Get ready to indulge in the vibrant flavors of Indonesian Sambal Terong Balado! This mouthwatering dish, also known as Spicy Eggplant with Balado Sauce is delicious and will leave you craving for more.
Today, I am going to share an authentic Terong Balado recipe. In this post, you'll discover an easy Terong Balado cooking guide, complete with a comprehensive list of ingredients. I'll reveal some secret tips and tricks to ensure you create the best sambal eggplant balado right in the comfort of your own kitchen.
This delectable Terong Balado dish draws inspiration from the traditional Telur Balado recipe and is a perfect companion to fragrant coconut rice.
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What is Terong Balado
Terong balado is just another version of the Balado dish. This Indonesian sambal eggplant follows a similar process to the beloved Telur Balado, where the balado sauce beautifully coats the eggplants instead of eggs.
Sambal balado is the popular hot and spicy bumbu (spices) from the lively Minang cuisine of West Sumatra, Indonesia. It is famous for its tantalizing flavor.
Sambal balado is a versatile sauce that is often stir-fried with a wide selection of proteins, including tofu, potatoes, eggs, prawns, squid, and the star ingredient of Terong Balado, eggplants.
Ingredients for Sambal Eggplant
Terong Balado can be easily prepared using simple ingredients readily available at your local grocery store. Here's a list of key ingredients in Terong Balado, or Spicy Eggplant with Balado Sauce you'll need.
- Eggplant: You have the flexibility to choose from various types of eggplant, including Chinese eggplants (thinner) or Italian eggplants (dark purple), based on what's available to you.
- Red chili pepper: Red chili pepper serves a dual purpose in balado sauce. It not only provides fiery heat but also plays a role in adding a beautiful, deep red color to the sauce. I recommend a large-size fresh red chili pepper. While any variety of red chili pepper will work, the heat levels may vary which affects the amount of pepper required for the balado sauce.
- Shallots. When preparing Terong Balado and its signature balado sauce, shallots play a crucial role as a popular ingredient in Indonesian cuisine. Unlike yellow or red onions, shallots offer a delicate sweetness without too much tanginess or heat. This unique flavor profile is essential for achieving the authentic taste of balado sauce. To ensure the best results and maintain the dish's authenticity, I wouldn't recommend substituting shallots with other types of onions.
- Garlic. Fresh garlic is another essential ingredient that you cannot miss when preparing balado sauce. Even a small amount of garlic can work wonders, bringing a fragrant aroma and distinct flavor. Combining fresh garlic with red chili pepper and shallots creates the perfect balance of flavors for a savory balado sauce.
- Tomato. In this recipe, I used cherry tomatoes. Tomato works as a foundational ingredient for balado sauce. When preparing the sauce, tomatoes are commonly sautéed together with the sambal balado, adding a nice mix of tanginess and sweetness. It makes the consistency thicker, too.
- Kaffir Lime Leaves. Kaffir lime leaves are aromatic leaves from the Kaffir lime tree, which is native to Southeast Asia. They add a citrusy fragrance to balado sauce that really complements the spiciness of the dish.
- Salt and Sugar. Seasoning in balado is kept simple yet effective. To achieve a balance of flavors in the sauce, a combination of sugar and salt is used. Easy-peasy.
- Oil. Use neutral oils such as vegetable or canola oil to fry the eggplant and sambal balado.
How to Make Terong Balado
Here's a step-by-step guide for making Terong Balado.
Step 1: Prepare the Ingredients
- Peel shallots and garlic.
- Rinse and remove the stem by cutting the top off each chili pepper.
- Wash the eggplant thoroughly and cut it into bite-sized pieces.
Step 2: Stir-Fry the Eggplant
- Heat oil in a skillet over medium heat.
- Cook the eggplants in batches until tender and they release most of their cooking oil.
- Transfer cooked eggplants to a plate and repeat the process with the remaining batches.
Step 3: Sautee the Sambal Balado
- In a food processor or blender, combine oil, shallots, garlic, and red chili pepper. Blend until smooth.
- In a pan, heat some oil over medium heat. Sautee the balado sauce until fragrant.
Step 4: Add Eggplants
- Add tomato to the pan and cook until it softens and releases its juices.
