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Terung Balado

sambal chili eggplant, this spicy dish delivers a powerful kick

Ingredients

Serves 4 people

  • 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 vegetable oil 

SKIP ON CHILIES, GARLIC, SHALLOTS AND LIME LEAVES AND USE 2 SPOONS OF SAMBAL STANDARD

Preparation

Step 1 Slice, soak and deep-fry eggplants

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

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

Step 2 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 belacanuntil aromatic. 

    OR USE SAMBAL STANDARD

  • Add toasted belacan to the chili pastein 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.

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Original Recipe
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