Balado Mujair with Tofu and Eggplant
Ingredients
- 4 whole mujair (tilapia) fish
- 1 block of tofu
- 1 eggplant
- Spice Paste:
- 5 red chilies
- 10 shallots
- 5 cloves of garlic
- 2 tomatoes
- 2 kaffir lime leaves
- 1 stalk lemongrass
- To taste: Masako seasoning (or chicken bouillon powder)
- To taste: Salt
- To taste: Sugar
- Vegetable oil for sautéing
- Water as needed
Instructions
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Prepare the Mujair: Clean the mujair fish thoroughly and deep-fry them until crispy. Set aside.
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Prepare the Tofu: Cut the tofu into 5 pieces and fry them until golden brown. Set aside.
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Prepare the Eggplant: Wash and cut the eggplant into pieces of your choice. Fry until tender and golden. Set aside.
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Make the Spice Paste: Blend the red chilies, shallots, garlic, and tomatoes into a smooth paste.
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Sauté the Spice Paste: Heat a little vegetable oil in a pan. Add the spice paste and sauté until aromatic.
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Add Aromatics: Stir in the kaffir lime leaves and lemongrass, and continue to cook until fragrant.
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Combine Ingredients: Once the spice paste is well-cooked and fragrant, add the fried mujair, tofu, and eggplant to the pan.
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Simmer: Add a little water to help the spices blend and infuse into the ingredients.
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Season: Add Masako seasoning, salt, and sugar to taste. Adjust seasoning as needed.
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Finish Cooking: Allow the dish to cook until the water evaporates and the sauce thickens. Taste and adjust seasoning if necessary.
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Serve: Once the sauce has reduced and the flavors are well-combined, remove from heat. Serve hot and enjoy!
This flavorful Balado Mujair with Tofu and Eggplant is a delightful blend of spicy, savory, and slightly sweet notes, making it a perfect dish for any meal.