Ayam Balado dan Sambal Goreng Kentang // Chicken in Chili and Tomato Sauce and Fried Sambal Potato

A friend who used to live in Indonesia for 2 years said to me that he's been longing for spicy Indonesian food. He said that Venezuelan food can't beat the taste of Indonesian dishes. Well, I can totally understand him, not because I am an Indonesian but Venezuelan culinary has indeed only small varieties. We invited him for a dinner and I made Ayam Balado (Minangese Chicken in Chili and Tomato Sauce) and Sambal Goreng Kentang (Fried Sambal Potato) as requested by my hubby and both were served - of course, with steamed rice.

I'm not actually a typical Indonesian since I can't eat spicy food - well, I can eat chili sauce but raw chilies, NO, so yes, I can live without sambal (chili paste). In this "hot" case, my hubby can eat spicier than me. Now he also puts some chili sauce to his pasta :D

To make the story short, this Indonesian combination platter is my entry for Blog Event XXXV - Some Like it HOT hosted by Kochtopf.


Ayam Balado
Ingredients:
500 gr chicken thighs
2 tbsp lime juice
Salt, pepper, sugar to season
Vegetable oil to fry

Spice Paste
1 red onions or 3 shallots
4 red chilies
Bird eye's chilies
1 tomato

Directions:
Prick chicken thighs and marinate with lime juice and salt for at least 20 minutes
Heat the oil in a frying pan and fry the chicken thighs until gold brown. Set aside
Sauté Spice Paste using a bit used oil from the chicken until fragrant about 2-3 minutes or until chilies are set
Put fried chicken, combine well. Cook over a small heat for some minutes



Sambal Goreng Kentang
Ingredients:
500 gr potatoes - cubed
3 red chilies - sliced
2 stalks lemon grass
3 bay leaves
1 tbsp tamarind paste
100 gr palm sugar
Vegetable oil
Salt, pepper to season

Spice Paste
3 onions
3 cloves garlic
2 tbsp galangal powder

Directions:
Fry cubed potatoes until set. Remove from oil, set aside
Sauté sliced red chilies until fragrant and crisp. Set aside
Sauté Spice Paste until fragrant, add fried red chilies, lemon grass stalks, bay leaves, tamarind paste, palm sugar and season well
Put fried potatoes, combine well and cook over a small heat until set and the sauce is thickened



Note:
You can also substitute palm sugar with brown sugar
The chili amount can be less or more, it's depend on your taste