Terong Balado - Eggplants with Chili Sauce

5.0 from 12 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8


  • 4 Chinese eggplants (about 750 gram)
  • 8 tablespoon cooking oil
  • 50 gram palm sugar (Indonesian: gula Jawa)
  • 20 gram tamarind, dissolve with 2 cups of warm water
  • Grind the following into spice paste
  • 40 gram fresh red chilies (fresno, or bird-eye, or a mix of the two), seeded if you want less heat
  • 100 gram shallots
  • 5 cloves garlic
  • 2 teaspoon salt


  1. Quarter eggplants lengthwise and cut into bite size pieces. Soak in cold water that has been sprinkled with plenty of salt to prevent eggplant flesh from turning into brown color.
  2. Heat cooking oil in a wok on high heat. Pat dry eggplants and fry for about 2 minutes to bring out the color. Drain over a wire rack to remove excess oil, and set aside.
  3. Remove the oil from the wok and leave about 1 tablespoon of oil. Heat the oil and stir fry the spice paste until fragrant, about 2-3 minutes.
  4. Pour the tamarind juice and add the palm sugar. Boil for about 2-3 minutes.
  5. Toss in the fried eggplants and boil again for another 2 minutes. Remove from heat and serve with steamed white rice.

Another great recipe by https://dailycookingquest.com.