2tsp minced garlic
2tsp minced fresh gingerroot
1 seeded and minced hot green chili
2tsp canola or vegetable oil
2Tbs kecap manis (thick Indonesian soy sauce) or dark or regular soy sauce
1/4C coconut milk
1 lb red potatoes, cut into 3-1/4 inch matchsticks.
1/4C chopped scallions
Preheat oven to 400.
Oil a large baking sheet or line it with parchment paper.
In a blender or a food processor, pruee shallot, garlic, gingerroot, and chili into a thick paste.
In large Wok or skillet, heat oil over medium high heat.
Stir-fry the paste until fragrant, about 30 seconds.
Add kecap manis or soy sauce and coconut milk, cook for 1 minute.
Add potato sticks and toss with 2 spoons to coat potatoes thoroughly.
Spread potatoes in one layer on the baking sheet.
Bake until potatoes are tender, about 30-35 minutes.
Preheat broiler. Broil potatoes until crisp and lightly charred, about 2 minutes.
Transfer potatoes to a bowl and sprinkle with chopped scallions.
Serve immediately.
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