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
- 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
- Marinate the shrimp with lime juice, salt, ground pepper, and corn starch for 15 minutes.
- Cut the tempeh into thin slices, about 2 cm wide x 4 cm long x as thin as you can manage.
- 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.
- Heat 2 tablespoon of oil in a pan and cook the spice paste until fragrant, about 3-5 minutes.
- Add the shrimps and cook until no longer pink, about 1 minute.
- Add the water, salt, sugar, and kaffir lime leaves. Mix well and cook until liquid is reduced.
- 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.