Menu ini juga merupakan salah satu monthly event Pawon Ibu, kali ini temanya kentang. Awalnya agak bingung juga ya mo masak apa, secaraa....jarang masak kentang^^ yasud deh, mari dicoba rasa baru di lidah dengan menu ini. Cocok disajikan bersama roti, sebagai tambahan nutrisi, didalamnya saya tambahkan dengan irisan daging sapi
ingredients :
1 1/2 tb tamarind paste
2 cup water
8 small boiling potatoes
1/4 cup corn oil (au:olive oil)
1 md onion, thinly sliced
2 ts minced fresh ginger
4 garlic cloves, minced
1/2 ts dried red pepper flakes
1/2 ts ground turmeric
1/2 ts ground cardamom
1/2 ts ground fennel
1/2 ts cinnamon
1/4 ts freshly ground pepper
salt
cooking :
Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.
Boil potatoes until just tender. cool completely, then peel (au : ga pake dikupas). Usingwooden skewer, pierce each potato in 4 places.
Heat oil in heavy large skillet over medium heat. add onion and cook until crisp and lightly browned, stirring frequently about 10 minutes. Remove from skillet.
Add potatoes and brown well on all sides. Remove from skillet.
Pour off all but 1 tb oil from skillet. add ginger and garlic and stir 1 minute.
Stir in pepper flakes and turmeric.
Blend in 2 tb water.
Mix in onion.
Add potatoes, tamarind liquid and remaining 14 tb water.
Stir in cardamom, fennel, cinnamon and pepper.
Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt
2 cup water
8 small boiling potatoes
1/4 cup corn oil (au:olive oil)
1 md onion, thinly sliced
2 ts minced fresh ginger
4 garlic cloves, minced
1/2 ts dried red pepper flakes
1/2 ts ground turmeric
1/2 ts ground cardamom
1/2 ts ground fennel
1/2 ts cinnamon
1/4 ts freshly ground pepper
salt
cooking :
Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.
Boil potatoes until just tender. cool completely, then peel (au : ga pake dikupas). Usingwooden skewer, pierce each potato in 4 places.
Heat oil in heavy large skillet over medium heat. add onion and cook until crisp and lightly browned, stirring frequently about 10 minutes. Remove from skillet.
Add potatoes and brown well on all sides. Remove from skillet.
Pour off all but 1 tb oil from skillet. add ginger and garlic and stir 1 minute.
Stir in pepper flakes and turmeric.
Blend in 2 tb water.
Mix in onion.
Add potatoes, tamarind liquid and remaining 14 tb water.
Stir in cardamom, fennel, cinnamon and pepper.
Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt
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