CLICK Yellow for Bri : June 2008

This month’s CLICK is in honour of Briana Brownlow whose struggling to fight against breast cancer.

This edition of CLICK is more than a photo event. It is a fundraiser for dearest Briana. She was 15 when she saw her mother die of breast cancer. Now, she’s waging her own war. If you want to contribute or make a donation please click here.

Be strong Bri, this is my entry filled with love and hope. I made this crispy and spicy potato (or Kering Kentang in Indonesia) just for you.



Kering Kentang/Crispy and Spicy Potato

Ingredients :
5 potatos, thinly sliced
oil for deep-frying
for chilli paste :
2 tbs oil
1 cm galangal, bruised
3 kaffier lime leaves
2 cloves garlic, finely chopped
3 chillies, seeded and finely chopped
5 tbs brown sugar
1 tsp tamarind paste diluted with-
2 tbs water
salt to taste

Directions :
1. Deep-fry potatos until crispy.
2. Heat 2 tbs of oil in a small pan and add garlics for a few minutes until fragrant. Then add chillies, galanggal and kaffier leaves. Stir fry over low-medium heat until fragrant, 3-4 minutes. Add sugar, salt and tamarind. Stirring frequently to prevent the mixture from sticking. Continue until it get thickens about 5 minutes. Add potatos and mix well.
3. Serve with rice.