Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 1 kilogram beef short ribs, 1 liter chicken broth, 50 grams shallots, 2 cloves garlic, 2 cm fresh galangal, 2 cm fresh ginger, 1 cm fresh turmeric root, 2 candlenuts, 1 stalk lemongrass, 2 bay leaves, 3 kaffir lime leaves, and 1 teaspoon salt; bring the mixture to a boil, then reduce heat and simmer for 2 hours until the short ribs are very tender.

2. 2

   Carefully remove the tenderized short ribs from the pot and let them cool, then strain and reserve 100 milliliters of the braising liquid for the sauce.

3. 3

   Blend 50 grams shallots, 2 cloves garlic, 8-10 red chilies, 200 grams ripe tomatoes, and 1 tablespoon tamarind paste in a food processor until a smooth paste forms.

4. 4

   Heat 2 tablespoons cooking oil in a large wok or pan over medium heat, then sauté the prepared chili paste for 5 minutes until fragrant, next add 400 grams potatoes, 100 milliliters reserved braising liquid, and 1 tablespoon palm sugar, stirring occasionally and cooking for 15-20 minutes until the potatoes are tender and the sauce has thickened slightly.

5. 5

   While the sauce cooks, heat 500 milliliters cooking oil in a deep pot or fryer to 175°C (350°F), then deep-fry the cooled short ribs in batches for 5-7 minutes each until golden brown and crispy.

6. 6

   Add the deep-fried short ribs to the pan with the potato and balado sauce, gently tossing to ensure all the ribs are well coated.

7. 7

   Serve the Iga Goreng Balado Kentang immediately as a delicious Indonesian dinner.