Balado 3-in-1: Tempe, Potatoes, and Pete (Stink Beans)
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (medium, diced thinly) | 2 packs |
| Potatoes (medium, peeled, diced) | 3 pieces |
| Pete (stink beans, adjust to taste) | 1 bunch |
| Spice Blend: | |
| Shallots | 5 cloves (reserve 1 for slicing) |
| Garlic | 2 cloves |
| Tomatoes | 3 medium |
| Bird’s Eye Chili | 10 pieces (adjust to taste) |
| Red Chili | 3 pieces |
| Masako (flavoring) | 1 sachet (add to taste) |
| Salt | To taste |
| MSG (optional) | To taste (skip if preferred) |
| Sugar | To taste |
| Oil for frying | As needed |
Instructions
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Prepare the Spice Blend: Blend all the spice ingredients (except Masako, salt, MSG, and sugar) until smooth. Set aside.
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Fry the Ingredients: Heat oil in a pan and fry the diced tempe, potatoes, and pete until golden and cooked through. Remove and set aside.
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Sauté Shallots: In the same oil, fry the reserved sliced shallot until golden brown and fragrant.
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Cook the Spice Mixture: Add the blended spice mixture to the pan with the fried shallots. Stir in salt, Masako, MSG (if using), and sugar. Cook until the mixture thickens and the liquid reduces.
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Combine Ingredients: Once the spice blend is cooked, return the fried tempe, potatoes, and pete to the pan. Stir well to combine and let it cook for about 10 minutes to allow the flavors to meld.
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Serve: Turn off the heat, and your Balado 3-in-1 is ready to be enjoyed! Serve warm with rice for a delightful meal.
Enjoy this savory dish that brings together the unique flavors of tempe, potatoes, and pete in a delicious balado sauce!
