• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 5 pcs US red potatoes
  • 1 liter vegetable oil
  • 250 chicken rendang, minced
  • 5 pcs papadom
  • Salt and pepper for seasoning
  • Coriander leaves for deco


  1. Clean the US red potato with the skin. Do not peel them. Cut the top and tail of the potato and slice in half. With a melon baller, scoop out the centre.
  2. Cook the potatoes in boiled water for 15-20 minutes. They should be soft when you pick with the blade of your knife.
  3. Drain and transfer the potatoes on a kitchen towel to absorb the excess of water.
  4. Heat the vegetable oil and fry your potatoes to golden brown.
  5. Transfer to tray and drain on absorbent paper.
  6. Season lightly with salt and pepper and stuff with chicken rendang preferably minced or diced.
  7. Serve immediately with a fried papadom cracked on top and a fresh coriander leaf.

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