TERI BALADO (Indonesian dish consisting of crispy fried anchovies)

 Teri balado is a popular Indonesian dish consisting of crispy fried anchovies (teri) coated in a spicy and flavorful chili sauce. Here's a recipe for making teri balado:


Ingredients:

  • 200g dried anchovies (teri), cleaned and rinsed
  • 4 tablespoons cooking oil (for frying)
  • 2 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 4-6 red chilies (adjust according to your spice preference), finely chopped
  • 2 tomatoes, diced
  • 1 tablespoon tomato paste
  • 1 tablespoon sweet soy sauce (kecap manis)
  • 1 teaspoon tamarind paste mixed with 2 tablespoons water
  • Salt and sugar to taste
  • Lime wedges for serving (optional)
  • Chopped cilantro or green onions for garnish (optional)

Instructions:

  1. Fry the Anchovies: Heat the cooking oil in a frying pan over medium heat. Once hot, add the dried anchovies and fry until crispy and golden brown, about 3-4 minutes. Remove the fried anchovies from the oil and drain them on paper towels to remove excess oil. Set aside.

  2. Make the Balado Sauce: In a separate pan, heat 2 tablespoons of cooking oil over medium heat. Add the minced garlic and thinly sliced shallots. Sauté until fragrant and the shallots are translucent, about 1-2 minutes.

  3. Add the chopped red chilies to the pan and continue to sauté for another 2-3 minutes until the chilies are softened and fragrant.

  4. Add Tomatoes and Tomato Paste: Add the diced tomatoes and tomato paste to the pan. Cook until the tomatoes break down and release their juices, about 5-6 minutes, stirring occasionally.

  5. Seasoning: Add the sweet soy sauce (kecap manis) and tamarind water to the pan. Stir well to combine. Season with salt and sugar to taste, adjusting the flavors as needed to achieve a balance of sweetness, sourness, and spiciness.

  6. Combine with Anchovies: Once the sauce has thickened and the flavors have melded together, add the fried anchovies to the pan. Gently toss the anchovies in the sauce until they are well coated.

  7. Serve: Transfer the teri balado to a serving dish. Garnish with chopped cilantro or green onions if desired. Serve hot with lime wedges on the side for extra flavor.

Tips:

  • Be careful not to overcook the anchovies during frying to maintain their crispiness.
  • Adjust the amount of red chilies according to your spice preference. You can remove the seeds for a milder flavor.
  • Adjust the level of sweetness and sourness by adding more or less sweet soy sauce and tamarind water.
  • Teri balado pairs well with steamed rice or as a topping for Indonesian-style fried rice (nasi goreng).

Enjoy your homemade teri balado!

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