Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 3 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 2 tablespoons of shrimp paste
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- Salt to taste
- Water
Special equipment needed:
- Wok or large frying pan
- Wooden spatula
Step-by-step instructions:
1. Heat the wok or frying pan over medium-high heat and add the vegetable oil.
2. Fry the eggplant slices in batches until they are golden brown on both sides. Remove from the pan and set aside.
3. In the same pan, add the garlic, shallots, and chili peppers. Stir-fry for 1-2 minutes until fragrant.
4. Add the shrimp paste, tamarind paste, brown sugar, and salt to the pan. Stir well to combine.
5. Add 1/4 cup of water to the pan and stir until the sauce is well mixed.
6. Add the fried eggplant slices to the pan and stir until they are coated in the sauce.
7. Cover the pan and let the eggplant cook for 5-7 minutes until they are tender.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrates: 22g
Dietary fiber: 6g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- Shrimp paste can be substituted with fish sauce or soy sauce.
- Tamarind paste can be substituted with lime juice or vinegar.
- Brown sugar can be substituted with palm sugar or honey.
Variations:
- Add sliced chicken or beef to the dish for a protein boost.
- Use different types of chili peppers for a spicier or milder dish.
- Add vegetables such as green beans or bell peppers for extra nutrition.
Tips and tricks:
- Make sure to fry the eggplant slices until they are golden brown to prevent them from becoming mushy in the sauce.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Use a wooden spatula to stir the dish to prevent the eggplant from breaking apart.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in a shallow bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro or sliced green onions.
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
Steamed bok choy or stir-fried green beans.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the eggplant is too mushy, try frying it for a shorter amount of time or using a firmer variety of eggplant.
Food safety advice:
Make sure to cook the eggplant until it is fully cooked to prevent any foodborne illnesses.
Food history:
Terong Balado is a popular Indonesian dish that originated from the Minangkabau region of West Sumatra.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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