Sambal Balado with Shrimp, Potatoes, Tempeh

Introduction

Sambal Balado with Shrimp, Potatoes, Tempeh, and Pete is a quintessential Indonesian dish that embodies the vibrant, spicy, and hearty flavors characteristic of Southeast Asian cuisine. This dish is a celebration of bold taste profiles, combining the fiery heat of sambal with the rich textures of seafood, starchy vegetables, fermented soy, and pungent beans. It is a versatile, satisfying meal that captures the essence of Indonesia’s culinary heritage, offering an explosion of flavors that are both complex and harmonious.

At Love With Recipes, we aim to bring you authentic recipes that are rooted in tradition yet adaptable to modern kitchens. This Sambal Balado recipe is no exception; it’s crafted with attention to detail, ensuring that every ingredient complements the others, creating a balanced and memorable dish. Whether you’re an experienced cook or a culinary enthusiast eager to explore Indonesian flavors, this recipe will guide you through each step to produce a dish that’s perfect for sharing with family and friends.

Time

Preparation Time

20 minutes

Cooking Time

30 minutes

Total Time

Approximately 50 minutes

Needed Equipment

• Large wok or deep frying pan
• Blender or food processor
• Sharp chef’s knife
• Cutting board
• Frying spatula or slotted spoon
• Slotted spoon or tongs
• Measuring spoons
• Kitchen paper towels
• Serving dish or platter
• Small saucepan (optional for boiling potatoes)

Tags

• Indonesian cuisine
• Spicy
• Seafood
• Vegetarian options
• Family-friendly
• Authentic recipes

Serving Size

Serves 4 to 6 people comfortably, making it ideal for family dinners or small gatherings.

Difficulty Level

Moderate; requires basic cooking skills including frying, chopping, blending, and sautéing.

Allergen Information

• Shrimp: Shellfish allergen
• Tempeh: Soy allergen
• Pete (stink beans): May cause allergic reactions in sensitive individuals
• Potential cross-contamination from frying oil

Dietary Preference

• Gluten-Free: Yes, if gluten-free soy sauce is used (optional)
• Vegan: Not traditional, as shrimp is included; can be made vegan by substituting shrimp with fried tempeh or tofu
• Vegetarian: Yes, if shrimp is omitted or replaced with additional vegetables

Course

Main Course

Cuisine

Indonesian

Ingredients

Instructions

1. Preparing the Shrimp

Begin by thoroughly cleaning the shrimp. Remove the heads and shells, leaving the tail on if desired for presentation. Devein the shrimp by making a shallow cut along the back and removing the dark vein with the tip of your knife or a toothpick. Rinse the cleaned shrimp under cold running water and pat dry with paper towels. To enhance flavor, sprinkle a pinch of salt over the shrimp and set aside.

Heat a generous amount of cooking oil in a wok or deep frying pan over medium-high heat. Once the oil is hot, carefully add the shrimp. Fry until they turn pink and are cooked through, which typically takes about 2-3 minutes per batch, depending on size. Do not overcrowd the pan to ensure even cooking. Once cooked, remove the shrimp with a slotted spoon and drain on paper towels to remove excess oil. Set aside.

2. Frying the Potatoes and Tempeh

While the shrimp are frying, prepare the potatoes and tempeh. Peel the potatoes and cut them into bite-sized cubes, approximately 1-inch pieces for optimal texture. Slice the tempeh into similar-sized cubes to ensure even frying and cooking. Heat oil in a separate pan over medium heat.

Fry the potatoes first, as they take slightly longer to become crispy. Add the potato cubes and fry until golden brown and crispy on the outside, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Repeat the process with the tempeh, frying until golden and slightly crispy, approximately 4-5 minutes. Drain and set aside.

3. Making the Sambal Base

In a blender or food processor, combine the red bird’s eye chilies, curly red chilies, shallots, and ripe tomatoes. Pulse until roughly blended, resulting in a chunky paste. Adjust the blending time based on your preferred texture; for a more coarse sambal, pulse briefly, and for a smoother paste, blend longer.

Heat a tablespoon of cooking oil in a large wok or skillet over medium heat. Once hot, add the blended chili-tomato mixture. Sauté, stirring occasionally, until fragrant and cooked through, about 8-10 minutes. The mixture will darken and release oil, indicating it’s ready.

4. Adding Pete and Seasoning

Gently add the halved pete (stink beans) into the cooked sambal. Stir carefully to incorporate them into the sauce without breaking the beans apart. Continue cooking for another 3-4 minutes to allow the pete to absorb the flavors.

Season the sambal with salt and brown sugar to taste. The salt balances the heat, while the sugar adds a subtle sweetness that complements the spiciness of the chilies. Adjust these seasonings gradually, tasting as you go to achieve your desired flavor profile.

