Kapanlagi.com - Potatoes are one of the types of tubers that can be processed in various ways, from baking, steaming, to frying. Potatoes are usually made into perkedel, sambal goreng, mixed vegetable soup, and delicious snacks that stimulate the appetite, one of which is Mustofa potatoes. In addition to being a snack, Mustofa potatoes can also be used as a practical suhoor stock.
Because it contains carbohydrates, potatoes are a filling ingredient. In addition to carbohydrates, potatoes also contain vitamins, minerals, fiber, and antioxidants that are good for the body. So, potatoes can be a good food ingredient for various preparations.
By preparing a practical suhoor dish in the form of Mustofa potatoes, you will save time to cook. Cooking Mustofa potatoes is also relatively easy. You can combine them with other ingredients such as dried shrimp, chili, and anchovies. In addition to a practical suhoor dish, Mustofa potatoes can be served on various occasions, such as as a travel meal, for breaking the fast, and as a complementary dish during Eid. Even Mustofa potatoes are also suitable for students who need food in urgent situations.
Illustration (Credit: Freepik)
If you have never cooked Mustofa potatoes before, don't worry. Here is an easy Mustofa potato recipe that you can try.
Ingredients:
- 1 kg potatoes (sliced lengthwise, washed, fried until crispy)
- 4 large red chilies (remove the seeds)
- 8 curly chilies
- 5 red bird's eye chilies
- 3 cloves of garlic
- 5 shallots
- 4 tbsp granulated sugar
- 2 tbsp tamarind juice
- 1 tsp salt
- A little oil for sautéing
Instructions:
1. Sauté the ground spices with a little oil until fragrant and thickened.
2. After it thickens, add the potatoes and stir well on very low heat or you can turn off the stove while stirring to evenly coat the spices.
3. Transfer to a container and spread it out to cool quickly.
4. Once cooled, transfer to an airtight jar.
5. Serve.
Illustration (Credit: Freepik)
Here is a creation of a sweet and spicy Mustofa potato recipe that you can try to prepare a practical suhoor dish at home.
Ingredients:
- 2 large potatoes
- 5 red bird's eye chili (or as desired)
- 7 red chili peppers/curly red chili peppers
- 4 cloves of garlic
- 3 shallots
- 2 bay leaves
- 1 tbsp tamarind water
- 2 tbsp sliced brown sugar
- Salt and seasoning to taste
Instructions:
1. Cut the potatoes into matchstick-sized pieces (you can use a grater).
2. Wash the potatoes thoroughly, if necessary, wash them 5-6 times until the water is clear to prevent them from sticking when fried.
3. Soak the potatoes for about 10 minutes until all the sap comes out, then rinse again and drain.
4. Heat the oil and fry the potatoes (make sure the oil is really hot when frying, then reduce the heat slightly to prevent burning).
5. Blend the bird's eye chili, red chili peppers, and garlic with a little water.
6. Prepare a pan with a little oil and sauté the blended seasoning, then add the bay leaves, brown sugar, tamarind water, and seasoning (taste until it's just right).
7. Cook over medium heat, sauté until the spices are fragrant and the water has evaporated.
8.Then add the potatoes to the pan, stir until evenly distributed, reduce the heat.
9.After the spices are evenly distributed, turn off the heat and continue stirring the potatoes to prevent them from sticking until the pan cools.
10.After the potatoes have cooled, transfer them to a jar.
Illustration (Credit: Freepik)
Ingredients:
- 1 1/2 kg medium-sized potatoes
- 3 bay leaves
- 3 pieces of tamarind (dissolved in 3 tablespoons of warm water, discard the seeds)
- 125 gr white sugar
- 1/2 tsp powdered broth
- 1/2 tsp salt
Ground spices:
- 5-10 red chili peppers
- 2 red bird's eye chili peppers
- 5 cloves of garlic
- 2 shallots
- 1 tsp salt
How to make:
1.First, prepare the main ingredient, potatoes, sliced into matchstick-sized pieces or use a versatile grater for faster and more practical results. Don't forget to soak the potatoes completely so that they don't change color and spoil. If all the potatoes have been grated, wash them thoroughly until the soaking water is clear (you can wash them up to 5 times to ensure that the potato sap is completely clean and the fried potatoes are crispy and long-lasting).
