Indonesian Potato Recipes: Taucu, Masak Kicap, & Sambal Goreng

Keeping your culinary journey vibrant and exciting is key to discovering new flavors that delight your taste buds. While comfort food holds a special place in our hearts, embracing the diversity of global cuisines can open up a world of gastronomic pleasure. For me, Indonesian cuisine (URAP KANGKUNG) stands out as a personal favorite, rich with bold flavors and aromatic spices that always leave me craving more (BOROBUDUR ETERNAL LEGEND).

 

Indonesian cuisine (YOGYAKARTA CUISINE) isn't just about meat dishes; it offers a plethora of vegetarian options that are equally satisfying. Take, for instance, Indonesian Potato Tauhu (Kentang Tauchu), a dish that exemplifies this culinary versatility. It's a creation born out of my perpetual quest to innovate in the kitchen, blending potatoes with chili tauhu (fermented soybean paste) to create a dish that's hearty and full of savory goodness.

I also have two more potato recipes to share with all of you: Kentang Masak Kicap (Soy Sauce Braised Potato) and Sambal Goreng Kentang (Spicy Fried Potatoes).

 

Indonesian Potato Tauhu (Kentang Tauchu)

Ingredients

5 potatoes, peeled and sliced

1 tbsp chili tauhu (chili fermented soybean paste)

1 large red onion, sliced

Spring onion, chopped

Calamansi lime (Limau kasturi) juice, to taste

2 tbsp oil

Sugar (optional, to taste)

Water, as needed

 

Method

Heat oil in a pan.

Saute the sliced onion until translucent.

Add chili tauhu and stir-fry for a minute.

Add the sliced potatoes and mix well.

Pour enough water to cover the potatoes and simmer until potatoes are tender.

Season with salt, sugar (if using), and calamansi lime juice.

Remove from heat, stir in chopped spring onion. 

Kentang Masak Kicap (Vegetarian)

Ingredients:

4 potatoes – peeled and sliced into rounds

1 large red onion – sliced

½ inch ginger – sliced

1 cinnamon stick – broken into pieces

1 star anise

1 tbsp sweet soy sauce

½ tbsp dark soy sauce

2 tsp oil

Water as needed

Spring onion for garnishing

Salt and white pepper to taste

 

Method

Heat oil in a pan, then sauté the onion, ginger, cinnamon, and star anise.

Add the potatoes and stir for 1 minute.

Pour in water as needed, cover with a lid, and cook until the potatoes are softened.

Remove the lid, add the sweet soy sauce and dark soy sauce.

Season with salt and pepper.

Stir everything together and garnish with spring onion before serving.

Sambal Goreng Kentang (Vegetarian)

Ingredients

3 potatoes – sliced (tossed with some turmeric powder)

Dried chili paste – to taste

3 shallots – chopped

4 garlic cloves – chopped

1 turmeric leaf – thinly sliced

Oil as needed

Some lime juice

Salt to taste

Method

Heat oil in a pan and fry the potatoes until golden. Remove and set aside.

Reduce the oil in the pan to 2 tbsp.

Fry the sliced turmeric leaf until lightly crispy, then remove and set aside.

In the same oil, sauté the shallots and garlic until fragrant.

Add the chili paste and cook until the oil splits.

Add the fried potatoes, lime juice, and salt. Stir to combine.

Finally, mix in the fried turmeric leaf and serve.