52

0.0 from 0 votes

Terong balado has always been one of my favorite Indonesian dishes. Growing up, I was always drawn to the rich, bold flavors of spicy food, and terong balado was a dish that never failed to impress. The combination of soft, creamy eggplant and fiery balado sauce creates a perfect harmony of taste and texture. Every time I eat terong balado, it brings back memories of home-cooked meals, which my family would serve alongside warm rice and other classic Indonesian dishes.

I have always loved eggplant, but terong balado made me appreciate it even more. Unlike other ways of preparing eggplant, this dish elevates the vegetable by infusing it with layers of spice, tanginess, and umami. How terong balado absorbs the sauce flavors makes every bite packed with heat and savoriness. Cooking terong balado at home has become a regular part of my routine, and I never get tired of the explosion of flavors that each bite brings.

What is Balado?

Balado is a traditional Indonesian chili sauce that originates from West Sumatra. It is made by sautéing red chilies, shallots, garlic, tomatoes, and lime leaves in oil, creating a rich and aromatic sauce. The word “balado” itself means “with chili” or “spiced with chili” in the Minangkabau language, and it perfectly describes the essence of this dish.

Balado sauce is incredibly versatile and used in many Indonesian dishes, but terong balado remains one of the most beloved variations. The reason terong balado is so popular is that eggplant naturally soaks up the flavors of the balado sauce, making every bite packed with heat and savoriness. Whether you like it mildly spicy or extremely fiery, terong balado can be adjusted to suit your taste.

The History of Balado

Balado sauce has deep roots in Minangkabau cuisine, which is known for its bold use of spices and chilies. Traditionally, balado was created to enhance the flavors of simple ingredients, making them more exciting and satisfying. Over time, balado became a staple in Indonesian cooking, and dishes like terong balado gained popularity nationwide.

Originally, balado was used in dishes featuring fish, eggs, and meat, but terong balado became a favorite because of how well eggplant complements the spicy sauce. The soft, almost creamy texture of eggplant perfectly contrasts the fiery, tangy balado, making terong balado a must-try dish for anyone who loves bold flavors.

How to Keep the Eggplant Skin Purple in Terong Balado

One of the challenges when making terong balado is keeping the eggplant skin vibrant and purple after frying. Often, the skin turns dull or brown, which can affect the dish’s visual appeal. Luckily, there are a few tricks to ensure that your terong balado looks as stunning as it tastes:

1. Soak the eggplant in salt water – This helps maintain the skin color and prevents the eggplant from absorbing too much oil.
2. Fry over medium heat – Cooking the eggplant at high heat can cause the skin to darken too quickly. Keeping the heat moderate ensures an even cook while preserving the color.
3. Use a little vinegar or lime juice – Sprinkling some vinegar or lime juice on the eggplant before frying helps retain the purple hue.
4. Do not overcook – The longer the eggplant is in the oil, the more likely the skin will lose its bright color. Frying it until tender is the best way to keep the purple intact.

By following these steps, you can ensure that your terong balado tastes delicious and looks vibrant and appetizing.

What Does Terong Balado Taste Like?

The beauty of terong balado lies in its complex yet balanced flavor profile. After frying, the eggplant becomes soft, creamy, and slightly smoky, while the balado sauce brings intense heat, tanginess, and umami. The moment you take a bite of terong balado, you’ll first notice the fiery kick from the chilies, followed by the sweetness of tomatoes and the aromatic depth of shallots and garlic. The lime leaves add a hint of citrusy freshness, making the dish even more flavorful.

One of the best things about terong balado is its ability to enhance the natural taste of eggplant. The way the balado sauce clings to each piece makes every bite burst with spiciness and savoriness. Whether eaten with plain rice or as a side dish, terong balado is incredibly satisfying and packed with bold flavors.

Why Do We Need to Soak the Eggplant for Terong Balado?

Soaking eggplant before cooking is an essential step in making terong balado. Here’s why:

1. Removes bitterness – Some eggplants have a slightly bitter taste. Soaking them in salted water helps draw out these bitter compounds.
2. Reduces oil absorption – Eggplant naturally soaks up oil, but soaking it beforehand minimizes this, preventing terong balado from becoming overly greasy.
3. Preserves texture – Soaking helps the eggplant hold its shape better, keeping it from turning too mushy.
4. Enhances flavor – Salted water slightly seasons the eggplant from the inside, improving the overall dish’s taste.

Skipping this step could lead to a terong balado that’s too oily, bitter, or soft. Soaking the eggplant ensures you get the best texture and flavor in your dish.

