deep fry the Chicken pieces on a medium-high flame.
SAMBAL AIR LADA KELANTAN - SPICY SAMBAL(CONDIMENT)
SAMBAL AIR LADA KELANTAN - NASI KAK WOK
INGREDIENTS:
Big Red Chillies - 5 Nos.
Green Bird's Eye Chillies - 5-7 Nos.
Dry Red Chillies - 8 Nos.
Garlic - 1 Clove
Limau Kasturi/Calamansi - 4 Limes
Belacan(Dried Shrimp Paste) - 1/2 Teaspoon
Salt - to Taste
Sugar - 2 Tablespoons
Rice Wine Vinegar - 1 Teaspoon
METHOD:
Boil the Dry Red Chillies in 1/2 a Cup of water to soften it. Let it soak for about 20-30 Minutes.
Using a skewer or a fork hold the Garlic clove directly over the flame and roast it on a direct flame.
Care should be taken not to burn or char the Garlic.
Then dry roast the Belacan(Dried Shrimp Paste) on a low flame for few minutes.
Deseed & Chop the Calamansi into 4 pieces.
Chop the Big Red Chillies & Green Bird's Eye Chillies.
Leave the Chilli stalk intact in few of the Chillies(This helps to avoid irritation in your stomach lining).
Add all the above ingredients along with Vinegar, a dash of Salt and Sugar.
Blend it into a coarse paste.
NOTES:
Adjust the number of Chillies to suit your spice level.
Can remove the Seeds from the Dry Red Chillies for a less spicy version of Sambal.
Leave the Chilli stalk intact in few of the Chillies(This helps to avoid irritation in your stomach lining).
Care should be taken while roasting the Garlic on a direct flame. Make sure that it doesn't get burnt/charred, which will totally spoil the taste of the Sambal.
Roast the Belacan on a low flame until aromatic.
Deseed & Use the Calamansi/Limau Kasturi with the skin. It enhances the aroma and flavour of this Sambal with a citrusy note.
HOW TO SERVE NASI KAK WOK
NASI KAK WOK
Once all the dishes are ready it is time to pack Nasi Kak Wok:
Use a brown Parchment Paper to pack this Rice. Can line it up with Banana Leaf.
Place a bowl of Nasi/White Rice, Pour a ladle or two of Gulai Ayam Curry over it.
Serve a few pieces of Ayam Goreng.
Then serve a small portion of Sambal.
Fold the Parchment paper and secure it with a rubber band.
All the above dishes are packed loosely in a Brown Parchment Paper & secured with a
rubber band. This type of packing has become the identity of this Rice. Or simply serve all
the dishes in a serving plate lined up with a banana leaf.
PATTAYA FRIED RICE - NASI GORENG PATTAYA
. "Pattaya
Fried Rice" or colloquially called Nasi Goreng Pattaya is a South East
Asian twist given to Japanese Omu Rice. Fried Rice wrapped in thin Egg
Omelette. "Nasi Goreng Pattaya", a name which stands for "Fried Rice" and
"Pattaya" a City in Thailand is a popular Fried Rice Recipe popular in
Malaysian hawker Stalls. I am not sure whether Thailand has a version of this in their country. The versatility of the dish is that you can get
easy with your choice of Fried Rice and what makes this dish unique is
that it is perfectly wrapped in a thin sheet of Egg Omelette. The Omelette so thin and light and making it into a thin sheet needs a bit of skill and a well-seasoned wok/pan. Nasi
Goreng Pattaya is usually served with Fried Onions(Bawang Goreng), Chilli Jeruk or finely chopped Chilli
Padi sometimes served soaked in Light Soy Sauce, slices of Tomatoes, Cucumber and usually the Egg wrapped Fried
Rice Packet is served drizzled with Red Chilli Sauce or Tomato Sauce.
PATTAYA FRIED RICE - NASI GORENG PATTAYA
Though
I have tasted few versions of this Nasi Goreng Pattaya in Hawker Stalls,
the only difference the dish caters is the type of Fried Rice. What fancied me was the way it was served, wrapped in a thin sheet of Egg. Pattaya
Fried Rice is simply an awesome dish, It looks great as such - Fried
Rice skillfully wrapped in a thin sheet of Omelette. And above all it is a
wholesome meal, filling enough and super tasty too. A versatile way of serving a simple Fried Rice converting it into a
tasty endeavour with a fluffy piece of Omelette with every single bite of Fried Rice.
Cook the fragrant rice as per instruction and allow it cool.
Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.
Remove it from the pan and keep it aside.
Cut Lemon Grass Stalk into small pieces, use just the white part of it.
Can Grind the Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sauteing.
if you are using Prawns - Peel, devein and wash the Prawns/Shrimps. Keep them aside.
If you are using Chicken - Clean, Wash & cut the Chicken into small pieces & keep it aside.
Preferably use Boneless Chicken Pieces.
