Balado Chicken Hearts and Tempeh Recipe
This vibrant Indonesian dish combines tender chicken hearts with crispy tempeh, enveloped in a spicy, aromatic sauce. Perfectly paired with steaming hot rice, this meal brings warmth and rich flavors to your dining table. Let’s delve into the ingredients and steps to create this delicious Balado Chicken Hearts and Tempeh.
Ingredients
| Ingredients | Quantity |
|---|---|
| Chicken hearts (boiled with ginger) | 1/4 (about 100g) |
| Tempeh (cut into small cubes, fried until crispy) | 2 blocks (approximately 200g) |
| Ground Spices: | |
| Red shallots | 7 cloves |
| Garlic | 1 sachet (about 5 cloves) |
| Red chili peppers | 7 large |
| Seasoning and Complements: | |
| Salt | to taste |
| Sugar | to taste |
| Chicken bouillon powder | to taste (Royco or similar) |
| Ground white pepper | to taste (Ladaku or similar) |
| Cooked water | enough to cover |
| Sweet soy sauce | 2 tablespoons |
| Cooking oil | for sautéing |
Instructions
-
Prepare the Ingredients:
Begin by boiling the chicken hearts in water with a piece of ginger for added flavor. This helps to tenderize the hearts and infuse them with a subtle warmth. -
Fry the Tempeh:
While the chicken hearts are boiling, cut the tempeh into small cubes and fry them in hot oil until they are golden brown and crispy. Set aside on paper towels to absorb excess oil. -
Make the Spice Paste:
In a blender or mortar and pestle, combine the red shallots, garlic, and red chili peppers. Grind until you achieve a smooth paste. -
Sauté the Spice Paste:
Heat a generous amount of cooking oil in a pan over medium heat. Add the ground spice paste and sauté it for an extended period, stirring occasionally. You want the mixture to become fragrant and slightly caramelized, which typically takes about 5-7 minutes. -
Combine Ingredients:
Once the spice paste is aromatic, add the boiled chicken hearts and crispy tempeh to the pan. Stir everything together, ensuring that the spices coat the chicken and tempeh evenly. -
Season the Dish:
Pour in enough cooked water to cover the ingredients. Add salt, sugar, chicken bouillon powder, and ground white pepper according to your taste. Let it simmer, allowing the flavors to meld together, and the liquid to reduce until it’s slightly thickened and the dish is almost dry (nyemek-nyemek). -
Finish with Sweet Soy Sauce:
Stir in the sweet soy sauce (kecap manis) for an extra layer of flavor. Mix well and let it cook for another minute to infuse the sweetness. -
Serve:
Once everything is well combined and the dish has reached your desired consistency, remove it from heat. Serve hot over a bed of steaming rice for a satisfying meal that highlights the heartiness of the chicken and the rich taste of the tempeh.
Nutritional Information (per serving)
(Note: Nutritional values are approximate and may vary based on ingredient brands and specific measurements used.)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 25g |
| Total Fat | 18g |
| Saturated Fat | 5g |
| Carbohydrates | 18g |
| Fiber | 4g |
| Sugars | 5g |
| Sodium | 500mg |
Cooking Tips
- For a milder dish, reduce the number of chili peppers or deseed them before grinding.
- Feel free to add vegetables such as bell peppers or green beans for added nutrition and color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, making it a great meal prep option!
This Balado Chicken Hearts and Tempeh dish encapsulates the essence of Indonesian flavors, bringing a delightful twist to your culinary repertoire. Enjoy this easy-to-make dish that is bound to impress your family and friends!
