KOMPAS.com – The month of Ramadan will soon arrive, prepare a practical menu for dawn.
You can make balado potatoes dry with simple seasoning ingredients, there are red chili, onion, garlic, small tomatoes, salt, and sugar.
Dry Balado potatoes can be used as a practical side dish supply for dawn, store in an airtight closed container.
Check out the following Balado potato dry recipe, quoted from the book “Aneka Balado Most Favorite, Popular, Special” (2017) by Yuni Mwiliani Lubis published by the world of creations.
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Material:
- 1 kg of potatoes
- 100 grams of red chili
- 5 cloves of shallots
- 2 cloves of garlic
- 1 small tomato (reminding the seeds)
- Salt and sugar to taste (according to taste)
- Cooking oil
Also read:
How to make balado potatoes dry:
- Peel the potatoes, then cut small or shaved using shavings.
- Soak the shaved potatoes with water that has been spiked with a betel lime solution for approximately 30 minutes.
- Discard the marinade, wash the potatoes again with clean water, then drain until the potatoes are dry.
- Fried potatoes until golden yellow and crispy.
- Blend all the spices with a blender until smooth, then saute with cooking oil until fragrant, add to the salt and sugar to taste according to taste.
- Turn off the heat, then add the fried potatoes while stirring quickly so as not to lump and the seasoning is flat. Lift and serve.
