Lingkan Reang
Rinse, peel, and slice 3 medium potatoes, then soak in cold water for 20–30 minutes.
Chop onion, capsicum, garlic, ginger, and green chilies, mix soy and chili sauces in a bowl.
Drain and rinse potatoes, then mix with chilli powder, corn flour, and salt.
Heat oil and deep fry potatoes until crisp, drain on paper towels.
In a wok, heat sesame oil and saute ginger, garlic, and chillies, then add onion and capsicum.
Combine sauces and water, add the cornstarch mixture, season, and let thicken before adding potatoes.
Finish with coriander and vinegar, and serve hot for best crispiness.