Fried Potato Sauce
Description
This vibrant sauce blends the earthy sweetness of palm sugar with the sharp aromatics of galangal, ginger, and shallots. It offers a complex balance of sweet and spicy notes, perfect for elevating fried dishes or grains. The texture is smooth yet substantial, achieved by simmering the ingredients until they meld into a cohesive, glossy pour. Ideal for drizzling over rice bowls, dipping fried snacks, or adding a kick to stir-fries, this recipe brings a homemade warmth to your table. It is a versatile condiment that pairs beautifully with both meat and vegetable dishes, offering a unique flavor profile that is both comforting and exciting.Ingredients
Directions
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In a mortar or blender, grind galangal, ginger, shallots, and garlic into a fine paste, adding a little oil if necessary to keep the blades turning.
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Heat oil in a saucepan over medium heat and stir-fry the aromatic paste for 5 to 8 minutes until fragrant and slightly softened.
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Add the palm sugar syrup and any remaining sauce ingredients to the pan.
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Reduce the heat and simmer the mixture for about 10 minutes, stirring occasionally, until it thickens to a glossy consistency.
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Remove the sauce from the heat and allow it to cool completely.
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Once cooled, transfer the sauce to a blender and blend for a few seconds until smooth.
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Strain the blended sauce into a bowl to remove any remaining solids, if a smoother texture is desired.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 217.6kcal
- % Daily Value *
- Total Fat 4.6g8%
- Saturated Fat 2.8g14%
- Cholesterol 11.8mg4%
- Sodium 56.7mg3%
- Total Carbohydrate 44.5g15%
- Dietary Fiber 3.8g16%
- Sugars 24.7g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prepare Palm Sugar Syrup: bring 1/2 cup (100 g) shaved palm sugar and 1/2 cup (125 ml) water to a boil in a small saucepan. Add a pandanus leaf or a drop of pandanus essence to the water, if desired. Then reduce the heat and simmer over low heat for 10 minutes until the liquid thickens and becomes syrupy. Strain and discard the pandanus leaf if used.
Storage: Store the finished sauce in an airtight container in the refrigerator for up to 2 weeks. The sauce may thicken further upon cooling; warm it slightly before serving if needed.
Variations: This sauce pairs well with fried prawns, tofu, or as a dipping sauce for spring rolls. Adjust the sweetness or spiciness by varying the amount of palm sugar or adding chili paste.
