| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indo |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Aer asem, tamarind liquid – |
|
|
see below |
| 1/2 |
c |
Soft brown sugar |
| 1/4 |
t |
Chile powder, or more or |
|
|
less |
| 1/4 |
t |
Garlic powder |
| 1/4 |
t |
Laos powder, optional |
| 1 |
|
around 175/180 gram kettle |
|
|
sticks potato sticks |
|
|
chip |
|
|
sticks shoe string |
|
|
style |
| 1 |
T |
Dried tamarind |
| 1/2 |
c |
Water |
INSTRUCTIONS
Date: Sat, 23 Mar 1996 23:05:39 +1200 (NZST) From: D
<ddingle@ihug.co.nz> Kering Kentang (Tamarind Flavoured Spicy Chips):
This is from a cookery course I took a while back. It was run by a
lady called Ibu Irene, who also has a Thai/Indonesian restaurant on
Aucklands North Shore here in New Zealand. Method: Boil the first 5
ingredients together rapidly into a very thick kind of syrup.
(approximately the consistency as for toffee apples). Turn off the
heat and add the chips all at once, stirring rapidly until all the
chips are coated evenly with the syrup. Bag when cool. Can be kept for
a couple of weeks. Note: How to make Aer Asem (Tamarind liquid) Loosen
tamarind with a fork and simmer gently on a low heat until reduced by
half. Strain through a sieve and use as directed above. Pulp can be
used again for a weaker tamarind liquid. CHILE-HEADS DIGEST V2 #275
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Forbidden fruits create many jams”