Indonesian Cuisine
Terong Petai Balado (Spicy Eggplant with Stink Beans in Chili Sauce), Savory & Spicy Enough to Make You Forget Yourself
Prep
15 min
Cook
20 min
Servings
4
Level
Easy
A blend of tender purple eggplant with petai (stink beans), known for their distinctive aroma, cooked in a tempting sweet-and-spicy red balado sauce. Perfect as a simple side dish that makes a bowl of warm rice disappear in an instant. The pungent aroma of the petai is actually the main draw of this homey dish.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 purple eggplant
- 2 pods petai (stink beans)
- 10 curly red chili peppers
- 8 red bird's eye chilies
- 8 cloves shallots
- 4 cloves garlic
- 2 red tomatoes
- 1 tsp granulated sugar
- 1 tsp salt
- 1/2 tsp chicken bouillon powder
- 3 leaves kaffir lime leaves
- 6 tbsp cooking oil
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👩🍳 Instructions
- 1 Cut the eggplant into rounds about 1.5 cm (0.6 inch) thick, then soak briefly in salted water so they don't turn dark.
- 2 Peel the petai, splitting each bean in half if they're large, then set aside.
- 3 Blend the curly red chilies, bird's eye chilies, shallots, garlic, and tomatoes using a blender or mortar and pestle until smooth.
- 4 Heat 3 tbsp of oil, fry the eggplant briefly until softened and slightly browned at the edges, then remove and drain.
- 5 In the same pan, add the remaining oil and sauté the ground spice paste together with the kaffir lime leaves until cooked through, the color darkens, and it smells fragrant with no more raw aroma.
- 6 Add the petai, stir well, and cook for about 2 minutes until the petai softens slightly and the seasoning is absorbed.
- 7 Add the fried eggplant, stir gently so it doesn't fall apart, then season with the sugar, salt, and bouillon powder.
- 8 Cook over low heat for 5 minutes, stirring gently from time to time, until all the seasoning is fully absorbed.
- 9 Taste and adjust the salt and sugar to your liking, then remove from heat and serve warm with steamed white rice.
💡 Tips
• Soak the eggplant in salted water before frying so it doesn't absorb too much oil and keeps its bright color.
• Fry the eggplant only briefly over medium heat — don't let it get too soft, since it will be cooked again later with the seasoning.
• If you prefer petai that's more well-cooked and less pungent, sauté it a bit longer, about 3-4 minutes, before adding the eggplant.
• This balado tastes even better if you let it sit for 10 minutes before serving, so the seasoning can soak in more deeply.
📊 Nutrition Facts / serving
180
Calories (kcal)
4 g
Protein
12 g
Fat
16 g
Carbs
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