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Always a Favorite Dish During Eid, Fried Potato Sambal is Said to Originated from Pekalongan

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Always a Favorite Dish During Eid, Fried Potato Sambal is Said to Originated from Pekalongan Fried potato sambal with liver and petai. (credit: Instagram.com/@nana_hanif7)
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Every time Eid arrives, fried potato sambal almost always graces every dining table. This dish becomes a loyal companion to ketupat, chicken opor, and stew, adding to the deliciousness of the Idul Fitri celebration. With a biting spiciness, just the right savory flavor, and a hint of sweetness, fried potato sambal remains a favorite that never wanes in popularity, both among families and the wider community.

Although various regions have their own versions of fried sambal, the origin of fried potato sambal remains a subject of debate. One story mentions that fried potato sambal comes from Pekalongan, Central Java. This dish has spread widely to various regions, with various modifications following local tastes. Today, fried potato sambal is not only a typical Eid dish but is also easily found in traditional eateries throughout Indonesia.

So, how did the history of fried potato sambal become such a beloved dish among the Indonesian people? What are its variations? And how do you make it? Let’s explore the explanation in this article, summarized by Kapanlagi.com.

1. Spicy Fried Potatoes: A Must-Have Dish During Eid

Quoting from RRI, spicy fried potatoes have become a dish that cannot be missed during the Eid celebration. This dish is always served alongside ketupat, chicken opor, and stewed meat. Crispy fried potatoes mixed with spicy savory seasoning create a distinctive flavor that is always anticipated during Idul Fitri.

In addition to being a main dish, spicy fried potatoes often appear as a side dish to yellow rice, uduk rice, or in buffet spreads at family events or gatherings.

The uniqueness of spicy fried potatoes lies in their longer shelf life compared to coconut milk-based dishes. This makes it a perfect choice for Eid preparations, as it can be cooked a day in advance and still tastes delicious when served the next day.

2. The Origins of Spicy Fried Potatoes: Chinese Influence to Pekalongan

Although spicy fried potatoes are closely related to Indonesian cuisine, there is a theory that suggests this dish was influenced by Chinese cuisine. Before the 1900s, Chinese immigrants who came to Indonesia brought various cultures and culinary traditions, including a dish called "Ti Gong" which is similar to spicy fried potatoes but uses chicken gizzard as the main ingredient. In addition, they also introduced the technique of sautéing spices in oil before mixing them with the main ingredients, which was later adapted into Nusantara cooking.

Another version states that spicy fried potatoes originated from Pekalongan, Central Java, which is known for its blend of various culinary cultures. The story begins with a woman from Pekalongan who wanted to make a nutritious sambal for her family, and she decided to add potatoes and chicken gizzards to the sambal. Since then, the local community began to combine potatoes with various other ingredients such as chicken gizzards, meat, krecek, and tempeh, resulting in spicy fried potatoes that spread to various regions with a unique flavor.

3. Variations of Fried Potato Sambal: From Liver to Krecek

Fried potato sambal has various variations, depending on the region and the preferences of each family. Here are some of the most popular variants:

  1. Fried Potato Sambal with Liver
    In this variant, potatoes are mixed with chicken or beef liver cut into small pieces. The taste is savory, especially due to the presence of coconut milk that provides softness and depth of flavor.

  2. Fried Potato Sambal with Krecek
    Krecek, which is beef skin crackers, becomes the main ingredient in this version of fried potato sambal, providing a distinctive chewy texture. Fried potato sambal with krecek is often served with the traditional gudeg from Yogyakarta.

  3. Fried Potato Sambal with Petai
    Petai is added to give a distinctive aroma and a stronger flavor. Fried potato sambal with petai is often found in traditional dishes from Betawi and Sumatra.

4. Classic Fried Potato Sambal Recipe

Ingredients:

  • 500 grams of potatoes, diced
  • 3 cloves of garlic, thinly sliced
  • 5 shallots, thinly sliced
  • 5 red chilies, diagonally sliced
  • 2 bay leaves
  • 1 stalk of lemongrass, crushed
  • 1 cm of galangal, crushed
  • 100 ml of thick coconut milk
  • 1 tsp salt
  • 1 tsp brown sugar
  • Oil for frying

Instructions:

  1. Fry the potatoes until golden, remove and drain.
  2. Sauté the garlic and shallots until fragrant, then add the red chilies, bay leaves, lemongrass, and galangal.
  3. Add the coconut milk, salt, and brown sugar, stir well until the spices thicken.
  4. Add the fried potatoes, stir until the spices are absorbed.
  5. Serve the classic fried potato sambal with rice cakes or warm rice.

5. Recipe for Spicy Fried Potatoes with Liver

Ingredients:

  • 500 grams of potatoes, diced
  • 200 grams of chicken or beef liver, cut into small pieces
  • 5 shallots, thinly sliced
  • 3 cloves of garlic, thinly sliced
  • 5 red chilies, ground
  • 1 bay leaf
  • 100 ml thick coconut milk
  • 1 tsp salt
  • 1 tsp brown sugar
  • Oil for frying

Instructions:

  1. Fry the potatoes until golden, then set aside.
  2. Boil the chicken liver until cooked, then drain and cut into small pieces.
  3. Sauté the shallots, garlic, and chilies until fragrant.
  4. Add the bay leaf, coconut milk, salt, and brown sugar, stirring until well combined.
  5. Add the chicken liver and potatoes, stirring until the spices are absorbed.
  6. Serve with ketupat or white rice.

6. Recipe for Spicy Fried Potato with Krecek

Ingredients:

  • 500 grams of potatoes, diced
  • 100 grams of krecek (crackers made from skin), soaked until soft
  • 5 shallots, thinly sliced
  • 3 cloves of garlic, thinly sliced
  • 5 red chilies, ground
  • 1 bay leaf
  • 100 ml thick coconut milk
  • 1 tsp salt
  • 1 tsp brown sugar
  • Oil for frying

Instructions:

  1. Fry the potatoes until golden brown, then drain.
  2. Sauté the shallots, garlic, and chilies until fragrant.
  3. Add the bay leaf, coconut milk, salt, and brown sugar, then mix well.
  4. Add the krecek and fried potatoes, cook until the spices are absorbed.
  5. Serve with gudeg or warm rice.

7. FAQ

1. Where does spicy fried potato come from?

Spicy fried potato is believed to originate from Pekalongan, Central Java, and has spread to various regions in Indonesia.

2. What is the difference between spicy fried potato and balado potato?

Spicy fried potato uses coconut milk as seasoning, while balado potato is drier with red chili seasoning without coconut milk.

3. How long can spicy fried potato last?

If stored in the refrigerator, spicy fried potato can last up to 3-4 days.

4. Can it be made without coconut milk?

Yes, spicy fried potato without coconut milk is lighter and has a drier texture.

5. What are the best side dishes to accompany spicy fried potato?

Ketupat, chicken opor, rendang, and white rice are the most suitable side dishes for spicy fried potato.

(kpl/rmt)

Disclaimer: This translation from Bahasa Indonesia to English has been generated by Artificial Intelligence.
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