Spicy Potato Ikan Billis
Spice up your meal spread with this dish! With the spiciness from the chili padi and saltiness from the ikan bilis, this feisty dish will leave your taste buds tickled and tantalized!
Let's start cooking!
Step 1 - Slice and soak potatoes
- Cut potatoes horizontally into half, then slice into pieces of equal thickness. Soak in water for 15 minutes, then drain and pat dry potato slices with a paper towel. Set aside. Soaking potatoes in water prevents it from oxidizing and browning.
Step 2 - Deep-fry ikan bilis
- In a large pot on high heat, heat up half a pot of vegetable oil for frying. If you have a food thermometer, it should be about 160°C.
- Deep-fry rinsed ikan bilis for 30 sec or until golden brown. Remove from pot and drain excess oil on a paper-towel lined plate. You should take out the ikan bilis when it is one shade lighter than what you desire, the ikan bilis will continue to cook from the excess hot oil.
Step 3 - Deep-fry potatoes
- In the same pot, deep-fry the potato slices for 20 seconds. Remove from pot and drain them on a paper towel-lined plate. Allow potato slices to cool completely. It is important to pat dry potatoes after soaking them to prevent hot oil from reacting to the water
- In the same pot, deep-fry the potato slices again for 30 seconds or until golden brown. Set aside to drain on a paper towel lined plate.
Step 4 - Fry remaining ingredients
- In a separate pan, fry thinly sliced chili padi and sliced yellow onion. Fry for 1 minute or until yellow onion appears translucent.
- Next, add in sliced tomatoes and fry for 3 to 4 minutes or until it releases juice. Mix in 3 Tbsp soy sauce and 1 tsp sugar to the pan. Cook for 2 to 3 minutes.
- Finally, add the fried potato slices to the pan and mix well. Remove from heat. Avoid overcrowding the pot when deep-frying, or it will result in oily, soggy food. Deep-fry in small batches of 4-5 pcs at a time.
Garnish and serve!
Garnish with crispy ikan bilis. Serve hot.