Terong Balado: Aubergine in Chilli Sambal
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I
Origin
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II
Description
Terong balado — sliced aubergine, deep-fried until golden, then tossed in sambal balado (the same fried chilli-shallot paste used for dendeng balado — INDO-DENDENG-01). The aubergine's spongy flesh absorbs the sambal, becoming a vehicle for chilli and shallot. This is the Padang way with vegetables — fry them, then coat them in sambal.
III
The Thread
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IV
Flavour Context
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