Recipe Description
Potatoes and salted egg! If you love these two combination, you must try it! It’s a mouth drooling food, be it snack or dish.
Recipe Ingredient
- 250g U.S. Potatoes Wedges
- 3nos. Salted Egg Yolk
- 50g Butter
- 5g Chicken Bouillon Powder
- 5g Sugar, or to taste
- 5g Curry Leaves
- 50g Red Onion (cut into wedges)
- 20g Garlic, chopped
- 3 stalks Chili Padi (small cuts)
- 1no Red Capsicum (small, cut into triangle)
- Cooking oil for frying
Instructions
- Place the salted egg yolks in a steam-safe dish and steam at high heat for 15 minutes.
- Allow the cooked yolks to cool slightly before using a fork to finely mash them. You can also use a food processor to obtain a finer salted egg yolk texture.
- In a medium size pot, heat the oil to 190°C. Carefully place the U.S. Potato Wedges into the oil without splattering. Cook for about 5 minutes or until golden brown before removing from the oil.
- To make the sauce, heat the wok and melt the butter. Add in the chilli padi, onions, capsicum and fry for 2 minutes.
- Add in the salted egg yolk followed by sugar and chicken bouillon powder. Cook for 3 minutes.
- Add in the fried U.S. Potato Wedges and toss thoroughly until the sauce evenly coats the wedges. Serve immediately.
