One dish I miss from Indonesia 🙂 The chilies are just differ here, we don’t have Lombok Besar (Cabai), just the little ones, which is bird eye chilies, so my Balado is a bit differ 🙂
10 chillies (as desired)
1/8 cup of water
5 purple eggplants
4 shallots
salt, sugar, and MSG (if desired)
2 small tomatoes
2 cloves of garlic
frying oil
Make 20 cubes cut from 5 eggplants, wash, put in a bowl that contains a bit of water mixed with a bit of salt, then fry each eggplants until cooked.
Using food processor, blend shallots, garlic, chili, and tomatoes
Heat 2 tablespoons of oil in a pan, saute the blended ingredients. Add in sugar, salt, and Ajinomoto seasoning (MSG).
If desired, add water.
Then add in the cooked eggplants, stir well.
Serve with warm rice
Terong Balado
Ingredients
- 10 chilies as desired
- 1/8 cup of water
- 5 purple eggplants
- 4 shallots
- salt sugar, and MSG (if desired)
- 2 small tomatoes
- 2 cloves of garlic
- frying oil
Instructions
- Make 20 cubes cut from 5 eggplants, wash, put in a bowl that contains a bit of water mixed with a bit of salt, then fry each eggplants until cooked.
- Using food processor, blend shallots, garlic, chili, and tomatoes
- Heat 2 tablespoons of oil in a pan, saute the blended ingredients. Add in sugar, salt, and Ajinomoto seasoning (MSG).
- If desired, add water.
- Then add in the cooked eggplants, stir well.
- Serve with warm rice
