Kentang Balado: Padang-Style Potatoes in Sambal (Vegan)

Method8 steps · about 35 min

1. 1

   Step 1: Soak the potato (2) wedges in salt water for 15 minutes to flavour them. Drain and pat dry with a paper towel.

   Soak potato wedges · 15 minUses 2 large potatoes, sliced into wedges · Salt for potato-soak water · Water as needed to soak potatoes, drained before cooking

2. 2

   Step 2: Blend the shallots (3), garlic (2 cloves) and big red chillies (5), adding optional galangal (1 inch) and bird’s-eye chillies (2) only if using.

   Uses 3 shallots · 2 cloves garlic · 5 big red chillies, roughly chopped · 2 bird’s eye chillies, roughly chopped (optional) · 1 inch galangal, peeled and roughly chopped (optional)

3. 3

   Step 3: Choose one route: fry the drained, patted-dry potato wedges in vegetable oil until golden and tender, or boil them in water until tender and drain. Set aside; do not use both cooking routes.

   Cook potato wedges until tenderUses salt-soaked, drained potato wedges · Vegetable oil as needed to fry potato wedges · Water as needed only for the alternative boiled-potato route

4. 4

   Step 4: In another pan, add 2 tbsp vegetable oil and heat the pan over a medium flame.

   Uses 2 tbsp vegetable oil, for frying balado paste

5. 5

   Step 5: Add the blended paste and fry for 3 minutes or until the paste thickens.

   Fry balado paste · 3 minUses heated paste-frying oil · blended balado paste

6. 6

   Step 6: Add the lime leaves (4) and salt (to taste) to the paste.

   Uses fried balado paste · 4 lime leaves, torn · Salt to taste for paste

7. 7

   Step 7: Then, add the potatoes and stir-fry for another 3 minutes.

   Glaze potatoes with balado · 3 minUses seasoned lime-leaf balado paste · cooked potato wedges

8. 8

   Step 8: Turn off the heat and serve.

   Uses finished kentang balado