Terong Balado

Terong Balado

Balado is a type of hot and spice mixture from West Sumatra, Indonesia.

Balado sauce is made by stir frying ground red hot chilli pepper with other spices including garlic, shallot, and tomato.


  1. aubergine, weighing about 500 gr / 1.5 lb gr
  2. 200 gr large red chilies chopped (or you can use sweet pointed red peppers if you don’t want it to be too spicy)
  3. 150 gr shallots 
  4. 3 cloves garlic 
  5. 1 beef tomato, roughly chopped 
  6. 1 tsp salt 
  7. ½ tsp sugar 
  8. Shrimp paste (optional)
  9. vegetable oil to fry aubergine & chili sauce


  1. Prepare all ingredients for the paste, pre-cut and slice if necessary.
  2. Blend the shallots, garlic and chilies in a food until smooth. Put aside.
  3. Prepare the aubergine – wash and slice them 
  4. Heat about 100 ml and fry the sliced aubergine until golden brown. Set aside on the colander to drain the excess oil.
  5. Heat 2 tbsp used oil in a frying pan and stir fry the paste. Keep stirring until fragrant.
  6. Add chopped tomato and cook further until all incorporated. 
  7. Season to taste.
  8. Add in the aubergine and mix well until all coated in the chilli sauce and ready to be served with rice or can be eaten as a side dish for Indonesian beef rendang. 

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| Cindy Young

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