45 resep jengkol balado pedas campur teri ala rumahan yang sederhana dan lezat dari komunitas memasak terbesar dunia! Lihat juga cara membuat Balado jengkol mix teri dan masakan sehari-hari lainnya. Bold, savory and spicy, this sambal terong balado, or sambal eggplant will definitely leave your tastebuds tingling! The eggplants are steamed instead of fried to make this Indonesian dish healthier and lighter. Easy to make and is ready in 30 minutes. There is just something super addictive about Indonesian dishes, especially spicy ones. Featuring tender eggplants cooked in a savory rich homemade chili paste, this sambal terong balado is definitely a crowd pleaser! A reminder to prepare some freshly steamed rice to pair with this dish. Rice and sambal go hand in hand in my opinion! Jump to💚Why you will love this recipe 🤔What is sambal balado 🍆Best kind of eggplants to use 🧄What you will need 📃Ingredients notes and substitutions 🔪How to make ✔Helpful tips 🍚How to serve ❔Commonly asked questions 🍽More Asian side dishes 📖 Recipe 💚Why you will love this recipe Spicy, savory and packed with flavors - If you are a spice lover, this sambal eggplant is perfect for you! It has the perfect combination between sweet, salty, tangy and spicy. Healthy and light - Instead of frying the eggplants, we will be steaming them in this recipe. The result? Equally delicious dish with less fat and calories! Incredibly easy to make - This sambal terong balado only calls for simple wholesome ingredients, and you can easily whip up this dish in under 30 minutes, including making your own chili paste. A delicious way to get in your veg - This recipe is the living proof that veggies can actually taste good when prepared the right way! 🤔What is sambal balado Sambal balado is essentially a ground chili paste that mainly consists of garlic, shallots, tomatoes, and red chilies. Unlike the typical sambal, which is usually served as a condiment to accompany rice and noodles dishes, sambal balodo is used in cooking instead. For example, in this recipe, we will be using it to cook eggplants. This versatile paste can also be used to cook potatoes, seafood, and eggs. 🍆Best kind of eggplants to use Chinese eggplant - Will definitely recommend using this variety if you can get your hands on them. They are way less bitter when compared to regular eggplants, and have a mild, subtly sweet flavor. Japanese eggplant - Another great choice if you can't find the Chinese variety. Regular eggplant - Can be used as well, but you might have to soak them in salt water for at least 30 minutes to remove some of their bitterness. They are also less flavorful when compared to other varieties. Here is what Chinese eggplants look like! 🧄What you will need 📃Ingredients notes and substitutions Eggplant -Eggplant - Use Chinese or Japanese variety if possible. They tend to be less bitter and more flavorful than regular ones. Shallot - Can be substituted with a medium yellow onion. Coconut sugar - You can substitute it with other granulated sugar like brown sugar or cane sugar. 🔪How to make Here is a quick rundown of the processes involved in making sambal eggplant. The full detailed instructions will be in the recipe card at the end of the post. Prepare eggplant by quartering them lengthwise, then slicing them into 3 inches pieces. Now, it is time to cook the eggplants. To steam eggplants on stove - Bring a pot of water to a boil, then fit in steaming basket. Add in eggplant pieces and let it steam for 10-15 minutes, or until they are tender. To cook eggplants in Instant pot - Place a cup of water into the inner pot and place in a collapsible steaming basket. Seal and let it cook at high pressure for 1-2 minutes, then quick release the pressure. Set aside eggplant for later use. In a food processor, place in chilies, onion, garlic and tomato. Blend until a smooth paste forms. Heat up a non-stick wok or pan and fry chili paste until fragrant, then add in cooked eggplants. Stir to mix. Remove it from heat and your sambal eggplant is ready to be served! ✔Helpful tips Choose eggplants that are firm without any blemishes or soft spots. Opt for smaller and slender ones, as they tend to be less bitter-tasting. If you are using regular eggplant, it is highly recommended that you soak them in salt water after slicing, for at least 30 minutes. This help remove some of their bitterness. Check out this post on 'how to brine eggplant' for a more detailed instructions. To make this sambal eggplant less spicy, deseeded the chilies. Or, you could reduce the amount of chilies used to 1. Leftovers can be stored in the fridge in a sealed container for 2-3 days. 