When I made my sambal oelek, I was actually wondering how it could be of more use to me. It appears now that I was wrong. I have started using it on a regular basis and keep on accidentally finding such recipes as well. One such was when I came across Terong Belado in a magazine. A little googling as always and there I made it. The name is quiet interesting actually. Terong is for eggplants and Balado is the spicy chili sauce. The dish is quiet simple. Sauteed/pan fried eggplants served/stirfried with balado sauce. The dish can be served as a dry side unless you really want a liquidy sauce.
The balado sauce or sambal balado is another variety of sambal from Indonesia.It is also a ground/chunky thick paste of fresh red chilies along with tomatoes,shallots, garlic,sugar and salt.Now how does sambal oelek comes into play here? Instead of grinding chilies fresh use the sambal oelek and major part of the work is done. Read through the recipe..
Eggplants: 2 -3 purple eggplants
Garlic: 2-3 small cloves finely minced
Shallot/small onions: 2-3 finely chopped
Tomato: 1 medium -big chopped
Sambal oelek : 1-2 tbsp as per taste
Brown Sugar: 1-2 tsp as per taste
Salt: as per taste
Lime Juice: 1-2 tsp
Chop the eggplants into small pieces and salt them and keep aside for atleast 15 minutes. This will remove bitterness from them if any. Saute them in little oil in a wok till they cook. Keep aisde. Instead of sauteeing you can grill/pan fry/fry/bake them.
In the same wok, sautee garlic and shallots till aromatic and then add in the sambal oelek and chopped tomatoes.Let it cook until the tomatoes start to become mushy. Add little water if needed and simmer until it reduces down to a thick sauce. Add and adjust salt,sugar and lemon juice to this. This is our balado sauce.
To the sauce add it the sauteed eggplants. Mix well and stirfry for another 12 minutes and its ready to be dished out with Nasi Uduk aka coconut rice or even plain white rice.
An umami dish perfect with rice or breads. Make it to savour it. I am off to make another batch of sambal oelek. If you do not have homemade or store bought sambal oelek, use fresh red chillies while making the sauce and grind the whole thing together into a paste before sauteeing with eggplants.