Tongkol Balado: A Fiery Indonesian Delight
Ingredients:
- 2 medium-sized tongkol fish (preferably pre-cooked)
- 3 cm ginger, smashed
- Sweet soy sauce (to taste)
- Sugar (to taste)
- Brown sugar (to taste)
- Salt (to taste)
- Flavor enhancer (to taste)
- Cooking oil (for sautéing)
For the Spice Paste:
- 5 shallots
- 3 cloves garlic
- 4 large red chilies
- 7 bird’s eye chilies (or adjust according to your spice preference)
- 2 medium-sized red tomatoes
- 1 packet ABC shrimp paste
Instructions:
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Prepare the Fish: Cut the tongkol fish into pieces and fry until slightly dry. For a crunchier texture, allow the fish to crisp up more during frying.
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Make the Spice Paste: In a blender or food processor, combine shallots, garlic, red chilies, bird’s eye chilies, tomatoes, and shrimp paste. Blend until a smooth paste forms.
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Cook the Spice Paste: Heat a generous amount of cooking oil in a pan over medium heat. Add the spice paste and sauté until it is fragrant and fully cooked. This should take about 5-7 minutes.
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Season the Paste: Add sugar, brown sugar, salt, sweet soy sauce, and flavor enhancer to the spice paste. Stir well to combine and let the mixture cook for another 2 minutes. Adjust seasoning to taste.
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Combine and Simmer: Add the fried tongkol pieces to the pan, stirring gently to coat them in the spice mixture. Add a small amount of water if needed, and let the dish simmer until the sauce thickens and reduces.
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Finish and Serve: Once the liquid has almost evaporated and the fish is well-coated with the sauce, remove from heat. Serve the Tongkol Balado warm with steamed rice.
This recipe encapsulates the vibrant flavors of Indonesian cuisine with its spicy and sweet notes. The crispy tongkol fish, combined with the rich, aromatic balado sauce, makes for a delectable and satisfying meal. Enjoy the taste of Indonesia right from your kitchen!
