By eatmundo · August 4, 2026
🇮🇩AI-generated imageSame ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Terong Balado. The percentage is the share of ingredients the two recipes have in common.
Pork BinagoonganIn the Philippines · same ingredients· Same technique62%
Ginisang Bagoong BaboyIn the Philippines · same ingredients62%
Stir-Fried Water SpinachIn Malaysia · same ingredients62%
A vibrant and fiery West Sumatran delicacy featuring tender eggplant smothered in a rich, spicy sambal balado. This dish balances the sweetness of the vegetable with an intense chili kick.
According to eatmundo's ingredient comparison, the closest dish to Terong Balado from another cuisine is Pork Binagoongan (Philippines): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut 300g of eggplant into long wedges and lightly salt them, leaving them for 10 minutes to draw out excess moisture.
- 2
Heat enough oil in a frying pan over medium-high heat and fry the eggplant wedges until they are golden brown and soft, about 4-6 minutes.
- 3
Remove the eggplant and drain on paper towels to remove excess oil, ensuring they retain their shape.
- 4
Using a mortar and pestle or blender, grind 5 chilies, 4 shallots, 3 garlic cloves, and the shrimp paste into a coarse, rustic paste.
- 5
In a clean pan, heat 1 tablespoon of oil over medium heat and sauté the paste with a chopped tomato until fragrant and the raw smell of chili fades.
- 6
Add 1 tsp of palm sugar and 0.5 tsp of salt, cooking for another 2 minutes until the sambal thickens into a rich, dark red sauce.
- 7
Gently fold the fried eggplant into the sambal until each piece is evenly and generously coated.
- 8
Transfer to a serving dish and serve immediately while hot, ideally alongside steamed jasmine rice.
Frequently Asked Questions
What is Terong Balado?
Terong Balado is an Indonesian dish consisting of fried eggplant served in a spicy sambal sauce made from chili, shallots, garlic, tomato, and shrimp paste. It is a common side dish typically served with steamed rice during lunch or dinner.
Can I grill the eggplant instead?
Yes, grilling adds a nice smokiness, though frying provides the traditional creamy texture.
How do I tone down the heat?
Remove the seeds from the chilies before processing to reduce the capsaicin intensity.
What if I can't find shrimp paste?
You can substitute with a splash of fish sauce, though the unique fermented depth will be slightly different.
Should the eggplant be peeled?
It is optional, but keeping the skin on helps the eggplant hold its shape better during cooking.
🇮🇩AI-generated image
