Sambal 'Aromatic Chili Paste' Potatoes
Ingredients
- Sambal - blend together below until it turns into a paste (Yields 1 cup)
- ~ 1 lb fresh red jalapeño, seeds removed, chopped, 1/2 cup dried chili (soaked in hot water until soft, seeds removed)
- ~ 5-6 shallots, 4 cloves garlic, 4 slices ginger, 1 inch galangal (blue ginger, optional), 4 slices ginger, 3 tablespoons chopped lemongrass, white part only & handful curry leaves ~ oil for blending
- ~ tamarind juice/paste, sugar, salt - adjust accordingly
- For this potato dish, you'll need
- ~ 3 medium potatoes, cubed. Roast potatoes with a little oil at 425F for 20 minutes
- ~ 1 lb french beans, washed and cut into match stick
- ~ 1/4 cup of each: diced onion, 3 colors bell peppers
- ~ 2 tomatoes, crushed using blender
- ~ oil, maple syrup, soy sauce, salt to taste
Preparation
Pour mixture in a heated pan, medium heat, & start stirring continuously. Mixture will turn darker red & it's ready when oil starts to separate (be patient) and now this is sambal?. Season with tamarind, sugar, and salt accordingly. If it's too spicy, add more sugar or more tart with tamarind. Turn off heat, once cool, store in a clean jar & refrigerate or freeze
In a heated pan with 3 teaspoons oil, sauté onion and french beans until fully cooked through, spoon up. Using the same pan, add in crushed tomatoes and stir continuously, the red will turn darker, then add 1-2 tablespoons sambal, potatoes, onion & french beans. Coat well and stir in bell peppers and let cook for 1 minute. Season with maple syrup (start with 1 teaspoon), soy sauce and salt. Serve warm with your favorite grain