About the Food
A traditional Indonesian dish made from Edashi Edamame and potatoes, turning into Spicy Edamame Potatoes (Balado) with a deliciously spicy yet healthy flavor.
Ingredients
- Edashi edamame: 250 g
- Garlic: 3 cloves
- Bird’s eye chilies: 6 pieces
- Red chilies: 4 pieces
- Shallots: 10 cloves
- Shallots: 10 cloves
- Ginger: 1 thumb-sized piece
- Lemongrass: 1 stalk
- Salt: 1/4 tsp
- Pepper: 1/4 tsp
- Broth powder (to taste): 1/2 tsp
- Vegetable oil: 250 ml
Preparation Steps
- Soak Edashi Edamame in hot water for 2 minutes. Peel the Edashi Edamame and set aside.
- Peel the potatoes, wash them, and cut them into cubes of your preferred size. Fry the potatoes until cooked, then drain and set aside.
- Grind garlic, bird’s eye chilies, red chilies, shallots, and ginger. Sauté the spice mixture until fragrant. Add the crushed lemongrass stalk into the sautéed spices.
- Add the peeled Edashi® Edamame and fried potatoes into the sautéed spices. Stir well and season with salt, pepper, and broth powder.
- Remove the Spicy Edamame Potatoes (Balado) from heat once cooked.
- Spicy Edamame Potatoes (Balado) is ready to be served.