Mostopha Potato And Why Is It Called The Mostopha Potato

Why is it called the Mostopha Potato?

The name Mustofa itself comes from the name of the chef or chef of the Cipanas palace named Opo Mustopa. the chef processed the leftover potatoes from the processed food menu that was served to the president. the potatoes are cut into small pieces like matchsticks, which are then deep fried and covered with balado seasoning.

How to Make Potato Mostopha?

How to make mustofa potatoes thinly slice potatoes or you can also grate them lengthwise. prepare and heat the cooking oil. saute ground spices until cooked and fragrant, sprinkle salt and sugar. give the lime juice then add the fried potatoes. lift and drain.

What Are Mostopha's Seasonings?

Potatoes mustofa 1 kg medium size potatoes. enough water + 1 teaspoon salt for soaking. 2 lime leaves. 2 bay leaves. 1/3 cup water. 1 teaspoon of powdered broth. 1 tablespoon sugar. salt to taste. other items

How Long to Soak Potatoes With Betel Lime?

Prepare a basin that has been filled with water, add whiting, stir until dissolved. Add the grated potatoes and wait for at least 15 minutes. then drain and wash clean if you want to fry.

Ingredient

1 kg Potato, peeled and grated/cut into matchsticks
1 lb bay leaf
1 sheet (number 8) Orange Leaf
2 tablespoons tamarind water (from 2 tamarind eyes brewed with 3 tablespoons hot water)
80 gr granulated sugar
50 ml of boiled water
1/2 tsp Salt
1 tsp Mushroom Broth
Cooking oil

Ground spices

2 pcs Shallots
3 cloves of garlic
8 pcs curly red chili
3 pcs Cayenne Pepper (adjust to taste)

How to make

1. Wash the potatoes until the water is clear (4-5 times). Soak with water, drain sufficiently when it will be fried.
2. Heat a large amount of cooking oil over medium heat. Add enough potatoes (not too much so that the potatoes are completely submerged so that the potatoes are completely dry). After the potatoes are half dry, reduce the heat and continue to fry while stirring until they are completely dry. Lift and drain. Do this until the potatoes run out.
3. Heat 2 tablespoons of cooking oil over low heat. Saute ground spices until fragrant. Enter the bay leaf and lime leaves, stir until fragrant and the spices are cooked.
4. Add boiled water, stir until boiling. Add sugar, stir until sugar is dissolved. Add tamarind water, salt and mushroom broth, mix well. Taste correction. Cook until the spices thicken and caramelize
5. Reduce the heat to the lowest, add the french fries. Stir quickly until the spices are evenly distributed. Lift
Once cool, store in an airtight container.