The spiciness of Sambal Balado Minangkabau

Balado is a typical cooking technique from Minangkabau that is by sauté chili milled with various spices, usually can onion, then garlic, and also lime. In contrast to other chili sauce which only uses chili milled as a companion of food by dyed, but Balado is served by re-cooked with various types of dishes such as jerky, , and also tempe goreng. The action of adding chili and spices is believed to make food more durable.



The common and commonly used chili is red curly pink, although, in reality, this Balado dish with green chili is also no less popular. Actually, the use of the word Balado itself is used after the noun, ie, For example, Balado Fish can Fish + Chilli, Balado Gulai, then Saur Bayam Balado, and Dendeng Balado. But not Balado jerky or Balado Fish. The use of this word Balado before the noun is a misuse of the language and thus eliminates the real meaning in the original Minangkabau language (language). The way to make this Balado sauce does not take much time and is very simple.



But then that, this Balado sambal requires a lot of materials. Typical food from the Padang area can be combined with a variety of side dishes like boiled eggs, then jerky, omelet, and anchovies, tempeh, tofu and many others. The flavor of this balado is very spicy so fitting for the side dish. However, this spicy is not the same as when making a chili made from cayenne pepper. In addition to spicy, this balado also has a very tasty savory taste. Teary oils make people more eager to eat this food immediately. This lado sauce ingredient has been dominated by chili and red onion. Padang people usually to make this balado sauce only by using a curly red pepper.