Tongkol Balado Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Tongkol (cut into 6 pieces) | 1 kg |
| Beef (cut into cubes) | 50 g |
| Spice Paste | |
| Red Curly Chili Peppers | 10 pieces |
| Large Red Chili Peppers | 4 pieces |
| Shallots | 12 pieces |
| Cooked Shrimp Paste | 1/4 tsp |
| Salt | 1 tsp |
| Beef Flavor Bouillon Powder | 1 tsp |
| Granulated Sugar | 1/2 tsp |
| Cooking Vinegar | 2 tsp |
| Cooking Oil | Sufficient for frying fish and sautéing |
Instructions
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Prepare the Fish: Begin by frying the pre-seasoned ikan tongkol pieces in hot oil until golden and crispy. For convenience, you can use previously seasoned fish stored in your freezer.
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Blend the Spice Paste: In a blender, combine the red curly chili peppers, large red chili peppers, shallots, cooked shrimp paste, and salt until coarsely blended.
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Cook the Beef: Heat some oil in a pan and add the diced beef. This step is crucial, as the oil infused with beef flavor will enhance the sambal’s richness. A small amount of beef is sufficient for flavor.
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Sauté the Spice Paste: Using the same oil, add the blended spice paste to the pan. Sauté until the mixture becomes fragrant and starts to separate from the oil.
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Season the Sambal: Once the spices are aromatic, stir in the sugar, beef flavor bouillon powder, and cooking vinegar. Continue to cook until the chili paste darkens slightly, indicating that it is well-cooked—be careful not to let it burn.
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Combine Ingredients: Add the fried ikan tongkol and the cooked beef to the pan. Gently stir everything together until the fish is well-coated in the spicy mixture. Taste and adjust seasoning if necessary.
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Serve: Remove from heat and serve hot, ideally with freshly cooked rice. This dish pairs wonderfully with steaming rice straight from the rice cooker, ensuring a delightful meal.
Enjoy the bold flavors of this Indonesian classic, and savor every bite!
