This adaptation of the traditional Filipino dish comes from Astig Vegan. I couldn’t find a turnip or jicama, so I used swede. I found the dish a little bland.
Tag Archives: potato
After watching a friend make this, I tried it myself. It is quite simple and good. I cooked the potatoes until completely soft, which was longer than she did, because I had some stomach problems when I did not cook them fully.
Take some potatoes and peel them. Slice them into matchstick-sized pieces, then boil them until just barely cooked. Drain, rinse with cold water and set aside.
Mince some garlic and put it in a bowl, along with spices such as: chilli peppers, cayenne pepper, cumin powder, and five-spice powder. Heat some oil to just below bubbling, then pour it over the spices. While it is still cooking the spices, add in a pinch of sugar.
Next add some soy sauce, salt, and vinegar to the spice mixture. Add the spiced oil to the cooked potatoes and mix. Add some spring onion. You can also add boiled and cooled mu-err mushroom (black fungus) for a little variety.
I opted to use red sweet peppers instead of green ones in this recipe.
I used this recipe with cashews in place of hemp seed. I used more wine than the recipe called for and let the mushrooms simmer longer. It was quite creamy and had sufficient flavour, plus I could not taste the cauliflower. I liked the potato/cashew cream in this recipe better than the bean-based sauce in the creamy summer vegetable pasta.
This tasty curry is made of potato, tomato, and fenugreek leaves.