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 

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Recipe Courtesy of
Asian Food Network

Terung Balado

Translating to sambal chili eggplant, this spicy dish delivers a powerful kick
  • Easy
  • 30 min
  • 10 min
  • 10 min
  • 2 steps
  • 10 Ingredients
  • Easy
  • 2 steps
  • 10 Ingredients
  • 30 min
  • 10 min
  • 10 min

Instructions

  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.


  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. 
    • 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.


Garnish and Serve!

Place fried eggplants on a plate and top with cooked sambal. Garnish with sliced chili and serve hot.

Garnish and Serve!

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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 

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