Crispy Oriental Paksoi stew 1 kilo of floury potatoes, peeled and chopped
200 milliliters of coconut milk
25 milliliters of sesame oil
1 teaspoon of sambal oelek
2 cloves of garlic, pressed
200 grams of Chinese cabbage
250 grams of bok choy, in strips
2 tablespoons sweet soy sauce
1 bunch of spring onions
A quarter jar of atjar tjampoer
Boil the potatoes in salted water for 20 minutes. Heat the coconut milk with the sesame oil, the sambal and the garlic. Drain the potatoes and mash them with the coconut milk to a smooth puree. Spoon in the strips of cabbage and bok choy. Season the mash with the soy sauce. Spoon the stew onto four plates. Divide the spring onion and atjar tjampoer over it. Delicious with a crispy, marinated bacon or with honey / chili chicken.
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