Balado Kembung Terong Pete
Indulge in the rich and fiery flavors of Indonesia with this Balado Kembung Terong Pete recipe. This traditional dish combines the savory taste of mackerel with the earthy notes of eggplant and the unique aroma of pete (stink beans), all brought together by a spicy and aromatic sambal. Perfect for those who love bold and vibrant dishes, this recipe will surely be a hit at your dining table.
Ingredients:
- 3 mackerel fish, cut into halves
- 1 eggplant, cut into small pieces
- 1 board of pete (stink beans)
- 20 red bird’s eye chilies
- 5 shallots
- 3 cloves of garlic
- 1 tomato, thinly sliced
- Cooking oil, as needed
- Salt, to taste
- Seasoning, to taste
Steps:
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Prepare the Ingredients:
Begin by heating a generous amount of cooking oil in a frying pan. Once the oil is hot, fry the mackerel pieces until they are cooked through and golden brown. Set them aside. Next, fry the eggplant pieces until they are tender and lightly browned. Set them aside as well. Briefly fry the pete (stink beans) until they are aromatic. Set these aside too. -
Make the Sambal:
In a mortar and pestle or a blender, coarsely grind the red bird’s eye chilies, shallots, and garlic. The texture should be slightly chunky to retain the traditional feel of the sambal. In a separate pan, heat a small amount of oil and sauté the ground sambal mixture. Add salt and seasoning to taste, then stir in the sliced tomato. -
Combine and Cook:
Once the sambal is fragrant and the chilies are cooked, add the fried mackerel, eggplant, and pete into the pan. Stir well to ensure everything is evenly coated with the spicy sambal. Adjust the seasoning as needed, making sure the flavors are balanced to your liking. -
Serve:
Transfer the Balado Kembung Terong Pete to a serving dish. Serve it hot with steamed rice for a complete and satisfying meal.
Enjoy the rich, spicy, and aromatic experience of Balado Kembung Terong Pete, a dish that brings the authentic taste of Indonesian cuisine to your home kitchen.
