Spicy Shrimp, Tempe, and Eggplant (Udang, Tempe, Terong Balado)
Indulge in the vibrant flavors of this delightful Indonesian dish that combines succulent shrimp, hearty tempe, and tender eggplant in a rich, spicy sauce. This recipe is not only quick to prepare but also packed with nutrition, making it perfect for a cozy dinner or a festive gathering. Let’s dive into the details!
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp (cleaned and deveined) | 250 grams |
| Tempe (fermented soybean cake) | 200 grams |
| Eggplant | 2 pieces |
| Garlic | 4 cloves |
| Red onions | 4 cloves |
| Curly red chilies | 5 pieces |
| Bird’s eye chilies | 5 pieces |
| Salt | to taste |
| Sugar | to taste |
| Sweet soy sauce (kecap manis) | to taste |
| Tomatoes | 3 pieces |
| Water | 250 ml |
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 24 grams |
| Fat | 18 grams |
| Carbohydrates | 28 grams |
| Fiber | 5 grams |
Instructions
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Preparation of Ingredients: Begin by thoroughly washing the shrimp and removing their heads. To enhance the flavor and tenderize the shrimp, marinate them with ginger for about 10 minutes.
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Chop the Vegetables: Slice the tempe and eggplant according to your preference; feel free to experiment with shapes to make your dish visually appealing.
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Fry the Ingredients: Heat oil in a frying pan over medium heat. Once hot, add the tempe and eggplant, frying them until they are half-cooked. Finally, introduce the shrimp to the pan and cook until they just start to turn pink.
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Prepare the Spice Paste: While the ingredients are frying, combine the garlic, red onions, curly red chilies, and bird’s eye chilies in a blender or food processor. Blend until smooth, creating a fragrant spice paste. Do not include the tomatoes just yet.
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Sauté the Spice Paste: In the same pan used for frying, add the blended spice paste and sauté until it becomes aromatic and the oil separates from the mixture. This step is crucial for building the base flavor of the dish.
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Add the Tomatoes: Chop the tomatoes and add them to the sautéed spice mixture. Stir and cook until the tomatoes have softened and released their juices, creating a luscious sauce.
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Combine Ingredients: Next, return the fried tempe, eggplant, and shrimp to the pan. Pour in 250 ml of water, allowing the flavors to meld beautifully. Cover the pan and let it simmer until everything is cooked through and the sauce thickens slightly.
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Season to Taste: Taste the dish and adjust the seasoning with salt and sugar. If you desire a hint of sweetness, add the sweet soy sauce (kecap manis) gradually, stirring until well incorporated.
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Serve and Enjoy: Once everything is cooked and the flavors are balanced, remove the pan from heat. Serve the spicy shrimp, tempe, and eggplant hot, accompanied by steamed rice for a complete meal.
This recipe for Spicy Shrimp, Tempe, and Eggplant is not only an explosion of flavors but also a celebration of Indonesian culinary heritage. The balance of savory, spicy, and sweet notes makes it a dish that will surely delight your taste buds and those of your guests. Enjoy your culinary adventure!
