Sides

Paratha

2 cups (480 ML) wheat flour or atta (substitute with all-purpose flour)
2 teaspoons oil for kneading (optional)
3/4 to 1 cup water (or luke warm water)
1/4 teaspoon salt (optional)
2 tablespoon ghee or oil as needed

Mix together wheat flour, salt, oil in a wide mixing bowl.

Pour water little by little as needed & make a stiff non sticky dough.

Knead well to make the dough soft and pliable.

If necessary knead with moist fingers.

When you press down the dough with a finger, you must feel it is soft and dent easily.

Wrap it in a moist cloth or cover it in a container and set aside for 30 mins.
You can also grease the ball with a few drops of oil and cover.

How to make paratha:

Knead the dough lightly & divide to 8 parts.

Then roll to balls & keep them covered.

Take a few tbsp of flour to a small bowl & flour the rolling area.

Dip a ball in the flour and dust off excess. Too much flour on the parathas can make them hard.

Place the ball on the rolling area and flatten it slightly with fingers.
With the help of a rolling pin begin to roll each ball to a round layer or roti of 7 inches.

Making square paratha:

Apply ghee all over the paratha and fold 1/3 part of it.

Then apply the ghee to the folded part as well & repeat folding the other 1/3 part.

Apply ghee over the 3 layered long strip and fold 1/3 part of it.

Then repeat the other 1/3 part & you will have a square.

Sprinkle little more flour if needed to prevent sticking.

Then roll the square further to make a 7 inch square paratha.

Making Triangle paratha:

Apply ghee all over the roti & fold it to half to make a half circle.

Next apply ghee over it & repeat folding it to get a triangle shape.

Sprinkle a bit of flour & begin to roll evenly to a triangle paratha.

Frying paratha:

Heat a griddle until hot on a medium high flame.

Transfer paratha to the griddle. Cook it until you begin to see bubbles, then flip it.

Fry on a medium high flame on the other side as well pressing down with a spatula.

Pressing down helps the parathas to puff up and the layers get separated and get cooked through.

Flip the parathas too and fro. Cook until brown spots appear on both the sides.
Drizzle ghee or oil on both sides.

Remove the paratha to a wired rack or plate lined with a clean cloth or kitchen tissue.

Stack them one over the other to keep them soft.

Serve paratha with curry or chutney or just yogurt.

Variations:

For vegetable paratha – Mash well 1½ cups of boiled mixed vegetables & add it to 1 cup flour along with half tsp garam masala and half tsp of red chilli powder & handful of coriander leaves.

To make spinach paratha – Blend 1 cup spinach with 2 to 3 tbsp water, 1 garlic clove, 1 chilli & ¼ tsp garam masala to a smooth paste. Mix this with 1 cup flour, salt & 1 tsp oil.

For spiced or masala paratha just add half tsp each of red chili powder, garam masala & handful of coriander leaves to 1 cup of flour. Mix the dough and make masala paratha. You can also sprinkle in between the layers.

To make methi paratha, just add half cup finely chopped methi leaves to 1 cup flour along with spices, ginger garlic & herbs.

Notes:
If the dough turns sticky, sprinkle some flour and knead it.

If the dough turns hard or too stiff, then moisten your fingers and knead the paratha dough.

You can also make the dough in a food processor or stand mixer.

Vegetable Paratha

1 cup (240 ML) atta / whole wheat flour
salt as needed
1/2-tsp grated ginger or ginger garlic paste
1/2 tsp red chilli powder (adjust as needed)
1/4 tsp GARAM MASALA
1/2 tsp ajwain / carom seeds/ vaamu
ghee or oil for frying
1 1/2 cup mix veggies (can substitute with other veggies)
1/2 cup potatoes or sweet potatoes, cubed
1/2 cup carrots cubed
1/4 cup cauliflower
1/4 cup green peas
1/4 cup methi or palak chopped finely(optional)
1 Handful coriander leaves (optional)

Steam or boil mix vegetables until just cooked.

When they are still hot, mash them well using a masher until smooth.

Add the rest of the ingredients except atta. Mix well.

Add the flour and mix. If needed add little water or vegetable stock if any left from boiling the veggies.

Knead well to make a soft non sticky dough. Divide the dough into 5 to 6 equal sized balls.

Dust the rolling board and a ball with little flour. Flatten and begin to roll evenly to a medium sized paratha of 6 to 7 inches.

Heat a roti tawa. When it is hot enough transfer the paratha gently to the tawa. After a minute flip it and spread ghee or oil.

