Balado Tongkol and Eggplant (Torong)
This vibrant dish of Balado Tongkol and Eggplant combines the savory flavors of seasoned mackerel with the comforting texture of eggplant, creating an ultimate Indonesian experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pindang Tongkol (smoked mackerel) | 250 grams |
| Eggplants (Terong) | 2 pieces |
| Salt | to taste |
| Sugar | to taste |
| Chicken-flavored broth powder | to taste |
| Red Curly Chili (Cabe Keriting) | to taste |
| Bird’s Eye Chili (Cabe Rawit) | 2-3 pieces |
| Large Red Chili (Cabe Merah Tanjung) | 8 pieces |
| Shallots (Bawang Merah) | 8 cloves |
| Garlic (Bawang Putih) | 4 cloves |
Instructions
- Preparation: Begin by thoroughly washing all ingredients, including the eggplants and spices, to ensure they are clean and ready for cooking.
- Cooking Eggplant and Fish: If desired, fry the eggplant and the pindang tongkol separately; however, if you prefer a lighter version, you can skip frying the mackerel.
- Sautéing the Spice Paste: Heat a little oil in a pan and sauté the ground spices until they are cooked through, indicated by the oil separating and the mixture thickening.
- Seasoning: Add sugar, salt, and chicken-flavored broth powder to the sautéed spices, adjusting the amounts to suit your taste. Cook for a short while to let the flavors meld.
- Final Touches: Taste the mixture and adjust the seasoning if necessary before serving.
This dish pairs beautifully with steamed rice and is perfect for sharing with friends and family, celebrating the rich flavors of Indonesian cuisine!
