Balado Mujair with Tofu and Eggplant: A Spicy Indonesian Delight
Introduction
Balado Mujair, a traditional Indonesian dish, marries the rich flavors of fried mujair (tilapia) with the vibrant spices of a balado sauce, complemented by tofu and eggplant. This dish bursts with flavor and is sure to please any palate, making it a perfect addition to your culinary repertoire. Let’s dive into the preparation of this mouthwatering dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Mujair (tilapia) | 4 fish |
| Tofu | 1 block |
| Eggplant | 1 large |
| Spice Paste: | |
| Red chili peppers | 5 pieces |
| Shallots | 10 cloves |
| Garlic | 5 cloves |
| Tomatoes | 2 pieces |
| Kaffir lime leaves | 2 leaves |
| Lemongrass | 1 stalk |
| Masako (seasoning powder) | To taste |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | As needed for sautéing |
| Water | As needed |
Nutritional Information
(Per serving, values may vary based on specific ingredients used)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 400 |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
Instructions
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Prepare the Fish: Begin by cleaning the mujair thoroughly. Once cleaned, fry the fish in hot oil until golden brown and crispy. Once done, set them aside on a plate lined with paper towels to absorb excess oil.
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Prepare the Tofu: Cut the tofu into five equal pieces. Fry the tofu in the same oil until golden brown. Once fried, set aside on a paper towel to drain.
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Prepare the Eggplant: Clean and slice the eggplant according to your preference. Fry the slices until they are tender and slightly golden. Set aside.
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Make the Spice Paste: In a blender or food processor, combine the red chili peppers, shallots, garlic, and tomatoes. Blend until you achieve a smooth paste.
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Sauté the Spice Paste: In a skillet, heat a little oil over medium heat. Add the blended spice paste and sauté until it becomes fragrant and the oil begins to separate.
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Add Aromatics: Toss in the kaffir lime leaves and the stalk of lemongrass. Continue to sauté for a few more minutes until the aromatics infuse the oil.
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Combine Ingredients: Once the spice paste is fragrant, gently add the fried mujair, tofu, and eggplant to the skillet. Stir well to coat all the ingredients with the spice mixture.
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Adjust Consistency: Add a splash of water to help the spices penetrate the ingredients. This also ensures that the dish does not become too dry.
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Season: Sprinkle in the Masako seasoning powder, salt, and sugar according to your taste preferences. Stir to combine and allow the mixture to simmer, letting the flavors meld together.
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Cook Until Done: Keep an eye on the mixture and wait until the liquid starts to evaporate and the dish thickens, typically around 10-15 minutes.
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Taste and Adjust: Once the liquid has reduced and the flavors have developed, taste the dish and adjust the seasoning as necessary.
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Serve: Once the flavors are to your liking, turn off the heat. Your Balado Mujair with Tofu and Eggplant is now ready to be served! Enjoy it hot with steamed rice for a delightful meal.
Conclusion
Balado Mujair with Tofu and Eggplant is not just a dish; it’s an experience that captures the essence of Indonesian cuisine with its rich flavors and enticing aroma. Perfect for family dinners or gatherings, this dish is sure to impress. Enjoy your culinary journey!
