Okay, where do I start with this dish? That’s just it – I’m always out of words when it comes to anything balado. Ah, let me first explain what balado is. It is essentially chilli mixture. It’s tangy, sweet-ish and, of course, spicy. It originates from West Sumatra (Minang), Indonesia. The cool thing about this balado is, once you have the basic chilli mixture down, you can add virtually anything to it. There’s egg balado or dendeng balado, just to name a few – the closest I can translate dendeng to is probably jerky. Or in this post’s and recipe’s case: terong, eggplants. Typically, Chinese eggplants are used for this…