Thursday, August 7, 2014

Honey Chilli Potatoes



"It was not so very long ago that people thought that....microchips were very, very small snack foods!" (~Geraldine A. Ferraro)


I'm not certain about this, but I suppose I might have been one of those "people (who) thought" microchips described cute little snacks like cheeselings or boondies! I wasn't serious about that.

Now what I have here is a very popular vegetarian Chinese dish, and when I say popular, I mean popular in India. It is questionable if it is actually a Chinese dish. Like a few other so-called Chinese dishes, this too is something that came out of an inspired, practiced cook's imagination, at least that's what I think.

When I first ate this, I came back and tried it out; my guide - my taste buds. Whether this is the way it is commercially made or not doesn't bother me...I like what I make and so does the family. As with all my cooking, ingredients may vary from time to time depending on availability of things. I might substitute one for another, or just do without something. 

Here comes Honey Chilli Potato as I normally make it.


Ingredients

Potatoes...........................................3 large, or as required, cut into wedges or french fries
Red chilli paste/red chilli pwdr.........1/2 tsp or acc to taste
Thai hot-sweet sauce........................1tbsp
Dark soy..........................................1 tbsp
Ketchup...........................................1/2 cup
Garlic..............................................2 cloves, chopped into tiny bits
Spring onion....................................2-3, chopped, white parts separate from the green
Vinegar...........................................1 tsp
Honey.............................................2 tbsps, or more if you want
Sesame seeds (white).......................1 tsp, dry roasted lightly
Oil
Salt to taste


Heat oil in a deep pan. Drop in the peeled, cut potato wedges/fries.
Deep fry until done and golden. Keep aside on absorbent kitchen paper towel.
Heat 1 tbsp oil in a non stick pan.
Throw in the tiny pieces of garlic. Give it a stir.
Now drop in half the chopped whites of the spring onions.
Stir fry for 10-15 seconds. Do not brown. Reduce heat to low.
Now add the chilli paste if you're using paste. Stir for a couple of seconds. Then add the sauces and vinegar.
If not using chilli paste, add the sauces, vinegar and chilli pwdr.
Continue cooking, stirring briskly, for about 1 minute.
Add a tiny pinch of salt. Taste the sauce mixture. Add more of whatever you feel is less.
Add the rest of the spring onions: whites and greens, mix.
Now put in the potatoes. Raise heat to medium.
Mix the potatoes well to cover with the sauces.
Now drizzle the honey over the potatoes. Mix and remove.
Sprinkle the sesame over the potatoes.
This can be served as a stand alone dish or as an accompaniment to a yummy #Chinjabipulao

You can get the recipe for the pulao by searching for these labels on this page: #Chinjabipulao, #fusionfood, #homerecipes, #Ricerecipes, OR.......

Here is the link: http://chef-on-the-run.blogspot.com/2014/08/chinjabi-pulao.html






2 comments:

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    ReplyDelete
    Replies
    1. Thank you Emilie. I will visit the website myTaste.in Thank you for the invitation.

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