Variations of Terong Balado

While terong balado is a well-loved classic, there are many ways to enjoy balado sauce in different dishes. Some variations include:

1. Telur balado – Hard-boiled eggs coated in spicy balado sauce. Telor Balado (Indonesian Hard-Boiled Spicy Egg) Recipe
2. Ikan balado – Fried fish slathered with rich balado sauce.
3. Tahu tempe balado – A plant-based version featuring crispy tofu and tempeh.
4. Daging balado – Spicy beef or chicken cooked with balado sauce.
5. Jengkol balado – A bold dish using jengkol, a strong-flavored legume.

Each variation carries the same spicy essence as terong balado, proving just how versatile balado sauce is.

Things to Watch Out for When Making Terong Balado

To get the best results when making terong balado, keep these tips in mind:

• Use enough oil – Balado sauce needs oil to sauté the ingredients and develop flavor properly.
• Use fresh eggplant – Fresh eggplants have better flavor and texture. Look for firm, glossy ones.
• Adjust the spice level – If you’re sensitive to heat, reduce the chilies in the balado sauce.
• Don’t overcook the eggplant. It should be soft but still hold its shape. Overcooking can make it too mushy.
• Balance the flavors – Balado should be spicy, tangy, and savory. Taste the sauce and adjust the seasoning accordingly.

The Best Way to Enjoy Terong Balado

Terong balado is a dish that shines when paired with the right accompaniments. While flavorful, there are ways to enhance the experience and make every bite even more satisfying. Here are some of the best ways to enjoy terong balado:

1. With Warm Steamed Rice—The classic and most common way to eat terong balado is with a generous serving of warm, fluffy rice. The mildness of the rice balances out the spiciness of the balado sauce, making it a perfect pairing. The soft, creamy eggplant combined with the fiery sauce and the neutral taste of rice creates a comforting and satisfying meal.
2. As a Side Dish in a Nasi Padang Meal – Terong balado is a staple in many Nasi Padang restaurants, where it is served alongside other flavorful dishes like rendang, fried chicken, and sambal goreng. The variety of textures and flavors in a Nasi Padang meal makes every bite exciting, and terong balado adds a spicy and tangy dimension to the plate.
3. With Fried Tempeh or Tofu – Pairing terong balado with crispy fried tempeh or tofu is another excellent way to enjoy it. The contrast between the crispy texture of tempeh or tofu and the soft, spicy eggplant creates an interesting combination of flavors and textures. The nuttiness of tempeh complements the richness of the balado sauce, making for a delicious vegetarian meal.
4. Topped with Fried Shallots – Adding a sprinkle of crispy fried shallots on top of terong balado enhances its aroma and provides a crunchy contrast to the soft eggplant. The shallots also add a hint of sweetness, balancing out the heat from the chilies.
5. With a Squeeze of Fresh Lime – A small squeeze of lime over terong balado right before eating can brighten up the dish, adding a fresh and tangy note that enhances the flavors of the balado sauce. It’s a simple addition that can make a big difference.
6. Served with a Cooling Side Dish—Since terong balado is quite spicy, pairing it with a cooling side dish like fresh cucumber slices, a simple vegetable salad, or a mild soap can help balance the heat. The freshness of cucumber or a light soup helps cleanse the palate, making it easier to enjoy more of the spicy eggplant.
7. Wrapped in a Banana Leaf for Extra Aroma – If you want to elevate your terong balado experience, try wrapping the dish in a banana leaf and letting it sit for a few minutes before serving. The natural aroma from the banana leaf enhances the dish, giving it a subtle, earthy fragrance.
8. With Sambal for Extra Heat – If you love spicy food, you can take terong balado to the next level by adding an extra spoonful of sambal. While the balado sauce is already spicy, some people enjoy an additional kick of heat from raw sambal or sambal terasi (shrimp paste chili sauce).
9. With a Side of Crackers (Kerupuk) – Many Indonesians love eating terong balado with kerupuk (Indonesian crackers) for added crunch. The light, crispy texture of kerupuk complements the soft eggplant and absorbs the flavorful sauce, making it even more delicious.
10. As a Spread for Bread or Flatbread – While not traditional, you can get creative using terong balado as a spicy spread on toasted bread or flatbread. The rich, chili-infused sauce works surprisingly well with bread, creating a fusion-style snack or light meal.

No matter how you enjoy terong balado, the combination of soft, smoky eggplant and spicy, tangy balado sauce makes it a truly unforgettable dish. Whether eaten as part of a larger meal or on its own, terong balado is a dish that brings comfort, excitement, and bold flavors to the table.