Cook on both the sides until brown to golden spots appear, meaning the paratha is cooked.

Continue to make and fry all the parathas.

Stack mix vegetable paratha to keep them soft.

Panch Phoran Potatoes (Aloo Bhaji)

1/4 cup canola oil
1 teaspoon panch phoron (see Note) or 1/4 teaspoon each of fennel, cumin, fenugreek and mustard seeds
2 dried red chiles
2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch matchsticks
1/2 teaspoon turmeric
Salt

In a medium skillet, heat the oil.

Add the panch phoron, cover and cook over high heat until the spices crackle, about 20 seconds.

Add the dried chiles and cook, shaking the pan, for 20 seconds longer.

Add the potatoes and cook, stirring, just until lightly browned in spots, about 5 minutes.

Add the turmeric and season with salt.

Cover tightly and cook over moderately low heat, stirring occasionally, until the potatoes are cooked through and lightly browned, about 15 minutes longer.
Serve immediately.

Sunday Rice

3 tablespoons canola oil
One 1-inch piece cinnamon stick
3 whole cloves
1 cup finely chopped white onion
4 scallions (white and green parts), thinly sliced
2 bay leaves 2 cups white basmati rice, rinsed, soaked, and drained (see here)
1 1/2 cups diced tomatoes
2 small or 1 large chicken bouillon cube, preferably Maggi brand
3 cups boiling water
Kosher salt

Heat the oil in a 4-quart stew pot over medium heat until shimmering.

Add the cinnamon stick and cloves and cook until fragrant, about 1 minute.

Add the onion and scallions and cook, stirring, until softened (don’t let them color), about 3 minutes.

Add the bay leaves and drained rice, stirring to coat the rice with the oil. Cook, stirring frequently, until the rice starts to stick to the bottom of the pot, 4 to 6 minutes.

Add the tomatoes, bouillon cube, and water, taste, and add salt as necessary.

Increase the heat and bring the mixture to a boil. Gently stir the rice with a silicone spatula a couple of times and cover the pot.

Reduce the heat to medium and cook, stirring occasionally, until most of the liquid has evaporated, about 15 minutes.

Turn off the heat and let the pilaf stand, covered, for 15 minutes.

Gingery Pickled Carrots

1 cup unseasoned rice vinegar
1 tablespoon white sugar
Kosher salt
3 medium carrots, peeled and shredded on the large holes of a box grater
2 -inch piece fresh ginger, peeled and sliced into thin rounds

In a large bowl, stir together the vinegar, sugar and 1 teaspoon salt. Stir in the carrots and ginger. Cover and refrigerate for at least 3 hours or up to 24 hours.

Instant Ramen Fried Rice

One 2.5-ounce (71g) cup instant ramen noodles, such as Cup Noodles, in flavor of your choice
Boiling water
3 tablespoons (45ml) canola oil or other neutral oil
1 large egg, beaten
1 cup (7 3/4 ounces; 220g) cooked medium- or short-grain rice (see note)
Kosher salt

Transfer contents of instant noodles cup (dried noodles plus all seasonings and mix-ins) to a zipper-lock bag or mixing bowl. Crush noodles well into roughly rice-size pieces, but don’t obsess about it.

Return crushed noodles and seasonings to cup.

Add just enough boiling water to wet contents of cup but no more than that. Cover and let stand while you continue with the recipe.

In a large nonstick skillet, wok, cast iron, or carbon steel pan, heat oil over high heat until shimmering. Add egg and cook, stirring, until just scrambled.

Add rice and cook, stirring constantly and breaking up any small lumps, until heated through and glazed in the oil, about 2 minutes.

Add soaked ramen along with any liquid and cook, stirring and tossing constantly, until excess moisture has cooked off and rice and noodles are lightly golden and toasted, 3 to 4 minutes. Season with salt.

Transfer to a serving platter or pack into a heatproof bowl, then invert bowl on a plate to make a compact mound of rice.

Note:
If a heartier meal is desired, you can whip up a 4-egg omelette and unfurl it on top of the mound of rice; top with ketchup and anything else you want.

Jeera Aloo

3 medium potatoes
2 tablespoons oil
2 teaspoons cumin seeds
1.5 teaspoon coriander seeds, crushed
generous pinch hing, optional, also known as asafoetida
2 green chilies, chopped
1 inch ginger, chopped
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder, or adjust to taste
1/2 teaspoon salt, or to taste
2 teaspoons chopped cilantro
Juice of half a lemon

Boil the potatoes until done – 7 to 8 whistles on high heat on regular pressure cooker or 10 mins on high pressure in Instant Pot with natural pressure release. You can also boil them on stove-top pan until done. They shouldn’t crumble once boiled and should still be able to hold their shape.