Heat Oil in a pan/wok, Saute finely chopped Onions, Garlic and Bird's eye chillies until onions turn translucent.
Add Sambal Paste and fry this on a high flame for 2-3 minutes.
Pour in Light Soy Sauce and give a quick stir.
Add Prawns/Chicken Pieces, finely diced Carrots along with a dash of Salt and a pinch of Sugar.
Allow it to cook on a high flame for a few minutes.
Add cooked Fragrant Rice.
Drizzle Rice Wine Vinegar over the rice.
Mix it well until every grain is well coated with the Sauces and Sambal.
Stir in finely shredded Cabbage to the Sambal Fried Rice.
Fry the rice on a high flame for few minutes or until the rice is dry.
Switch off the flame.
Garnish Sambal Fried Rice with finely chopped Spring Onions/Chives.
NOTES :
Any fragrant long-grained rice variety can be used for the recipe.
Use a day old cooked rice for best results. Obviously, keep them refrigerated.
Can add any vegetable of your choice in this Fried Rice.
Can also Chicken Pieces, Fish or any other Seafood.
HOW TO MAKE OMELETTE FOR NASI GORENG PATTAYA/PATTAYA FRIED RICE
PATTAYA FRIED RICE - NASI GORENG PATTAYA
INGREDIENTS:
For Each Omelette:
Eggs - 2 Nos.
Salt - To Taste
Milk - 2 Tspns.
For Frying:
Oil - 1 Tbspn
METHOD:
To Make Omelette:
Beat the Egg along with Salt & Milk until fluffy.
Take a wide medium-sized, well-seasoned wok or a Non-stick pan,
Heat oil in the pan over Medium flame.
Hold the Pan away from the heat & pour in the beaten Egg Mix.
Gently swirl the pan, so that the Egg Mix spread out throughout the pan.
Make sure the Egg is spread into a thin layer and large enough to wrap the Rice inside it.
Place the pan back on the stove and cook on a low flame for about 15-20 Seconds.
Now, turn off the heat, cover the pan & cook for few more seconds or until the omelette is well cooked.
There is no need to Flip the Egg & cook.
The Omelette is now ready for wrapping the Fried Rice.
HOW TO WRAP NASI GORENG PATTAYA/PATTAYA FRIED RICE
PATTAYA FRIED RICE - NASI GORENG PATTAYA
METHOD:
Scoop out a bowl of Fried Rice or a portion big enough for a person.
Place the scooped Fried Rice at the centre of the thin Omelette.
Gently fold the 4 Edges and wrap the Fried Rice.
Place a serving plate over the Omelette wrapped Fried Rice and gently flip it over.
Your Nasi Goreng Pattaya is ready.
Serve it with Fried Onions(Bawang Goreng), Chilli Jeruk or finely chopped Chilli
Padi soaked in Light Soy Sauce.
Can serve few slices of Tomatoes, Cucumber along with Nasi Goreng Pattaya.
Usually, the Egg wrapped Fried
Rice Packet is served drizzled with Red Chilli Sauce or Tomato Sauce.
EGG FRIED RICE
This Egg Fried Rice Recipe is a quick & easy version of Fried Rice prepared with just Rice & Eggs flavoured with simple seasonings and garnished with Spring Onions. This is one of the most frequented dishes at home when I cook something which my kids do not prefer to eat. A quick fix for lunch/dinner which is deceptively simple that you can get it done within minutes. Fry few Nuggets and there you go with a complete Lunch Menu within no time.
What you would need for this Egg Fried Rice is some amount of pre-cooked Rice. Any long-grained rice or Raw Rice suits well for the recipe, but I prefer and have used freshly cooked Fragrant Rice for this Egg Fried Rice. A day-old refrigerated rice works best for Fried Rice recipes, but there is no harm in using freshly cooked Rice too. If you are planning to use freshly cooked rice, then make sure to cook it along with less water than you would normally use. But when you are cooking for Fried Rice make sure the cooked rice is not mushy or wet.
I have added just Eggs in this Egg Fried Rice. I mildly season the Eggs with Salt, Light Soy Sauce, Turmeric Powder and Pepper and then scramble it up until cooked in this Egg Fried Rice Recipe. And while scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces. You can be easy with the additions you want to add into your Fried Rice. Add a few Vegetables or Chicken Chunks, Shrimps/Prawns, even Sausages/Bacon cut into small pieces works well for Fried Rice Recipes.
