This is super delish dish that you will love. It's tangy and spicy.., I mean really hot spicy. This dish is not for people with weak constitution.
Terong balado (hot spicy eggplant) is traditional dish from Padang. For those who unfamiliar with Padang cuisine, Padang or Minang food use significant amount of coconut milk and hot spicy chili, resulting savory and rich dishes yet fiery hot. This eggplant dish is pan-fried or sometime deep fried eggplant slices coated with tangy and hot chili paste.
If you love hot spicy dish, this is a must try. It will satisfy your palate. I am sure you will be hooked. Here is how to fix terong balado at home. I love to use Chinese eggplant than American (globe) one since its more delicate, sweet and less spongy. Thus its absorb less oil than American eggplant.
What You Need
Serves 4 - 6
1 1/2 lbs Chinese eggplant
1/2 onion, thinly sliced
2 medium tomatoes, diced
6 tbsp sambal oelek (chili paste)
1 tsp sugar
1/2 tsp salt
1 cup cooking oil plus 5 tbsp
How to Fix
- Wash and rinse the eggplant. Cut in half lengthwise. Soak it in the water to prevent it to turn black. Drain and pat it dry when it is time to fry it.
- Heat 1 cup of oil over high heat. Add the eggplant slices. Pan fry the eggplant until slightly brown. Then remove from the heat and drain.
- Heat about 5 tablespoon of oil over high heat. Add onion and stir-fry about 1 minutes or until fragrant. Add tomatoes and chili paste. Continue to simmer the chili mixture for 15 minutes until the oil is separated and float on top. Add salt and sugar. Then add the eggplant in. Toss gently to cover the eggplant slices with chili sauce. Continue to cook for about 5 minutes or until the eggplant is tender.
- Transfer to serving dish. Serve it with warm steamed rice.