Balado Terong dan Tahu: A Spicy Indonesian Delight
Ingredients
| Ingredient | Quantity |
|---|---|
| Small eggplants (terong ungu) | 5 pieces |
| Firm tofu (tahu putih) | 2 pieces |
| Garlic | To taste |
| Shallots | To taste |
| Kencur (aromatic ginger) | 1 small piece |
| Bird’s eye chili (cabai setan) | To taste |
| Red curly chili (cabai keriting merah) | To taste |
| Salt | To taste |
| Palm sugar (gula merah) | To taste |
| Flavor enhancer | To taste |
| Cooking oil | As needed |
Instructions
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Begin by cutting the small eggplants and tofu into bite-sized pieces, then wash them thoroughly under running water to remove any impurities.
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In a pan, heat cooking oil and fry the eggplant pieces until they are golden brown, followed by frying the tofu until it reaches a crispy texture. Remove from the pan and set aside.
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Next, prepare the spice paste by grinding together the garlic, shallots, kencur, bird’s eye chili, and salt until smooth.
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In the same pan, add a little more oil if necessary, and sauté the ground spice mixture until fragrant, allowing the aromatic flavors to develop. Add a small amount of water to the pan to create a light sauce.
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Gently fold in the fried tofu and eggplants, followed by the grated palm sugar and flavor enhancer, stirring well to combine all ingredients.
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Allow the dish to simmer briefly, stirring occasionally to ensure the flavors meld beautifully.
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Your Balado Terong dan Tahu is now ready to be served. Enjoy this vibrant dish with steamed rice for the ultimate Indonesian culinary experience!
This recipe is not only flavorful but also embodies the essence of home-cooked Indonesian meals. Perfect for sharing with loved ones, it brings warmth and spice to your dining table.
