Ingredients with Measurements:
- 4 eggplants, sliced
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 2 tbsp water
- 4 red chilies, chopped
- 4 shallots, chopped
- 2 garlic cloves, chopped
- 1 tomato, chopped
- 1 stalk lemongrass, thinly sliced
- 1 lime, juiced
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a bowl, mix together tamarind paste and water. Set aside.
2. In a mortar and pestle, pound together red chilies, shallots, garlic, and tomato until it forms a paste.
3. Heat vegetable oil in a pan over medium heat. Add the paste and lemongrass, and cook until fragrant.
4. Add the tamarind mixture, lime juice, salt, and sugar. Cook for 2-3 minutes until the sauce thickens. Set aside.
5. Preheat the oven to 400°F.
6. In a bowl, mix together sliced eggplants, vegetable oil, salt, and sugar.
7. Arrange the eggplants on a baking sheet and bake for 20-25 minutes until they are tender and slightly browned.
8. Serve the baked eggplants with the sambal matah on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 8g
Carbohydrates: 12g
Protein: 2g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chilies can be substituted with any spicy chili pepper.
- Shallots can be substituted with red onions.
- Eggplants can be substituted with zucchini or squash.
Variations:
- Add shrimp or chicken to the sambal matah for a protein-packed meal.
- Use different vegetables such as bell peppers or mushrooms.
- Add coconut milk to the sambal matah for a creamier texture.
Tips and tricks:
- To make the sambal matah spicier, add more red chilies.
- Make sure to slice the eggplants evenly for even cooking.
- Use a non-stick baking sheet to prevent the eggplants from sticking.
Storage instructions:
Store the leftover sambal matah in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplants in the oven at 350°F for 10-15 minutes until heated through. Reheat the sambal matah in a pan over low heat until heated through.
Presentation ideas:
Serve the Terong Balado with Sambal Matah on a platter with fresh herbs and lime wedges.
Garnishes:
Garnish with fresh cilantro or basil leaves.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a fresh salad.
Troubleshooting advice:
- If the sambal matah is too thick, add a little bit of water to thin it out.
- If the eggplants are not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to wash all vegetables before using them in the recipe. Store leftovers in the refrigerator and consume within 3 days.
Food history:
Terong Balado is a popular Indonesian dish made with eggplants and a spicy chili sauce. Sambal Matah is a traditional Balinese sauce made with fresh herbs and spices.
Flavor profiles:
Terong Balado is spicy and slightly sweet, while Sambal Matah is fresh and herbaceous.
Serving suggestions:
Serve the Terong Balado with Sambal Matah as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian