Balado Telor Kentang Pete Recipe
Discover a tantalizing Indonesian classic with this Balado Telor Kentang Pete, a savory dish featuring spicy, aromatic flavors that will delight your taste buds. Perfectly balanced with crispy potatoes, hearty eggs, and the unique taste of pete (stinky beans), this recipe brings together bold flavors for a satisfying meal.
Ingredients
- 5 large eggs, hard-boiled and peeled
- 3 medium potatoes, peeled and cut into wedges
- 10 small red chilies (cabe rawit merah)
- 1 cup pete (stinky beans), peeled, halved, and cleaned
- 5 shallots
- 5 cloves garlic
- 2 candlenuts (kemiri)
- 1 medium red tomato, washed and chopped
- 2 bay leaves
- 1 thumb-sized piece of galangal (lengkuas), cleaned and smashed
- Salt to taste
- Sugar to taste
- Vegetable oil for frying
Instructions
-
Prepare the Spice Paste:
Begin by blending the garlic, shallots, candlenuts, red chilies, and tomato into a smooth paste. This aromatic mixture will form the base of your dish, infusing it with rich, spicy flavors. -
Fry the Potatoes:
Heat vegetable oil in a frying pan over medium heat. Add the potato wedges and fry until they turn a golden-brown color and become crispy. Once done, remove the potatoes from the oil and drain them on paper towels to remove excess oil. Set aside. -
Cook the Spice Paste:
In the same pan, pour a bit more vegetable oil if necessary. Add the blended spice paste to the pan and cook over low heat to prevent burning. Stir occasionally until the paste becomes fragrant and the oil starts to separate from the mixture. -
Add Aromatics:
When the paste is fragrant, introduce the smashed galangal and bay leaves into the pan. Stir well to combine, allowing the flavors to meld together. -
Season the Spice Mixture:
Taste the spice mixture and adjust the seasoning by adding salt and sugar to your preference. Continue to stir until the flavors are well integrated. -
Combine Ingredients:
Add the hard-boiled eggs, fried potatoes, and pete to the pan. Gently stir to coat the eggs, potatoes, and pete with the spicy paste. Cook briefly, just enough to let the flavors meld and ensure that the eggs and potatoes are well-coated with the spice mixture. -
Finish Cooking:
Continue to cook for a few more minutes, allowing the outer layer of the eggs to become slightly dry and for the spices to adhere well to the potatoes and pete. -
Serve:
Once everything is well-mixed and heated through, remove from heat. Transfer the dish to a serving plate and enjoy!
Balado Telor Kentang Pete is a delightful blend of spicy, savory, and slightly sweet flavors, perfect for a hearty meal that captures the essence of Indonesian cuisine.
