Potatoworld Magazine
Fusion cooking combines many different tastes and cooking techniques from various cultures. A dish of Chinese wok-fried ‘Dutch’ potatoes, topped with Thai fish sauce and coriander, and served with Italian pine nuts is not only easy, it also takes you to many corners of the world!
Side dish, serves 4. Preparation time approximately 20 minutes.
• 750 grams of firm potatoes
• 6 small spring onions
• 8 sprigs of fresh coriander
• 1 tablespoon of sunflower oil
• 1 tablespoon of sesame oil
• 2 tablespoons of fish sauce
• Coarsely-ground salt and pepper
• 2 tablespoons of toasted pine nuts
Peel the potatoes, cut into 1×1 cm cubes, rinse in a colander under running cold water and pat dry. Cut the spring onions into 2 cm pieces. Chop the coriander leaves coarsely.
Heat the sunflower and sesame oil in a wok. Stir fry the potato cubes on a high heat for 8-10 minutes. It is important to stir frequently and to use high heat. When the potato is almost al dente, add the spring onions and fry for another 2-4 minutes. The preparation time depends on the heat source and type of wok you use. Keep checking and tasting!
Add the fish sauce. Stir in the coriander immediately. Season with coarsely-ground pepper and, if necessary, some coarsely-ground salt. Divide over plates and sprinkle with toasted pine nuts.
Tip: Delicious with a skewer of grilled prawn or grilled tuna, lamb’s lettuce or rocket salad and a slice of lemon!
Ingrid van den Arend, Cook it!
Events
©2015 - 2025 Potatoworld | Webdesign and realisation COMMPRO