[Unicode]
Hello everyone! For MyFood Myanmar readers who love tasty and simple dishes, I'd like to share a quick and easy recipe for Sichuan Mala-flavored spicy fried potatoes that only takes about 25 minutes to prepare.
Ingredients
- Small potatoes - 400 grams
- Garlic - 6 cloves
- Dried chili - 6 pieces
- Spring onion - 4 stalks
- Sichuan peppercorns (good quality) - 2 spoons
- Mala chili powder - 1 spoon
- Salt - 1 spoon
- Cooking oil
- Water
Step-by-step Instructions
(1) First, wash the potatoes thoroughly and steam them for about 15 minutes. While the potatoes are steaming, thinly slice the garlic. Also slice the dried chilies into pieces that are neither too thick nor too thin. Then cut the spring onions into moderate-sized pieces as well.
(2) Once the time is up and the potatoes are cooked with their skins cracking, gently press them down with a knife and peel off the potato skins. Then heat a pan over medium heat.
(3) Then add about 3 spoons of cooking oil. Once the oil is hot, add the potatoes and fry them. After frying the potatoes for about 3 minutes, add the garlic and dried chilies on top and continue frying.
(4) Once the potatoes turn golden brown, add the Sichuan peppercorns, mala chili powder, spring onions, and a little salt, then fry for about 1 more minute. Once the edges of the potatoes become crispy and the fragrant aroma of Sichuan mala fills the air, transfer them to a plate. Serve with your favorite sour sauce on the side and enjoy this delicious dish.
Reference Source : Malafood
[Zawgyi]
Hello everyone! For MyFood readers who love tasty and simple dishes, I'd like to share a quick and easy recipe for Sichuan Mala-flavored spicy fried potatoes that only takes about 25 minutes to prepare.
Ingredients
- Small potatoes - 400 grams
- Garlic - 6 cloves
- Dried chili - 6 pieces
- Spring onion - 4 stalks
- Sichuan peppercorns (good quality) - 2 spoons
- Mala chili powder - 1 spoon
- Salt - 1 spoon
- Cooking oil
- Water
Step-by-step Instructions
(1) First, wash the potatoes thoroughly and steam them for about 15 minutes. While the potatoes are steaming, thinly slice the garlic. Also slice the dried chilies into pieces that are neither too thick nor too thin. Then cut the spring onions into moderate-sized pieces as well.
(2) Once the time is up and the potatoes are cooked with their skins cracking, gently press them down with a knife and peel off the potato skins. Then heat a pan over medium heat.
(3) Then add about 3 spoons of cooking oil. Once the oil is hot, add the potatoes and fry them. After frying the potatoes for about 3 minutes, add the garlic and dried chilies on top and continue frying.
(4) Once the potatoes turn golden brown, add the Sichuan peppercorns, mala chili powder, spring onions, and a little salt, then fry for about 1 more minute. Once the edges of the potatoes become crispy and the fragrant aroma of Sichuan mala fills the air, transfer them to a plate. Serve with your favorite sour sauce on the side and enjoy this delicious dish.
Reference Source : Malafod
