Recipe by Natvia


  • 500g potatoes

  • Vegetable oil, for frying

  • 4 long red chillies, chopped

  • 4 shallots, chopped

  • 1 garlic clove, chopped

  • 1 tablespoon Natvia Stevia blend

  • ½ teaspoon tamarind concentrate, dissolved in 1 tablespoon water

  • ½ teaspoon salt

  • 2 cm galangal, thinly sliced

  • 2 salam leaves (or bay leaves)


  • 1.

    Peel the potatoes and slice into thin sticks of similar size. Pat potato sticks dry with a paper towel.

  • 2.

    Fill a saucepan or wok to make it ? full of oil. Heat over a medium high flame.

  • 3.

    The oil is ready to use when you drop in a potato stick and it sizzles immediately.

  • 4.

    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.

  • 5.

    Blend chilli, shallots, garlic, Natvia, tamarind solution and salt together to form a spice paste.

  • 6.

    Heat 2 tablespoons oil in a saucepan or wok over a medium flame and fry the spice paste, galangal slices and salam leaves.

  • 7.

    Let it cook until the mixture is dry, stirring frequently. Remove galangal slices and salam leaves.

  • 8.

    Add fried potato sticks to the mixture and continue stirring until they are well-coated.

  • 9.

    Serve immediately or let cool and store in an airtight container.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 972kj
  • Fat Total 73g
  • Saturated Fat 5g
  • Protein 10g
  • Carbohydrate 81g
  • Sugar 16g
  • Sodium 1202mg

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.

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