- RECIPES -
- RECIPES -
Wednesday, April 6, 2016
8 large - Potatoes (boil it more than half-boil, remove the skin, put it in the freezer for 5-7 minutes and then cut into cubes)
1/2 cup - Vegetable oil
2 cubes - Maggie vegetable stock cubes
2 cups - Hot water
2 Tbsp - Corn flour
1/2 cup - Water
1/4 cup - Sesame oil
6-7 pcs - Dry kashmiri red chillies (cut each into 3 pieces)
8 cloves - Garlic (chopped finely)
2 inches - Ginger (chopped finely)
12 pcs - Spring onion bulbs (sliced)
Leaves of 5-6 Spring onions (cut into 2 inches diagonally)
4 Tbsp - Dark soya sauce (Pantai)
2 Tbsp - Red chilli sauce
To taste - Salt
1 Tbsp - Sugar
1 tsp - Chilli flakes
10 pcs- Peppercorns
1/2 cup - Peanuts (roasted)
1 tsp - Light brown sesame seeds (roasted)
Step 1... Potatoes
Add the cornflour to half a cup water and mix it very well.
There should be no lumps in it.
Step 4... Putting it together
In a pan heat the sesame oil, add the red chillies and saute till crisp.
Add garlic and ginger, saute till they release their aroma.
Then add the spring onions slices, soy sauce, red chilli sauce, salt, sugar, chilli flakes, peppercorns, peanuts and the stock.
After a couple of minutes add the cornflour mix and cook till the sauce thickens.
Finally add the potatoes, mixing very gently taking care so as not to break them.
Cook for another two minutes, so that the potatoes are well coated.
Garnish with sesame seeds and the spring onion leaves.