Cumin Ham and Potato Dice (Less-Oil BBQ Style)
孜然火腿土豆丁 · pan chinese cuisine
Made at home with just a light brushing of oil, this dish leaves no layer of grease at the bottom of the plate. It is lighter than barbecue-stand potatoes but just as fragrant — crispy-edged, smoky-tasting, and not greasy.
Priyanka RamanSoftware engineer by day, South Indian cook by night. My pressure cooker is my personality now. Trying to nail my amma's rasam without shortcuts.Nutrition & allergens
Contains:SesameSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
potato土豆
1.0 whole
3.0 piece
Cumin孜然
0.11 oz
salt盐
to taste
Chili flakes辣椒面
0.11 oz
0.6 oz
0.32 oz
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Prepare all the ingredients.
✅ Done when: All ingredients are measured and within reach before cooking begins.
- 2
Step 2
Cut the potato into small cubes and the ham sausage into small pieces.
✅ Done when: The potato and ham are cut into evenly sized small cubes.
Once the water boils, add the potato cubes and boil for 2 minutes.
✅ Done when: After 2 minutes of boiling, the potato pieces are partially cooked but still hold their shape.
- 4
Step 4
Remove the potato, rinse under cold water, and drain well; set aside.
✅ Done when: The potato pieces are cool to the touch and no water pools in the bowl.
Brush a skillet with oil and add the potato cubes to pan-fry and stir.
✅ Done when: The potato cubes sizzle on contact and begin to brown on the pan side.
Fry until golden on both sides.
✅ Done when: Both sides of the potato cubes are golden brown with crisp edges.
Add the ham pieces to the pan and stir-fry briefly.
✅ Done when: The ham pieces are heated through and lightly browned.
Stir-fry until fragrant.
✅ Done when: A toasted, savory aroma rises from the pan.
- 9
Step 9
Add 1 teaspoon of ground cumin.
✅ Done when: The cumin powder is sprinkled evenly over the potatoes and ham.
- 10
Step 10
Add a pinch of sea salt.
✅ Done when: A light sprinkle of salt is distributed over the pan.
- 11
Step 11
Add 1 teaspoon of chili powder.
✅ Done when: The chili powder is evenly scattered over the mixture.
- 12
Step 12
Add 1 spoonful of light soy sauce.
✅ Done when: The soy sauce is added and begins to coat the potatoes.
Toss to combine evenly.
✅ Done when: Every piece is coated with the seasoning mixture.
- 14
Step 14
Sprinkle with toasted white sesame seeds.
✅ Done when: Sesame seeds are visibly scattered across the dish.
Toss once more to combine.
✅ Done when: The sesame seeds are evenly mixed throughout.
- 16
Step 16
Transfer to a serving plate.
✅ Done when: All pieces are plated with no seasoning left in the pan.
- 17
Step 17
With little oil, the dish delivers a full barbecue-style aroma.
✅ Done when: The finished dish smells toasted and savory despite the light oil.
- 18
Step 18
Be sure to eat it while hot — it is fragrant with crispy skins.
✅ Done when: Served hot, the potato skins are crisp to the bite.
- 19
Step 19
Those who like it spicy can sprinkle on extra chili powder.
✅ Done when: Extra chili powder is visible on top for those who want more heat.
- 20
Step 20
This is a less-oil barbecue-flavor dish — lighter than the street stand but with the same charred aroma. Making it yourself means less oil, no greasy feeling, and the crispness still holds up.
✅ Done when: The plate is clean of excess oil, with crisp, well-seasoned potato and ham pieces.