I am still in KL, recovering from a severe viral attack- full works of headache, fever, coughs, sore throat and nasal congestin. There is only about a week left to enjoy the food here, so posting will continue to be sporadic. Here we have some dishes made from purple potatoes I cooked way back in February.
Googling for recipes for purple potatoes will inevitably throw up salads which in our household is never a popular thing during winter. What I did was to stir-fry them with some chicken cubes, as one would potatoes, but finishing with a scatter of dried shrimps and rice vinegar to add some interesting contrast, making a dish that would go well with a bowl of steamed white rice.
4-5 little purple potatoes, scrubbed and cut into chunks
1 Chicken breast or thigh- cut into cubes, seasoned with salt & pepper, a little soy sauce & sesame oil
2 cloves garlic- finely minced
Handful dried shrimp- washed and patted dry
Stock or water
1. Boil the potatoes until 90% cooked. Drain.
2. Heat up the wok and then 2 tbsp cooking oil to gently fry the dried shrimps until golden and crisp. Scoop out and set aside on some kitchen paper.
3. Clean the wok. Heat it up again and add some oil to stir-fry the garlic before adding the chicken. Return the potatoes to the mixture and toss everything up. Add a cup of stock or water to the wok and bring everything up to a boil and let simmer on medium heat for 5-10 minutes or until potatoes are tender. Stir in a teaspoon of rice vinegar at the end.
4. Garnish with fried dried shrimps and chopped scallion greens if available.
These potatoes were quite amenable to roasting as well, so I cut them as finely as I could, parboil them and toss them with some salt, pepper and olive oil before roasting in a hot oven. Not as crispy as the bagged chips one buys in a supermarket, but still delicious and very popular with husband and the child.
