1 or 2 potatoes, cut into fingers
1 or 2 tbls ikan bilis
3 long red chillies
1 birds eye chilli
1 clove garlic
1/2 tomato, chopped
2 shallots, sliced
1 salam leaf
1/2cm galangal, bruised
1/4 tsp sugar
1/4 tsp pepper
Puree together chillies and garlic – set aside.
Fry potatoes until golden – set aside.
Fry ikan bilis briefly – set aside.
Heat 1 tbls oil and fry shallots until golden.
Add pureed chillies and saute until fragrant.
Add salam leaf, galangal and tomato – fry until pulpy.
Add sugar and pepper. Add potato and ikan bilis –
cook until well coated.
Inspired by Warung Salsa, Ambon.