Peel the potatoes and slice into thin sticks of similar size. Pat potato sticks dry with a paper towel.
Fill a saucepan or wok to make it ? full of oil. Heat over a medium high flame.
The oil is ready to use when you drop in a potato stick and it sizzles immediately.
Deep fry the potato sticks in batches until golden and crispy, then scoop up with a strainer. Spread on paper towels to drain off excess oil and set aside.
Blend chilli, shallots, garlic, Natvia, tamarind solution and salt together to form a spice paste.
Heat 2 tablespoons oil in a saucepan or wok over a medium flame and fry the spice paste, galangal slices and salam leaves.
Let it cook until the mixture is dry, stirring frequently. Remove galangal slices and salam leaves.
Add fried potato sticks to the mixture and continue stirring until they are well-coated.
Serve immediately or let cool and store in an airtight container.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Powered by Edamam
Trending This Week