Spicy Sambal Potatoes with Aromatic Chili Paste
Ingredients
- 3 medium potatoes
- 1 lb french beans
- 1/4 cup diced onion
- assorted bell peppers
- 2 tomatoes
- oil
- maple syrup
- soy sauce
- salt to taste
Sambal
- 1 lb fresh red jalapeño
- 1/2 cup dried chili
- 5-6 shallots
- 4 cloves garlic
- 4 slices ginger
- 1 inch galangal
- 3 tablespoons chopped lemongrass
- handful curry leaves
- oil for blending
- tamarind juice or paste
- sugar
- salt
Preparation
Blend the sambal ingredients together until they form a paste.
Pour the mixture into a heated pan on medium heat and stir continuously until it turns darker red and oil starts to separate.
Season the sambal with tamarind, sugar, and salt to taste; if too spicy, add more sugar or tamarind for balance.
Turn off the heat, let the sambal cool, then store in a clean jar and refrigerate or freeze.
Cube 3 medium potatoes and roast them with a little oil at 425F for 20 minutes.
Wash and cut 1 lb french beans into matchsticks.
In a heated pan with 3 teaspoons oil, sauté the diced onion and french beans until fully cooked, then remove them.
Using the same pan, add the crushed tomatoes and stir continuously until the color darkens.
Add 1-2 tablespoons of the prepared sambal, roasted potatoes, sautéed onion, and french beans; coat well.
Stir in the bell peppers and cook for 1 minute.
Season with 1 teaspoon maple syrup (or more to taste), soy sauce, and salt.
Serve warm with your favorite grain.
