Kering Kentang, Indonesian Dried Potatoes

Written by on June 14, 2012 in Java Culinary with 0 Comments

Kering Kentang, Indonesian Dried Potatoes

http://indonesiaeats.com/kering-kentang-indonesian-dried-potatoes/

Kering-Kentang

In Indonesia, potatoes are eaten for a side dish as vegetables and not a main carbohydrate source. We can eat potatoes with rice. This time I made my old time favourite, kering kentang or dried potatoes. Kering kentang is often served to ccompany nasi kuning (Indonesian yellow rice).

To make faster kering kentang, I used potato sticks ready to consume from bulk barn. By using potato sticks ready to eat, I was saving time drastically. Originally, you have to make thinly cute of potatoes that will turn into stick shape. Some people like to combine the potatoes with dried anchovies and peanuts.

My version here uses dried tiny silver anchovies that you can buy at most Asian markets. I preferably add the unsalted ones. This recipe is adapted from mbak Lia of dapurgue with my twist, fried shallots, kaffir lime leaves, and Korean hot pepper flakes. Hot pepper flakes gives more colour instead of using fresh bird eyes chilies or long red cayenne pepper.

Kering Kentang
-Indonesian Dried Potatoes -

Ingredients:
300 grams (11 oz) potato sticks ready to eat
60 grams (2 oz) dried tiny silver anchovies
1 -2 tablespoons freshly squeezed calamansi juice
3 tablespoons pure creamed coconut
120 milliliter (1/4 cup) water
75 grams (2.6 oz) raw canesugar
2 teaspoon seasalt
2 Indonesian bay (salam) leaves
2 kaffir lime leaves, discard the midrib and tear off
2 tablespoons fries shallot flakes, coarsely crushed

Spices to be ground:
5 cloves garlic
2 kaffir lime leaves, discard the midrib
4 centimeters long galangal
1 – 2 tablespoons Korean hot pepper flakes
1/4 teaspoon terasi (dried shrimp paste)

Methods:
Process the spices that to be ground with pure creamed coconut and water until smooth.

In a heavy bottom pan or wok, add the spice coconut mixture, sugar, Indonesian bay leaves, kaffir lime leaves and seasalt. Heat up at low, keep stirring and swirl with a wooden spoon until thicken. Don’t let this mixture to crystalize.

Once it’s thickened, turn off the heat. Add the potato sticks, dried anchovies and coarsely crushed fried shallot flakes. Combine until mix.

Transfer to a baking sheet until cool down and place in an air-tight jar.

Now you have a ready to snack or serve with your nasi kuning (Indonesian yellow rice).

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