Sambal Potato with Anchovies, Sotong Goreng Kunyit, Spicy Chili Oil Crispy Tofu, Rice
Che Sayang Kitchen
4
10 minutes
25 minutes
Malaysian
Ninja Double Stack XL 9.5L Air Fryer – SL451
Ingredients
Sambal Potatoes with Anchovies
- Potato
- Turmeric powder
- Salt
- Anchovies
- Cooking oil
- Instant sambal
Sotong Goreng Kunyit
- Squid
- Oyster sauce 2 tablespoon
- Fish curry powder
- Turmeric powder
- Chilli powder
- Salt & seasoning
- String beans
- Bird’s eye chilli
Spicy Chili Oil Crispy Tofu
- Tofu
- Salt
- Corn starch
- Chili oil
Rice
- 1 cup rice
- 1 cup water
- Ninja Double Stack XL 9.5L Air Fryer – SL451
Directions
Sambal Potatoes with Anchovies (Bottom Rack, Basket 1)
- Cut potatoes into wedge sizes
- Fill a tin foil with the potatoes
- Marinade potatoes with turmeric powder and salt
- Pour some cooking oil on the potatoes
- in a separate tin foil, fill it with anchovies
- Pour some cooking oil on the anchovies
- air fry 190°C 9 minutes
Sotong Goreng Kunyit (Top rack, Basket 2)
- Fill an aluminium foil with squid
- Marinade squid with oyster sauce, fish curry powder, turmeric powder, chilli powder, salt, and seasoning.
- Add string beans and sliced chillies with the squid.
- air fry 160°C 10 minutes
Spicy Chili Oil Cripsy Tofu (Bottom Rack, Basket 2)
- Season the tofu with some salt
- Coat the tofu with corn starch and cooking oil
- air fry 160°C 10 minutes
Rice (Top layer, Basket 1)
- Fill a tin foil with 1 cup rice and 1 cup water
- air fry 180°C 25 minutes