Once boiled, peel the potatoes and chop them into cubes. Set it aside.

Heat oil in a pan on medium heat. Once the oil is hot add the cumin seeds, let them sizzle. Immediately lower the heat so that cumin seeds don’t burn.

Then add the crushed coriander seeds and hing (if using) and saute for few seconds.

Add the green chili and ginger and saute for a minute until the ginger starts changing color.

Add in the boiled and cubed potatoes to the pan and toss with the spices.
Add turmeric, red chili powder and salt. Toss to combine potatoes with all the spices.

Let the potatoes cook for 2 to 3 minutes on medium heat, then add the chopped cilantro.

Squeeze in fresh lemon juice to finish it off.

Garnish with more cilantro and serve jeera aloo with paratha or as a side dish with dal and rice.

Ginger-Garlic Spiced Cashew Rice

1 1/2 cups basmati rice
3 tablespoons salted butter, cut into 3 pieces
1 cup roasted cashews
1 cinnamon stick
1 teaspoon cumin seeds
6 white or green cardamom pods
3 bay leaves
Kosher salt and ground black pepper
1 medium yellow onion, chopped
1-2 Fresno or serrano chilies, stemmed, halved, seeded and thinly sliced
1 tablespoon finely grated fresh ginger
5 medium garlic cloves, finely grated
1/4+cup lightly packed fresh cilantro, roughly chopped

In a large saucepan over medium, heat the butter until foaming. Add the cashews, cinnamon, cumin, cardamom, bay and 1/2 teaspoon pepper.

Cook, stirring, until fragrant, about 30 seconds. Add the onion, chili(es), ginger, garlic and 1 1/2 teaspoons salt.

Cook, stirring, until the onion is softened and translucent, about 5 minutes. Add the rice and cook for 2 minutes, stirring to coat the grains with butter.

Angel Corn Casserole

Ingredients send grocery list
2 (16-ounce) bags frozen corn (or about 4 1/2 to 5 cups fresh corn kernels)
2 large eggs
2 cups heavy cream
2 tablespoons brown sugar
2 tablespoons snipped fresh chives, plus more for optional garnish
1/4 teaspoon freshly grated nutmeg
8 tablespoons (1 stick) unsalted butter, melted
1 cup plus a heaping 1/3 cup crumbled Ritz crackers, divided
Salt and lots of freshly ground black pepper, to taste

Preheat oven to 350°F. Lightly butter a large 9×13-inch casserole dish.
If using frozen corn, steam and drain the kernels. If using fresh, scrape kernels off the cob.

Beat the egg, cream, and brown sugar in a large bowl until just blended. Stir in chives and nutmeg. Season to taste with salt and pepper. Stir in corn kernels.

Combine 1 cup of the crumbled Ritz crackers with 6 tablespoons of the melted butter. Add to the corn mixture. Stir until combined. Pour into the casserole dish.

Toss remaining cracker crumbs with the remaining 2 tablespoons melted butter.

Sprinkle buttered crumbs over the top of the pudding.

Bake uncovered until golden brown and slightly firm to the touch, about 45 minutes.

Optional: Garnish with more snipped fresh chives.

Turmeric-Roasted Cauliflower with Pistachio Gremolata

1 large head of cauliflower, trimmed and cut into bite-sized florets
2 tablespoons finely grated fresh turmeric (from about three 3-inch pieces), or 1 teaspoon ground (or as needed to fully coat the florets)
3 tablespoons olive oil
Kosher salt, to taste
6 to 8 dates, such as Medjool, pitted and halved (or quartered if large)
1 large lemon (finely grated zest plus juice)
1/3 cup shelled pistachios, raw and unsalted are ideal but roasted work too
1/2 cup finely chopped flat-leaf parsley
1/4 cup pomegranate arils
1/2 teaspoon Aleppo pepper, or to taste

Heat oven to 425°F.

Toss the cauliflower with the turmeric and olive oil on a sheet pan, season with salt, and arrange in a single, even layer. Roast for 15 minutes, then remove the pan from the oven.

Add the dates, toss everything together, and redistribute in a single, even layer. Continue roasting until the cauliflower is nicely browned and tender, and the dates and little bits of grated turmeric are starting to caramelize, about 10 minutes more.

