While typical sambal is usually served as a condiment on the side, Balado is usually cooked with other food to make Sambal Terong Balado (Eggplant Balado), Telur Balado (Egg Balado), Ayam Balado (Chicken Balado), Udang Balado (Shrimp Balado), Squid Balado (Cumi Balado), Dendeng Balado (usually made with Beef), Kentang Balado (Potato Balado), etc. You get the idea! Pretty much anything!
Ingredients to grind:
100 gr shallots or purple onion
200 gr large red chili or use premade garlic sambal chili
2 cloves garlic
1 large tomato
1 Tbsp cooking oil
3 kaffir lime leaves optional
Juice of 1 lime
1 tsp sugar
Place shallots, chili (if using fresh chili), and garlic in a food processor and finely chopped them
Preheat a skillet with cooking oil. Add the ingredients you chopped above (if using premade garlic sambal chili, don’t add just yet) and stir fry until fragrant, about 3 minutes.
Add the premade garlic sambal chili (if not using fresh chili) and stir fry for another minute.
Add tomato pieces and kaffir lime leaves (if using). Continue to cook until the tomatoes are wilted and softened. Squeeze in lime juice and sugar. Stir to mix. If you are preparing a balado dish, this is the point you add them in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.
TO MAKE A BALADO DISH: If you are preparing a balado dish, this is the point you add your other cooked ingredient in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.
REFRIGERATOR: Sambal can be stored in an air-tight glass jar for up to one week in the refrigerator.
FREEZER: For longer storage, portion the sambal into smaller portion and freeze them. They can be kept frozen for up to 3 months.