Sliced potatoes are stir-fried with ground meat and savory and slightly sweet sauce is a super easy dish to prepare and it’s tasty and a budget-friendly meal.
I’m sharing a more easy convenient recipe this week as many people stay home and want to prepare an easy meal to feed the family. This Indonesian style stir-fried potatoes with meat is one of my favorites. My mom made it so often when we were kids. In the Indonesian language, Tumis means stir-fry, Kentang means potato, Daging means meat in general, Cincang means (finely chopped/minced). It’s not something you will find at the restaurant, it’s more of a popular dish among the home cooks because it’s easy, tasty, and budget-friendly.
Let’s get started cooking shall we?
HOW TO MAKE TUMIS KENTANG DAGING CINCANG
1. PREPARE THE POTATOES
Peel the skin and rinse the potatoes with water. Slice the potatoes into about 1/4-inch (about 0.5 cm) in thickness. Try to cut them into the same thickness as much as possible so they cook at the same time. You can also use a mandoline slicer if you have one.
Soak the potatoes in water while you are preparing other things so the potatoes won’t get oxidized and turned black. When ready to cook, discard the water.
2. COOKING
Preheat wok or large skillet over high heat. Add cooking oil. Add diced onion and stir fry until they are aromatic, about 2 minutes
Add ground meat and continue to stir fry until they turn color, but not cooked through yet
Add potato slices, seasonings, and water. Stir to mix
Cover with a lid to let the potato slices are soft but not mushy
The liquid will slightly reduce too. Have a taste and adjust taste to your liking. It should be savory with a hint of sweetness
3. THICKEN THE SAUCE
Give the cornstarch that you mixed with water a stir and then pour it in and stir until the sauce thickens
4. GARNISH
Remove from the heat and garnish with some chopped green onion. Serve immediately with rice
TA..DA…you just did it! 🙂
VARIATIONS
Meat: you can use ground or finely chopped/miced pork, chicken, beef, turkey
Meatless: extra firm tofu, tempeh
Veggies: you can also add veggies like broccoli florets, carrot slices, frozen mixed vegetables (thawed) to make it a complete meal
DID YOU MAKE THIS TUMIS KENTANG DAGING CINCANG RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Stir-fried Potatoes with Minced Meat (Tumis Kentang Daging Cincang)
Ingredients
- 3 large potatoes about 800 gr or 1 1/2 lbs
- 1 Tbsp cooking oil
- 300 gr ground pork / turkey / chicken / beef 10.5 oz
- 1 small onion diced
- 150 ml water about 10 Tbsp
Seasonings:
- 3 Tbsp kecap manis see notes
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- ¼ tsp ground white pepper
To thicken the sauce:
- 1 Tbsp cornstarch + 1 Tbsp water
Garnish:
- 1 stalk green onion finely chopped
Instructions
Prepare the potatoes:
- Peel the skin and rinse the potatoes with water. Slice the potatoes into about 1/4-inch (about 0.5 cm) in thickness. Try to cut them into the same thickness as much as possible so they cook at the same time. You can also use a mandoline slicer if you have one
- Soak the potatoes in water while you are preparing other things so the potatoes won't get oxidized and turned black. When ready to cook, discard the water
Cooking:
- Preheat wok or large skillet over high heat. Add cooking oil. Add diced onion and stir fry until they are aromatic, about 2 minutes. Add ground meat and continue to stir fry until they turn color, but not cooked through yet. Add potato slices, seasonings, and water. Stir to mix and then cover with a lid to let the potato slices are soft but not mushy. The liquid will slightly reduce too. Have a taste and adjust taste to your liking. It should be savory with a hint of sweetness
Thicken the sauce:
- Give the cornstarch that you mixed with water a stir and then pour it in and stir until the sauce thickens
Garnish:
- Remove from the heat and garnish with some chopped green onion. Serve immediately with rice
2 comments
Ohhhh man. Good stuff here. It’s got that homey, comfort-food vibe, and while it’s a pretty classic Asian-style main, it wouldn’t be a stretch to make it a part of a savory western breakfast. Or maybe that’s just me, lol. As for meat, I used this seasoned wheat gluten I’d made, and the texture came out really… ground-meaty? and it worked really well as a contrast for the potatoes. I bet it would be really good with little crispy bits of pork belly too hahahh.
I can totally eat this for breakfast too, it’s like potato hash. In Indonesia we eat a lot of “double carbs” rice with potatoes, rice with noodles in the same dish (yeah..I know). I can see how the wheat gluten can mimic the texture of the ground meat! My kids always say “pork belly makes everything taste good!” LOL!