Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (medium size) | 1 papan |
| Pete (peeled) | 20 pieces |
| Green tomato | 1, cut into 4 pieces |
| Basil leaves | To taste |
| Tempe Marinade | |
| Garlic | 2 cloves |
| Salt | 1/4 tsp |
| Water | As needed |
| Spice Blend | |
| Red curly chilies | 10 pieces |
| Bird’s eye chilies | 5 pieces |
| Shallots | 6 cloves |
| Garlic | 4 cloves |
| Shrimp paste (terasi) | 1 sachet, grilled |
| Additional Ingredients | |
| Galangal | 1 finger-sized piece, smashed |
| Lemongrass | 1 stalk, smashed |
| Lime leaves | 3, thinly sliced (remove stem) |
| Salt | 1/2 tsp |
| Brown sugar | 1 tbsp, finely sliced |
Instructions
- Marinate the Tempe: Begin by marinating the tempe with the blended marinade for about 15 minutes to infuse the flavors.
- Fry the Tempe: Heat oil in a pan and fry the tempe until it turns a lovely golden yellow. Remove and set aside.
- Sauté the Spice Blend: In the same pan, sauté the blended spices along with the galangal, lemongrass, and lime leaves until fragrant.
- Season: Add brown sugar and salt to the sautéed spices, adjusting the taste to your preference for spiciness and sweetness.
- Combine: Return the fried tempe to the pan and mix thoroughly to ensure it is well-coated with the spice mixture.
- Add Fresh Ingredients: Gently stir in the green tomato and pete, ensuring they remain fresh and not wilted; this adds a nice texture to the dish.
- Garnish: Finish off with fresh basil leaves for an aromatic touch.
Enjoy your Balado Tempe & Pete as a flavorful addition to your meal! Happy cooking! 😊