Bali 3T Pedas (Spicy Tofu, Tempeh, and Mackerel)
Ingredients:
| Ingredient | Amount |
|---|---|
| Mackerel (tongkol) | 1 whole fish, cleaned, head and bones removed |
| Fried Tofu | 5 pieces, halved |
| Tempeh | 1 block, cut into small pieces |
Spice Paste:
| Spice | Amount |
|---|---|
| Garlic cloves | 4 cloves |
| Shallots | 4 cloves |
| Red chilies | 3 pieces |
| Bird’s eye chilies | 9 pieces |
| Tomato | 1 medium-sized |
| Galangal (laos) | 1 cm piece |
| Ginger | ½ cm piece |
| Kaffir lime leaf | 1 leaf |
| Lemongrass stalk | 1 stalk, chopped into small pieces |
| Sugar | To taste |
| Salt | To taste |
| Water | 100 ml |
Instructions:
- Prepare the Fish: Clean the mackerel by removing the head and bones, leaving the fillets.
- Fry the Fish and Tempeh: Heat some oil in a pan and fry the mackerel and tempeh until they are half-crispy. Set aside. The tofu doesn’t need to be fried as it’s already pre-fried.
- Make the Spice Paste: Blend the garlic, shallots, red chilies, bird’s eye chilies, tomato, galangal, and ginger until smooth. Leave out the lemongrass for later.
- Cook the Spice Paste: Heat a bit of oil in a pan and sauté the spice paste until fragrant. Add the chopped lemongrass and continue cooking until the aroma is released.
- Combine All Ingredients: Add the fried fish, tempeh, and tofu to the pan with the spice mixture. Pour in 100 ml of water and stir to combine.
- Season: Add sugar and salt to taste. Simmer the dish until the water reduces and the sauce is absorbed into the ingredients.
- Final Touch: Once the sauce has thickened and the flavors have melded together, turn off the heat. Optional: garnish with chopped green onions before serving.
Enjoy your Bali 3T Pedas as a spicy, savory dish that pairs perfectly with steamed rice!
