Terong Balado Pedas Manis is? Fried Brinjal in Spicy Sweet Sambal/Sauce. Says it all right? I am back to my Indonesian cooking and back again to eggplant, aubergine or brinjal? Admittedly. My previous balado cooking lingo (Ikan Balado) and other Indonesian dishes (Sate Kambing, Indonesian Grilled Fish, Sambal Goreng Teri & Sambal Terasi)? Plus, we did speak to a certain extent about terong? The bright purple sparkled fruit or veggie or said as warna ungu in Indonesian language and even in our Malay language? A popularity in fact. Terong being a take for any cuisine around the world for the matter (Thai Style Eggplant). We too quite fancy terong (Japanese Eggplant Saute). Perhaps why I have already rolled out a couple of dishes and whatever said, brinjal in sambal must be one of the food prides. I don't know about my other half-half, most probably for him will still be Indian style to brinjal (Bengali Begun Bhaja, Baingan Bharta, Eggplant Tikka & Brinjal Stir Fry) but me myself can't be separated from sambal (Sambal Belimbing Bilis & Kacang Buncis Belacan). Terong Balado Pedas Manis? The modern twist or a modified version and according to Malaysian ingredients for a satisfying and fabulously exquisite Terong Belado Pedas Manis.
For frying terong/brinjal
1 medium size Chinese brinjal - cubed/sliced into medium size pieces
1 tsp turmeric/kunyit powder
1 tsp corn flour
1 tsp rice flour
Salt for taste
* mix brinjal with all the ingredients and keep aside.
For the sauce
2 tbsp dried chilli paste/chilli boh
1 tsp garlic paste
1 tbsp onion paste
1 tbsp kicap manis/sweet soy sauce
1 tbsp oyster sauce
3 tbsp of oil
Spring onion for garnishing
Lime wedges (optional)
Salt for taste (taste first before adding)
Deep fry brinjal till brown and crispy.
Dish out and keep aside.
Fry the chilli paste, garlic paste and onion paste till aromatic and oil splits.
Optional: add 1/2 tbsp of oyster sauce.
Gently scoop sambal and add on a serving plate.
Pile up fried brinjal atop.
Garnish with spring onion.
Optional; serve with lime to be squeezed over before tucking in.
we don't get this particular brand...The dish looks temptingReplyDelete
lovely sambal and love the step picsReplyDelete
i love baingan any form. will try your recipe too :)ReplyDelete
Such a lovely dish to make with brinjals!ReplyDelete
i just love eggplant any size any taste, so this i have to try it very soonReplyDelete
i veg dish from you, yehhhReplyDelete
i think its a great way to make brinjal yummy
Delicious sambal and nice photo set up.....n love ur step by step pics..... :)ReplyDelete
I agree - vegetarian food is not at all boring! We have tons of options :)) (Coming from a hardcore vegetarian, lol ) Love that pic of yours - all things that bloggers do! LOLReplyDelete
This is a good twist from the regular brinjal we make.. wud love to try it .. yummyReplyDelete
I can see your effort for that perfect shot. Worth it.ReplyDelete
Vegetarian, yes please.
Camera, action! Hahaha! That shot is epic, Nava! Very nice presentation! xoxoReplyDelete
I love brinjal in any form and your dish looks really good! Great shot of the spread on your table. It's worth climbing high!:-))ReplyDelete
this looks super delish..a treat for brinjal lovers..I'll def try this for my hubbyReplyDelete
very wonderfully explained detailed post.. i can eat brinjal in any form.. This version looks so tempting!!ReplyDelete
That looks so delicious! Perfect with some steamed rice :)ReplyDelete
wow nava your dish looks so kool :) bookmarked :)ReplyDelete
Wow love the brinjal dish, it looks so gorgeous. Your effort to click the perfect shot is truly amazing. Thanks for sharing !!ReplyDelete
I loved the way you explained and brinjal being my favourite couldn't resist...Looks great dear!!....Different to the usual one!!....Loving it!!ReplyDelete
This saucy brinjal creates an unique picture from the rest. I, would love to try this soon. Thanks for sharing :)ReplyDelete
wow, fried eggplant looks too good, and great clicks dear:)ReplyDelete
I love this so much yummyReplyDelete