Spicy balado

Savory, succulent and spicy way to cook chicken, meat, fish, seafood, eggs and vegetables.

Ingredients

3 tablespoons liquid (water or broth)
1 teaspoon tamarind (tamarind juice)
3 shallot (peeled and chopped)
2 cloves garlic (peeled and chopped)
2 tomato (peeled, deseeded, chopped)
3 chili pepper (red, chopped)
2 leaves lime (kafir lime leaves)
2 tablespoons cooking oil (coconut oil or palm oil)
  salt (to taste)
  sugar (to taste)

Instructions

Blend together the chillies, shallots, garlic, and tomatoes with a pinch of salt.

Heat the oil in a pan. When hot, fry the paste until fragrant, 1-2 minutes, then add the lime leaves and tamarind juice. Mix well.

Add a little liquid. Cook until the sauce thickens a little. Check the seasoning, adding salt and sugar to taste.

Serve o store to use later.

Yield
4 servings
Nutrition: 83 estimated calories per serving
Preparation time 15 minutes
Cooking time 20 minutes
Total time
35 minutes

Notes

If you don´t have them, substitute tamarind juice with lime juice and lime leeaves with bay leaves.

Add other herbs and spices, such as chopped lemongrass or turmeric.

How to use it

To make spicy chicken balado, boil some boneless and skinless chicken breast until tender. Remove from the pot when done and cut into thick slices. Use the broth formed from boiling the chicken as liquid. Warm the chicken slices in the sauce while it finishes cooking and serve.

Prepare meat, fish or shrimp balado in the same way.

Pour balado sauce over hard boiled eggs, peeled, baked aubergines, or grilled squid.

Source

easy, mix, fry
sauces, side dishes
Indonesian food recipes
Food in Asia