2.Drain each time before frying and don't do it all at once so that the potatoes don't change color. Prepare a large pan with plenty of oil to ensure that the potatoes are submerged while frying. Use high heat and stir constantly until the potatoes feel firm when stirred. Then change the fire to medium heat and continue stirring until the potatoes turn brown. Repeat until all the potatoes are done, then drain.
3. Prepare the ground spices, either manually or using a blender. Prepare a frying pan, pour about 5 tablespoons of oil and sauté the ground spices until fragrant. Also add bay leaves.
4. Then add sugar, salt, powdered broth, mix everything until well blended, sauté until the spices boil, then add 3 tablespoons of tamarind water. Stir again to mix well, cook until thickened and caramelized (signs of caramelization are when the boiling bubbles are big, indicating that there is no more water content).
5. After the spices turn into caramel, reduce the heat while stirring, then add all the fried potatoes and stir quickly to evenly coat all the potatoes. Once cooled, immediately transfer to a jar to keep them crispy.
Illustration (Credit: Freepik)
For those of you who like spicy flavors for practical suhoor menu stock, please check out the following recipe for balado mustofa potatoes.
Ingredients:
- 1/2 kg potatoes
- 7 cloves of garlic
- 4 red chili peppers
- 8 red bird's eye chili peppers
- Oil
- Lime/vinegar (1 teaspoon)
- 1/2 tsp sugar
- 1/2 tsp salt
- Mushroom/chicken/beef broth according to taste
How to make:
1. Peel the potatoes clean.
2. Grate the potatoes. Put them in a container filled with water. Then wash them thoroughly until there are no bubbles and the water is clear.
3. Drain the potatoes until dry.
4. Prepare cooking oil and heat it until really hot. Put the potatoes in and flatten them in the pan. Do not stir or flip them.
5. If the edges start to dry, flip the potatoes to the other side until dry. Then separate them using a fork. And fry until golden or there are no more bubbles.
6. Crush the garlic and chili peppers. Sauté with oil over medium heat (towards low), after cooked, add sugar, salt, seasoning, and lime juice. Stir briefly.
7. Put the potatoes into the seasoning. Stir well.
8. After mixed, turn off the stove. Let it cool and put it in an airtight container.
Illustration (Credit: Freepik)
Here is a recipe for Mustofa potato with lime leaves and a distinctive aroma that you can try for a practical suhoor menu at home.
Main ingredients:
- 1 kg of potatoes
- 4 lime leaves
- 1 tsp tamarind water
- 2 bay leaves
- 1 tsp slaked lime
- 1 tsp sugar
- Salt to taste
- Seasoning to taste
- Sufficient amount of cooking oil
Ground spices:
1. 3 red chilies, remove the seeds
2. 7 red bird's eye chilies
3. 15 red chilies
4. 4 cloves of garlic
How to make:
1. Prepare a large enough container, then fill it with enough water. Then, add the slaked lime solution and stir until well mixed, then let it sit for a while.
2. Next, place a cutting board on the table and start peeling the potato skin until clean. Cut the potatoes into matchstick shapes or you can also use a special potato grater. Once done, soak the potato slices in the slaked lime water for 30 minutes.
3. Remove the potatoes and drain thoroughly. Heat enough oil in a pan until boiling, then fry the potatoes until golden brown. Be careful not to burn them, okay!
4. Put the red chili, bird's eye chili, red bell pepper, and garlic into a food processor. Blend all the ingredients until smooth. Set aside for a moment in a container.
5. Prepare the pan again on the stove with a little oil. Heat briefly, then sauté the blended spices until evenly distributed. Add the kaffir lime leaves, bay leaves, sugar, salt, and seasoning into it.
6. Cook the spices until evenly distributed and remove from heat when cooked. After cooling, combine the spices with the fried potatoes until evenly coated. Now, you can enjoy Mustofa potatoes with warm rice!
Well, KLovers, those are some Mustofa potato recipes that you can try to prepare practical suhoor dishes during this Ramadan month.
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