Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, balado terong - aubergine with chili sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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Balado terong - Aubergine with chili sauce is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Balado terong - Aubergine with chili sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have 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:
- Prepare 1 aubergine
- Get 5 big red chilies (more or less, depend on how spicy you like)
- Prepare 3 shallots
- Get 2 garlic cloves
- Take 1 tomato
- Get 100 ml vegetable oil
- Make ready 1 tsp salt or to taste
- Get 1 tsp sugar or to taste
- Prepare 1 bay leave
- Get 1 kaffir lime leave
- Take 1 tsp lime juice
- Get 1 handful lemon basil for garnish (optional)
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. Drain over a wire rack to remove.
Instructions 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.
Heat vegetable oil in a wok on high heat. Drain over a wire rack to remove. The word 'balado' is mostly found in Padang specialties which refer to spicy dishes. I'll share with you how to prepare terong balado (eggplants with chili sauce) in this recipe, but feel free to use it any way you like it. Terong Balado - Eggplants with Chili Sauce Balado terong - Aubergine with chili sauce step by step.
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