Ways with potato

The Star Malaysia - Star2 - - FRONT PAGE - AMY BEH startwo@thes­tar.com.my

THERE are many va­ri­eties of pota­toes, and they come in many colours rang­ing from beige to pur­ple and lilac. This hum­ble tu­ber is very ver­sa­tile. It can be cooked in sev­eral ways – mashed, whole, sliced or cubed – yet the end re­sult of each dish yields a taste of its own.

Pota­toes In Turmeric Sauce

160g pota­toes 150g cauliflower, cut into flo­rets 1 red chilli, halved, seeded and sliced 45g carrot, diced 1 tbsp minced gin­ger 1 clove gar­lic, chopped 1 stalk curry leaves 1 tbsp oil ½ tsp mus­tard seeds ½ tsp turmeric pow­der ½ tsp meat curry pow­der 200ml wa­ter


¼ tsp salt or to taste ¼ tsp sugar ½ tsp chicken stock gran­ules 1/8 tsp pep­per Peel pota­toes and cut into 2 cm cubes then soak in a bowl of wa­ter (this is to pre­vent brown­ing).

Heat oil and fry mus­tard seeds. When mus­tard seeds be­gin to pop add gin­ger, gar­lic and curry leaves. Fry un­til fra­grant. Add turmeric pow­der, meat curry pow­der, pota­toes, cauliflower and carrot. Con­tinue to fry un­til aro­matic.

Pour in wa­ter and bring to the boil. Cover and sim­mer un­til mix­ture is fairly dry and veg­eta­bles are cooked right through. Dish out and serve.

Potato Crab­meat Pat­ties

250g pota­toes 45g cooked crab­meat 50g shred­ded carrot 2 white but­ton mush­rooms, finely diced 1 tsp oil 40g diced onion 1 tbsp chopped spring onion 1 tsp chopped red chilli Salt and pep­per to taste ½ tsp chicken stock gran­ules 1 tsp corn­flour

Dip­ping sauce (com­bined) 3 tbsp salad cream 1 tbsp chilli sauce 1 tbsp wasabe ½ tsp mus­tard sauce Scrub pota­toes clean and place in a saucepan.

Cover with wa­ter and bring to the boil then re­duce the heat and sim­mer for 20-25 min­utes or un­til pota­toes are cooked and ten­der.

Drain and leave to cool. Peel and mash the pota­toes.

Heat oil and sauté onion, carrot and mush­rooms. Add salt, pep­per and chicken stock gran­ules.. Dish out the mix­ture and leave aside to cool then mix with the mashed pota­toes, crab­meat, spring onion and chilli. Add corn­flour to mix.

Di­vide potato mix­ture into equal por­tions. Shape each into a pat­tie. Pan­fry pat­ties for 2-3 min­utes each side or un­til golden and heated through.

Serve with dip­ping sauce.

Beef Pot Pie With Mashed Potato Top­ping

300g (Rus­set) pota­toes 1 tbsp but­ter 100ml hot milk Salt and pep­per to taste 25g white but­ton mush­rooms 150g minced beef 25g diced carrot 2 bay leaves 1 tbsp olive oil 60g chopped onion 40g fen­nel, coarsely chopped 1 tbsp corn­flour 2 tbsp tomato paste 1 tbsp Worces­ter­shire sauce 3 tbsp red wine

Sea­son­ing ½ tsp salt 1/8 tsp pep­per 1/8 tsp ground black pep­per Scrub pota­toes clean and cook with enough wa­ter in a saucepan. Bring to the boil then re­duce the heat and sim­mer un­til pota­toes are ten­der. Peel and mash the pota­toes. Add but­ter and hot milk then sea­son to taste with salt and pep­per.

Heat olive oil in a saucepan and fry onion un­til soft­ened. Add minced beef, carrot and mush­rooms. Cook for a while. Add fen­nel and bay leaves. Fry for a minute.

Add corn­flour, tomato sauce, Worces­ter­shire sauce and sea­son­ing. Pour in wine. Cover and sim­mer for about 8-10 min­utes or un­til gravy is re­duced.

Spoon mix­ture into 3 ramekin bowls. Spread out the mix­ture and press down with a spoon. Top with mashed potato and smoothen the sur­face with the back of a spoon. Run a fork across to make pat­terns.

Bake in pre­heated oven at 200°C for about 20-25 min­utes or un­til the top turns golden brown. Re­move ramekins out and serve hot.

Pics by C. Ja­son

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