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April 1999 Issue
Capsicum annuum -- Capsicum frutescens
by Rossana S. Tarantini
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Malaysian Devilled Potatoes

  • 350 grams cold cooked potatoes, diced
  • 1/2 tsp red chili powder dissolved in
  • 1 tbsp cold water
  • 4 tbsp olive oil
  • 2 medium onions, chopped
  • 2 cloves garlic, peeled and chopped
  • 2 fresh green jalapenos, minced
  • 1/2 tsp cumin seed
  • small piece lemon rind
Place the diced potato in a bowl, add the chili powder and stir lightly to mix.

Heat the oil in a large Teflon pan, add the onions, garlic and chili and sauté for 5 minutes over medium heat until the onion is soft and slightly golden. Add the cumin and lemon peel and sauté 2 minutes more. Add the potatoes to the pan and fry 5 minutes, turning from time to time, until the potatoes are nicely browned. Remove from heat, transfer to a serving dish and sprinkle with more minced jalapeno to garnish. Serve hot.

  • Yields: depends on appetites!
  • Preparation Time: 25 minutes

For those of you who are die-hard chili aficionados, I can recommend the following e-mail lists:

In either case, remember the "netiquette" involved in these and any e-mail lists. Lurk for a while and monitor postings to see if the list is right for you and read the FAQ when available as well as the archives. There'll be lots of interesting information in them and you may find your questions answered without having to ask.

Well, that's it till next month! Here's hoping we'll all have added a little spice to our lives!


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