Kentang Tahu Sambal Balado
Ingredients
| Ingredient | Quantity |
|---|---|
| Red chilies (Cabe merah) | 10 |
| Curly red chilies (Cabe keriting) | 6 |
| Garlic (Bawang putih) | 8 cloves |
| Shallots (Bawang merah) | 10 cloves |
| Green onions (Daun bawang) | 4 stalks |
| Candlenuts (Kemiri) | 3 pieces |
| Bay leaves (Daun salam) | 4 leaves |
| Tomatoes | 2 |
| Sugar | To taste |
| Flavor enhancer (Penyedap rasa) | To taste |
| Potatoes (Kentang) | 1/2 kg (3 medium) |
| Chinese tofu (Tahu cina) | 5 pieces |
Instructions
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Preparation of Ingredients: Begin by cutting the potatoes and tofu into your desired shapes, ensuring they are uniform for even cooking.
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Frying: Heat oil in a frying pan and fry the potatoes and tofu until they are golden brown and crispy. A slightly charred surface enhances their aroma.
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Blending Spices: In a blender, combine the red chilies, curly red chilies, garlic, shallots, candlenuts, and tomatoes. Blend until you achieve a smooth paste. Add sugar and your preferred flavor enhancer (like Masako) to the mixture.
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Sautéing the Spice Paste: In a pan, heat oil and sauté the blended spice paste until its fragrance becomes apparent. You may choose to add a stalk of green onion and the bay leaves to the mix for additional flavor.
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Combining Ingredients: Once the spice paste is aromatic, add the fried potatoes and tofu. Toss everything together, ensuring that the potatoes and tofu are well-coated with the flavorful mixture.
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Final Adjustments: Taste the dish and adjust the seasoning as needed. Continue to sauté until everything is well combined and heated through.
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Serving: Your Kentang Tahu Sambal Balado is now ready to be served. Enjoy this delicious dish with steamed rice or as part of a larger meal!
This vibrant dish showcases the rich flavors of Indonesian cuisine, combining the heartiness of potatoes and tofu with a spicy and aromatic sambal. Dive into the ultimate culinary experience with every bite!
