Balado Tahu and Potatoes: A Spicy Indonesian Delight
Experience the vibrant flavors of Indonesian cuisine with this delightful Balado Tahu and Potatoes recipe. This dish showcases the perfect harmony of crispy fried potatoes and tofu, coated in a spicy and aromatic sauce that is both comforting and invigorating. Ideal for a family meal or a festive gathering, this recipe is sure to please your palate and bring a touch of the tropics to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (cut into pieces) | 3 medium-sized |
| Firm tofu (cut diagonally) | 5 pieces |
| For the Spice Paste: | |
| Red onions | 6 cloves |
| Garlic | 4 cloves |
| Tomato (quartered) | 1 large |
| Large red chilies | 6 pieces |
| Bird’s eye chilies | 12 pieces |
| Sugar | To taste |
| Salt | To taste |
| Cooking oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 10 g |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugars | 2 g |
| Sodium | 350 mg |
Instructions
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Prepare the Ingredients:
Begin by washing and peeling the potatoes. Cut them into medium-sized cubes, and then slice the tofu diagonally into triangular pieces. Set aside. -
-
Fry the Potatoes and Tofu:
In a large skillet or frying pan, heat a generous amount of cooking oil over medium heat. Add the potato cubes and fry until golden brown and cooked through, approximately 10-12 minutes. Remove the fried potatoes and place them on a paper towel to drain excess oil. In the same oil, carefully add the tofu pieces and fry until they are golden and crispy on the outside. Remove and drain on paper towels as well. -
Make the Spice Paste:
In a saucepan, add the large red chilies, red onions, garlic, bird’s eye chilies, and tomato. Pour in just enough water to cover the ingredients and bring to a boil. Let it simmer until the chilies soften and the onions become translucent, about 5-7 minutes. Remove from heat and allow to cool slightly. -
Blend the Spice Paste:
Transfer the boiled ingredients into a blender or food processor. Blend them into a coarse paste, ensuring not to over-blend; you want a little texture in your sauce. -
Cook the Spice Paste:
In a clean skillet, heat a couple of tablespoons of oil over medium heat. Once hot, add the blended spice paste. Sauté for about 5 minutes until the mixture becomes fragrant and the oil starts to separate from the paste. Add salt and sugar to taste, adjusting according to your preference. -
Combine the Ingredients:
Gently add the fried potatoes and tofu to the skillet with the sautéed spice paste. Toss everything together, ensuring the potatoes and tofu are well-coated with the sauce. Cook for an additional 5-7 minutes, allowing the flavors to meld and the ingredients to heat through. -
Serve:
Once everything is well combined and heated through, remove from the heat. Transfer to a serving dish and enjoy your Balado Tahu and Potatoes hot, ideally served with steamed rice or as part of a larger meal.
Conclusion
This Balado Tahu and Potatoes recipe embodies the essence of Indonesian cuisine with its rich flavors and satisfying textures. Perfect for both seasoned cooks and those new to the kitchen, this dish is a fantastic way to explore the exciting world of spices and cooking techniques. Serve it up with pride and watch as your family and friends delight in this delicious offering! Enjoy the warmth of homemade goodness that’s bursting with flavor!
