Wet Mustofa

Name: Wet Mustofa
Yield: 4 servings
Cuisine: American
Ingredients: 1 large potato, peeled and julienned, fried; 1/4 cup dried anchovies (I use teri medan), fried until golden brown; 1 tsp ground chili; 1 1/2 tsp ground garlic; 1 tsp ground shallot; 1/2 tsp tamarind powder; 1 tsp sugar; 1 tsp oil

Angela Mertoyono @tenshi

In my kitchen!

I do not know why we Indonesians call thinly sliced fried potatoes with sambal "mustofa". Usually the potatoes and sliced very thinly and deep-fried until dry, so mustofa will last for a long time. I didn't plan to store this, just wanted to eat it right away. I only fried the potato for a few minutes, so it is still a bit soggy. Hence, wet mustofa.

Add more ground chili for spicier taste!

Angela Mertoyono @tenshi

In my kitchen!

Add more ground chili for spicier taste!

Saved

Ingredients

4 servings

1large potato, peeled and julienned, fried
1/4 cupdried anchovies (I use teri medan), fried until golden brown
1 tspground chili
1 1/2 tspground garlic
1 tspground shallot
1/2 tsptamarind powder
1 tspsugar
1 tspoil

Saved

Steps

1

Heat oil in a pan. Add groud chili, ground garlic, ground shallot, tamarind powder, and sugar. Stir continuously.
2

Add fried potato and anchovies. Mix well.