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Belado terong ungu

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Spicy Indonesian Eggplant

Belado Terong, a beloved Indonesian dish from Padang cuisine, transforms humble eggplants into a flavour explosion that perfectly captures the bold, spicy essence of Indonesian cooking. This dish features tender Asian eggplants smothered in a vibrant sambal-based sauce, where the natural sweetness of tomatoes balances the fiery kick of red chillies and sambal oelek. The addition of aromatic shallots, garlic, and a bright splash of lime juice creates a complex flavour profile that makes this dish irresistibly addictive. Whether served as a vegetarian main course or as part of a larger Indonesian feast, Belado Terong offers an authentic taste of Indonesian home cooking at its finest.

Belado Terong
 
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Nutrition Information
  • Serves: 4
  • Serving size: 150g
  • Calories: 111
  • Fat: 7 g
  • Saturated fat: 1 g
  • Unsaturated fat: 7 g
  • Trans fat: 0 g
  • Carbohydrates: 10 g
  • Sugar: 6 g
  • Sodium: 715 mg
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg
Recipe type: Sides
Cuisine: Indonesia
Prep time: 
Cook time: 
Total time: 
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A great side dish that can be served on its own as a snack or as part of a main course plate, Fantastic with seafood, pork, lamb and chicken dishes. The sauce that accompanies the eggplants can also be used with prawn, squid or okra
Ingredients
  • Asian eggplants – two ( see note *)
  • Tomatoes – two large ( chopped
  • Red Chillies – three (chopped)
  • Sambal Oelek – two tablespoons
  • Shallots – four ( finely sliced)
  • Garlic – three cloves ( finely chopped)
  • Lime juice = one and a half tablespoons
  • Sugar – one teaspoon
  • Vegetable oil - two tablespoons ( plus a little more)
  • Salt - one teaspoon
  • Fried anchovies - optional
Instructions
  1. Preheat your oven to 190 degree Celsius ( 170 fan) ( see note)
  2. Top and tail the eggplants Cut in half lengthwise and then into 25mm (one-inch) pieces
  3. Place the eggplant pieces on a baking tray. Drizzle with oil and sprinkle with some salt
  4. Bake in the oven for 20 to 25 minutes until soft
  5. In the meantime heat two tablespoons of the oil in a pan
  6. Add the shallots and fry until starting to change colour
  7. Add the garlic and chillies. Fry gently for a minute
  8. Now add the tomatoes and ½ a cup of water. Cook at a gentle simmer until the sauce has reduced to about half
  9. Add the lime juice, sambal oelek, remaining salt and anchovies ( if using) Stir well
  10. Remove the eggplants from the oven. Place in a serving bowl
  11. Pour the sauce over the eggplants. Mix
  12. Serve
Notes
* If you are unable to find Asian eggplants substitute with two medium normal

**The eggplants can also be fried in a little olive oil

Keywords: Belado terong

 

 

 

 

 

