Malaysian Potato Casserole

Name: Malaysian Potato Casserole
Prep time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 1/2 pounds red potatoes, washed and peeled; 1/2 small yellow onion, peeled and chopped; 1 tomato, chopped; 1 cup sambal oelek chili paste, or 6 fresh red jalapeños; 6 tablespoons peanut oil or coconut oil; 1/2 cup coconut cream; 1/4 cup water; 1 tablespoon fish sauce, or to taste; 4 tablespoons palm sugar

Malaysian Potluck Chile Peppers Potatoes Side Dish Casserole Easy Fish Sauce Sour Cream Coconut Oil Peanut Oil Coconut Cream Granulated Sugar Onions Tomatoes Water

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4 servings Easy

Total: 1 hr Active: 45 min

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Ingredients (9)

1 1/2 pounds red potatoes, washed and peeled
1/2 small yellow onion, peeled and chopped
1 tomato, chopped
1 cup sambal oelek chili paste, or 6 fresh red jalapeños
6 tablespoons peanut oil or coconut oil
1/2 cup coconut cream
1/4 cup water
1 tablespoon fish sauce, or to taste
4 tablespoons palm sugar

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Nutritional Information

Calories349
Fat15.97g
Saturated fat5.93g
Trans fat0.0g
Carbs40.19g
Fiber4.95g
Sugar6.51g
Protein13.09g
Cholesterol94.24mg
Sodium332.14mg
Nutritional Analysis per serving (4 servings) Powered by

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This Malaysian Potato Casserole from Christina Arokiasamy’s cookbook is full of flavor from a rich sambal made of onions, tomato, ground chiles, fish sauce, and palm sugar (an unrefined brown sugar also known as jaggery). Coconut cream, thicker and richer than coconut milk, adds a luscious texture to the delicious sweet and spicy sauce, which coats every morsel of potato —but you’ll still want to lick the last bits from the pan.

Make an easy meal by serving these potatoes with our Basic Whole Roasted Chicken recipe, and our Late-Night Green Beans recipe.

from: The Malaysian Kitchen by Christina Arokiasamy

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The Malaysian Kitchen

150 Recipes for Simple Home Cooking

by Christina Arokiasamy

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Bialetti 5 Quart Pot with Strainer Lid

Whether you're boiling pasta, potatoes, or other vegetables, a large capacity pot ensures proper, even cooking -- and a lock-on lid with a strainer built right in makes draining the water super easy. This one is also non-stick, so it cleans up quickly.
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Instructions

1Cook potatoes in 8 cups of water in a pot over medium high heat until the potatoes are fork tender. Drain and allow to cool enough to handle. Cut into quarters and set aside.
2While the potatoes are cooking, prepare the spice paste by grinding the onion, tomato, and sambal oelek or red jalapeños in a food processor until very smooth, adding a little water if needed to keep the blades moving. Set aside.
3Heat the peanut or coconut oil in a skillet over medium heat. Add the ground spice paste and allow it to cook, stirring frequently, for 10 minutes, until the oil separates and rises to the surface. Add the coconut cream, water, fish sauce, and palm sugar. Stir, and cook for another 10 minutes, until the oil separates and rises to the surface again; the separation indicates the spice mixture (sambal) is cooked. Taste and add more palm sugar for sweetness or fish sauce for saltiness as desired.
4Add the potatoes to the skillet, and stir gently to coat with the sambal. Cook the potatoes in the sambal for 10 minutes, or until the sauce has thickened. Alternatively, preheat the oven to 350 degrees. Place the cooked potatoes in a casserole dish and top evenly with the cooked spice paste, then bake for approximately 25 minutes. Turn off the heat. Carefully remove the casserole from the oven and serve warm.

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