Daily Cooking Quest

easy Indonesian recipes

Balado Tempeh dan Udang

Balado basically means cooked in chili sauce and if you see this in a menu, be prepare for a spicy and hot dish with a hint of sweetness and freshness of lime, and have I mentioned that it will be spicy and hot? Yup, some iced drink will be perfect to have with this :) I am using tempeh and shrimp in this recipe, but there is no fixed rule for a balado dish, you can use fried eggs (telur balado), eggplants (terong balado), potatoes (kentang), and so on. Sometimes I just go along with what I have in my fridge, but the tempeh and shrimps combo is definitely one of my favorite.♥

Balado Tempeh dan Udang

Balado Tempeh dan Udang

Balado Tempeh dan Udang

Categories:

Cuisine:

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Serves: 8

Ingredients

  • 200 gram shelled shrimps
  • ½ teaspoon lime juice
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon corn starch
  • enough oil for deep frying
  • 500 gram tempeh
  • 150 ml water
  • 1 teaspoon salt
  • 4 teaspoon sugar
  • 3 kaffir lime leaves (Indonesian: daun jeruk)
  • Grind the following into spice paste
  • 5 shallots
  • 3 cloves garlic
  • 3 candlenuts (Indonesian: kemiri)
  • 3 red chilies, seeded (optional)
  • 1 fresh turmeric (Indonesian: kunyit), about 1 inch, peeled
  • 1 inch ginger, peeled

Instructions

  1. Marinate the shrimp with lime juice, salt, ground pepper, and corn starch for 15 minutes.
  2. Cut the tempeh into thin slices, about 2 cm wide x 4 cm long x as thin as you can manage.
  3. Prepare a pot with enough oil for deep frying. Deep fry the tempeh until golden brown and crispy, about 5-7 minutes. Drain on paper towel.
  4. Heat 2 tablespoon of oil in a pan and cook the spice paste until fragrant, about 3-5 minutes.
  5. Add the shrimps and cook until no longer pink, about 1 minute.
  6. Add the water, salt, sugar, and kaffir lime leaves. Mix well and cook until liquid is reduced.
  7. Add the fried tempeh. Toss gently so the tempeh pieces are coated with the sauce. Turn off the heat and serve immediately or at room temperature.

Comments

  • kenton @ Lemon & Olives says:

    I've never had Indonesian food before, but wow this looks delicious! I really like how versatile it is and can sub shrimp for other foods. Will have to try :)

    • sandy says:

      This is my absolute favorite....also I love gado gado....okay I just love Indonesian food....

      • Anita says:

        Thanks Sandy :) And if you want to, I also have a gado-gado recipe for you to follow. Cheers!

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