Bergedil Sticks
Bergedil Sticks are usually sold as an add-on at nasi lemak or nasi padang stalls, but when rolled into handy deep-fried sticks, dipping into kicap manis—or sambal kicap manis—makes them simply irresistible.
Ingredients
- 500 g potatoes, boiled
- 1 tbsp cilantro, chopped
- ¼ cup fried shallots
- 1 tsp garlic powder
- 1 tsp cumin powder
- ¼ tsp white pepper
- ½ tsp salt
- 2 tbsp cornflour
- 1 egg, beaten
Instructions
- In a bowl, mash potatoes, cilantro, fried shallots, garlic powder, cumin powder, white pepper, salt, and corn flour together.
- Oil hands to shape and gently roll mashed potatoes into sticks.
- Preheat a pan of cooking oil on medium heat. When the oil is hot, dip potato sticks in egg and slide them carefully into the pan.
- Fry them for about 3 minutes, and when they turn golden brown, place them on a cooling rack, then serve with a sauce of your choice.