Sambal Goreng Kentang (Spicy Potatoes in Chili Sauce)

• •800 g potatoes, peeled and cut into 1-inch cubes
• •3 cup vegetable oil, for deep frying
• •200 g tempeh, cut into 1/2-inch cubes
• •8 large shallots, peeled
• •4 garlic cloves, peeled
• •6 large red chilies (e.g., red jalapeño or Fresno), deseeded if less spicy
• •5 bird's eye chilies (cabe rawit), stems removed (adjust to taste)
• •3 candlenuts (kemiri), toasted or pan-fried
• •1 teaspoon shrimp paste (terasi), toasted
• •1 inch piece ginger, peeled and sliced
• •1 inch piece galangal, peeled and sliced
• •1 inch piece fresh turmeric, peeled and sliced (or 0.5 tsp turmeric powder)
• •3 tablespoon vegetable oil, for blending and sautéing
• •1 stalk lemongrass (serai), white part, bruised
• •3 kaffir lime leaves (daun jeruk), torn
• •2 bay leaves (daun salam)
• •1 tamarind paste, mixed with 2 tablespoons hot water
• •1 tablespoon coconut sugar (gula merah), grated or chopped
• •1 teaspoon salt
• •0.5 cup water (optional, for sauce consistency)
• •2 tablespoon fried shallots (bawang goreng), for garnish

Instructions

1. 1

   Prepare the potatoes: Peel and cut the potatoes into 1-inch cubes. Rinse them thoroughly under cold water to remove excess starch, then pat them completely dry with paper towels. This is crucial for crispy potatoes and to prevent oil splatter.

2. 2

   Fry the potatoes: Heat 3 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches about 350°F (175°C). Carefully add the dried potato cubes in batches, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 5-7 minutes per batch. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Season lightly with salt.

3. 3

   Fry the tempeh: While the potatoes are frying, cut the tempeh block into 1/2-inch cubes. Using the same oil (if clean enough, otherwise refresh), fry the tempeh cubes in batches until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.

4. 4

   Prepare the Bumbu Halus (Spice Paste): Combine shallots, garlic, large red chilies, bird's eye chilies, toasted candlenuts, toasted shrimp paste, ginger, galangal, fresh turmeric, and 3 tablespoons of vegetable oil in a food processor or blender. Process until a smooth paste is formed. If using a mortar and pestle, pound until smooth.

5. 5

   Sauté the spice paste: Discard most of the frying oil, leaving about 2-3 tablespoons in the wok. Heat the oil over medium heat. Add the prepared Bumbu Halus and sauté, stirring frequently, for 10-15 minutes until fragrant, the color darkens, and the oil separates from the paste (pecah minyak). This step is essential for developing deep flavors.

6. 6

   Add aromatics and seasoning: Add the bruised lemongrass stalk, torn kaffir lime leaves, and bay leaves to the sautéed paste. Stir for another minute until fragrant. Pour in the tamarind water, add the coconut sugar, and salt. Stir well until the sugar dissolves and the sauce thickens slightly. If the sauce is too thick, you can add 0.5 cup of water or thin coconut milk at this stage.

7. 7

   Combine and serve: Add the fried potato cubes and crispy tempeh to the wok with the sambal sauce. Toss gently but thoroughly to ensure all the potatoes and tempeh are evenly coated in the vibrant sauce. Cook for another 2-3 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.

8. 8

   Serve Sambal Goreng Kentang immediately as a main dish with steamed white rice. Garnish with fried shallots (bawang goreng) if desired.

Chef's Tips

• 💡Ensure potatoes are thoroughly dry before frying to achieve maximum crispiness and prevent oil splattering.
• 💡Do not overcrowd the pan when frying potatoes and tempeh; fry in batches to maintain oil temperature and ensure even cooking.
• 💡Cook the spice paste (Bumbu Halus) until the oil separates (pecah minyak) – this indicates that the spices are fully cooked and will yield a more aromatic and flavorful sambal.
• 💡Adjust the amount of bird's eye chilies to your preferred level of spiciness. For less heat, you can deseed the large red chilies entirely.
• 💡For a deeper, richer flavor, you can substitute a portion of the water with thin coconut milk when simmering the sambal.