📝 About This Recipe
A cornerstone of the Indonesian 'Nasi Campur' platter, this dish features golden-fried potato cubes tossed in a rich, aromatic sambal reduction. This recipe balances the heat of red chilies with the creamy sweetness of coconut milk and the earthy citrus notes of lemongrass and galangal. It is a versatile side dish that perfectly exemplifies the complex layering of flavors found in traditional Javanese home cooking.
🥗 Ingredients
Main Ingredients
- 750 grams Dutch or Yukon Gold Potatoes (peeled and cut into 1.5cm cubes)
- 500 ml Vegetable Oil (for deep frying the potatoes)
- 1 handful Petai (Stink Beans) (optional, sliced in half)
The Spice Paste (Bumbu)
- 5-7 pieces Red Large Chilies (seeds removed for less heat)
- 3-5 pieces Bird's Eye Chilies (adjust to your spice preference)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 3 pieces Candlenuts (toasted)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
Aromatics and Seasoning
- 2 cm Galangal (Laos) (bruised)
- 1 stalk Lemongrass (white part only, bruised)
- 2-3 pieces Indonesian Bay Leaves (Salam) (dried or fresh)
- 3 pieces Kaffir Lime Leaves (torn to release oils)
- 150 ml Coconut Milk (thick consistency)
- 1.5 tablespoons Palm Sugar (Gula Jawa) (shaved)
- 1 teaspoon Salt (to taste)
👨🍳 Instructions
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1
After peeling and cubing the potatoes, soak them in cold salted water for 10 minutes to remove excess starch, which ensures a crispier exterior.
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2
Drain the potatoes and pat them completely dry with a kitchen towel to prevent oil splattering.
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3
Heat the vegetable oil in a wok or deep pan over medium-high heat. Fry the potato cubes in batches until they are golden brown and have a firm crust. This usually takes 8-10 minutes per batch.
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4
Remove the potatoes with a slotted spoon and drain on paper towels. Set aside.
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5
Prepare the spice paste by blending the chilies, shallots, garlic, toasted candlenuts, and shrimp paste in a food processor until smooth. Add a splash of oil if needed to help it blend.
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6
Reduce the oil in your wok to about 3 tablespoons. Sauté the blended spice paste over medium heat.
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7
Add the bruised lemongrass, galangal, salam leaves, and kaffir lime leaves to the wok. Fry until the paste darkens in color and the oil begins to separate from the solids (the 'pecah minyak' stage).
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8
If using petai (stink beans), add them now and sauté for 2 minutes until they soften slightly.
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9
Pour in the coconut milk and add the palm sugar and salt. Stir constantly to prevent the coconut milk from curdling.
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10
Simmer the sauce on low heat until it reduces significantly and becomes a thick, oily, and concentrated jam-like consistency.
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11
Add the fried potatoes back into the wok. Toss gently but thoroughly to ensure every cube is coated in the fragrant sambal.
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12
Cook for another 2-3 minutes to allow the potatoes to absorb the flavors, then remove from heat. Serve warm or at room temperature.
💡 Chef's Tips
For the best texture, use waxy potatoes like Yukon Gold which hold their shape during tossing. If you cannot find Indonesian 'Salam' leaves, you can omit them; do not substitute with European bay leaves as the flavor profile is completely different. Always 'fry' your spice paste until the oil separates; this is the secret to a deep, non-bitter flavor and a longer shelf life. To make it a fuller meal, you can add fried beef liver (Hati Sapi) or fried shrimp along with the potatoes. Control the heat by removing the white pith and seeds from the large red chilies before blending.
🍽️ Serving Suggestions
Serve alongside steaming jasmine rice or 'Nasi Uduk' (coconut rice). Pairs beautifully with 'Ayam Goreng' (Indonesian fried chicken) or 'Beef Rendang'. Add a side of fresh cucumber slices and tomato wedges to balance the richness. Great as a component of a larger 'Rijsttafel' or festive 'Tumpeng' platter. Enjoy with a cold glass of iced Jasmine tea or 'Es Teh Manis'.