Smoked Tuna and Quail Egg Spicy Balado

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:

1. Prepare Ingredients:

   • Finely grind shallots, garlic, large red chilies, and bird’s eye chilies in a food processor or mortar and pestle.

2. Prepare Tuna and Eggs:

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   • Heat some cooking oil in a pan. Fry the smoked tuna until half-dried. Remove from the pan and set aside.

3. 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.

4. Seasoning:

   • Add salt, sugar, and ground pepper to taste. Adjust the seasoning according to your preference.

5. Combine Ingredients:

   • Return the fried tuna to the pan. Add quail eggs. Stir briefly until everything is well combined and heated through.

6. 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.