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.
- 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
- Soak the potato wedges in salt water for 15 minutes to flavour them. Drain and pat dry with a paper towel.
- Blend the shallots, garlic, galangal, and all the chillies.
- Fry the potatoes until they turn golden. Set aside. (Boil for a healthier version.)
- In another pan, add 2 tbsp vegetable oil and heat the pan over a medium flame.
- Add the blended paste and fry for 3 minutes or until the paste thickens.
- Add the lime leaves and salt to the paste.
- Then, add the potatoes and stir-fry for another 3 minutes.
- Turn off the heat and serve.
- Depending on how spicy you’d like it, feel free to adjust the number of chillies. The bird’s eye chillies can be omitted to significantly reduce the spiciness.
Keywords: Galangal, Shallots, Garlic, Lime leaves, Vegan, Vegetarian, Chilli