Balado Terong Tahu: A Flavorful Indonesian Delight
Balado Terong Tahu is a vibrant and spicy dish from Indonesia that beautifully combines the earthy flavors of eggplant and tofu, enhanced by a fragrant chili and spice paste. This dish is perfect as a side or a main dish and offers a wonderful introduction to Indonesian cuisine for those looking to explore bold flavors. Let’s dive into the details of this delightful recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (Terong Ungu) | 3 medium-sized, cut into pieces |
| Firm Tofu (Tahu Putih) | 5 pieces, halved |
| Curly Red Chilies | 5 pieces |
| Bird’s Eye Chilies | 5 pieces (increase for more heat) |
| Shallots (Bawang Merah) | 7 pieces |
| Garlic (Bawang Putih) | 3 cloves |
| Tomato | 1 medium |
| Vinegar | 1/4 teaspoon (optional) |
| Salt | To taste |
| Sugar | To taste |
| Cooking Oil | For frying and sautéing |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 15 g |
| Carbohydrates | 20 g |
| Fats | 15 g |
| Fiber | 5 g |
Instructions
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Prepare the Ingredients:
- Begin by washing the eggplants thoroughly, then slice them into bite-sized pieces. Heat oil in a frying pan over medium heat and fry the eggplant until golden brown. Once fried, set aside on a plate lined with paper towels to absorb excess oil.
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Fry the Tofu:
- Next, take the firm tofu and cut each piece in half. Fry the tofu in the same oil until golden and slightly crispy. Once cooked, remove and set aside with the fried eggplant.
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Make the Spice Paste:
- In a blender or food processor, combine the curly red chilies, bird’s eye chilies, shallots, garlic, and tomato. Blend until you achieve a smooth paste. This spice paste is the heart of the Balado sauce, packed with flavor and a touch of heat.
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Sauté the Spice Paste:
- In a clean frying pan, heat a small amount of oil over medium heat. Add the blended spice paste to the pan and sauté it until the oil begins to separate, indicating that the spices are cooked and aromatic.
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Combine and Season:
- Once the spice paste is fragrant, gently add the fried eggplant and tofu into the pan. Stir well to coat the vegetables and tofu with the spice mixture. Add vinegar, sugar, and salt to taste, adjusting these ingredients according to your preference for sweetness and acidity.
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Final Touches:
- Continue to cook for another few minutes, allowing all the flavors to meld together beautifully. Be sure to taste and adjust the seasoning if necessary, ensuring a perfect balance of flavors.
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Serve:
- Once done, remove from heat and transfer to a serving dish. Balado Terong Tahu can be served warm alongside steamed rice or as a flavorful side dish to complement your main meal.
Cooking Tips
- Heat Level: If you prefer a spicier dish, feel free to add more bird’s eye chilies to the spice paste. Adjust the amount according to your tolerance for heat.
- Vinegar: While vinegar adds a tangy kick to the dish, you can skip it if you prefer a milder flavor.
- Serving Suggestions: This dish pairs wonderfully with rice, but you can also enjoy it with other Indonesian staples like fried rice or noodles.
Indulging in Balado Terong Tahu is not just a meal; it’s an experience of rich flavors and textures, showcasing the beautiful essence of Indonesian cuisine. Perfect for family dinners or gatherings, this recipe is sure to impress both novice and experienced cooks alike. Enjoy the explosion of flavors in every bite!
