Asje’s Potato Sambal
Ok, I’m an honest person, this is not my recipe ; ) I got it from Astrid, my brother-in-law’s mother. Yep. In our family, we share each other’s recipes and I’m sharing it with you. Fun! This Surinamese-Javanese sambal is something that I like to eat with rice and sautéed vegetables, but according to Astrid, it’s also tasty on a cracker. I’m going to try it that way soon. Enjoy this spicy recipe! I love it. Oh, and if you make the recipe, don’t forget to share it with me (#renskroes) and the @powerfoodies, too! Njang switi!
ca. 25 min.
Portion
Large bowl
Shelf life
5 days in an airtight container
Supplies
Pan, potato peeler, grater, garlic press
Ingredients
9 medium potatoes
3 tbsp coconut oil or ghee, for frying
2 medium ripe tomatoes
2 medium white onions
2 yellow Madame Jeanette peppers
2 cloves garlic
¼ thumb sized piece of fresh ginger
1-2 tsp sea salt
2 tsp tamari, optional
500 ml (2 cups) water
2 tsp unpasteurized apple cider vinegar
½ tsp ground black pepper
1 tsp veggie powder mix, optional
Peel and chop the potatoes into small pieces. Fry the potatoes in oil in a frying pan until they are brown, stirring occasionally. Meanwhile, finely chop the tomatoes, onions and the Madame Jeanette peppers, and then add them to the pan with the potatoes. Grate or press the garlic and ginger into the pan. Add the salt. Stir for 2-4 minutes, then add the water and apple cider vinegar. Allow the mixture to simmer until the potatoes are soft. Season with tamari, black pepper and veggie powder mix, if you’d like. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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