Ingredients:
 | 500 gr
potatoes |
| vegetable
oil for frying |
Spice
Paste:
| 10 red
chilies |
| 10 small
shallots |
| 3 cloves
garlic |
| 2 pieces
galangal (laos/lengkuas) |
| 3 salam
leaves |
| 1 stalk
lemongrass |
| 1 Tbs.
tamarind |
| ½ Tbs. salt |
| ½ glass or
100 gram palm sugar |
| 1 tsp.
shrimp paste |
|
Instructions:
| Finely
sliced potatoes (the size of toothpicks) then deep fry it until
crisp in vegetable oil. |
| Finely
sliced red chilies. Stir-fry it until crisp as well. Remove
and set aside. |
| Finely pound
the shallots, garlic, galangal, palm sugar and shrimp paste.
Then with 2 Tbs. of vegetable oil, stir-fry the paste with the
rest of spice ingredients including the dried red chilies until
fragrant. |
| Put in the
potato crisps, continue stirring until well blended, crisp and
dry. Remove and ready to serve. |
|
