Terong Balado – Eggplants with Chili Sauce


I am Anita, amateur cook, web developer, and blogger. My husband Piti and I live in Jakarta. I love to eat and cook, and yes I am in the kitchen almost everyday of the week, except weekends. ♥ Find Me on Google+

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4 Responses

  1. This Padangnese style augberine is my kinda grown up meals…..
    Since i’m loving gastronomie innovation, i would love to add some szechuan peppercorn too within the balado sauce…

    • Anita says:

      The Szechuan peppercorn sounds amazing, but I am actually quite scared of the numbing effect they have. Though it hasn’t stopped me from consuming insane amount of mapo tofu, which of course has plenty of those. :P

  2. Stuart says:

    Anita, tried you recipe and it worked really well, tasty and simple. Have also tried it with Szechuan pepper (powdered, approx. one and a half teaspoons) and it was very good. The eggplant I used was the long Lebanese type. keep up the good work

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