28 minutes ago, Tropicalsenior said:I don't care about the photography, although it is amazing, I'd like to know more about those potatoes. They look delicious.
They were tasty. A bit of a flavor bomb, though. I wouldn't pair them with something mild.
The web-derived (seriouseats?) recipe was (from memory)
-halve and shallow fry new potatoes till golden on the cut side
-boil potatoes in a mix of 3 tbsp water, 2 tbsp soy, 1 tbsp fish sauce, 2 tbsp sugar and a garlic clove, smashed. Obviously I used a small pan where this just covered the potatoes. I don't see why water couldn't be added as needed since it gets boiled down anyway
I fished out the clove toward the end
-cook the potatoes until the liquid has turned syrupy and slosh around to coat.
-LET THEM COOL a bit
Thinking back I don't see t he need for shallow frying, cooking face down on a oiled sauté pan ought to be enough since the potato will cook fine in the boiling syrup. In fact , though browned from frying, it wasn't noticeable in the product
I only made it once. I could see adding a bit of heat to the sauce
