Potato is one food which has found its place in practically every cuisine across the planet. Whether it is the Spanish Tortilla Espanola, European Latkes, Indian Aloo Gobi, Italian Gnocchi, Canadian Poutine, Irish Shepherd pie or the ever so popular French fries, I have found potatoes enjoying their indisputable place in so many different menus .
But Chinese and Potatoes? I have never come across a single potato dish in any Chinese restaurant, all my eating life!! Not Once!!
Maybe because it was written 土 豆 in Chinese language and was supposed to be read as ‘ tŭdòu ‘ which means ‘bean of the earth’ .God!! I should have known that. I was surprised to learn that China leads the world in the Production and Consumption of potato. Isn’t that amazing?
Did you know?
The English word “Potato” is derived from the Spanish word “Batata.”
I found this interesting recipe for Chinese style potato in one of my old hand written recipe books. The dish is sweet, sour, sticky and a bit crunchy too. It can be served with rice, noodles or pasta. You could get a bit experimental and try stuffing it in a sandwich or make a tortilla roll with it.
Chinese style Potato
- 500 g ( 1 lb approx. ) potato cubes
- 1 cup cornflour
- 2 tsp. garlic chopped
- 2 tsp. red chili paste
- 2 tbsp. tomato ketchup
- salt to taste
- 1/2 tsp. sugar
- 2 tsp. honey
- 1 tsp. chili flakes(or more)
- 1 vegetable stock cube dissolved in a cup of water
- Sesame seeds for sprinkling
- spring onion greens for garnish
- Oil for deep frying and tempering
- Boil the potato cubes for 5 minutes ( till half done)
- Cool them. Spread them on a flat plate and dust with cornflour.
- Deep fry till golden brown.
- In a wok, heat 2 tbsp. oil(or less).
- Toss in the garlic and saute.
- Add chili paste, chili flakes,tomato ketchup,salt,sugar and honey.
- Now add a cup of vegetable stock( I used Chicken stock).
- When the stock comes to a boil add 2 tsp. of cornflour dissolved in half a cup of water.
- Now add the potatoes and turn off heat.
- Sprinkle sesame seeds and chopped spring onion greens.
- Serve hot.
Shout Out to a dear South African friend Marsay
During my short span of blogging, I have come to know so many beautiful people from across the globe and have made friends with many of them. I would like to specially mention a wonderful person Marsay who is from South Africa and who hosts a delicious food blog – Foodeva Marsay.
Her recipes are easy to understand, make and very interesting. Besides food, she does book reviews and gives us an insight into South Africa with lovely pictures. Those who haven’t yet visited her blog must definitely do so. You will really love her blog.
I want to thank Marsay for the huge help she gave me, going quite out of the way when I was researching on a few topics. Thank you very much dear Marsay for your timely help. This post is dedicated to you.
A friend in need is a friend indeed ❤