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Smoked Tuna and Quail Egg Balado
Ingredients:
- 1/4 kg smoked tuna
- 15 quail eggs
- 7 large red chilies
- 10 bird’s eye chilies (or to taste)
- 6 shallots
- 3 cloves garlic
- Ground pepper
- Sugar
- Salt
- 2 bay leaves
- Galangal (crushed)
- Cooking oil
Instructions:
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Prepare Ingredients:
- Finely grind shallots, garlic, large red chilies, and bird’s eye chilies in a food processor or mortar and pestle.
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Prepare Tuna and Eggs:
- Heat some cooking oil in a pan. Fry the smoked tuna until half-dried. Remove from the pan and set aside.
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Sauté Spices:
- In the same pan with the remaining oil, sauté the ground spices along with crushed galangal and bay leaves until fragrant and the color changes.
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Seasoning:
- Add salt, sugar, and ground pepper to taste. Adjust the seasoning according to your preference.
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Combine Ingredients:
- Return the fried tuna to the pan. Add quail eggs. Stir briefly until everything is well combined and heated through.
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Serve:
- Serve hot with steamed rice.
This Balado Tongkol and Telur Puyuh recipe combines the smoky richness of smoked tuna with the delicate flavor of quail eggs, all brought together with a spicy and aromatic chili paste. Enjoy this Indonesian dish as a flavorful accompaniment to warm rice, perfect for a satisfying meal.