Balado — from the Minangkabau word for "chillied" — is both a technique and a category. The technique: a protein or vegetable is FIRST deep-fried (or boiled, for eggs), then COATED in sambal balado (fried chilli paste). The two-step process means the protein has a crisp surface that absorbs the sambal in its crevices, creating pockets of concentrated chilli in every bite.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 9