Recipe - Kering Kentang (Tamarind Spicy Chips)

One fourth cup Aer asem (tamarind liquid
see below)
One half cup Soft brown sugar
One fourth teaspoon Chile powder; or more or
less
One fourth teaspoon Garlic powder
One fourth teaspoon Laos powder (optional)
1 pack (around 175/180 gram) kettle
sticks (potato sticks; chip
sticks; shoe string style)

AER ASEM
1 tablespoon Dried tamarind
One half cup Water

Date: Sat, 23 Mar 1996 23:05:39 +1200 (NZST)

From: D ddingle@ihug.co.nz

Kering Kentang (Tamarind Flavoured Spicy Chips): This is from a cookery
course I took a while back. It was run by a lady called Ibu Irene, who also
has a Thai/Indonesian restaurant on Aucklands North Shore here in New
Zealand.

Method: Boil the first 5 ingredients together rapidly into a very thick
kind of syrup. (approximately the consistency as for toffee apples). Turn
off the heat and add the chips all at once, stirring rapidly until all the
chips are coated evenly with the syrup. Bag when cool. Can be kept for a
couple of weeks.

Note: How to make Aer Asem (Tamarind liquid) Loosen tamarind with a fork
and simmer gently on a low heat until reduced by half. Strain through a
sieve and use as directed above. Pulp can be used again for a weaker
tamarind liquid.

CHILEHEADS DIGEST V2 #275

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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