Udang balado

Udang Balado

Udang Balado, a spicy shrimp dish from Padang, Indonesia

Udang Balado is a traditional Indonesian dish originating from the Minangkabau ethnic group in West Sumatra. It is a popular dish in Padang cuisine, known for its rich and spicy flavors. The dish primarily consists of shrimp ("udang" in Indonesian) cooked in a spicy chili sauce known as "balado."

Ingredients

The main ingredients of Udang Balado include:

• Shrimp - Fresh shrimp are typically used, peeled and deveined.
• Chili peppers - Red chili peppers are the primary ingredient for the balado sauce, providing heat and flavor.
• Shallots - Finely chopped shallots add sweetness and depth to the sauce.
• Garlic - Minced garlic enhances the aromatic profile of the dish.
• Tomatoes - Chopped tomatoes are used to add acidity and balance the spiciness.
• Lime or Lemon juice - A splash of citrus juice is often added for freshness.
• Salt and sugar - These are used to season the dish to taste.
• Cooking oil - Typically, vegetable oil is used for frying the ingredients.

Preparation

The preparation of Udang Balado involves several steps:

1. Preparing the Balado Sauce: The chili peppers, shallots, garlic, and tomatoes are blended or ground into a coarse paste. This paste is then sautéed in hot oil until fragrant.

2. Cooking the Shrimp: The shrimp are added to the sautéed paste and cooked until they turn pink and are fully cooked through.

3. Seasoning: Lime or lemon juice, salt, and sugar are added to the dish to enhance the flavors.

4. Serving: Udang Balado is typically served hot, often accompanied by steamed rice.

Cultural Significance

Udang Balado is a staple in Minangkabau cuisine and is often featured in Nasi Padang restaurants, which are known for serving a variety of dishes buffet-style. The dish exemplifies the bold and spicy flavors characteristic of Padang food, which is popular throughout Indonesia and beyond.

Related Pages

• Padang cuisine
• Minangkabau people
• Nasi Padang
• Indonesian cuisine