Sambal U.S Potato Salad
A Malaysian twist on the classic BBQ favourite!
SERVING
8 Pax
COOK TIME
1 Hour
INGREDIENTS
| 400g | 4 medium-sized U.S Russet potatoes |
| 400g | U.S frozen potato wedges |
| 3 tbsp | Pre-made ‘sambal tumis’ paste |
| 1/2 cup | Santan / thick coconut milk |
| 2 tbsp | Lime juice |
| 60 g | Small onion (finely chopped) |
| 1/4 cup | Celery leaves (finely chopped) |
DIRECTIONS
| 1 | Scrub U.S Russet potatoes thoroughly and boil for approximately 20 minutes, or till tender. After potatoes are drained and cooled, cut them into 2cm pieces. |
| 2 | Place U.S frozen potato wedges into a preheated oven at 200 °C and bake for 20 minutes, or till golden brown and crisp. While still warm, cut into 2cm pieces. |
| 3 | Combine sambal tumis paste and coconut milk in a small pan and cook over low heat for 10 minutes, or until the mixture thickens. |
| 4 | Take pan off heat, add lime juice and mix thoroughly. Gently pour the sambal onto your potatoes and top it off with onion and celery leaves. Serve! |
Try serving it chilled, it adds more depth of flavour.