Balado Jengkol and Spicy Tempe
Indulge in the vibrant flavors of Indonesian cuisine with this delightful recipe for Balado Jengkol and Spicy Tempe. Combining the unique taste of jengkol with the savory goodness of tempeh, this dish promises to be a satisfying treat for your taste buds. Perfect as a side dish or even as a main course, this recipe will transport you straight to the heart of Indonesia with each mouthful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jengkol | 250 grams |
| Tempe | 1 small packet |
| Red chili peppers | 15 pieces |
| Shallots | 5 pieces |
| Garlic | 4 cloves |
| Tomato | 1 piece |
| Cooking oil | As needed |
| Salt | To taste |
| Seasoning (optional) | To taste |
| Sugar | A pinch |
Instructions
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Prepare the Jengkol: Begin by slicing the jengkol and washing it thoroughly. Once cleaned, set it aside to drain. In a frying pan, heat the oil and fry the jengkol until the skin begins to peel away. This process helps to enhance the flavor and texture of the jengkol, making it deliciously tender.
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Fry the Tempe: While the jengkol is frying, cut the tempe into bite-sized pieces and fry them in the same or a separate pan until golden brown and crispy. This adds a wonderful crunch and nutty flavor to the dish.
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Make the Spice Paste: In a blender or mortar and pestle, combine the red chili peppers, shallots, garlic, and tomato. Blend until you achieve a smooth paste. This fragrant spice blend is the soul of the dish, infusing every ingredient with rich flavor.
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Sauté the Spice Paste: In a separate pan, heat a little oil and sauté the blended spice paste over medium heat until fragrant and cooked through. Be sure to adjust the seasoning with salt, a pinch of sugar, and any additional flavorings you prefer. Taste as you go to achieve the perfect balance of flavors.
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Combine and Serve: Once the spice paste is cooked, add the fried jengkol and tempe to the pan. Gently stir to coat the jengkol and tempe with the flavorful paste. Allow everything to heat through for a couple of minutes, letting the flavors meld together beautifully.
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Plate and Enjoy: Remove the pan from the heat and transfer the Balado Jengkol and Tempe to a serving bowl. This dish is best enjoyed warm, either as a main dish alongside steamed rice or as a spicy side dish to complement your meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 10 g |
| Carbohydrates | 20 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sodium | Varies |
Tips for Perfection:
- Adjust Spice Levels: If you prefer a milder dish, reduce the amount of red chili peppers or remove the seeds before blending. For a spicier kick, consider adding some bird’s eye chili peppers.
- Fresh Ingredients: Always opt for the freshest jengkol and tempeh for the best flavor and texture.
- Pairing Suggestions: This dish pairs wonderfully with steamed jasmine rice, a side of fresh cucumber salad, or even a fried egg on top for a complete meal.
Embrace the rich culinary traditions of Indonesia with this Balado Jengkol and Spicy Tempe recipe, and let your kitchen come alive with the aromas of spices and sizzling goodness. Enjoy your culinary journey!
