Work in progress

This is an experimental recipe that I first made on 16 August 2022 and then again on 25 February 2023. It's unusual in that it uses Chinese lap chong sausage, though it's basically (southern) Indian.

Somehow I'm not happy with the dish. Maybe I should write it off as a failed experiment.

Per serving

quantity		ingredient		step
100 g		onions		1
10 g		garlic		1
10 g		ginger		1
		oil to fry		2
30 g (1 piece)		lap chong		3
3 g		green chili		3
250 g		potatoes		4
2 g		turmeric		4
7 g		salt		4
10 g		tamarind paste		5
60 g		peas		6
2 sprigs		curry leaf		6

The quantities are for “next time”; I found that my initial guesses were on the low side.

1. Slice the onions with a mandolin and fry in oil.

   
   

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2. Cut the chili into small slices. Cut the lap chong into slices:

    

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3. Cut the potatoes into small cubes. Add chili, lap chong, raw potato and salt to the onions and cover:

    

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4. Mix the tamarind paste with water if necessary to ensure that it will mix well.

5. Cook gently for about 30 minutes. Add peas, curry leaf and tamarind purée and warm:

    

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6. Serve.

Notes

I tried cutting the potatoes with a mandolin and coarse slicer. The results were not encouraging:

 

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