Balado Jengkol with Salted Snakehead Fish
Indulge in the vibrant flavors of Indonesian cuisine with this delightful Balado Jengkol dish, combining the unique taste of jengkol (dog fruit) with the savory notes of salted snakehead fish. Perfect as a side dish or a main course, this recipe is sure to impress your family and friends with its bold flavors and enticing aroma. Let’s dive into this culinary adventure!
Ingredients
| Ingredient | Quantity |
|---|---|
| Jengkol (dog fruit) | 1/2 kg |
| Salted snakehead fish | 100 grams |
| Red chili peppers | 15 pieces |
| Shallots | 12 cloves |
| Garlic | 6 cloves |
| Medium-sized tomato | 1 piece |
| Salt | To taste |
| Sugar | To taste |
| Seasoning (optional) | To taste |
| Lemongrass | 3 stalks, bruised |
Nutritional Information
While specific nutritional values can vary based on the precise measurements and cooking methods, this dish generally provides:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | Approximately 200 |
| Protein | 10g |
| Fat | 12g |
| Carbohydrates | 15g |
| Fiber | 4g |
Instructions
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Preparing the Jengkol: Begin by soaking the jengkol in water overnight, making sure to change the water twice. This step helps to reduce the strong aroma and enhances the texture. After soaking, boil the jengkol with a bit of coffee in two rounds of boiling. Once boiled, slice the jengkol lengthwise. For an extra texture, you may choose to lightly crush them before proceeding. Set aside.
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Preparing the Salted Snakehead Fish: Take the salted snakehead fish and wash it thoroughly, ensuring that all excess salt is removed. Cut the fish into small pieces and then fry it in hot oil until it becomes crispy. This process will add a delightful crunch and depth of flavor to your dish. Set aside.
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Making the Spice Paste: In a blender or food processor, combine the red chili peppers, shallots, garlic, and the medium-sized tomato. Blend until you achieve a smooth paste. This spice paste is the heart of the Balado flavor profile.
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Cooking the Spice Mixture: In a pan, heat a little oil over medium heat. Add the blended spice paste and sauté it until fragrant, allowing the natural oils to release and enhance the flavors. This should take about 5–7 minutes.
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Infusing with Lemongrass: Add the bruised lemongrass stalks to the pan, stirring them into the spice mixture. Season with salt, sugar, and your choice of seasoning.
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Combining Ingredients: Gently fold in the prepared jengkol, adding just enough water to create a slightly soupy consistency. Cook until the water is reduced, allowing the jengkol to absorb the aromatic flavors of the spice mix.
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Finishing Touches: Lastly, incorporate the fried salted snakehead fish into the mixture. Stir gently to combine and heat through for another couple of minutes, ensuring the fish warms and melds into the dish.
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Serving: Once everything is well combined and heated through, remove from heat. Serve your Balado Jengkol with steamed rice or as a standalone dish, and enjoy the layers of flavor that each bite offers.
Enjoy!
This Balado Jengkol with Salted Snakehead Fish is a unique and delicious dish that showcases the rich culinary heritage of Indonesia. With its spicy, savory, and slightly sweet profile, it’s a feast for the senses. Whether you’re sharing it with loved ones or savoring it on your own, this dish promises to be a delightful addition to your dining table. Happy cooking, and selamat mencoba! 😊👌
