Today, I decided to cook it as balado, a dish that's earned its place as a classic in Indonesian cuisine. Originating from the Malay Palembang culture, balado is known for its signature spicy flavor. The bold, fiery spices are its hallmark, and they bring out the best in almost any ingredient.
So, this time, it's eggplant balado on the menu. The soft, creamy eggplant paired with the rich, spicy seasoning? A perfect balance that makes every bite unforgettable.
Ingredients:
3 medium purple eggplants
5 red chilies (adjust to taste)
3 cloves garlic
5 shallots
1 tomato
1 tsp sugar
1/2 tsp salt
3 tbsp cooking oil
Instructions:
- Slice the eggplants lengthwise, fry until tender, and set aside.
- Blend chilies, garlic, shallots, and tomato into a coarse paste.
- Heat oil in a pan, sauté the blended spices until fragrant.
- Add salt and sugar, mix well.
- Toss in the fried eggplants and cook for 3 minutes until coated.
It’s quite simple, which is why I chose to make it. Complicated dishes tend to lead to disaster in my kitchen. Balado seasoning is versatile and works well not just for eggplants but also for other ingredients.
The Palembang people traditionally use it with fish, but it’s adaptable to vegetables too.
That’s all for today. I hope this post is acceptable. I’ve made mistakes in the past, often because I didn’t read the rules. Maybe this is just karma for being a lazy reader.