MMmmm. Mind sharing the recipe??
There's not really any recipe! I watched her make them and then tried to duplicate it myself, but here goes...
Ingredients:
One medium sized potato per person
soy sauce
chili oil (I made my own infusion - see below)
rice vinegar
MSG (my SIL is chinese and uses MSG a lot in her cooking in place of salt. I did not use MSG in my recipe, but only because I didn't have any in my cupboard)
Method:
Peel the potatoes and cut into chunks (I cut each one into three). Place in a steamer or boil until cooked. Remove from steamer or pot and leave to cool for a bit. If you try to mix them in the marinade when they're hot, they'll turn to mashed potatoes.
While the potatoes are cooking mix together a couple of tablespoons of soy sauce, a couple of teaspoons of rice vinegar, a pinch of MSG (if using) and a drizzle of chili oil. Keep tasting it and adding chili oil until you get the heat you want. If it tastes too vinegary, add more soy. If it's too salty, add more vinegar. I'm sorry I can't be more specific that that!
When the potatoes have cooled a bit, add them to the marinade and mix carefully so as not to break them up. There should be sufficient liquid to pool in the bottom of the bowl, otherwise the potatoes will too dry. This dish requires a lot of experimenting. When my SIL made it she kept tasting and adding until eventually she achieved the flavour she wanted. Your first couple of tries might be horrible - mine were! But when you get it right - FABULOUS!
To make chili oil:
You can use any dried, crushed chilis you like. I used some given to me by my SIL, which her mom gave her when she visited from China last year. The ratio of oil to chili should be about 3:1. I used sunflower oil to make my infusion, and used 3/4 cup to 1/4 cup chilis.
Put the oil in a pan on a medium heat. After a few minutes, place a chopstick in the oil. If it bubbles a bit, the oil is ready. Turn off the heat and pour in the chilis, swirling it a bit to mix all the chili in with the oil. Leave it to cool completely. Place in a sealed glass container (I used a clean Douwe Egberts coffee jar). I use this oil to flavour foods during and after cooking. I wouldn't cook food in it, however, because it'll blow your head off!