🍚How to serve Rice - Steamed white or brown rice, cauliflower rice or chickpea pulao. Noodles - This sambal terong balado also pairs well with noodle dishes too. Whip up a batch of teriyaki soba noodles, Mee Siam or chow mei fun to pair with it. Other Asian mains - Or, you could go all out and pair it with sambal tempeh, sweet potato chickpea curry or even yellow lentil dal. ❔Commonly asked questions Do I have to peel eggplant?No, it is not necessary to peel your eggplant before cooking. The skin of eggplant, especially Chinese and Japanese eggplants, are tender, soft, and edible. Plus, the peel is highly nutritious and their pale purple color definitely brings drama to the dining table! Should I soak the eggplants in saltwater before cooking?If you are using Chinese or Japanese eggplants, you can definitely skip soaking them in brine as they are pretty mild-tasting. However, if using regular eggplant, it is recommended that you soak them for at least 30 minutes in salt water to remove some of their bitterness. Can I substitute Chinese eggplants for regular ones? Yes, you can definitely substitute Chinese eggplants for regular eggplants in this sambal terong belado. As mentioned above, you might want to soak your eggplants in saltwater if using regular ones they might be bitter. 📖 Recipe Bold, savory and spicy, this sambal terong balado, or sambal eggplant will definitely leave your tastebuds tingling! The eggplants are steamed instead of fried to make this Indonesian dish healthier and lighter. Easy to make and is ready in 30 minutes. Prep Time 10 minsCook Time 20 minsTotal Time 35 mins Course Side DishCuisine Indonesian Servings 4 servingsCalories 53 kcal ▢ 1 lb Chinese eggplant *▢ 3 cloves garlic roughly chopped ▢ 2 red chilies roughly chopped deseed to make it less spicy **▢ 2 medium shallots roughly chopped ▢ 1 teaspoon coconut sugar or other granulated sweetener ▢ 1 teaspoon salt or to taste Prepare eggplant by quartering them lengthwise, then slicing them into 3 inches lb Chinese eggplantNow, you can either steam eggplant on stove or in the Instant pot. To steam eggplants on stove - Bring a pot of water to a boil, then fit in steaming basket. Add in eggplant pieces and let it steam for 10-15 minutes, or until they are tender. Set cook eggplants in Instant pot - Place a cup of water into the inner pot and insert in a collapsible steaming basket. Seal and let it cook at high pressure for 1 minute for a chewy eggplant, or 2 minutes if you like yours to be softer. After timer goes off, quick release the pressure. Set aside for later a food processor, place in garlic, chilies, shallots, sugar and salt. Process until smooth. 2 red chilies, 3 cloves garlic, 2 medium shallots, 1 teaspoon coconut sugar, 1 teaspoon saltHeat up a tablespoon of neutral-tasting oil non-stick wok or pan. Fry chili paste until fragrant, about 2-3 minutes. Stir in cooked eggplants and remove from heat. Give it a taste and add more salt, if needed. *Eggplant - Use Chinese or Japanese variety if possible. They tend to be less bitter and more flavorful than regular ones. If using regular ones, I recommend soaking them in saltwater for at least 30 minutes before using them to remove some of their bitterness. **Chilies - To reduce spice level, deseed chilies before using. Or, reduce chilies used to 1. Oil-free - Omit oil and fry chili paste in a good non-stick pan. Helpful tips To make this sambal eggplant less spicy, deseeded the chilies. Or, you could reduce the number of chilies used to 1. Leftovers can be stored in the fridge in a sealed container for 2-3 days. Calories 53kcalCarbohydrates 12gProtein 2gFat 1gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 590mgPotassium 383mgFiber 4gSugar 7gVitamin A 241IUVitamin C 37mgCalcium 22mgIron 1mg Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used. More SidesVegetable Lumpia Lumpiang GulayChinese Snow Peas Stir-fryEasy Falafel TacosVegan Chinese Tofu DumplingsReader Interactions Menu nasi Padang juga dilengkapi dengan balado jengkol. Biasanya dikombinasikan dengan kentang. Bahan: 1 tomat diiris; 50 gram teri; 2 kentang kupas dipotong-potong; 250 gram jengkol dibelah dua; Garam dan minyak secukupnya; Bumbu Halus: 7 siung bawang merah; 5 cabai rawit ; 100 gram cabai keriting; Cara Membuat:
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teri jengki (cuci bersih) • Telor Rebus • tahu putih potong sesuai selera (jangan direndam garam) 1jam. 8orang. Mama Dinda. 55. Teri jengki tempe balado (Ikan Putih) Ikan teri jengki ( Ikan Putih) • tempe iris panjang kecil • Garam dan gula • Kecap manis • gr-100gr Cabe rawit/sesuai selera pedes • Bawang putih • Bawang merah

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119 resep teri sambel balado ala rumahan yang sederhana dan lezat dari komunitas memasak terbesar dunia! Lihat juga cara membuat Tahu teri medan di sambal / balado dan masakan sehari-hari lainnya.
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SAJIAN SEDAP) Zulkayarni Lala Komala. Pemula. Bumbu balado cumi asin hanya cabai merah besar dan bawang merah. Sumber Gramedia.com. KOMPAS.com - Bumbu balado khas Minang biasanya terdiri dari cabai merah keriting atau besar giling kemudian dicampur bumbu lain salah satunya bawang. Bumbu balado cocok dipadukan bersama berbagai bahan makanan

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resep sambal balado jengkol dan teri