Version from Indonesia
Mustofa Potatoes — Indonesia
Kentang mustofa is an Indonesian side of matchstick potatoes double-fried until crisp then tossed in a sweet soy glaze with fried anchovies, peanuts and chilli.
- 30 min
- Prep
- 25 min
- Cook
- 4
- Servings
- Medium
- Difficulty
Kentang mustofa, known in English as mustofa potatoes, is a dry, crunchy Indonesian side dish built from potatoes cut into thin matchsticks and fried until they shatter, then coated in a sticky sweet-savoury sauce rather than served soft.
It is reported across Indonesia as an everyday side dish, common in home cooking and at lunch stalls (warung), usually set alongside rice and other dishes rather than eaten on its own.
Potatoes are julienned, rinsed and dried well, then deep-fried in batches until deeply golden and crisp, and drained. Separately, dried anchovies and peanuts are fried until crunchy, and a paste of garlic, shallot and chilli is cooked briefly with sweet soy sauce, a little sugar and salt into a thick glaze. Everything is tossed together off the heat so the potatoes keep their crunch rather than softening in the sauce.
Some cooks add petai for a stronger, more pungent note, while others keep the dish plain with just anchovies and peanuts; the balance of sweetness, chilli heat and saltiness shifts from one household to another, and the dish is eaten either warm or at room temperature.
Preparation
Cut the potatoes into thin matchsticks, rinse and dry them thoroughly.
Deep-fry the potatoes in batches until deeply golden and crisp, then drain.
Fry the dried anchovies until crunchy, then set aside with the roasted peanuts.
Pound or blend the garlic, shallot and chillies into a coarse paste.
Fry the paste briefly in a little oil until fragrant.
Stir in the sweet soy sauce, sugar and a pinch of salt, and cook until it thickens into a glaze.
Off the heat, toss the fried potatoes, anchovies and peanuts through the glaze until evenly coated.
