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

Recipe Courtesy of
Asian Food Network

Terung Balado

Translating to sambal chili eggplant, this spicy dish delivers a powerful kick

Difficulty: Easy

Preparation: 30 min
Cook: 10 min
Clean up: 10 min

Steps: 2 steps
10 Ingredients

Difficulty: Easy
Steps: 2 steps
10 Ingredients

Preparation: 30 min
Cook: 10 min
Clean up: 10 min

Instructions

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.

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.
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Garnish and Serve!

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

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Name: Terung Balado
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H10M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 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