fried potatoes with petai/peteh beans
350 gr potatoes
10 petai / peteh beans
1 tbsp ebi, roasted
2 salam leaf
2 cm lengkuas / laos
1 tbsp asam water
1 tsp salt
1 tsp palm sugar
300 ml coconut milk (from 1/2 coconut)
3 cloves of garlic
5 red cabai keriting (curly cayenne pepper)
5 kemiri nuts
1 cm kunyit
Cut the potatoes in half or in cubes. Heat the oil in a pan and fry the potatoes until brown and cooked and set aside. Cut the petai into pieces or halve them. Pound or grind the ingredients for the bumbu into a paste.
Heat 3 tbsp of oil in a pan and fry the bumbu together with the salam and the laos for 5 minutes. Then add the ebi and the petai and fry until the petai is golden brown.
Then add the potatoes and mix well. Then add the coconut milk and bring to the boil. Then add the salt, the palm sugar and the asam water and continue to cook until the sauce has thickened.