- Add water, kaffir lime leaves, sugar, and salt.
- Simmer the sauce until it slightly thickens.
- Add the cooked eggplants to the pan and continue cooking until they are evenly coated with the balado sauce.
- Taste the mixture and adjust the seasoning with salt and sugar if needed.
Variations and Substitutions
- Including kaffir lime leaves in your Terong Balado is optional. If you don't have access to kaffir lime leaves, there's no need to worry as you can simply omit them from the recipe. While kaffir lime leaves do contribute a distinct flavor to balado, the dish can still be delicious and flavorful without them. Feel free to proceed with the recipe, and enjoy your balado even without the presence of kaffir lime leaves.
- Customize the level of sweetness and saltiness to suit your taste preferences. In this recipe, I have provided a basic amount of sugar and salt to use as a starting point. Feel free to adjust the amount of salt and sugar to suit your preference and flavor profile.
- Opt for large and long red chili peppers. I advise against using small red chili peppers in the balado sauce. These tend to be significantly hotter than larger ones, packing approximately 15 times more heat than jalapeno peppers. If you do use them, grab only a small quantity to prevent the sauce from becoming overly spicy and impacting the overall color of the sauce (a more pinkish color). For a vibrant red color in your sauce, choose larger red chili peppers. These lend the balado sauce a deeper and richer red hue. If you live in the USA, look for red Fresno pepper, red jalapeno pepper, or red finger chile pepper.
- De-seed the red chili pepper. If desired, you can de-seed the red chili pepper to adjust the heat level. Removing the seeds from the red chili pepper before pureeing them can help reduce the spiciness of the sauce.
- Alternative to fresh red chili peppers. If fresh red chili peppers are not available, you can still make Terong Balado using dried chili options like dried chile de arbol or guajillo chili pods. Simply rehydrate the dried chilies by soaking them in warm water until they soften. Rehydrated chili peppers can definitely be used as a substitute in the recipe.
- No blender or food processor? No problem! If you don't have access to these appliances just prepare the balado sauce by using a trusty sharp knife. Simply finely chop the shallot, garlic, and red chili pepper by hand. Take your time to ensure they are minced into small pieces, allowing them to blend and infuse the sauce with their aromatic flavors.
- Cooking time. The cooking time for terong balado may vary depending on factors such as the type of pan and stove you're using and the thickness of the eggplants. Keep an eye on the dish while it's cooking and make any necessary modifications to ensure the eggplants are tender and the flavors are well-developed. Remember, cooking is an art, and adapting the timing to suit your specific cooking environment will result in the best outcome.
FAQ
While salting and draining eggplants before cooking can reduce bitterness and oil absorption, it's not always necessary. In this Terong Balado recipe, I skip the process and fry the eggplant slowly until tender, allowing it to release excess oil. The result is still delicious. Feel free to experiment and find the method that suits your taste preferences and achieves the desired outcome for your Terong Balado.
Absolutely! If you prefer a lighter version of Terong Balado, you can skip the traditional frying step and opt for alternative cooking methods. Steaming, pressure cooking, or baking the eggplants before sautéing them in balado sauce will all work great. It reduces the amount of oil used, and it preserves the tender texture and flavors of the eggplants. Give it a try and enjoy a healthier twist on this delightful dish!
Absolutely! When making Terong Balado, you have the flexibility to choose from various types of eggplants. Try Chinese eggplants, Italian eggplants, or even globe eggplants.. they will all work out great on this one!
Yes, you can adjust the spiciness level of terong balado according to your liking. Increase or decrease the amount of red chili pepper to reach your ideal spice level, and remove the seeds before pureeing them if looking for a milder taste.
To reduce the spiciness of your terong balado, try adding more tomatoes, water, salt, and sugar. These ingredients will help balance out the heat!
How to Store Leftovers
To ensure food safety, it is important to follow proper guidelines when handling terong balado. Dispose of any leftovers that have been left at room temperature for more than 2 hours, or for more than 1 hour if the temperature exceeds 90°F. These precautions are essential to prevent the growth of harmful bacteria and maintain your well-being. For detailed information and additional guidance, please refer to this page.
