Kentang Balado: Padang-Style Potatoes in Sambal (Vegan)
Kentang balado is a dish of potatoes cooked in a refreshing chilli sauce of shallots, garlic, and lime leaves. It’s a filling vegan meal with a kick, which doesn’t contain too many ingredients and is easy to cook.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large potatoes, sliced into wedges
- 3 shallots
- 2 cloves garlic
- 5 big red chillies, roughly chopped
- 2 bird’s eye chillies, roughly chopped (optional)
- 1 inch galangal, peeled and roughly chopped (optional)
- 4 lime leaves, torn
- Salt to taste
- Vegetable oil for frying
Instructions
- 1
Soak the potato wedges in salt water for 15 minutes to flavour them. Drain and pat dry with a paper towel.
- 2
Blend the shallots, garlic, galangal, and all the chillies.
- 3
Fry the potatoes until they turn golden. Set aside. (Boil for a healthier version.)
- 4
In another pan, add 2 tbsp vegetable oil and heat the pan over a medium flame.
- 5
Add the blended paste and fry for 3 minutes or until the paste thickens.
- 6
Add the lime leaves and salt to the paste.
- 7
Then, add the potatoes and stir-fry for another 3 minutes.
- 8
Turn off the heat and serve.