Simple Way to Prepare Perfect Balado terong - Aubergine with chili sauce

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, balado terong - aubergine with chili sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Terong Balado (Indonesian Eggplant with Chili Sauce) is super easy to make and you can adjust the level of spiciness by reducing or increasing the amount of. Balado Terong aubergine met een groene chili saus. Lihat juga resep Terong Balado Teri enak lainnya. Pan Fried Aubergine with sauce, terong balado, sambal goreng terong.

Balado terong - Aubergine with chili sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Balado terong - Aubergine with chili sauce is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook balado terong - aubergine with chili sauce using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Balado terong - Aubergine with chili sauce:

1. Get 1 aubergine
2. Make ready 5 big red chilies (more or less, depend on how spicy you like)
3. Prepare 3 shallots
4. Get 2 garlic cloves
5. Get 1 tomato
6. Make ready 100 ml vegetable oil
7. Get 1 tsp salt or to taste
8. Make ready 1 tsp sugar or to taste
9. Get 1 bay leave
10. Get 1 kaffir lime leave
11. Take 1 tsp lime juice
12. Take 1 handful lemon basil for garnish (optional)

Jeden Tag werden Tausende neue, hochwertige Bilder hinzugefügt. Balado Terong is one of famous sambal recipes in Indonesia. The word 'balado' is mostly found in Padang specialties which refer to spicy dishes. This dish is nothing more than grilled purple eggplant topped with heaps of chili sauce made from dried shrimp paste, served with rice to even out the fire.

Steps to make Balado terong - Aubergine with chili sauce:

1. Wash the aubergine, remove the cap and cut it lengthwise (unpeeled). Soak in cold water that has been sprinkled with plenty of salt to prevent aubergine flesh from turning into brown color.
2. Heat vegetable oil in a wok on high heat. Pat dry aubergine and fry for about 2 minutes to bring out the color. Drain over a wire rack to remove excess oil and set aside.
3. The spice paste : Put chilies, shallots, garlic and tomato in a food processor and blend until smooth. Add a little bit oil to help the blending process. Put aside.
4. Remove the oil from the wok and leave about 2 tablespoons of oil. Heat the oil and stir fry the spice paste, bay leave, kaffir lime leave, salt and sugar until fragrant, about 2-3 minutes.
5. Adjust the taste. Add salt if necessary. Add the lime juice and stir to mix.
6. Toss in the fried aubergine for another 2 minutes. Remove from the heat and garnish with lemon basil leaves. Serve with steamed rice.

The word 'balado' is mostly found in Padang specialties which refer to spicy dishes. This dish is nothing more than grilled purple eggplant topped with heaps of chili sauce made from dried shrimp paste, served with rice to even out the fire. Terong Balado (Spicy Eggplant) The word "balado" originally comes from West Sumatera province in Indonesia which means "spicy sauce made by frying blended red chilies and another fresh spices like shallots and garlic". Nowadays, balado has been so popular also in … As long as I remember. balado is the most known "chili sauce" in Indonesia. That because this kind of chili sauce can be made almost with everything or even for a dipping sauce.

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