Potato Sambal

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Potato Sambal
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Although many people think of sambals as a spicy condiment or sauce that is added to other dishes, sambals also include side dishes that range in heat from mild to wild, particularly in Indonesia and Malaysia. This particular Indonesian recipe is a good example of a spicy side dish that is labeled a "sambal." Serve these spicy, chilled potatoes with a meat dish such as satays.



Ingredients


  • 1 pound new potatoes (all approximately the same size)

  • 1/4 teaspoon salt

  • 2 serrano or jalapeño chiles, seeds and stems removed, and minced

  • 1/4 cup finely chopped green onions

  • 2 teaspoons fresh lime juice

  • 2 tablespoons thick coconut milk

  • 1/4 teaspoon freshly grated nutmeg

  • 2 tablespoons chopped cilantro



Instructions


Place the scrubbed potatoes in a large pot and cover them with water. Bring the water to a boil and boil the potatoes, in their skins, for 15 to 20 minutes, or until a fork can easily pierce the potato. Drain the potatoes, let them cool, and then peel them.

Place the potatoes in a bowl and add the remaining ingredients, except the cilantro, and mash the potatoes very coarsely.

Mound the potato mixture in a serving bowl, sprinkle with the cilantro, and chill in the refrigerator until serving time.

Yield: 4 servings

Heat Scale: Medium

Servings
4
Servings
4
Potato Sambal
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

Although many people think of sambals as a spicy condiment or sauce that is added to other dishes, sambals also include side dishes that range in heat from mild to wild, particularly in Indonesia and Malaysia. This particular Indonesian recipe is a good example of a spicy side dish that is labeled a "sambal." Serve these spicy, chilled potatoes with a meat dish such as satays.



Ingredients


  • 1 pound new potatoes (all approximately the same size)

  • 1/4 teaspoon salt

  • 2 serrano or jalapeño chiles, seeds and stems removed, and minced

  • 1/4 cup finely chopped green onions

  • 2 teaspoons fresh lime juice

  • 2 tablespoons thick coconut milk

  • 1/4 teaspoon freshly grated nutmeg

  • 2 tablespoons chopped cilantro



Instructions


Place the scrubbed potatoes in a large pot and cover them with water. Bring the water to a boil and boil the potatoes, in their skins, for 15 to 20 minutes, or until a fork can easily pierce the potato. Drain the potatoes, let them cool, and then peel them.

Place the potatoes in a bowl and add the remaining ingredients, except the cilantro, and mash the potatoes very coarsely.

Mound the potato mixture in a serving bowl, sprinkle with the cilantro, and chill in the refrigerator until serving time.

Yield: 4 servings

Heat Scale: Medium

Servings
4
Servings
4
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