Ingredients for Terong Balado

Terong balado is a dish that relies on the perfect balance of spicy, sweet, savory, and tangy flavors. Each ingredient is crucial in creating this beloved Indonesian dish’s signature taste and texture. Whether it’s the creaminess of the eggplant, the heat from the chilies, or the umami depth from seasonings, every component contributes to the overall harmony of terong balado.

This section will explore the essential ingredients needed to make an authentic terong balado and valuable substitutions and tips to enhance the dish. By understanding the function of each ingredient, you can adjust the recipe to suit your preferences while maintaining the bold and vibrant flavors that define terong balado.

1. Eggplant – Use fresh, firm eggplants with smooth skin for this recipe. The best choice is the long, slender variety commonly found in Southeast Asia, as it has a soft, creamy texture when cooked. You can substitute with globe eggplant if unavailable, but it may require slightly longer cooking time. To maintain the beautiful purple color of the eggplant in terong balado, soak it in salt water before frying.
2. Shallots – Shallots provide a natural sweetness and depth of flavor to the balado sauce. They are milder than onions and caramelize beautifully when sautéed, enhancing the dish’s overall taste. If shallots are unavailable, you can substitute with red onions, though the flavor will be slightly sharper.
3. Garlic—Garlic adds a rich, aromatic base to the balado sauce. Its strong, pungent flavor mellows out when fried, seamlessly blending with the shallots and chilies. Fresh garlic is preferred for the best flavor, but garlic powder can be used in a pinch (though not recommended for authenticity).
4. Big Chilies – These red chilies provide the signature color of terong balado without making the dish overly spicy. They have a slightly sweet, mild heat that balances the dish. If big red chilies are unavailable, you can substitute with bell peppers for color, but the flavor will be milder.
5. Chili Padi – Also known as bird’s eye chilies, these small but powerful chilies bring heat to terong balado. Adjust the amount based on your spice tolerance. If you prefer a milder dish, you can reduce or remove the chili padi entirely, replacing it with more big chilies for color without the extra heat.
6. Tomato – Tomato gives the balado sauce its natural tanginess and helps balance the spiciness of the chilies. A ripe, juicy tomato works best, as it blends nicely into the sauce and provides a slight sweetness. If fresh tomatoes are unavailable, canned tomatoes or tomato paste can be used as a substitute, though the taste may differ slightly.
7. Salt – Salt enhances all the flavors in the dish. Regular table salt works fine, but sea salt or Himalayan salt can add a slightly different depth of flavor. Be sure to adjust the amount according to your taste preference.
8. Mushroom Stock Powder – This ingredient adds umami to terong balado without overpowering the dish’s natural flavors. It provides a subtle depth, making the sauce richer. If mushroom stock powder is unavailable, you can substitute it with chicken stock powder or leave it out for a more traditional version.
9. Palm Sugar – Palm sugar gives the balado sauce a hint of sweetness, balancing out the heat and acidity. It melts into the sauce, creating a smooth, caramelized depth of flavor. If palm sugar is unavailable, you can use coconut sugar, brown sugar, or even regular white sugar as an alternative, though the taste will vary slightly.

Step-by-Step Instructions for Making Terong Balado

Cooking terong balado is about achieving the perfect texture for the eggplant and balancing the flavors of the sambal. Below is a detailed step-by-step guide, including cooking tips and things to watch out for to ensure your terong balado is rich, flavorful, and well-balanced.

1. Prepare the Eggplant

• Cut the eggplant into 4-inch (10 cm) lengths, then slice each piece into eight long strips. This cutting method ensures the eggplant cooks evenly while maintaining a sound bite.
• Immediately place the cut eggplant into a bowl of water. Soaking the eggplant in water helps remove bitterness and prevents it from absorbing too much oil when frying. Let it sit for at least 10 minutes before draining and patting dry with a kitchen towel.

Cooking Tip: Add a teaspoon of salt to the soaking water to enhance the eggplant’s natural flavor and help it hold its shape while frying.

2. Pan-Fry the Eggplant

• Heat a generous amount of oil in a pan over medium heat.
• Once the oil is hot, add the drained eggplant slices in batches, ensuring they are not overcrowded in the pan.
• Pan-fry the eggplant until it becomes soft and slightly browned, flipping occasionally for even cooking. This should take about 5–7 minutes per batch.
• Once done, remove from the pan and place on a paper towel to drain excess oil.

Things to Watch Out For: Avoid frying over high heat, as this can cause the eggplant to burn while remaining undercooked. Medium heat allows the eggplant to cook through while preserving its creamy texture.

