Indonesian Sambal balado

This dishes is one of my favourite dishes, from the quickness, the taste and the kick. The traditional Indonesian Sambal Balado, I can say that this recipe are so versatile, you can put any meat protein in it, from egg, chicken hmm but I never saw beef version applied for this recipe, maybe I could give it try later. And also vegetable, but the common vegetable that used this recipe is egg plant. This dishes are so famous in Indonesia, even it commonly taste spicy but I include this dishes as comfort food.

img_6313

Every time I need some kick or slap in my face, I’ll always come to this recipe. Usually I cooked it on Monday to kick start my week or on my gloomy day, this dishes always able to lift up my day. It is fresh from the tomatoes, spicy kick from the amount of chilli (but you can always change it to your preference, you can have it in mild version by added just little amount of chilli while you can experience the freshness of this dishes). What make this dishes have a such dimension is kefir lime leaf (you can get it in Asian grocery store), it smell so fragrance and so appetising. Anytime I cooked this dishes, I’ll keep my distance from my kitchen otherwise will eating nonstop haha. I enjoy this dishes with brown rice, maybe will try later with another carb to see how it taste.

And here all you need

INDONESIAN SAMBAL BALADO

INGREDIENT

  • 1 medium size french shallot
  • 1 clove garlic
  • 1 big juicy tomatoes
  • 2 red chilli, seed in (or you can have the mild version just by used 1 chilli with seed out)
  • 5 bird eye chilli (you can just skip it)
  • 5-6 kefir lime leaf
  • 5 hard boiled egg (fried lightly until a bit brown)
  • 6-7 bud of Romanesco broccoli (I want to see if it work for another vegetable instead of egg-plant)
  • 1 tbs light olive oil
  • 1/2 tsp sea salt
  • 1 tsp brown sugar

HOW TO

  1. Put the shallot, garlic, tomatoes and chilli in blender, blitz it until smooth
  2. In medium size pan, under medium heat, put the chilli paste and cooked it until all the water are evaporate
  3. After the water are evaporate, put in the olive oil and the kefir lime leaf, stir fry it until fragrance, season with sea salt and brown sugar
  4. After it smell so fragrance put in the egg and the vegetable until the vegetable quite soft and the chilli paste coating the egg. Take off from the heat
  5. You can enjoy this dishes with warm brown rice

 

**You can always change the egg with chicken or tofu and replace the vegetable with grilled eggplant like commonly used in Indonesia

**Romanesco perfectly match for this recipe, the crunchiness and mild sweet taste from this vegetable are so deliciously compliment to this dishes

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s