Balinese currywurst Berlin style

Ingredients for 2 servings:

• 2 m.-large tomato(s)
• 2 Pepper, red, long, medium to hot
• 1 tbsp, levelled sugar
• 1 tsp, leveled salt
• 1 tsp tapioca flour
• 2 tbsp rice wine vinegar, clear, golden yellow
• 3 m.-large potatoes, waxy
• 1 tsp salt
• 1 ½ tsp baking powder
• 4 tbsp sunflower oil
• 2 Bockwurst (Wienerle)
• 2 tbsp sunflower oil
• 4 tbsp sambal (tomato sambal, like this)
• 4 tbsp tomato ketchup
• 4 tsp Madras curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A surprisingly successful cross-cooking with fried potato pieces.

For the sambal, remove the stems and green parts from the washed tomatoes and chili peppers and roughly chop the fruit. Place them in a blender along with the remaining sambal ingredients and puree until smooth. Bring the puree to a boil briefly and keep warm. Wash and peel the potatoes and cut into pieces approximately 2 to 3 cm in size. Dissolve salt and baking powder in 300 ml of water, add the potato pieces and bring the water to a boil. After 9 minutes (the potatoes should not be cooked in the middle yet), drain the potatoes and cut them into strips. Make diagonal slashes on both sides of the frankfurters approximately 2 cm apart. Heat the sunflower oil in a pan, add the frankfurters and fry until browned all over. Heat the sunflower oil in a wok until very hot, add the potatoes and fry until browned all over. Place the potatoes and sausages on the serving plates. Drizzle the sausages first with the tomato sambal, then with tomato ketchup. Sprinkle Madras curry powder over the potato pieces and sprinkle a little salt over them. Serve and enjoy. Note: For Islamic-oriented Indonesians, the above dish is taboo. But for Hindu Balinese, it’s a welcome change from babi guling (spit-roasted pork).