Indo-Chinese is a unique cuisine. It basically consists of chinese recipes with an Indian kick or simply put-Desi Chinese. Desi-chinese is mouth watering. Thinking of chilli paneer, gobi manchurian , hakka noodles etc makes me drool.
Do not get me wrong, I have had finger licking authentic sattvic Chinese food at restaurants in Kenya and India, it is to die for. The flavours are so simple yet out of this world. Sadly though, I cannot make anything close to authentic Chinese at home and most Asian/Chinese restaurants here in Perth, do not accommodate for problematic people like me . I mean, I understand that, garlic is probably the essential ingredient in all recipes.
For all the reasons mentioned above, Desi Chinese is whats cooks in my kitchen :)
This dragon potato recipe is my take on what I tend to get from the Indian restaurant in the neighbourhood. And...PLUS PLUS point, I did not deep fry the wedges and they still turned out crispy. Thanks to the corn flour. This is a saucy recipe, so if you are looking for some crunch in the final dish, you might need to reduce the quantity of all the sauces by half.
Ingredients for the potatoes
- 3 medium sized royal blue potatoes ( 500g) cut into wedges
- 1 tbsp corn flour
- 2 tbsp salt
- water to boil the potatoes
- 1/4 tsp pepper
- 3-4 tbsp oil to shallow fry the potatoes
Ingredients for the sauce
- 2 tbsps dark soy sauce
- 2 tbsps tomato ketchup
- 1 tbsp chilli sauce ( I use the kenyan peptang chilli sauce)
- 1 tbsp vinegar
- 1 tbsp corn flour dissolved into a 1/2 cup of water
- 2 tbsps oil
- 1 tbsp julienned ginger
- a 10 cm celery stick- finely chopped
- 1/4 cup of fennel( bulb and stem) finely chopped
- 1/2 capsicum cut into triangles or 1 cm strips
- 1/4 tsp msg/ajinomoto
- 1/2 tsp salt ( adjust to taste)
- 1/4 cup finely shredded cabbage to garnish
- 2 tbsp chopped coriander to garnish
- Boil the potatoes in water with salt. Check if the potatoes are done using a knife or a toothpick. the potatoes should be cooked all the way through but not over cooked. Over cooked is when the potato starts to crumble.
- Take the potatoes out once they are done and spread on a large tray to let them cool.
- Once the potatoes have cooled down, sprinkle them with some pepper powder and the corn flour.
- Heat the oil in a non stick pan and shallow fry the coated potatoes till they are golden brown on all sides.
- While the potatoes are cooking, mix the soy sauce, tomato ketchup, chilli sauce and vinegar in a bowl.
- In a separate bowl, mix the corn flour with the water.
- Heat oil in a separate wok. Once the oil is hot, add in the julienned ginger, chopped celery and chopped fennel and let it cook for about a minute.
- Add in the capsicums, some salt and the ajinomoto. Give it a quick stir.
- Add in the sauces and the cornflour mixture and let it bubble for about a minute. Adjust the salt content again if needed.
- Add in the shallow fried potatoes and mix well.
- Garnish with the chopped coriander and cabbage.
- Serve hot.
- Chinese/Indo chinese is cooked on a fast flame
- Many people do not like to use ajinomoto due to safety concerns. You can eliminate it if you like. However, it add the umami flavour to the dish and may not taste as good without it.
- Royal blue potatoes are ideal for this recipe if you live in Australia. You can try any other potato that gets crispy on frying and is not too sweet in flavour.
- Do not overcook the capsicums as you want them to be crunchy.
- This dish and most other Indo-Chinese dishes taste best when cooked at the time of serving.
- The best way to do it is to prep in advance i.e keep all the vegetables chopped and ready and have all the sauces measured and ready to go but do not make it in advance.