Ingredients with Measurements:
- 3 eggplants, sliced
- 2 lemongrass stalks, bruised and sliced
- 2 galangal slices
- 5 shallots, sliced
- 4 garlic cloves, sliced
- 5 red chilies, sliced
- 2 tomatoes, diced
- 2 tablespoons of tamarind paste
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of oil
- Water
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind lemongrass, galangal, shallots, garlic, and red chilies into a paste.
2. Heat oil in a pan over medium heat. Add the paste and stir-fry until fragrant.
3. Add sliced eggplants and diced tomatoes. Stir-fry for 2-3 minutes.
4. Add tamarind paste, sugar, salt, and enough water to cover the eggplants. Stir well.
5. Cover the pan and simmer for 15-20 minutes or until the eggplants are tender and the sauce has thickened.
6. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 18g
Protein: 3g
Sodium: 600mg
Fiber: 6g
Substitutions for ingredients:
- Eggplants can be substituted with zucchini or green beans.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add shrimp or chicken for a non-vegetarian version.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Use a non-stick pan to prevent the eggplants from sticking to the bottom.
- Adjust the amount of sugar and salt to taste.
- To reduce the spiciness, remove the seeds from the red chilies.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat.
Presentation ideas:
Serve in a bowl with steamed rice.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a salad.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the eggplants are not cooked through, simmer for a few more minutes.
Food safety advice:
- Wash all vegetables thoroughly before use.
- Cook eggplants until they are tender and fully cooked.
Food history:
Terong Balado is a popular Indonesian dish that originated from West Sumatra. It is often served as a side dish or a main dish with steamed rice.
Flavor profiles:
Terong Balado is a spicy and tangy dish with a hint of sweetness.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian