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Cumin Potato Ham - Better Than Street Stalls!

Hey, sisters! Today I’m sharing a super fragrant cumin potato ham recipe that’s absolutely irresistible! It’s spicy, savory, and way better than what you’d get at any street food stall. Plus, it’s super easy to make – you’ll be hooked after the first bite!

You know those dishes that are so addictive you can’t stop eating? This cumin potato ham is exactly that! The crispy potatoes, salty ham, and aromatic cumin combined with chili seasoning make for a flavor explosion that’s absolutely delicious.

Ingredients: Precise Measurements

300g potatoes

150g ham

2 tbsp vegetable oil

1 tsp cumin powder

1/2 tsp chili powder (adjust to your taste)

1 tbsp soy sauce

1/2 tsp salt

1/4 tsp black pepper powder

1/2 tsp sugar

2 garlic cloves (minced)

Instructions: Quick and Easy

Prepare the Ingredients: Peel the potatoes and cut them into 1.5 cm cubes. Cut the ham into small cubes. Mince the garlic and set aside.

Fry the Potatoes: Heat 2 tbsp of vegetable oil in a pan, and once it’s hot, add the potato cubes. Stir-fry until the potatoes turn light golden brown, about 5 minutes. The exterior should be slightly crispy, while the inside remains soft.

Fry the Ham and Season: Add the ham cubes to the pan and stir-fry for about 2 minutes until the ham turns slightly brown and releases its fragrance. Then, add the minced garlic and sauté until it turns light golden.

Add the Seasonings: Add the cumin powder, chili powder, soy sauce, black pepper, sugar, and salt to the pan. Stir everything well to evenly coat the potatoes and ham with the spices.

Finish and Serve: Stir-fry until the potatoes and ham are fully seasoned and slightly crispy, then remove from heat. Garnish with some fresh cilantro or green onions for added flavor.

Tips:

Don’t fry the potatoes too long; they should be crispy on the outside and soft on the inside.

You can choose any type of ham based on your preference. If you like a saltier flavor, go for cured ham.

A little bit of sugar helps balance the spiciness of the cumin and chili, making the dish more well-rounded.

This cumin potato ham dish is a great side dish or snack that pairs perfectly with rice or can even be enjoyed on its own. It’s so tasty, you won’t be able to stop eating!

Recipe inspiration: China Recipes

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Stir-Fried Celtuce Stem Recipe

Stir-fried celtuce stem is a refreshing and nutritious dish that's perfect for home cooking. Not only is it delicious, but it's also packed with nutrients. The celtuce stem has a crunchy texture, and when stir-fried, it retains its natural flavors and offers a refreshing bite. Today, I'll share a simple yet healthy recipe for stir-fried celtuce stem.

Choosing the Right Celtuce Stems

The first step in making this dish is selecting the right celtuce stems. The quality of the celtuce will directly impact the flavor and texture of the dish. When choosing celtuce stems, look for those with a vibrant green color and a smooth surface. Avoid those with dark spots or any yellowing, as they are likely past their prime.

For the best taste, try to select organic celtuce stems, as they tend to be fresher and more flavorful. Fresh celtuce will give your dish the best texture and flavor, ensuring that your stir-fry comes out perfectly crispy and delicious.

Preparation: Cleaning and Cutting

Before cooking, the outer layer of the celtuce stem should be peeled off, as it can be a bit tough. Use a knife to carefully remove the skin and then cut the stems into 2-3 cm pieces. If the stems are thick, it's a good idea to slice them in half lengthwise. This helps the seasoning to penetrate more evenly and shortens the cooking time.

By cutting the stems into smaller pieces, you also make sure that they cook faster and more evenly, resulting in a crispier texture.

Stir-Frying: High Heat for Quick Cooking

Stir-frying the celtuce stems at high heat is crucial for locking in the flavor and texture. This dish requires fast cooking to preserve the crispiness of the celtuce stems. Start by heating a little oil in the pan, then add minced garlic and sauté until fragrant. Once the garlic becomes golden and aromatic, quickly add the celtuce stems and stir-fry them over high heat.

Since celtuce stems have a high water content, they will release some moisture during stir-frying. There’s no need to add water, as the high heat will cook the stems while preserving their texture and vibrant green color. Stir-fry for about 2-3 minutes, making sure the stems stay crisp.

Seasoning: Simple Ingredients for Maximum Flavor

The seasoning for this dish is simple, but it adds so much flavor to the celtuce stems. A pinch of salt, sugar, and a little chicken powder is usually enough to enhance the natural taste of the vegetable. Salt brings out the freshness, sugar balances the saltiness, and chicken powder gives the dish a savory umami flavor.

If you prefer a more robust flavor, feel free to add a dash of soy sauce or chili for an extra kick. Soy sauce adds a savory depth, while chili provides a spicy twist, perfect for those who enjoy a bit of heat.

Tips: Mastering the Heat and Timing

The key to a successful stir-fry is controlling the heat and timing. The heat should be high to keep the celtuce stems crisp. Avoid cooking them for too long, as this will cause the color to fade and the texture to soften. Stir-fry until the stems are slightly softened and have changed color, but still retain their crunch. If the color becomes slightly yellow, that’s fine, but remember, the crispness is what you want to preserve.

If you’d like to explore more delicious homemade soup recipes, check out China Recipes.