Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, balado terong - aubergine with chili sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
A quick and easy way to make a healthy-but delicious-light meal. For a detailed recipe get in touch via my website (click button at lower right of header. 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 with chili sauce is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Balado terong - Aubergine with chili sauce is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook balado terong - aubergine with chili sauce using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Balado terong - Aubergine with chili sauce:
- Prepare 1 aubergine
- Take 5 big red chilies (more or less, depend on how spicy you like)
- Take 3 shallots
- Prepare 2 garlic cloves
- Get 1 tomato
- Take 100 ml vegetable oil
- Get 1 tsp salt or to taste
- Prepare 1 tsp sugar or to taste
- Make ready 1 bay leave
- Get 1 kaffir lime leave
- Prepare 1 tsp lime juice
- Take 1 handful lemon basil for garnish (optional)
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. Pan-fried eggplant is topped with red chile peppers, onion, and garlic for a spicy vegetarian dish from Indonesia known as Terong Balado. Spicy Eggplant (Terong Balado). this link is to an external site that may or may not meet accessibility. Pour the sauce over the eggplant and serve immediately NOTES: * Indonesian baked eggplant in chili sauce – I got this recipe originally from an Indonesian cookbook.
Steps to make Balado terong - Aubergine with chili sauce:
- 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.
- 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.
- 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.
- 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.
- Adjust the taste. Add salt if necessary. Add the lime juice and stir to mix.
- Toss in the fried aubergine for another 2 minutes. Remove from the heat and garnish with lemon basil leaves. Serve with steamed rice.
Terong Balado, salah satu primadona masakan dari Ranah Minang. Sudah banyak menu simpel untuk bekal di sini. Bisa dibuat sehari sebelumnya misalnya berbagai. 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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