Baby Potatoes with Seroendeng
Happy Midsummer dear friends. If you embraced the old pagan summer solstice celebration in a true nature child spirit you might have felt dewy grass under your feet, danced around a may pole or placed seven different sorts of flowers under your pillow to have your dreams reveal the face of your true love. On the Scandinavian midsummer table you'll almost always find a baby potato salad like this one. New potatoes are the royalty of potatoes, much more tender and delicate than the older potatoes that are sold throughout the year. Luckily, it's harvest time for the tiny delicious new potatoes now. Time to enjoy potatoes at their best.
This year, I made a traditional potato salad as usual for midsummer, but I also made a new variation with my current favourite flavour maker: Indonesian seroendeng. Make a big batch of this delectable sprinkle, save it in a jar and use it to add taste to all kinds of foods from Asia and other world kitchens. It's so delicious, you will thank me later. This recipe is incredibly easy and quick to make. Serve as a side dish or as part of a buffet, it's especially good with Asian style dishes like seared tofu, fresh green coriander salad and and spring onions.
BABY POTATOES with SEROENDENG
a side dish
(makes a small jar)
100 gr unsalted peanuts
1 lemon grass stalk, the inner part, crushed
125g coconut, shredded
4 tablespoons palm sugar
½ teaspoon ginger, ground
1 ½ tablespoon coriander, ground
1 garlic clove, pressed
1 teaspoon salt
Place the peanuts in a blender and whisk until coarsely crumbled. Add lemongrass, coconut flakes, palm sugar, ginger, coriander and salt. Pulse a few seconds to make an evenly grated coarse mix.
Heat up a frying pan to medium low heat and add a tablespoon of coconut oil. Fry the the seroendeng mix slowly until fragrant, add garlic and fry for another 1-2 minutes. Remove from heat. Let cool and store in a jar with a lid.
BABY POTATO SALAD WITH SEROENDENG:
800g new potato, (buy organic)
200g fresh asparagus
1-2 tablespoons sambal oelek, or sriracha
a drizzle cold pressed grape seed oil or extra virgin olive oil
a sprinkle of salt
¼ teaspoon paprika powder
generous sprinkles of seroendeng
Make the potato salad: Clean and cut the new potatoes if you have to, you can usually keep and eat the tender skin. Bring a pot of water to the boil, place the asparagus in a sieve and place in the boiling water for 1 and a half minutes. Remove from the water and and rinse under ice cold water for 1 -2 minutes. Cut the asparagus in 2-4 cm long pieces. Boil the potatoes with a pinch of salt for 15 minutes or until soft. Drain and place in a bowl with the asparagus. Drizzle with oil and add the chilli sauce and paprika powder. Toss the potatoes and make sure they are well coated with the spices. Sprinkle with a little salt and a generous amount of seroendeng. Enjoy!