My new craving for a Chinese has become ever so slightly out of control! It all started when I decided to make a visit to the lovely Tattu in Birmingham, a Chinese restaurant which offers a slightly more deluxe dining experience to your local takeaway. Needless to say, I can’t justify spending any more money on food this month, so Chinese ‘Fakeaways’ it shall be for now.
Salt
and Pepper Chips are a MUST for me and I can definitely say that this recipe
did not fall short. I served mine as a side to accompany my sticky tofu but
these would definitely work alongside all your usual favourites.
Ingredients:
2 medium white potatoes
1
red chilli
1
small onion
2
cloves garlic
2
peppers (green and red work best but I opted for red)
3
tsp.Chinese five spice
2
tsp garlic powder
2
tsp. onion powder
1
tsp. chilli flakes
1
tsp. sugar
2 tbsp. vegetable oil
Splash
of soy sauce
Salt
and pepper to taste
Method:
- Pre heat your oven to gas mark 7.
- Wash and peel 2 medium sized potatoes, and then chop into desired chip size.
- Place potatoes on to parboil in a medium sized saucepan for 10 minutes.
- Once parboiled, drain and shake in colander to 'fluff' your potatoes.
- Place your potatoes on baking tray with 1 tbsp vegetable oil, 2 tsp. Chinese 5 spice, 1 tsp. chilli flakes, and salt and pepper to taste.
- Whilst your chips are in the oven, chop your veg finely and fry off in 1 tbsp. vegetable oil with 1 tsp. sugar Chinese five spice, salt and pepper, 1 tsp. garlic powder, 2 tsp. onion powder and soy sauce until softened. Once cooked after around 10 minutes, leave aside and take off the heat.
- After around 30 minutes remove your chips from the oven and place into your pan of fried veg.
- Place your frying pan on to a medium heat and warm through for 5 minutes.
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