Sweet and Spicy Fried Potatoes a.k.a Kentang Balado

I just came back from the potluck dinner with my friend. I brought two dishes, chicken satay (sate ayam) and sweet and spicy fried potatoes (kentang balado). It ended up so satisfying. They all like the food I made. So here I would like to share my sweet and spicy fried potatoes which is Damien's favorite food. It's easy to make, just need a little bit patient to slice the potatoes and deep fry it. During the summer time, I got so many fresh potatoes and I store it in my fridge. They are Manitoba grown potatoes, absolutely tasted great. Here it is the recipe:

Ingredients:

8 medium red potatoes, peel of the skin and sliced thinly

500 ml water

3 tbs sea salt

1/2 cup shredded palm sugar or coconut sugar

6 lime leaves

3 bay leaves

1 galangal

1 tbs tamarind

3 red/ green cayenne peppers, discard the seeds and chopped into angle

2 tbs vegetable oil 

250 ml vegetable oil for deep frying

Spices to blend:

4 shallots

3 cloves of garlic

1 red Thai chili peppers

2 red cayenne pepper

1/2 tsp shrimp paste

1 1/2 sea salt

Garnish:

Italian parsley

Fried garlic

Direction:

Soak the sliced potatoes into 500 ml water and 3 tbs of salt. Let it sit for 30 minutes. By soaking the potatoes before deep fry it, it'll make the potatoes more crispy.

Deep fry the potatoes until golden brown. Put it on a plate covered with paper towel so that it'll absorb the excess oil.

While you deep frying, you can blend the spices above.

When you're done deep frying all the sliced potatoes, you can start to heat up 2 tbs of vegetable oil in a skillet. Saute the blended spices along with palm sugar/ coconut sugar, bay leaves, galangal, lime leaves, tamarind and chopped cayenne peppers until the sugar start to caramelizing.

Add the deep fried potatoes and coat it with the spices evenly for about 5-10 minutes. 

Sprinkle with fried garlic and garnish it with Italian parsley.