Indonesian lamb recipes

Smoked Tuna and Quail Egg Spicy Balado

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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:

  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:

    • 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.

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