Remove pan from oven, and squeeze half a lemon (zest it first—you’ll need it for the gremolata in Step 3!) over the whole dish; add more lemon juice and salt, to taste.

Meanwhile, to make the pistachio gremolata: Toast the pistachios in a small skillet over medium heat, until they’re fragrant, about 3 to 4 minutes. Remove from heat, and when cool enough, chop them into fine yet irregular pieces with a knife.

In a small bowl, toss together the pistachios, lemon zest, parsley, pomegranate arils, and Aleppo pepper; season with a pinch of salt.
Arrange the cauliflower and dates on a large serving platter, and scatter the pistachio gremolata over the top. Serve warm or at room temperature.

Turmeric-Coconut Rice

1 1/2 cups long-grain white rice, such as jasmine
1 3/4 cups coconut water
1 1/2 teaspoons grated peeled fresh turmeric, or 1/4 teaspoon plus 1/8 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1 1/2 tablespoons virgin coconut oil

Wash the rice in several changes of water and drain well. An easy way to do this is to run water over the grains of rice in the medium saucepan you plan to use, swishing them in a circle with your hand, then pour off most of the water into the sink, holding the rice back with your hand. When the water is clearer after a few rinses (it will never be totally clear), drain the rice through a fine-mesh strainer and dump it back into the saucepan.

In your medium saucepan over high heat, combine the rice, coconut water, turmeric, and salt and bring to a boil, stirring occasionally to loosen the grains. Lower the heat slightly and let bubble for a few minutes, stirring occasionally. When the rice is glossy on top, turn the heat to low, cover, and cook for 10 minutes.

Turn off the heat and let the rice sit for 10 minutes. Uncover, add the coconut oil, and fluff with chopsticks or a fork to combine and to circulate the grains. Re-cover and let rest for 10 minutes, or up to 30 minutes to finish cooking. Before serving, fluff the rice again.

Transfer the rice to a serving bowl or platter and let diners help themselves.

Tomato Rice

2 tablespoons unsalted butter
1 small onion, diced
1/2 red bell pepper, seeded and diced
Salt
1 cup chopped tomatoes (fresh or canned)
1 cup long grain brown rice

Heat the butter in a medium heavy saucepan over low heat. Add the onion and pepper and a large pinch of salt and stir to coat. Cook gently, stirring frequently, until softened, about 5 minutes. (Do not let the vegetables brown — if necessary, add a splash of water to prevent this.)

Add the tomatoes and another large pinch of salt to the pan and stir to combine. Raise the heat so the mixture bubbles steadily and cook for 5 to 7 minutes, until you have what resembles a thick sauce.

Stir in the rice, 2 1/2 cups cold water and a couple more pinches of salt. Bring to a brisk simmer and cook uncovered for 5 to 8 minutes without stirring, until the liquid on the surface is mostly gone. Stir the rice briefly, cover and turn the heat down as low as it will go. Cook the rice, without removing the lid, for 25 minutes. Turn off the heat and let the pot sit covered for 5 minutes. Fluff the rice with a fork and serve.

Korean-Style Broccoli With Gochujang

4 broccoli crowns, snapped into smaller pieces
3 tsp gochujang
2 tsp sesame oil
2 tsp soy sauce
1 tbsp and 1 tsp rice vinegar
2 tsp minced garlic cloves
sesame seeds to garnish

Heat sesame oil in wok or deep frying pan on medium-low heat. Add garlic and broccoli and sauté for 4 minutes, stirring continuously.

Mix gochujang, soy sauce, and rice vinegar together in a bowl. Add the mixture to the broccoli and garlic and stir to coat.

Reduce heat to low and cover (with large plate if using a wok). Cook for 6-8 minutes, or until just fork tender. Stir again to coat broccoli in any remaining sauce in the pan.

Remove from pan, garnish with sesame seeds.

Korean Sesame Broccoli

1 pound broccoli
1 teaspoon salt
1 tablespoon sesame seeds roasted and crushed (note)
1 tablespoon sesame oil
1/2 teaspoon minced garlic
salt to taste about 1/2 teaspoon

Cut the broccoli head from the stem. Cut the head into small florets. Peel the stems and cut into small pieces.

Bring a large pot of water to a boil. Add the salt and broccoli, and cook for 1 to 2 minutes, or until it reaches the desired tenderness.

Drain, and immediately shock in cold water to stop cooking. Drain well.

Combine the broccoli with the remaining ingredients, and toss well to evenly distribute the seasoning.

