Balado Terong and Tahu
Ingredients
| Ingredient | Quantity |
|---|---|
| Purple Eggplant | 10 pieces |
| Fried Tofu | 5 pieces |
| Shallots | 15 pieces |
| Garlic | 5 cloves |
| Red Chilies | 2 pieces |
| Tomatoes | 4 pieces |
| Candlenuts | 4 pieces |
| Shrimp Paste | 1 teaspoon |
| Galangal | To taste, crushed |
| Bay Leaves | 2 leaves |
| Kaffir Lime Leaves | 2 leaves |
| Palm Sugar | To taste |
| Salt | To taste |
| Seasoning Powder | To taste |
| Cooking Oil | As needed |
| Water | As needed |
Instructions
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Prepare the Ingredients: Cut the purple eggplant and tofu into your desired shapes. Fry them until they are half-cooked, then remove and drain excess oil.
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Make the Spice Paste: In a blender, combine shallots, garlic, candlenuts, salt, shrimp paste, palm sugar, tomatoes, and red chilies. Blend until smooth.
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Cook the Spice Mixture: In a skillet, heat a little cooking oil and sauté the spice paste until fragrant. Add the kaffir lime leaves, crushed galangal, and bay leaves, stirring well.
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Combine the Vegetables: Add the fried eggplant and tofu to the skillet, mixing until the vegetables are evenly coated with the spice paste. Add a splash of water, adjusting to your taste.
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Simmer: Allow the mixture to simmer until the water reduces and the flavors meld beautifully. Adjust seasoning as needed.
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Serve: Once the sauce has thickened, remove from heat and top with fried shallots for an added crunch.
Enjoy this delightful Balado Terong and Tahu as a flavorful accompaniment to your meal!
