Ingredients

  • Serves 2-4 people
  • 500 g jambal salted fish

  • 150 g big red chilies

  • 35 g shallots

  • 20 g garlic

  • 60 g red tomatoes

  • 50 g curly red chilies

  • 15 g chicken powder

  • 3 g salt

  • 40 g sugar

  • 100 ml thick coconut milk

  • 50 g petai (stink bean), cut each bean into 2 parts

  • 500 ml oil

  • 20 g fried onion

Balado Ikan Asin Pete
Recipe Courtesy of
Darmawan

Balado Ikan Asin Pete

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Balado is a fiery red sauce that is commonly found in Minang cuisine. While it can be cooked with many proteins, salted fish is used as the main ingredient in this Balado Ikan Asin Pete recipe. Besides the fish, pete, also known as petai or stink bean, is also added, giving the dish a unique flavor that is deliciously strong and bold. A well-loved favorite among locals in Indonesia!
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 3 steps
  • 13 Ingredients
  • Medium
  • 3 steps
  • 13 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Cook the salted fish

    • Cut the salted fish into 1 ½ cm slices and fry them until it’s golden brown.

    Substitute the salted fish with any protein that you like.



  2. Blend the spices

    • Blend big red chilies, shallots, garlic, red tomatoes and curly red chilies until smooth.

    • With some oil, sauté the spices until it’s cooked and fragrant with oils released.

    Blend the spices


  3. Add the petai and salted fish

    • Add in the petai, chicken powder, salt and sugar. Stir well.

    • Add salted fish, thick coconut milk and stir until evenly combined.

    • Simmer until the flavors permeate and plate!

    Add the petai and salted fish


Garnish and serve!

  • Garnish with fried onions and serve with white rice on the side.
Garnish and serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g jambal salted fish

    • 150 g big red chilies

    • 35 g shallots

    • 20 g garlic

    • 60 g red tomatoes

    • 50 g curly red chilies

    • 15 g chicken powder

    • 3 g salt

    • 40 g sugar

    • 100 ml thick coconut milk

    • 50 g petai (stink bean), cut each bean into 2 parts

    • 500 ml oil

    • 20 g fried onion

    Nutrition
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