Ooookay, Iām not super sure the English term for it, but itās basically another Indonesian take at sambal (if we could put sambal on everything, we wouldāwait.) Kentang is potato, sambal is, well, sambal (chili paste ā mixed with garlics, shallots, salt, sugar, pepper, and sometimes, shrimp paste,) and goreng means fried.
This dish is not exclusively for Eid, and many households cook it as side dish (yes, it has potatoes AND we eat it with rice) and one of folksā favorites because you can keep it and re-heat it for the next meal.
Potato is the main ingredients, and folks add another protein on it: quail eggs, chicken livers and gizzards, and (sometimes, if you ā and your nose ā are strong enough,) stinky beans.
A bit of warning, this dish has lots of chilis and shrimp paste. This is not for the faint of heart.
Sambal Goreng Kentang
With chicken gizzards because thatās how I like it
For 4-5 people; and you can keep it for 2-3 days in a fridge
Cut and diced:
800 grams potatoes (you can round it up to 1 kg. This depends on how much you like this dish, though.)
300 grams chicken gizzards
Spices, blended:
10-15 pieces red chilis (I donāt know its exact English name, but in Indonesia, we call it ācabe keritingā (curly chilies.) In Malaysia, though, Iām using Johor chili)
5 pieces bird-eye chilis (if you like it really, really spicy)
6 garlics
10 shallots
1/2 to 1 teaspoon of shrimp paste (belacan/terasi) (heat the shrimp paste first to exude its aroma)
2 candlenuts
1/4 teaspoon of turmeric powder (optional)
Spices, mashed/tear:
3 kaffir lime leaves
3 bay leaves
2 cm ginger
2 cm galangal
To taste:
Salt
Sugar
Pepper
Cooking oil
Deep fried the potatoes and the gizzards separately. Set aside.
Put a bit of oil on the wok (you donāt have to use new oil; you can use the oil from previous fry (potatoes and gizzards) and heat the blended spices. Add the mashed spices/herbs. Heat it until itās fragrant.
Put potatoes and gizzards into the wok and mix it thoroughly. In Malaysia, we had this term: Pecah minyak; in Indonesia, my aunt mentioned to me to cook it āuntil dryā ā meaning that you need to mix it on the hot wok until the sambal sticks on the potatoes and gizzards and you could see the oil āseparatedā from the dish. You shouldnāt see some kind of āchili soupā on the wok. The sambal needs to look like marinated the potatoes and the gizzards. And yes, it needs upper arm workout to handle this dish.
Serve with warm jasmine rice or ketupat.

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