Balado terong - Aubergine with chili sauce

Name: Balado terong - Aubergine with chili sauce
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 1 aubergine; 5 big red chilies (more or less, depend on how spicy you like); 3 shallots; 2 garlic cloves; 1 tomato; 100 ml vegetable oil; 1 tsp salt or to taste; 1 tsp sugar or to taste; 1 bay leave; 1 kaffir lime leave; 1 tsp lime juice; 1 handful lemon basil for garnish (optional)

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

Balado is a red hot spicy sauce that you can use to stir fry all kind of food, with prawns, squids, eggs, potatoes and aubergine being the most popular choice. And balado terong is one of famous sambal recipes in Indonesia. #indonesianfood #indonesiansambalrecipe #eattherainbow

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

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Ingredients

30 minutes

2 people

1aubergine
5big red chilies (more or less, depend on how spicy you like)
3shallots
2garlic cloves
1tomato
100 mlvegetable oil
1 tspsalt or to taste
1 tspsugar or to taste
1bay leave
1kaffir lime leave
1 tsplime juice
1 handfullemon basil for garnish (optional)

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Steps

30 minutes

1

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.
2

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.
3

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.
4

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.
5

Adjust the taste. Add salt if necessary. Add the lime juice and stir to mix.
6

Toss in the fried aubergine for another 2 minutes. Remove from the heat and garnish with lemon basil leaves. Serve with steamed rice.