Sarden Kentang Balado
Ingredients:
- 1 can of ABC sardines
- 100 grams of curly red chilies
- 2 potatoes
For the Spice Paste:
- 6 cloves of shallots
- 2 cloves of garlic
- Sugar and salt to taste
Steps:
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Prepare the Ingredients: Start by separating the sardines from the sambal sauce in the can. Set both the fish and the sauce aside separately.
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Prepare the Potatoes: Peel and cut the potatoes into bite-sized pieces. Heat oil in a pan over medium heat and fry the potatoes until they are golden brown and crispy. Remove and drain on paper towels to remove excess oil.
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Fry the Sardines: In the same pan, add a little more oil if necessary and fry the sardines (without the sambal sauce) until they are slightly crispy on the outside. Remove and set aside.
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Make the Spice Paste: In a blender or mortar and pestle, grind the shallots and garlic into a smooth paste. Heat a small amount of oil in a pan and sauté the spice paste until it is fragrant and cooked through.
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Combine and Cook: Add the reserved sambal sauce to the pan with the spice paste. Stir well and cook for a few minutes until the sauce is well combined and flavorful. Adjust the seasoning with sugar and salt to taste.
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Mix Everything Together: Add the fried potatoes and sardines to the pan with the sambal sauce. Stir gently to ensure everything is well coated with the sauce. Cook for a few more minutes to let the flavors meld together.
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Serve: Once everything is heated through and well combined, transfer the Sarden Kentang Balado to a serving dish. Serve hot with steamed rice for a delicious and spicy meal.
Tips:
- For a milder dish, you can reduce the amount of red chilies or use a milder variety.
- If you prefer a thicker sauce, let it simmer for a bit longer until it reaches your desired consistency.
Enjoy this flavorful and satisfying Indonesian dish that combines the rich taste of sardines with the crispy texture of fried potatoes, all enveloped in a spicy sambal sauce!
