Sambal Balado Kentang Campur Tempe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (sliced as desired) | 500 grams |
| Tempe (sliced as desired) | 1 block |
| Galangal (bruised) | 3 cm |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 2 leaves |
| Spice Paste | |
| Red shallots | 8 bulbs |
| Garlic | 3 cloves |
| Curly red chilies | 7 pieces |
| Bird’s eye chilies (very spicy) | 15 pieces |
| Large tomato | 1 piece |
Instructions:
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Prepare Ingredients: Start by heating oil in a pan to fry the potatoes and tempe. Make sure they are not overly crispy; set them aside once cooked.
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Make the Spice Paste: In a separate pan, heat 2 tablespoons of oil for sautéing the spice paste. Add the bruised galangal, bay leaves, and kaffir lime leaves. Season with salt and sugar to taste. Allow the mixture to simmer until the paste thickens and bubbles gently.
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Combine: Once the spice paste is ready, add the fried potatoes and tempe into the mixture. Stir well to ensure the flavors are thoroughly combined and absorbed by the potatoes and tempe.
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Serve: Once everything is well mixed and heated through, remove from heat and serve warm.
Enjoy this delightful and spicy Indonesian dish that perfectly marries the flavors of potatoes and tempe in a rich sambal sauce!
