An unusual variation on traditional mashed veg and potatoes. Shanghai paksoy makes a perfect ingredient in a mashed dish. It adds a taste of Asia to a traditional meal.
Marinate the chicken fillet in 4 tablespoons of ketjap in an oven dish for at least 10 minutes.
Peel the potatoes and cut into equal sized pieces. Cook in boiling water for about approx. 20 minutes until tender. Drain the potatoes but save a cup of cooking liquid.
Bake the chicken fillets in the oven for about 15 minutes until cooked.
Trim the base of the Shanghai paksoy and finely slice the hard part of the stalk. Halve the cayenne pepper, remove the seeds and very finely slice the flesh. Finely chop the onion. Halve the sweet pepper lengthwise, remove the seeds and slice the flesh into cubes. Thinly slice the garlic.
Heat the butter oil in a frying pan. Add the onion and garlic and fry on a medium heat for approx. 3 minutes. Add the sweet peppers and cayenne pepper and fry for 2 minutes. Add the turmeric, curry powder, the rest of the ketjap and soy sauce and mix well.
Mash the potatoes and a splash of cooking liquid with the potato masher until smooth. Stir the fried vegetables and the Shanghai paksoy though the mash Serve with the chicken fillets and sprinkle with roughly chopped cashew nuts.