Right from the basic Nasi Goreng/Fried Rice prepared with cooked rice, seasoned with Onions, Garlic, Chilli and mainly with Kicap Manis (Sweet Soy Sauce)/Light Soy Sauce, you can see a wide range of Fried Rice Recipes with quite a number of variations. It can vary with the seasonings and with various additions of ingredients like Shrimps/Prawns, Chicken, Meat, Seafood, Egg, Vegetables, Mushrooms etc., & etc.,
Spicy local versions called Sambal Fried Rice prepared with Sambal Paste. An exotic version of Fried Rice cooked along with Stinky Beans(Petai) called Petai Fried Rice are simple and exotic twists given to fancy your simple Fried Rice Recipes. Nasi Goreng Kampung is a version with Dried Anchovies(Ikan Bilis), and another version prepared with Salted Dry Fish is very famous in Indonesia. Pineapple Fried Rice with chunks of pineapple and the flavour filled tangy version of fried rice called Tom Yum Fried Rice are few other delicacies from Thailand. Nasi Goreng Pattaya/ Fried Rice wrapped in thin Egg Omelette is another local delicacy with a Thai name but widely found in Malaysia. Sinangag from the Philippines also belongs to the same cadre. Another aromatic Japanese Garlic Fried Rice/Chahan prepared with fried Garlic slices is yet another Japanese version of Fried Rice.
Add Light Soy Sauce and Kicap Manis and give a quick stir.
Add cooked Fragrant Rice, along with Salt and a pinch of Sugar.
Drizzle Rice Wine Vinegar over the rice.
Mix it well until every grain is well coated with the sauces.
Stir in Scrambled Eggs to the rice.
Fry the rice on a high flame for few minutes or until the rice is dry.
Switch off the flame.
Garnish Egg Fried Rice with Spring Onions.
Serve Egg Fried Rice hot with any dips, sauces or side dishes of your choice.
NOTES :
Any fragrant/ long-grained/raw rice variety can be used for the recipe.
Use a day old cooked rice for best results. Obviously, keep it refrigerated.
Adjust the number of Chillies to suit your spice level.
Can add any vegetable of your choice in this Egg Fried Rice.
Can also add Shrimps/Prawns, Chicken Pieces, Fish, Fish Cakes, Crab Cakes or any other addons of your choice.
While scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces.
POTATO SAMBAL - SAMBAL KENTANG
"Potato Sambal/Sambal Kentang" recipe is an unfaltering Malay dish popular and prevalent throughout the region. A simple recipe with simpler ingredients which gives a total justification for a wholesome taste sense. Undoubtedly it hits the mark of the taste buds with a whole lot of sweet, sour & spicy combination which is loved by the locals. What makes this recipe tasty is the Sambal. Every household would have some tricks down their sleeves in making a perfect Sambal. When you have a perfect Sambal then these deep-fried Potatoes instantly takes the taste and flavour of the dish to another level. Deep-fried Potatoes mixed and slow-cooked in Sambal gives a spicy kick, fiery taste and you totally succumb to the dish even at the first bite. If you are a lover of spicy dishes, then this Potato Sambal is sure to sweep you off your feet. Serve it along with steamed Rice, Ketupat or Lemang. Get your Sambal Tumis ready, cut the potatoes into the desired shape and deep fry them. Cook deep-fried Potatoes in Sambal Tumis on a very low flame until each slice is well coated with the Sambal. There you go with a tasty side dish. Me and my daughter, both love the dish so much that, this Potato Sambal has become our favourite dish. You can also add deep-fried small Anchovies to this Potato Sambal, for an extra note of crunchiness. Similar recipes like a combination of Potato & Ikan Bilis(Anchovies) Sambal, Ikan Bilis Sambal, Egg Plant Sambal, Prawn/Shrimp Sambal all are various other recipes prepared with simple Sambal Tumis. For a detailed Recipe on, How to Cook SAMBAL TUMIS, Click here...
Cuisine - South-East Asian Course - Side Dish Spice Level - Medium-High Difficulty - Medium Serves - 4 Author - SM
Preparation Time - 5-10 Minutes Cooking Time - 20 - 30 Minutes
Peel, Clean and Cut Potatoes into the desired shape.
Heat Oil in a wok and deep fry the Potato wedges until browned and fully cooked.
Remove it from Oil and line it up on a Paper Towel.
For Sambal Tumis :
Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic Shallots, Ginger & Galangal into a smooth paste.
Heat the remaining Oil(Used for deep frying Potatoes and Anchovies) in a wok, pour the Sambal paste into it.
Saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separates from the mix.
Add tamarind extract and boil it for another 5 minutes on a low flame.
Add salt and palm sugar and mix well.
At this stage, the sambal should be fragrant, if not saute it for some more time.
Cook this on a low flame for about 12-15 Minutes.
For Potato Sambal :
Add Deep-fried Potatoes into the Sambal Tumis and cook on a low flame until each piece is well coated with the Sambal.
Once cooked switch off the flame.
Serve Potato Sambal hot with steamed Rice or any other dish of your choice.
NOTES :
I have used the long- wrinkled variety of Dry Red Chilli, which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
Blend the shallots coarsely.
Grind the sambal paste with less water to avoid splattering while sauteing the Sambal in high flame.
Can add finely chopped Onions rings to the Potato Sambal and give a quick stir.
Adding the onions cut into rings gives a good texture to the sambal.
Dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
