Ingredients with Measurements:
- 4 eggplants, sliced
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red chilies, sliced
- 2 tomatoes, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup coconut milk
- 1 tablespoon tamarind paste
- 1 tablespoon water
- Coriander leaves, chopped for garnish
Special equipment needed:
- Frying pan
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. In a mixing bowl, mix tamarind paste and water. Set aside.
2. Heat vegetable oil in a frying pan over medium heat.
3. Fry eggplants until golden brown. Set aside.
4. In the same pan, sauté onion, garlic, and red chilies until fragrant.
5. Add chopped tomatoes, salt, and sugar. Cook until the tomatoes are soft.
6. Add fried eggplants and coconut milk. Stir well.
7. Pour the tamarind mixture into the pan. Stir well.
8. Cook for 5-10 minutes until the sauce thickens.
9. Garnish with chopped coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 18g
Carbohydrates: 14g
Protein: 4g
Substitutions for ingredients:
- Eggplants can be substituted with zucchini or bell peppers.
- Red chilies can be substituted with chili flakes or cayenne pepper.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add shrimp or chicken for a protein boost.
- Use different vegetables such as green beans or carrots.
- Add more chili for a spicier dish.
Tips and tricks:
- Make sure to slice the eggplants evenly for even cooking.
- Use fresh coconut milk for the best flavor.
- Adjust the amount of salt and sugar to your taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a plate with a sprinkle of coriander leaves on top.
Garnishes:
Chopped coriander leaves
Pairings:
Steamed rice
Suggested side dishes:
Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more coconut milk or water.
- If the sauce is too thin, cook for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the eggplants thoroughly to prevent foodborne illness.
Food history:
Terong Balado is a traditional Indonesian dish that originated from West Sumatra. It is a spicy eggplant dish that is usually served with rice.
Flavor profiles:
Spicy, tangy, and creamy
Serving suggestions:
Serve with steamed rice and a side of cucumber salad.
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Region: Indonesian