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Spicy Potato Recipe |
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Ingredients
potatoes - 5, large, peeled coconut milk - 300ml pepper - 1/2 tsp salt - to taste oil - 4 tbsp
Spice paste
belacan - 1/2 tsp shallots - 10 dried shrimp - 1 tbsp, soaked in warm water for 5 minutes, drain. dried chilies - 6-8, seed removed red chilies - 2, seed removed fresh turmeric - 2 tsp, chopped garlic - 4 galangal - 2 tbsp, chopped
Method
Preheat oven to 180˚C. Peel the potatoes, rinse and pat dry. Cut potatoes into small chunks. Sprinkle with salt and pepper and toss well. Transfer the potatoes to lightly greased baking dish. Blend all spice ingredients to paste. Heat oil over medium heat, stir-fry the paste until is fragrant, thickened, and slightly darkened in color. Pour in coconut milk and stir well. Bring the mixture to boil, then reduce heat to simmer for 4-5 minutes. Pour the mixture over potatoes and bake 45 minutes until potatoes are turn golden brown on top. Serve hot.
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