Chilly Potato

Recipe No: 137

Ingredients                                Serves 4

• Potato…………………….2 Big (Slice into long big pieces or 3 Cups)

For the Marinade

• Corn Starch………………2 Tablespoons
• Soy Sauce…………………1/2 Tablespoon
• Salt………………………....3/4 Teaspoon
• Red Chilly Powder……..1/2 Teaspoon
• Egg………………………….1 small beaten (Vegans use water instead)

To Saute

• Oil………………………..1 Tablespoon
• Garlic minced…………2 ½ Tablespoons
• Spring Onion……….…3 (slice and keep Whites and Greens separately)
• Onion…………………....1 ½ Cups (Cut into cubes)
• Green Capsicum……..1 small (Cut into cubes)
• Indian Green Chilly...1 (Chopped)
• Sambal Oelek………….1 teaspoon (If not use Red Chilly paste or even Red chilly flakes)
• Chilly Garlic sauce.....1 ½ Teaspoon (Red)
• Tomato Ketchup….…2 Tablespoons (or tomato sauce)
• Dark Soy Sauce………2 Tablespoons
• Vinegar……………..….1 Teaspoon
• Water…………………...1/4 Cups
• Corn Starch…………..1 Teaspoon (Dilute with 1 Tablespoon Water)
• Salt…………………..….as needed

Method of Preparation

1. Add enough cold Water to the Potatoes so that the water will stay above the level of the Potatoes and boil. Once boiled off the flame, drain the Potatoes, wash it in cold water and pat it dry.
2. Mix all the ingredients to make the Marinade and marinate the Potatoes.
3. Heat at least two inches of Oil in a pan on high heat and deep fry the Potatoes.
4. When the Potatoes attain a golden color and are cooked  take it out of the Oil and drain the excess Oil on a paper towel.
5. In another pan heat a tablespoon of Oil on high heat and saute the Garlic and Spring Onion Whites.
6. When it starts to brown, add Onion, Green Chilly and Capsicum and saute for a minute.
7. Add Sambal Oelek and fry for 30 seconds and add Chilly Garlic Sauce, Ketch up, Soy Sauce, Vinegar and Water.
8. Once it starts to boil add the Potatoes and mix well.
9. Once boiled, add Corn Starch diluted in water and mix well.
10. Add Salt if needed followed by the Spring Onion Greens and off the heat.
11. Serve hot with rice or Chappati.

Notes:

•  While boiling the Potatoes don't overcook it. If you do, it will disintegrate when you cook them later. Once boiled, wash it in cold water to prevent further cooking.
• Deep fry the Potatoes in batches to prevent overcrowding. When you drop the Potatoes into the Oil try to drop it one by one to avoid them sticking together and try to separate them if they clump.
• For those who want to reduce the intake of Oil, broil the Potatoes under the Broiler in the Oven.
• Sambel Oelek is Dry Red Chilly made into a paste with Vinegar and is available in most of the stores that sells Asian groceries or the Asian section of the supermarkets.
• Red Chilly Garlic Sauce and Dark Soy Sauce (I use Ching’s secret Dark Soy Sauce) are available in most of the Indian stores.
• Add Salt only towards the end as the sauces contains a lot of Salt. 
• This dish is only mildly hot, but if you want to make it hotter and more of Sambal Oelek or Chilly Garlic sauce.

Make it, enjoy the deliciousness and
serve it to your family with love...