Sunday, August 13, 2017

Spicy Eggplant / Terong Balado

I have been enjoying bountiful tomatoes from the garden these past few days and looking for ways to use them up. I used about 5 cherry tomatoes on this dish. Yes!
Note: Some of the pictures are from my old archive.
The ingredients:

The ingredients with cute toddler (that's Max when he was still a toddler circa 2010)  
The dried galangal found at Asian Supermarket
First, we need to cook the eggplant half way. In Indonesia, people usually deep fry them first but I don't like deep frying so I bake them in the 375 degree oven for 10 minutes each side. 
Stir fry the minced ingredients until fragrant then add the baked eggplant and the rest of the seasoning
The result:

Terong/ Eggplant Balado
3 tablespoon vegetable oil
2 eggplants - cut about 1 inch
1/2 pound ground pork
5 dried galangal
1 Tablespoon oyster sauce 
Salt, pepper, & little bit sugar - as prefer
Sweet soy sauce - about 5 tbs or as prefer
1 big tomato or 4 cherry tomatoes, cut into four parts. 
2 kafir lime leaves

Minced ingredients
 - I use chopper
5 Shallot
3 Garlic
3 big red chili - take out the seeds
1 teaspoon shrimp paste (Indonesian: terasi)

Heat the oven to 375 degree Fahrenheit.
Lightly brush or spray eggplant slices with oil then turn all the pieces over the brush or spray the other side. 
Bake eggplant until half way cooked (about 10 minutes each side). Set aside.
Heat the cooking pan then add oil.
When the oil is hot, sauté the minced ingredient, galangal, tomatoes, and ground pork until browned. 
Add the eggplant followed by the rest of the seasoning. 
Keep stirring until cooked.

Eat with rice.

  You may also like:

Stir-Fried Bitter Melon

Mapo Tofu

Stir-Fried Snow Peas

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