These red chili potatoes are a fiery side to include at the table. First peel and boil baby potatoes, marinate them, then cover and let them cook until the juices are cooked and evaporated, and all you have left is a pan of potatoes thickly blanketed in red. Garnish with crushed peanuts and spring onions for extra flavor and colorful presentation.
RED CHILI POTATOES
THIS RECIPE IS :
SERVES
3COOK TIME
15INGREDIENTS
- 20 baby potatoes
- 4-5 long dry red chilis
- 1 red bell pepper
- 3-inch piece ginger
- 3 large garlic cloves
- 1 teaspoon vinegar
- 1/4 cup vegetable oil
- 1/4 cup peanuts, crushed
- A handful of spring onions, chopped finely
- Salt, to taste
PREPARATION
- Cook the potatoes until soft. Peel and discard skin (optional). Using a toothpick, prick holes all over the potatoes. You may cut them in half, if needed to even out the sizes.
- Blend the red chilis, red pepper, ginger, garlic, and salt into a smooth paste.
- Pour marinade over the potatoes, stir well to combine, and let it marinate in the refrigerator for 5-6 hours or overnight.
- Heat oil in a large pan, drop in the marinated potatoes with the marinade. Stir well, cover and let it cook until the juices are absorbed and the potatoes are dry.
- Stir in the crushed peanuts and chopped spring onions. Serve hot.
Salt and pepper seasoning is an ingenious method used in Cantonese cuisine to make a really humble and yet delicious dish while retaining the freshness and taste of the meat, tofu, or seafood used as ingredients. In this particular recipe, firm tofu is seasoned with Chinese five spice powder, paprika, and corn starch mixture. Serve with pickled chiles and fragrant garlic oil for even more flavor.
CANTONESE SALT AND PEPPER TOFU
THIS RECIPE IS :
SERVES
3-4INGREDIENTS
FOR THE TOFU:
- Rice bran oil, for pan frying
- 2 14-ounce packages of firm tofu, cut into 1 1/2-inch pieces
- Steamed rice, to serve
FOR THE FLOUR MIXTURE:
- 2/3 cup gluten-free cornstarch
- 2 teaspoons Chinese five-spice powder
- 1/2 teaspoon ground paprika
- 1 1/2 teaspoons salt
FOR THE GARLIC OIL:
- 3 tablespoons rice bran oil
- 5 garlic cloves, finely minced
- 2 shallots, finely sliced
- A pinch of salt
FOR THE PICKLED CHILIS:
- 2 large fresh long red chilis, thinly sliced crosswise
- 2 large fresh long green chilis, thinly sliced crosswise
- 2/3 cup gluten-free rice wine vinegar
- 1 1/2 tablespoons stevia
FOR THE DIPPING SAUCE:
- Balsamic vinegar (optional)
PREPARATION
TO MAKE THE PICKLED CHILIS:
- Mix and combine well all the ingredients for the pickled chilis in a small bowl. Cover the bowl with cling wrap and set aside in the refrigerator for at least 1 hour or until ready to serve. Drain the pickled chilis before serving.
FOR THE GARLIC OIL:
- Heat up a small pot with the rice bran oil, pan-fry the garlic on low heat until lightly golden, then add in the shallots and pinch of salt. Briefly stir-fry for another 1 minute. Turn off the heat and set aside in a small bowl.
TO MAKE THE TOFU:
- Heat up a non-stick frying pan with 1/2-inch of rice bran oil.
- Coat each tofu piece with the flour mixture, shake off any excess flour, and pan-fry for 2 minutes on each side or until lightly golden brown on medium-low heat. Remove from pan and drain on kitchen paper towel. Repeat the same process in 2 batches until all the tofu pieces are cooked.
- To serve, drizzle the tofu pieces with the garlic oil and garnish with the drained pickled chilis.
- Serve with steamed rice.
AUTHOR & RECIPE DETAILS
AUTHOR & RECIPE DETAILS
