Gordon Ramsay's aubergine balado - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gordon Ramsay’ s aubergine balado By You Magazine - September 15, 2020 The Indonesian region of West Sumatra is home to masakan padang, the most popular and influential style of Indonesian cuisine. In Minang dialect, the term ‘balado’ means ‘with chilli,” so one of the main ingredients of the accompanying sambal balado is most certainly spicy red chillis. National Geographic FOR THE SAMBAL BALADO 6 large red chillis 6 garlic cloves 2-inch piece of ginger, finely chopped 2-inch piece of galangal, finely chopped 1 stalk of lemongrass, centre white part only FOR THE BALADO SAUCE 2 tomatoes, roughly choppped 1 tbsp shrimp paste, terasi or belacan 4 lime leaves 6 shallots, thinly sliced 1 bunch garlic chives, sliced in 1-inch sections 1/4 cup salt 1 cup grapeseed oil 10 small aubergines, cut into 1-inch cubes salt, to taste 1/2 cup ikan bilis (dried baby anchovy). 1. Toss the cut aubergine in 1/4 cup salt. Let sit for 15-20 minutes in a strainer to remove bitterness and water from the aubergine. 2. Combine all the ingredients for the sambal in a pestle and mortar and pound into a paste. 3. In a hot wok, add 1/2 cup of the grapeseed oil. Fry the aubergine in batches until light golden brown, then remove from the oil and place on a wire resting rack to drain. 4. Once all of the aubergine has been fried, wipe out the wok and return the wok back to medium heat. 5. Using 2 tbsp of grapeseed oil, saute the shallots and shrimp paste until the shallots are softened and the shrimp paste is lightly toasted. 6. Add tomatoes, lime leaves and garlic chives, and cook until the tomatoes soften, about 2-3 minutes. Add sambal and stir until combined. 7. Add reserved eggplant and toss to coat. Add 2 tbsp of oil if the mixture is sticking or seems a bit dry. 8. Add seasoning to taste. 9. Just before serving, toss the aubergine with the ikan bilis. This recipe is from Gordon Ramsay: Uncharted Season Two, which begins on Wednesday 16th September on National Geographic at 9pm. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved