Terung Balado

Also known as sambal chili eggplant, this spicy dish delivers a powerful kick!
Terung Belado

Serves 4 people
Prep time: 30 minutes
Cook time: 10 minutes

Fun Facts
  • Balado, sauce is commonly found in Minang cuisine in Indonesia
  • Other than eggplants, you can also cook chicken and fish in Balado sauce
  • 2 medium eggplants
  • 6 shallots
  • ½ Tbsp belacan (shrimp paste)
  • 12 ½ red chilies (½ pc sliced for garnish)
  • 5 cloves garlic
  • 2 lime leaves
  • ½ onion, sliced
  • 1 tsp salt
  • 1 tsp sugar
  • 2 cups + 4 Tbsp vegetable oil

Slice, soak and deep-fry eggplants

Slice eggplants into strips, 2 inches in length. Sprinkle 1 tsp salt and rub into eggplants, then set aside for 20 minutes. Strain and pat dry with paper towels.

Slice, soak and deep-fry eggplants

Heat up 2 cups of oil in a pot on medium heat, deep-fry eggplants until golden brown for about 2 minutes.

Chef's Tip
  • Rubbing salt into the eggplant takes away some of the bitter taste

Blend chili paste and cook sambal chili eggplants

Blend chili paste and cook sambal chili eggplants

In a blender, add shallots, chili, garlic and lime leaves. Blend into a fine paste and set aside.

In a pan on medium heat, toast belacan until aromatic.

Add toasted belacan to the chili paste in the blender, blend.

Heat 4 Tbsp oil in a pan under medium heat.

Add sliced onion, chili paste and 1 tsp sugar. Fry until fragrant.

Chef's Tip
  • Dry chilies can be used instead of regular red chili

Garnish and serve

Place fried eggplants on a plate and top with cooked sambal.

Garnish with sliced chili and serve hot.