Bandeng Presto Balado Gravy Recipe
Ingredients:
- 4 pieces of bandeng presto (pre-cooked milkfish)
- 4 red curly chilies
- 4 red bird’s eye chilies (adjust to taste)
- 2 cloves of garlic
- 4 shallots
- 2 slices of galangal
- 1 stalk of green onion (sliced lengthwise)
- 1 tomato (sliced)
- 1 tablespoon granulated sugar
- Salt to taste
- Flavor enhancer (optional, to taste)
- 1/2 cup water
- Oil for sautéing
Instructions:
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Fry the Fish: Begin by frying the bandeng presto until it turns golden brown. Once done, set the fish aside to cool.
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Prepare the Spice Paste: In a blender or food processor, blend the red curly chilies and red bird’s eye chilies into a coarse paste. This will ensure that the balado (spicy gravy) retains its vibrant color.
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Sauté the Spices: Heat some oil in a pan over medium heat. Add the coarsely blended chilies, garlic, and shallots to the pan. Sauté until fragrant and the spices are cooked through.
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Season the Paste: Add salt and granulated sugar to the pan. Stir well to combine the seasonings with the sautéed spices.
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Add Fresh Ingredients: Toss in the sliced tomato and green onion. Mix thoroughly.
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Simmer: Pour in the water and let the mixture simmer for a few minutes until it starts to thicken and the flavors meld together.
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Combine with Fish: Gently add the fried bandeng presto to the pan. Stir to coat the fish with the spicy gravy. Adjust seasoning with additional salt or flavor enhancer if needed.
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Finish and Serve: Allow the bandeng and gravy to cook together for a few more minutes, letting the flavors fully absorb into the fish. Once the gravy has thickened and the fish is well coated, remove from heat.
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Ready to Serve: Your Bandeng Presto Balado Gravy is now ready to be served. Enjoy this flavorful and spicy dish with steamed rice for a delightful meal.
Enjoy your meal!
