KOMPAS.com – Salted anchovy eggplant balado is a very appetizing traditional Indonesian dish.
The combination of spicy, savory taste and soft texture of eggplant combines perfectly with the crunch of salted anchovies.
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This menu is not only easy to make, but also uses simple ingredients that are often found in the kitchen.
Suitable to complete lunch or dinner with the family. The following is the complete recipe, quoted from the book “Homemade Recipes Ready to Serve in a Moment” (2018) by Yuka published by Media Pressindo.
Salted Anchovy Balado Eggplant Recipe
Material
- 2 purple eggplants, cut and fry briefly
- 50 grams of salted anchovies, dry fried
- 1 tsp granulated sugar
- 75 ml water
Ground spices
- 2 red tomatoes
- 5 curly red chilies
- 3 cloves of garlic
- 2 red onions
- Shrimp paste to taste
How to Make Salted Anchovy Balado Eggplant
- Saute the ground spices until fragrant using a little oil.
- Add the salted anchovies to the stir-fried spices, stir well.
- Add a little water and granulated sugar, stir until evenly mixed and boil.
- Add the fried eggplant pieces, stir until the spices are absorbed into the eggplant.
- Remove and serve the salted anchovy eggplant balado while warm.
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