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Kentang Balado: Padang-Style Potatoes in Sambal (Vegan)

Kentang Balado: Padang-Style Potatoes in Sambal (Vegan)

  • Author: Deyana Goh
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Vegetables
  • Method: Frying
  • Cuisine: Indonesian
  • Diet: 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.


  • 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


  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.)

    Fry the potatoes


  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.

    Add the blended paste


  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.

    Potatoes in Sambal (Vegan)


  • 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