Ingredients with Measurements:
- 4 small eggplants, sliced
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 2 shallots, minced
- 3 red chilies, sliced
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 1 tbsp water
- 1 tsp palm sugar
- 1 tbsp vegetable oil
Special equipment needed: none
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat. Add the eggplant slices and fry until golden brown. Remove from the pan and set aside.
2. In the same pan, add the garlic, shallots, and red chilies. Fry until fragrant.
3. Add the salt and sugar to the pan and stir well.
4. In a small bowl, mix the tamarind paste and water together. Add to the pan and stir well.
5. Add the palm sugar to the pan and stir until dissolved.
6. Add the fried eggplant back to the pan and stir until coated with the sauce.
7. Drizzle with the remaining tablespoon of vegetable oil and stir well.
8. Serve hot.
20 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 12g
- Protein: 2g
- Fiber: 4g
Substitutions for ingredients:
- Eggplant can be substituted with zucchini or bell peppers.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add shrimp or chicken to the dish for a protein boost.
- Add chopped tomatoes to the sauce for a tangy twist.
Tips and tricks:
- Make sure to slice the eggplant evenly for even cooking.
- Use a non-stick pan to prevent the eggplant from sticking.
- Adjust the amount of red chilies to your desired level of spiciness.
Storage instructions:
- Store 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 on a bed of rice for a complete meal.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli
- Mixed greens salad
Troubleshooting advice:
- If the eggplant is not cooked through, cover the pan with a lid and cook for an additional 5 minutes.
Food safety advice:
- Make sure to wash all produce thoroughly before cooking.
- Use a clean cutting board and knife to prevent cross-contamination.
Food history:
- Terong Balado is a popular Indonesian dish that originated from the Padang region of Sumatra.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Indonesian