3. Prepare the Sambal Balado

• Using the same pan, remove excess oil, leaving about 1–2 tablespoons for frying the sambal ingredients.
• Cut the shallots, garlic, big chilies, chili padi, and tomato into smaller pieces for even cooking.
• Fry all the ingredients in the pan over medium heat until they soften and release their aroma, about 5 minutes. Stir frequently to prevent burning.
• Once soft, remove from the pan and drain to remove excess oil.

Cooking Tip: Frying the ingredients together melds the flavors, giving the sambal a more prosperous and deeper taste. If you prefer a milder sambal, you can deseed the big chilies before frying.

4. Blend the Sambal Balado

• Transfer the fried ingredients to a blender or food processor.
• Blend until smooth, or leave it slightly coarse if you prefer a chunkier texture.

Note: I use an immersion blender for this step, as it allows me to blend the sambal directly in a tall container without transferring it to a separate blender. This method is also more straightforward for controlling the texture—whether I want it completely smooth or slightly chunky. If using an immersion blender, blend in pulses to avoid over-processing the sambal. Here is the link for the hand blender I use.

Alternative Method: If you prefer a more traditional approach, you can grind the ingredients using a mortar and pestle instead of a blender. This will give the sambal a more rustic texture with a slightly different depth of flavor.

Using the right blending method, you can achieve a sambal that perfectly coats the eggplant while maintaining its rich, aromatic taste. Using a mortar and pestle instead of a blender will give the sambal a more rustic texture.

5. Cook and Season the Sambal

• Heat 1–2 tablespoons of oil in the pan over medium heat.
• Add the blended sambal mixture, salt, mushroom stock, and palm sugar. Stir well to ensure the seasonings dissolve evenly.
• Fry, stirring continuously, until the color deepens and the oil starts to separate from the sambal. This process takes about 7–10 minutes and enhances the sambal’s flavor.

Things to Watch Out For: Be patient when frying the sambal. Rushing this step will result in a raw, underdeveloped taste. Properly cooked sambal will have a richer, deeper flavor and better coat the eggplant.

6. Combine the Eggplant and Sambal

• Add the fried eggplant to the pan once the sambal is fully cooked and seasoned.
• Gently stir and toss the eggplant in the sambal to coat it evenly. Let it cook for 3–5 minutes to infuse the flavors thoroughly.
• Taste and adjust seasoning if needed.

Final Cooking Tip: Be careful when stirring the eggplant in the sambal, as over-mixing can cause it to break apart and become too mushy. Use a gentle folding motion to keep the pieces intact while ensuring they are well-coated in the sauce.

Following these steps, you’ll achieve a delicious, well-balanced terong balado with a perfectly cooked eggplant and a bold, flavorful sambal. Enjoy!

Storing Instructions for Terong Balado

Terong balado is best enjoyed fresh, but if you have leftovers or want to prepare it in advance, proper storage will help maintain its flavor and texture. Here’s how to store terong balado to keep it fresh for as long as possible:

Short-Term Storage (Refrigeration)

• Allow the terong balado to cool completely before storing. Placing hot food directly in the fridge can cause condensation, leading to excess moisture and a shorter shelf life.
• Transfer the terong balado into an airtight container to prevent it from absorbing odors from other foods in the fridge.
• Store in the refrigerator for up to 3 days.
• When ready to eat, reheat gently in a pan over low heat, stirring occasionally to redistribute the sambal. Avoid using high heat, as this may cause the eggplant to become too mushy.

Long-Term Storage (Freezing)

While eggplant generally does not freeze well due to its high water content, terong balado can still be stored in the freezer if needed. However, expect some changes in texture upon thawing.

• Place the cooled terong balado into a freezer-safe container or zip-lock bag.
• If using a bag, flatten the mixture to remove excess air before sealing to prevent freezer burn.
• Label the container with the date, as frozen terong balado is best consumed within 1 month for optimal taste.
• To reheat, thaw the frozen terong balado overnight in the refrigerator and then warm it up in a pan over low heat. If the sauce appears too dry, add a splash of water or a drizzle of oil to refresh it.

Tips for Storing Terong Balado

• If you plan to store terong balado, keep the sambal and fried eggplant separate until serving. This helps prevent the eggplant from becoming too soft when reheated.
• If storing for meal prep, divide the terong balado into small portions to avoid repeated reheating, which can affect the dish’s taste.

Following these storage methods, you can enjoy terong balado at its best even after a few days. However, for the freshest and most flavorful experience, eating it right after cooking is always best!

0.0 from 0 votes