Spicy Dogfruit Balado with Crispy Salted Snakehead Fish

Spicy Balado Jengkol with Salted Snakehead Fish

Ingredients

• 1/2 kg jengkol (dogfruit), soaked overnight, changing water twice, then boiled with coffee (2 rounds of boiling), sliced lengthwise, briefly fried or smashed
• 100 grams salted snakehead fish (gabus), meat only, boneless, washed and chopped small, fried until crispy

Spice Paste:

• 15 red chilies
• 12 shallots
• 6 cloves garlic
• 1 medium-sized tomato
• Salt to taste
• Sugar to taste
• MSG (optional)
• 3 stalks lemongrass, bruised

Steps:

1. Grind the spice paste ingredients (except lemongrass) until smooth. Sauté until fragrant, then add bruised lemongrass, followed by salt, sugar, and MSG.

2. Add the jengkol, gradually adding water as needed. Cook until the liquid reduces.

3. Add the fried salted snakehead fish. Cook briefly, then turn off the heat.

4. Enjoy your spicy Balado Jengkol with Salted Snakehead Fish!

This recipe combines the unique flavors of jengkol with the savory crunch of salted snakehead fish, creating a dish that’s perfect with steamed rice.