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    You are in: Home / Recipes / Terong Belado (Eggplant with Chilli Sauce) Recipe
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    Terong Belado (Eggplant with Chilli Sauce)

    Average Rating:

    2 Total Reviews

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    • on November 09, 2003

      I was intrigued by this recipe, so when the chance rolled around to make a recipe for a chef whose name began with M, for the Chef Alphabet Soup Game, I jumped at it. I got the eggplants out, and read that I needed coconut oil. That is something that has never been in my kitchen, so I used bland vegetable oil instead. I had the other ingredients, including the galangal. The baked eggplant was tender and very nice. The sauce didn't seem quite right, so I added some coconut milk. This brought the flavor up to OK on the eggplant. The tomato-galangal-lime combination is unusual in my experience. The strange thing is that the flavor seemed to grow on me, and, as the evening went on, I tried the sauce on fried food I was cooking, and it was very nice! So, I'm confused. I don't know the background of this cuisine at all, or what foods this sauce would typically be used with. I also don't know how much difference the lack of coconut oil and the addition of coconut milk would make, so I don't feel qualified to give a rating. But thank you for the experience. I'm glad I finally tried it.

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    • on August 10, 2004

      Very tasty. I have also made the tomato sauce by itself to use as a relish

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    Nutritional Facts for Terong Belado (Eggplant with Chilli Sauce)

    Serving Size: 1 (480 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 541.6
    Calories from Fat 323
    Total Fat 35.9 g
    Saturated Fat 29.7 g
    Cholesterol 0.0 mg
    Sodium 35.3 mg
    Total Carbohydrate 58.4 g
    Dietary Fiber 22.6 g
    Sugars 23.6 g
    Protein 10.4 g

    The following items or measurements are not included:



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