Ingredients with Measurements:
- 4 medium-sized eggplants, sliced into rounds
- 1 onion, chopped
- 3 garlic cloves, minced
- 6 red chili peppers, seeded and chopped
- 2 tomatoes, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon tamarind paste
- 1 cup water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
2. Add the chopped red chili peppers and sauté for another 2 minutes.
3. Add the chopped tomatoes and cook until they start to break down, about 5 minutes.
4. Add the tamarind paste, salt, sugar, and water. Stir well and let the mixture simmer for 10 minutes.
5. While the chili paste is simmering, heat a separate skillet over medium-high heat. Add a tablespoon of oil and fry the eggplant slices until they are golden brown on both sides.
6. Once the eggplant is cooked, add it to the chili paste and stir well.
7. Use a mortar and pestle or food processor to grind the mixture into a paste.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for the skillet
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 18g
Protein: 3g
Sodium: 600mg
Sugar: 10g
Substitutions for ingredients:
- If you can't find tamarind paste, you can use lime juice instead.
- If you don't like spicy food, you can reduce the amount of chili peppers or use a milder variety.
Variations:
- You can add other vegetables like bell peppers or zucchini to the dish.
- You can also add protein like tofu or chicken to make it a more substantial meal.
Tips and tricks:
- Make sure to slice the eggplant evenly so that they cook evenly.
- If you're using a mortar and pestle to grind the chili paste, add a little bit of salt to help break down the ingredients.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the dish in a shallow bowl with a scoop of rice in the center and the eggplant and chili paste mixture around the rice.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Stir-fried green beans
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the chili paste is too thick, add more water to thin it out.
- If the eggplant is sticking to the skillet, add more oil to the pan.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the recipe.
Food history:
Terong Balado is a popular Indonesian dish that originated in West Sumatra. It is typically made with eggplant and a spicy chili paste.
Flavor profiles:
The dish is spicy, tangy, and slightly sweet.
Serving suggestions:
Serve the dish with a side of rice and some fresh vegetables for a complete meal.
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Region: Indonesian