Terong Balado aka Eggplant in Chilli Sauce recipe

Sep 26, 2013 by Jessica

During our groceries errand last week, I bumped into eggplants and was stunned by their tiny shapes comparing to the eggplants I used to buy back in Melbourne. I remembered still having some chillies at home so I decided to cook terong balado (eggplant in chilli sauce). Balado is traditionally from Padang, West Sumatera and words have it that Padangnese use chilli for everything; fish, potato, chicken or basically everything that they fried. In Padang, lado means chilli and so balado means using chilli. The spiciness can be adjusted to your preference but what would a chilli sauce be if it’s not spicy? This dish is also not the healthiest dish due to the deep frying of the eggplant but if you prefer,  you could grill or stir fry the eggplant.

Terong Balado / Eggplant in Chilli Sauce

• 5 eggplants, halves and cut into 3
• 2 bay leaves
• 2 cm galangal, minced
• oil, to deep fry & stir fry

For chilli sauce:

• 5 shallots
• 4 cloves garlic
• 5 chillies
• 1 tomato
• a pinch of salt, to taste
• sugar, to taste

Instructions

1. Deep fry the eggplants until cooked. To know if they’re cooked, test if the surface has turned soft and tender. Once done, lined eggplants on paper towel to reduce the oil.
2. While eggplant is fried, mixed all chilli sauce ingredients and grind them using mortar and pestle until we reach paste consistency. You could also use food processor, but don’t overdo it to avoid turning it to puree.
   
3. Stir fry chilli mix paste with bay leaves and galangal until fragrant
4. Add eggplants to the chilli paste and mix well
5. Take off the heat and it’s ready to be served with a bowl of warm rice

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Tags

• Indonesian
• Main course
• Recipe
• Vegetables

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