- Allow the leftover terong balado to cool completely before refrigerating or freezing.
- Store the leftovers in a fridge for up to 2 days.
How to Reheat Leftovers
- Transfer the leftover terong balado to a microwave-safe dish.
- Drizzle a small amount of broth or water over balado.
- Cover the dish with a microwave-safe lid.
- Heat the terong balado over medium power in short intervals, such as 30-second increments, stirring in between.
I hope you'll enjoy this recipe and share it with friends! If you try it and don't mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Terong Balado - Indonesian Sambal Eggplant
Ingredients
- 1 pound eggplant (cut into bite pieces)
- 3 oz shallots (peeled and chopped)
- 1 oz fresh long red chili pepper, such as Fresno or red jalapeno (stem removed and chopped) - use less or more according to your taste
- 5 oz tomato (peeled and chopped)
- ½ teaspoon salt (add more according to your liking)
- 2 teaspoons sugar (add more according to your liking)
- 10 tablespoons vegetable or canola oil
- 3 kaffir lime leaves
Method
- Heat ½ cup of oil in a skillet over medium heat. Cook the eggplants in batches for 4-5 minutes or until tender and they release most of their cooking oil, stirring often. Transfer cooked eggplants to a plate and repeat the process with the remaining batches.
- In a food processor or blender, combine 2 tablespoons of oil, shallots, garlic, and red chili pepper. Blend until smooth.
- In a pan without oil, sautee the balado sauce over medium heat for about 3 minutes, until fragrant.
- Add tomato to the pan and cook until it softens and releases its juices, about 1-2 minutes.
- Add water, kaffir lime leaves, sugar, and salt. Simmer the sauce until it slightly thickens, about 4-5 minutes.
- Add the cooked eggplants to the pan and continue cooking until they are evenly coated with the balado sauce, about 2-3 minutes.
- Taste and adjust the seasoning with extra salt and sugar according to your liking.
Nutrition
Notes
- Customize the level of sweetness and saltiness to suit your taste preferences. In this recipe, I have provided a basic amount of sugar and salt to use as a starting point. Feel free to adjust the amount of salt and sugar to suit your preference and flavor profile.
- De-seed the red chili pepper. If desired, you can de-seed the red chili pepper to adjust the heat level. Removing the seeds from the red chili pepper before pureeing them can help reduce the spiciness of the sauce.
- Opt for large and long red chili peppers. I advise against using small red chili peppers in the balado sauce. These tend to be significantly hotter than larger ones, packing approximately 15 times more heat than jalapeno peppers. If you do use them, grab only a small quantity to prevent the sauce from becoming overly spicy and impacting the overall color of the sauce (a more pinkish color). For a vibrant red color in your sauce, choose larger red chili peppers. These lend the balado sauce a deeper and richer red hue. If you live in the USA, look for red Fresno pepper, red jalapeno pepper, or red finger chile pepper.
- Cooking time. The cooking time for terong balado may vary depending on factors such as the type of pan and stove you're using and the thickness of the eggplants. Keep an eye on the dish while it's cooking and make any necessary modifications to ensure the eggplants are tender and the flavors are well-developed. Remember, cooking is an art, and adapting the timing to suit your specific cooking environment will result in the best outcome.
- While salting and draining eggplants before cooking can reduce bitterness and oil absorption, it's not always necessary. In this Terong Balado recipe, I skip the process and fry the eggplant slowly until tender, allowing it to release excess oil. The result is still delicious. Feel free to experiment and find the method that suits your taste preferences and achieves the desired outcome for your Terong Balado.
Lynn says
This is delicious but very hot. After the first batch, I now de-seed half the chilis to reduce the amount of heat.
Rika says
Hi Lynn,
I'm glad you're enjoying it! Adjusting the level of heat by de-seeding half the chilis sounds like a great idea.
Best,
Rika
Ina says
This recipe is a keeper!!! Made it last night and absolutely loved it. Do not skip the kaffir lime leaves - they take the dish to the next level.
Rika says
I'm thrilled the recipe worked out well for you, Ina! Kaffir lime leaves do add a unique touch to dishes.
Happy holidays!
Rika