Nasi Lemak – Indonesia

Home | Indonesia

Indonesian cooking ingredients

Coconut flavoured rice with Dried Anchovy Sambal
 
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Nutrition Information
  • Serving size: 100g
  • Calories: 106 kcal
  • Fat: 7.8 grams
  • Saturated fat: 2.7 grams
  • Carbohydrates: 3.3 grams
  • Sugar: 3.2 grams
  • Sodium: 0.21 grams
  • Fiber: 0.6 grams
  • Protein: 6 grams
Recipe type: Flavoured rice
Cuisine: Indonesia
Prep time: 
Cook time: 
Total time: 
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This recipe is a typical combination of the sweet, sour, salty and pungent flavours that are popular in Indonesia. From a country that loves its Chillies,in this great tasting recipe , coconut flavoured rice is topped with Sambal Ikan Bilis (Dried Anchovies Sambal) and other accompaniments . Believe it or not, but this is usually a breakfast dish in that part of the world, but don’t let that sway you. It is fantastic whatever time of the day it is eaten
Ingredients
For the rice
  • Rice - two cups Basmati or similar
  • Pandan leaves - three (see note*)
  • Salt to taste
  • Coconut milk - one can (400ml)
  • White onion – one medium (finely chopped)
  • Vegetable oil – one teaspoon
For the Sambal Ikan Bilis
  • Red onion – one finely sliced
  • Vegetable oil – one tablespoon
  • Dried anchovies – one cup (see note**)
  • Garlic – one clove
  • Shallots – four (coarsely chopped)
  • Dried chillies (see note)
  • Shrimp paste – one teaspoon ( see note ***)
  • Sugar - 1 tablespoon sugar
  • Juice of one lime (see note ****)
  • One cup of water
Other ingredients
  • Hard-boiled eggs - two cut into half
  • Dried anchovies - two handfuls ( see cooking instructions below)
  • Vegetable oil for deep-frying anchovies (dependant on the size of pan/pot)
  • Roasted peanuts
  • Cucumber – one small ( sliced)
Instructions
For the rice
  1. Place rice in a colander or sieve and run under cold water to release some of the starch (the water will run clear once this achieved. Drain and keep to one side
  2. Pour oil into a pot (big enough for the volume of rice that will be made). Bring oil to a medium heat
  3. Add the onions and fry until translucent
  4. Add the rice and cook for a minute or two
  5. Add the coconut milk, the Pandan leaves, salt and a little water. Bring to a simmer, stirring continuously
  6. Turn down the heat to low heat and then cover the pot with a lid
  7. Check the rice intermittently and scrape the bottom of the pot with a wooden spoon to ensure that it is not sticking
  8. Once the rice is cooked remove from the stove and keep warm
For the deep-fried anchovy accompaniment
  1. Deep fry in oil for five minutes until crispy,. Drain and keep aside
To make the sambal
  1. Rinse and drain the anchovies. Using a little vegetable oil, fry the fish until slightly browned. Keep to one side
  2. Place the shrimp paste, chillies, garlic and shallots in a food processor or blender with a little water. Pulse until combined into a paste
  3. Place one tablespoon of vegetable oil in a pan and bring to medium heat. Add red onions and fry gently for two minutes. Add the fried anchovies
  4. Now add the shrimp paste mix from above. Stir, allowing onions and paste to combine
  5. Add the lemon juice, water and sugar. (if using tamarind juice, omit water and lemon juice) Stir until the sauce has thickened. Set aside. Keep warm
And finally
  1. To serve spoon rice onto a plate, add sambal and top with dried anchovies, shelled peanuts, eggs and cucumbers
Notes
This dish can be served on its own or as part of of a larger plate, It is sometimes combined with fried fish, chicken or beef

Any red chillies can be used for this recipe, but consider you are looking for a bit of heat. Consider Cayenne or Birds-eye type. As always, adjust to personal heat tolerance

*Pandang leaves provide significant flavour to this dish. Without them, it would certainly be lacking something. They can be bought online

**The Indonesian word for dried anchovies is Ikan Bilis. It can easily be found online using this term

*** Shrimp paste can be found online using the names “ Terasi”, “ Belacan.” or “ Kapi”

**** Authentic Nasi Lemak uses Tamarind juice. If you have this on hand, substitute it for the lime juice and the water

Keywords: Nasi Lemak

Serves: 4 portions

 

Sambal Badjak – Indonesia

Sambal Badjak
 
Author: 
Nutrition Information
  • Serves: 40 teaspoons
  • Serving size: 100 ml
  • Calories: 140 kcal
  • Fat: 11 grams
  • Saturated fat: 1.2 grams
  • Carbohydrates: 7.4 grams
  • Sugar: 6.4 grams
  • Sodium: 0.98 grams
  • Fiber: 0.8 grams
  • Protein: 3.6 grams
Recipe type: Chilli relishes
Cuisine: Indonesia
Prep time: 
Cook time: 
Total time: 
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Indonesia is a country that likes its food spicy. Its cuisine is both complex and rich in flavour and is described as hot , savoury and spicy. This recipe is an excellent illustration of all of these elements. The heat and spiciness of the Chillies, onion and garlic are finely balanced by the sweetness of the tomatoes and sugar, with the lemon juice ( or Tamarind if you have it) adding just a hint of sourness. Definitely destined to become one of your favourites!
Ingredients
  • Fresh red Chillies – 150 grams ( Thai Birds-eye or similar)
  • Tomatoes – 2 small ( approx 100g) (coarsely chopped)
  • White onion - 1 medium (finely sliced)
  • Garlic paste - 50 grams
  • Bay leaves – 2 (dried)
  • Lemon juice - I tablespoon ( Can be substituted with two tablespoons of Tamarind juice)
  • Olive oil – 30 grams
  • Candle nuts – 5 (see note)
  • Shrimp paste – I tablespoon
  • White sugar – 1 teaspoon
Instructions
  1. Remove the stalks from the chilies and blend into a paste in a blender
  2. Heat the Olive oil in a pan to a medium heat
  3. Add onions and fry until starting to change colour
  4. Add the chillies, bay leaves, garlic and shrimp pastes and stir until the chillies are beginning to release their oils (1 – 2 minutes)
  5. Crush the nuts into a fine powder
  6. Add the tomatoes and nuts, turn up the heat and stir continuously until ingredients have reduced by a third ( Be careful that the ingredients don’t stick to the pan)
  7. Finally add sugar and lemon juice. Combine all ingredients well and take pan off stove. Allow to cool
  8. Pour into storage container
  9. Will last for about a week in the refrigerator and two to three months if frozen
Notes
Candle nuts can be substituted with Macadamia or Cashew nuts

Keywords: Sambal Badjak