Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, balado terong - aubergine with chili sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Terong Balado - Eggplants with Chili Sauce How to prepare eggplants for a balado. For terong balado, you want to use Chinese eggplants, which are more slender and have softer skin compared to regular US eggplants. The first thing to do is to remove the stems from the eggplants, then cut into bite-size wedges, and soaked in salty cold water to prevent the flesh from turning brown.
Balado terong - Aubergine with chili sauce is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Balado terong - Aubergine with chili sauce is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have balado terong - aubergine with chili sauce using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Balado terong - Aubergine with chili sauce:
- Take 1 aubergine
- Prepare 5 big red chilies (more or less, depend on how spicy you like)
- Get 3 shallots
- Get 2 garlic cloves
- Get 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
- Make ready 1 kaffir lime leave
- Prepare 1 tsp lime juice
- Prepare 1 handful lemon basil for garnish (optional)
It can be made using hard boiled egg, eggplant, or shrimp. It is good to eat with warm rice. The final step is to cook the balado sauce and then stir fry the deep fried eggplants in the sauce. You will want plenty of steamed white rice to go with your terong balado.
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.
Terong Balado - Eggplants with Chili Sauce. Balado terong tomat (Balado eggplant tomato). Skip beef or chicken stock, use mushroom stock for vegetarian/vegan diet. Tofu Eggplant with chili and tomato sauce (Terong Balado) A very simple dish, perfect with hot white rice 🍚 Suci Deschatrettes. Balado terong tomat (Balado eggplant tomato).
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