5. Combining All Ingredients

Add the fried shrimp, potatoes, and tempeh into the sambal mixture. Gently toss everything together, ensuring that each piece is coated thoroughly with the flavorful sauce. Be gentle to avoid breaking the shrimp or crumbling the tempeh. Let everything cook together for an additional 3-5 minutes, allowing the flavors to meld and ensuring everything is heated through.

Once combined, taste the dish and adjust seasoning if necessary. If you prefer it spicier, add more chopped chilies; for a milder version, reduce the chili quantity or remove some seeds before blending.

6. Serving

Transfer the Sambal Balado to a serving dish or platter. Garnish with fresh herbs if desired, such as sliced scallions or coriander leaves for added freshness. Serve hot alongside steamed jasmine rice or other preferred Indonesian side dishes.

This dish is best enjoyed immediately to appreciate the crispy textures and bold flavors. However, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours and reheated gently on the stove.

Preparation Tips

• For a more intense flavor, consider roasting the tomatoes and chilies lightly before blending.
• Adjust the heat level by controlling the number of bird’s eye chilies used; remove seeds if you prefer milder spice.
• Use fresh pete (stink beans) for authentic flavor, but canned or frozen pete can be substitutes if unavailable.
• To ensure crispiness, fry potatoes and tempeh in batches, maintaining the oil temperature between 350-375°F (175-190°C).
• Always taste the sambal before adding seasonings; the balance of spicy, salty, and sweet defines the dish.

Nutritional Information

Tips and Tricks

• Ensure the oil temperature is hot enough before frying to achieve crispy textures without absorbing excess oil.
• For a deeper flavor, add a splash of fish sauce or soy sauce during the sautéing stage of the sambal.
• Using fresh ingredients significantly enhances the dish, especially in the salsa base.
• Adjust the consistency of the sambal by adding a splash of water if it becomes too thick during cooking.
• For a vegetarian version, omit the shrimp and replace it with extra tempeh or grilled vegetables like eggplant or zucchini.

Add-ons and Variations

• Serve with a side of crispy prawn crackers or kerupuk for added texture.
• Top with sliced shallots or fried garlic for extra crunch.
• Add sliced boiled eggs as a protein boost and visual appeal.
• Include other vegetables such as green beans, carrots, or cabbage for more variety.

Side Dishes

• Steamed jasmine rice or fragrant coconut rice
• Indonesian-style vegetable stir-fry (sayur lodeh)
• Fried plantains or banana fritters
• Fresh cucumber and tomato salad with a light vinaigrette

Improvements

• Use smoked shrimp or dried shrimp powder for an added umami kick in the sambal.
• Incorporate lime juice or tamarind paste to introduce a tangy element that balances the heat.
• Experiment with different chili varieties to customize the spice level and flavor profile.
• For a richer sauce, add a splash of coconut milk during the sautéing process.

Save and Store

Leftover Sambal Balado can be stored in an airtight container in the refrigerator for up to 24 hours. For longer storage, transfer to a freezer-safe container and freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of water or coconut milk if necessary to restore the sauce’s consistency. Always check for freshness before consuming leftovers.

FAQ

Can I make this dish vegan?

Yes, substitute the shrimp with fried tofu or additional tempeh. Skip fish sauce or shrimp paste if used, and opt for soy sauce or vegetarian seasoning instead.

Where can I find pete (stink beans)?

Pete is available at Asian markets, especially those specializing in Indonesian, Thai, or Malaysian ingredients. Canned or frozen pete can be used as a convenient alternative.

How spicy is this dish?

The dish is quite spicy due to the use of bird’s eye chilies. Adjust the number of chilies according to your heat preference. Removing seeds also reduces spiciness.

Can I prepare the sambal in advance?

Absolutely. The sambal can be prepared a day ahead and stored in the refrigerator. Flavors deepen over time, making it even more delicious.

Conclusion

Indulging in Sambal Balado with Shrimp, Potatoes, Tempeh, and Pete offers an authentic taste of Indonesian culinary artistry. Its layers of spice, umami, and texture come together to create a compelling and satisfying meal. Perfect for those seeking bold flavors and rich cultural experience, this dish elevates any meal with its vibrant colors and intense taste profile. Remember, the key lies in balancing the heat with seasoning and ensuring each ingredient is cooked to perfection. At Love With Recipes, we believe that mastering traditional dishes like this not only enriches your culinary repertoire but also brings the warmth and richness of Indonesian culture into your home kitchen.

References

• Indonesian Food & Cooking, by Sri Owen
• Seriouseats.com – Indonesian Sambal Recipes