📝 About This Recipe
Hailing from the Minangkabau people of West Sumatra, Terong Balado is a vibrant masterpiece that balances the creamy, melt-in-your-mouth texture of fried eggplant with a robust, fiery red chili sauce. This dish is a staple of Padang cuisine, celebrated for its 'pedas' (spicy) kick and the aromatic depth of shallots and garlic sautéed to perfection. It is a colorful, soul-warming vegetable dish that proves eggplant can truly be the star of any Indonesian feast.
🥗 Ingredients
Main Ingredients
- 3 large Chinese Eggplants (long, slender purple variety; sliced into 3-inch batons or wedges)
- 1/2 cup Vegetable Oil (for shallow frying the eggplant and sautéing the paste)
- 1/2 teaspoon Salt (for seasoning the raw eggplant)
The Balado Spice Paste (Sambal)
- 8-10 pieces Red Curly Chilies (seeds left in for heat, or removed for a milder sauce)
- 4 pieces Large Red Chilies (adds vibrant color and sweetness)
- 3-5 pieces Bird's Eye Chilies (optional, for those who want extra heat)
- 6-8 cloves Shallots (peeled)
- 3 cloves Garlic (peeled)
- 1 medium Roma Tomato (roughly chopped; adds moisture and acidity)
Aromatics and Seasoning
- 3 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 tablespoon Palm Sugar (or brown sugar; to balance the heat)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Mushroom Bouillon (optional, for added umami)
- 1/2 piece Key Lime (squeezed for a finishing touch of brightness)
👨🍳 Instructions
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1
Wash the eggplants and pat them completely dry. Slice them into 3-inch long pieces, then halve or quarter them lengthwise into thick wedges.
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2
Lightly toss the eggplant wedges with 1/2 teaspoon of salt. This helps season them and prevents them from absorbing too much oil.
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3
Heat about 1/4 cup of oil in a large wok or skillet over medium-high heat. Fry the eggplant in batches until the skins are glossy and the flesh is golden brown and tender (about 3-4 minutes per side). Drain on paper towels and set aside.
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4
Prepare the spice paste: In a food processor or traditional stone mortar and pestle, combine the red curly chilies, large chilies, bird's eye chilies, shallots, garlic, and tomato.
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5
Pulse the mixture into a coarse paste. Authentic Balado should be slightly chunky, not a smooth purée, to provide better texture.
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6
Clean the wok or use a fresh pan. Heat 3 tablespoons of fresh oil over medium heat. Add the coarse chili paste and the torn kaffir lime leaves.
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7
Sauté the paste (tumis) for about 8-10 minutes. This is the most important step; cook until the oil begins to separate from the paste (pecah minyak) and the raw smell of chilies disappears.
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8
Lower the heat and season with palm sugar, salt, and mushroom bouillon. Stir well to incorporate the flavors.
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9
Taste the sauce. It should be a harmonious balance of spicy, salty, and a hint of sweet. Adjust seasoning if necessary.
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10
Add the fried eggplant back into the wok. Gently toss to coat every piece of eggplant with the rich, red chili sauce without breaking the tender flesh.
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11
Turn off the heat and squeeze the juice of half a key lime over the dish for a final pop of acidity.
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12
Transfer to a serving platter and serve immediately while the eggplant is still warm and the sambal is fragrant.
💡 Chef's Tips
Always use Chinese or Japanese eggplants as they have thinner skins and fewer seeds, making them creamier when fried. To reduce oiliness, you can air-fry the eggplant at 200°C (400°F) for 10-12 minutes with a light spray of oil instead of deep-frying. Don't rush the 'pecah minyak' stage; if the oil hasn't separated, the chilies will taste bitter and raw. If the sauce looks too dry while sautéing, add a tablespoon of water or a little more oil to keep it luscious. For a vegan version, ensure you are using mushroom bouillon and avoid any shrimp paste (though traditional Balado rarely uses it).
🍽️ Serving Suggestions
Serve alongside warm jasmine rice to soak up the spicy chili oil. Pair with 'Rendang Daging' (Indonesian Beef Stew) for a full Minang feast experience. Add a side of 'Emping' (melinjo nut crackers) or shrimp crackers for a crunchy contrast. Accompany with a cool cucumber salad or 'Acar' (pickled vegetables) to balance the heat. Enjoy with a tall glass of iced Jasmine tea or 'Es Teh Manis'.