Balado Tuna with Eggplant
Ingredients:
- 1/2 kg tuna, cut into 8 pieces
- 2 purple eggplants, cut into 8 pieces each
- 2 stalks of petai (stink beans)
- 1 stalk lemongrass, smashed
- 1 lime
- Salt and sugar to taste
- Oil for frying
- Water as needed
For the Spice Paste:
- 15 red curly chilies
- 10 red bird’s eye chilies
- 7 shallots
- 3 cloves garlic
- 2 cm ginger
- 1/2 red tomato
Steps:
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Prepare the Tuna: Rinse the tuna pieces thoroughly. Marinate them with lime juice and salt, then set aside for 30 minutes.
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Prepare the Eggplant: Wash the eggplants and soak them in salted water for 30 minutes. After soaking, drain and pat dry.
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Fry the Eggplant and Tuna: Heat oil in a pan and fry the eggplant pieces until they turn golden brown. In the same pan, fry the tuna pieces until they are halfway cooked. For a quicker option, you can use smoked tuna and just fry briefly to avoid it becoming tough.
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Make the Spice Paste: While the tuna and eggplant are frying, blend the red curly chilies, bird’s eye chilies, shallots, garlic, ginger, and tomato into a smooth paste.
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Cook the Spice Paste: In a separate pan, heat a little oil and sauté the spice paste along with the smashed lemongrass until fragrant.
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Combine Ingredients: Add the petai (stink beans), salt, and sugar to the pan with the spice paste. Stir well and add a little water if needed to help the paste blend with the other ingredients.
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Mix Everything Together: Incorporate the fried eggplant and tuna into the pan. Stir gently to ensure that the spice paste coats the eggplant and tuna evenly. Cook until the flavors meld together and the spice paste is absorbed.
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Serve: Remove from heat and serve your Balado Tuna with Eggplant hot with steamed rice. Enjoy the rich flavors of this delicious dish! 😊👌
