Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into rounds
- 3 shallots, thinly sliced
- 2 cloves garlic, minced
- 2 red chilies, sliced
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 1/4 cup water
- 1/4 cup fried shallots
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat.
2. Add the sliced shallots and fry until golden brown and crispy. Remove from the pan and set aside.
3. In the same pan, add the minced garlic and sliced red chilies. Fry until fragrant.
4. Add the sliced eggplants and stir-fry for 2-3 minutes.
5. Mix in the salt, sugar, tamarind paste, and water. Stir well and cover the pan.
6. Cook for 5-7 minutes or until the eggplants are tender and the sauce has thickened.
7. Transfer the Terong Balado to a serving dish and sprinkle with fried shallots.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature: Medium heat
Serving size: 2-3 people
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 18g
Protein: 3g
Sodium: 580mg
Sugar: 8g
Fiber: 6g
Substitutions for ingredients:
- Eggplants can be substituted with zucchini or bell peppers.
- Red chilies can be substituted with green chilies or jalapenos.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add shrimp or chicken to make it a complete meal.
- Use different types of vegetables such as green beans or cabbage.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Make sure to slice the eggplants evenly to ensure even cooking.
- Adjust the amount of red chilies according to your preferred level of spiciness.
- Use fresh tamarind if available for a more authentic flavor.
Storage instructions:
Store any leftover Terong Balado in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Terong Balado in a pan over medium heat until heated through.
Presentation ideas:
Serve the Terong Balado in a shallow bowl or on a plate with the fried shallots sprinkled on top.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the eggplants are not cooked through, cover the pan and cook for a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw ingredients.
Food history:
Terong Balado is a traditional Indonesian dish that originated from Padang, West Sumatra. It is a popular dish in Indonesian cuisine and is often served as a side dish.
Flavor profiles:
Terong Balado is a spicy and tangy dish with a slightly sweet flavor from the sugar and tamarind paste.
Serving suggestions:
Serve the Terong Balado as a side dish or as a main dish with rice or noodles.
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Region: Indonesian