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Spicy balado

Savory, succulent and spicy way to cook chicken, meat, fish, seafood, eggs and vegetables.


3 T liquid (water or broth)
1 t tamarind (tamarind juice)
3 shallot (peeled and chopped)
2 clv garlic (peeled and chopped)
2 tomato (peeled, deseeded, chopped)
3 chili pepper (red, chopped)
2 lf lime (kafir lime leaves)
2 T cooking oil (coconut oil or palm oil)
  salt (to taste)
  sugar (to taste)


Blend together the chillies, shallots, garlic, and tomatoes with a pinch of salt.

Heat the oil in a pan. When hot, fry the paste until fragrant, 1-2 minutes, then add the lime leaves and tamarind juice. Mix well.

Add a little liquid. Cook until the sauce thickens a little. Check the seasoning, adding salt and sugar to taste.

Serve o store to use later.

Total time
35 minutes
Cooking time
Preparation time
Nutrition83 calories per serving
4 servings


If you don´t have them, substitute tamarind juice with lime juice and lime leeaves with bay leaves.

Add other herbs and spices, such as chopped lemongrass or turmeric.

How to use it

To make spicy chicken balado, boil some boneless and skinless chicken breast until tender. Remove from the pot when done and cut into thick slices. Use the broth formed from boiling the chicken as liquid. Warm the chicken slices in the sauce while it finishes cooking and serve.

Prepare meat, fish or shrimp balado in the same way.

Pour balado sauce over hard boiled eggs, peeled, baked aubergines, or grilled squid.


easy, mix, fry
sauces, side dishes
Indonesian food recipes
Food in Asia