I love mashed potatoes and potato salad, which couldn’t be more American, but my favourite potato recipe is this one from Indonesia, delicious with the starchiness of the potatoes contrasted with acidity, heat, and the richness of coconut cream.

Sambals started in Indonesia, but are popular throughout SE Asia. Typically they have very strong flavours and are very spicy (as in hot), meant to be nibbled as a side to main dishes. Two of my faves, much less hot, are one made with chicken livers, and one made with squid, with is absolutely delicious.

This one is only a bit hot, although, of course, you can adjust that to taste:

Ingredients:

• 12 oz. potatoes
• 4 scallions, chopped
• 2 green chillis, finely chopped
• 1/2 tsp. salt
• 1 Tbsp. lemon juice
• 2 Tbsp. coconut cream
• 1 Tbsp. chopped coriander

Method:

Cut the icky bits off the potatoes, then chop them into about 1″ to 1-1/2″ chunks:

Bring the potatoes, with enough water to cover them, in a saucepan, to the boil. Turn down the heat to a slow boil, and cook until they’re as done as you like them (start checking at 10 minutes).

Drain them:

And mash them to the desired consistency:

Add the rest of the ingredients:

. . . and stir them in to incorporate well. Taste and adjust seasoning (I add more lemon juice and coconut cream).

Bowl it up, top with cilantro, and enjoy!

Yum!

-R