Ingredients with Measurements:
- 500g large prawns, peeled and deveined
- 5 red chilies, sliced
- 5 bird's eye chilies, sliced
- 5 cloves garlic, minced
- 2 shallots, sliced
- 2 tomatoes, chopped
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 1/2 cup water
Special equipment needed: None
Step-by-step instructions:
1. In a pan, heat the vegetable oil over medium heat.
2. Add the garlic and shallots and sauté until fragrant.
3. Add the red chilies and bird's eye chilies and continue to sauté for another minute.
4. Add the chopped tomatoes and cook until they are soft and mushy.
5. Add the tamarind paste, salt, sugar, and water. Mix well.
6. Add the prawns and cook until they turn pink and are cooked through.
7. Serve hot with steamed rice.
20 minutes
5. Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 9g
- Protein: 20g
Substitutions for ingredients:
- Red chilies can be substituted with bell peppers for a milder flavor.
- Tamarind paste can be substituted with lime juice.
Variations:
- Udang Balado can also be made with squid or fish instead of prawns.
- Vegetables such as eggplant or green beans can be added for a more hearty dish.
Tips and tricks:
- Make sure to devein the prawns properly to avoid any grittiness in the dish.
- Adjust the amount of chilies according to your preferred level of spiciness.
Storage instructions:
- Udang Balado can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dish in a pan over medium heat until heated through.
Presentation ideas:
- Serve the Udang Balado in a traditional Indonesian clay pot for an authentic presentation.
Garnishes:
- Garnish with chopped cilantro or scallions for a pop of color.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried green beans with garlic and soy sauce
- Steamed broccoli with oyster sauce
Troubleshooting advice:
- If the dish is too spicy, add more sugar to balance out the heat.
Food safety advice:
- Make sure to properly clean and devein the prawns to avoid any foodborne illnesses.
Food history:
- Udang Balado is a traditional Indonesian dish that originated from the Minangkabau people in West Sumatra.
Flavor profiles:
- Udang Balado is a spicy and tangy dish with a hint of sweetness.
Serving suggestions:
- Serve the Udang Balado family-style in the center of the table for everyone to share.
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Region: Indonesian