Broccoli with Preserved Lemon Yogurt

1 1/2 pounds broccoli (2 small heads)
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper
Kosher salt
Black pepper
6 tablespoons Greek yogurt
2 tablespoons mayonnaise
1 small garlic clove, minced
1 teaspoon minced preserved lemon rind, plus julienned rind for garnish
2 teaspoons fresh lemon juice
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 475. Place a baking sheet on the center rack and allow to heat for ?10 minutes.

Meanwhile, cut the broccoli lengthwise into 1/3-inch-?thick slabs, reserving any florets that fall off; trim the florets to form mini steaks that lie flat.

In a large bowl, toss the broccoli, olive oil and crushed red pepper and season with salt and black pepper. Carefully arrange in a single layer, cut side down, on the hot baking sheet. Roast for about 20 minutes, turning halfway, until golden and tender.

Meanwhile, in a small bowl, mix the yogurt, mayonnaise, garlic, minced lemon rind and lemon juice and season with salt and black pepper. ?

Transfer the broccoli to plates and top with the cheese. Garnish with julienned lemon rind. Spoon the yogurt sauce on the side and serve.

The preserved lemon yogurt can be refrigerated overnight.

Ham Fried Rice with Pineapple

3 tablespoons soy sauce
2 tablespoons pineapple juice
3 tablespoons peanut oil (or vegetable oil)
1 cup leftover ham, diced
1/2 cup pineapple, diced
1/2 bell pepper, diced (yields about 1/2 cup)
2 cloves garlic, minced
3 cups cooked rice overnight long grain rice
3 eggs, beaten
Salt, to taste

Mix the soy sauce and pineapple juice together in a small bowl.

Add 1 tablespoon of oil to a large nonstick pan and heat it over medium-high heat until hot. Add the ham and pineapples. Cook, stirring occasionally, until caramelized, about 2 to 3 minutes.

Add the bell peppers. Stir a few times to mix well, then transfer everything to a plate and set aside.

Add 1 1/2 tablespoons of oil and the garlic into the skillet. Stir a few times to release the fragrance. Add the rice and spread it out with your spatula. Cook, stirring occasionally, until the rice is lightly toasted.

Move the rice to one side of the pan and add the remaining 1/2 tablespoon of oil to the other side of the skillet. Add the beaten eggs onto the oil. Let it cook until the bottom sets, 30 seconds. Scramble a few times until most of the eggs are cooked but some parts are still runny. Mix the rice into the egg, chopping and stirring to mix everything together.

Move the rice to the edge of the pan to make a well in the center. Pour the soy sauce and pineapple juice into the center. Let it cook for a few seconds to evaporate the liquid. Stir everything together until the rice is evenly coated with the seasonings. Let it cook, stirring occasionally, until the moisture is cooked off.

Add the cooked ham mixture back into the pan. Stir everything together. Taste the rice. Add a pinch of salt and mix again, if needed.

Stir-fried Baby Bok Choy

18 oz (500 g) baby bok choy
1 tablespoon peanut oil (or vegetable oil)
2 tablespoons light soy sauce (or soy sauce)
1 teaspoon sugar
2 tablespoons garlic, minced
Toasted sesame seeds, for garnish (Optional)

Rinse the baby bok choy. Tear apart the large leaves and remove the tough ends (see the blog post above for more detailed instructions and pictures). Wash thoroughly to remove any dirt between the leaves and drain in a colander.

Heat 1 tablespoon of oil in a large skillet (nonstick or carbon steel) over medium-high heat until hot. Add the garlic and stir a few times until fragrant.
Add the baby bok choy, stir, and cook for 1 to 2 minutes, until the bok choy is evenly coated with oil.

Add sugar and swirl in the light soy sauce. Stir a few times to mix the sauce.
Cover and reduce to medium heat. Cook for 30 seconds to 1 minute, until the baby bok choy turns tender, but not to the point of being mushy. You can uncover the pan to check on the progress in the meantime.

Uncover the pan. Carefully taste the baby bok choy. Let cook for another 30 seconds or so to absorb the sauce. Once done, stop the heat and immediately transfer the baby bok choy to a serving plate. Sprinkle with toasted sesame seeds, if using.

Serve hot as a side.

3-Ingredient Stovetop Macaroni and Cheese

6 ounces (170g) elbow macaroni
Salt
6 ounces (180ml) evaporated milk
6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack

Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.

Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.

