Kering Kentang Teri / Spicy Dried Potatoes and Anchovies

Ingredients

  • one hand full of dried anchovies
  • 500 gr potatoes, cut in long narrow strips
  •  2  bay leaves
  •  sugar and salt to taste
  • 100 ml of  tamarind juice

Spice Paste:

  • 3 shallots
  • 2 cloves of garlic
  • 4 bird’s eyes chillies

Directions

1. Deep fry the potatoes and dried anchovies separately. Set aside

2. Grind or blend the spice paste

3. Heat 1 tablespoon of oil, then sauté the paste with bay leaves until fragrant.

4. Add the sugar, salt, and tamarind juice and continue cooking until the sauce thickens.

5. Then add the potatoes, and dried anchovies, continue stirring until well blended, crisp and dry. Remove and ready to serve.

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