Spicy Jengkol, Tempe, and Anchovy Delight: A Flavorful Indonesian Balado Recipe
Jengkol, Tempe, and Ikan Teri Balado Recipe 😋
Ingredients
| Ingredient | Quantity |
|---|---|
| Jengkol (old jengkol) | 8 pieces |
| Tempe | 1/4 block, cut into 2 pieces |
| Ikan teri (dried anchovies) | A handful, split, washed, and marinated in lime juice |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | For frying |
| Ground spices: | |
| Garlic | 1 clove |
| Red curly chilies | 10 pieces (adjust to taste) |
| Coarsely ground spices: | |
| Shallots | 7 cloves |
| Tomato | 1 piece |
Instructions
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Prepare the Ingredients: Begin by frying the jengkol, tempe, and ikan teri in hot oil until they are golden and crispy. After frying, flatten the jengkol gently to enhance its flavor.
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Blend the Spices: In a blender, combine the garlic and red curly chilies to form a smooth paste. Separately, coarsely grind the shallots and tomato using a mortar and pestle.
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Sauté the Mixture: Heat some oil in a pan. Sauté the coarsely ground shallots and tomato for a brief moment until fragrant, then add the blended chili and garlic mixture. Cook until the aroma is delightful and the oil begins to separate.
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Combine and Serve: Add all the fried ingredients (jengkol, tempe, and ikan teri) to the sautéed mixture. Toss everything together gently to ensure even coating. Transfer to a serving plate, and your delicious Jengkol, Tempe, and Ikan Teri Balado is ready to be enjoyed! 😋
This dish is an ultimate treat, combining the unique flavors of Indonesian ingredients, perfect for a hearty meal.