Oi Muchim (Korean Marinated Cucumbers)

ngredients
4 Persian cucumbers (about 10 1/2 ounces; 300g), sliced crosswise 1/2 inch thick
1 tablespoon (8g) coarse ground gochugaru (Korean chili flakes)
1 1/2 teaspoons (6g) kosher salt
1 teaspoon (5g) sugar
2 tablespoons (30ml) unseasoned rice wine vinegar
1 teaspoon (5ml) fish sauce
1 medium garlic clove (5g), very finely minced or grated
3 tablespoons (45ml) toasted sesame oil
1 tablespoon (10g) toasted sesame seeds

In a medium bowl, combine cucumbers, gochugaru, salt, and sugar. Using clean hands, massage cucumbers, squeezing and tossing them with seasoning, until cucumber is well-coated on all sides and begins to release liquid and color of gochugaru brightens to vibrant orange-red, about 1 minute.

Transfer cucumbers to a colander, then set colander inside bowl used to season cucumbers. Cut a round of parchment paper large enough to cover surface of cucumbers, and place over cucumbers. Then place a weight on top of parchment to press down on cucumbers (canned goods, a cast iron skillet, a mixing bowl filled with water, or a Chef’s Press all make for good weights). Set aside to drain for at least 30 minutes and up to 1 hour.

Meanwhile, in a separate medium bowl, whisk together rice wine vinegar, fish sauce, and garlic. Whisking constantly, slowly drizzle in sesame oil until emulsified.

Once cucumbers have drained, remove weight and discard parchment paper. Using clean hands, squeeze cucumbers to get rid of excess moisture, then transfer to bowl with dressing; discard accumulated cucumber liquid. Toss cucumbers with dressing until well-coated all over, about 30 seconds. Add sesame seeds and toss to combine. Divide between small individual serving bowls and serve, or transfer to airtight container and refrigerate for up to 2 days.

Kering Kentang (Spiced Potatoes)

500 gr potatoes – Choose less waxy potatoes like Russet
2 Thai red chilis – seeded and cut into strips
Cooking oil – to fry potatoes

Spiced paste:
4 kaffir lime leaves – use a scissor to cut into thin strips, remove the vein in the middle
1 Tbsp cooking oil
2 cloves garlic – grated or finely minced
1 tsp tamarind paste
1 Tbsp sambal oelek – or use chili paste
2 tsp galangal powder
70 gr coconut sugar – or use dark brown sugar
1 tsp salt
5 Tbsp water
2 bay leaves – or 4 dried bay leaves

To add last:
2 Tbsp Crispy fried shallots / bawang goreng

Soak the potatoes:

Peel the potatoes and use a mandoline slicer if you have one to cut the potatoes into uniform size sticks. This is important and will make your life easier when you fry them. They are cooked and get crispy at the same time. You can manually cut them too, it’s more work!

Soak the potato sticks in fresh cold water for at least 2 hours (overnight is fine too) and then drain off all the water and starch that leaks out. Do not skip the soaking part.

Use an absorbent paper towel and pat the potatoes dry.

Fry the potatoes:

Preheat about 1 1/2-inches of cooking oil over high heat. When you dip a chopstick into a oil and it bubbles around the chopstick, the oil is ready. Or you can just put one piece of potato in there and if it bubbles and floats, the oil is ready. Lower the heat to medium.

You need to fry the potatoes in 3-4 batches. DO NOT dump all at one go. Place the first batch in and fry until the potatoes are crispy and golden brown. Remove to an absorbent paper towel. Continue frying the next batch.

Prepare the spiced paste:

Place all ingredients for the spiced paste in a bowl, except for kaffir lime leaves and bay leaves.

Preheat 1 Tbsp of cooking oil in a large pan/wok. Add the kaffir lime leaves and Thai chili and fry briefly, about 10 seconds or so. Add the rest of the ingredients above and bay leaves and cook until the sauce thickens to a syrup consistency.

Add the fried potatoes into the sauce and turn off the heat. Stir to make sure the sauce is coating the potatoes. Sprinkle in the bawang goreng and stir again to mix. Transfer to a serving bowl.

Notes:

Kering kentang is best served on the same day. The kering kentang will stay crispy for one whole day. The next day, they will get significantly soggy, which is normal as the moisture from the sauce continues to soften the potatoes.

It’s not uncommon to add things like: roasted peanuts, dried anchovies, fried tempeh (tempe). I highly recommend that you fry these ingredients separately and then add them in when you are about to toss the potatoes to the sauce. This helps to keep the kering kentang crispy.