Key Ingredient

Belado sauce recipe

Created by Rohana Halim

5 comments

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Rating:

5/ 5 stars 23 Votes

Cuisine: Indonesian

Ingredients

5-6 shallots, chopped
1 medium tomato, chopped
300g red chillies, roughly chopped (long or small chillies, depending on desired strength, can be mixed)
Juice of 1 lime
2 tbsp salt
3 tbsp sugar
3 tbsp vegetable oil
Handful petai (‘smelly beans’) (optional)

This quantity of belado is sufficient for 1kg meat, seafood or vegetables

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Preparation

In a blender, blend tomato and shallots for 5 seconds, then add chilli.

Continue blending briefly to a coarse paste.

Heat wok over medium heat, add vegetable oil, and stir-fry the paste, add sugar and salt.

Lower temperature slightly, and stir occasionally for 10-15 minutes, until the chilli becomes fragrant, mixture thickens a little and the colour has changed to deep red.

Add lime juice to taste.

Petai can be added at this stage if desired.

Suitable for: Fried prawns, squid, fish (whole or cutlets), chicken, fried boiled eggs, eggplant, tofu, tempeh or potatoes.

For eggs or tofu, sauce should be used as a spread or topping.

Belado Prawns (Udang Belado)
Shell green prawns, leaving tail intact.

Deep fry briefly, remove from oil and drain on paper towel.

Heat belado in a wok and stir fry prawns and petai (if using).

Serve with sliced Lebanese cucumbers.

If you enjoyed this Belado sauce recipe then browse more Indonesian recipes, sauce and dressing recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (5)

14 Nov 2010 09:24 AEST

Matt

Gold Coast

Saltiness

with every recipe, flavouring is to taste.. different brands of salt have different salty levels, same goes for sugar.. just stick to the bare minimum (usually 1/2) then adjust accordingly.. to give more colour, i use sweet banana chillis and less of the red chillis to give it more colour without the heat.

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14 Nov 2010 09:24 AEST

Matt

Gold Coast

Saltiness

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27 May 2009 02:58 AEST

ben

chadstone

nice 1

this sauce was absolutely delicious. complex, full bodied and very versatile. unsure why khanh thought it was too salty but mayde try not adding salt or just one or two teaspoons. used it with the eggs and also leftover prawns over x-mas period and everyone thought it was a roaring success, so much so that my sisters' mother in law insisted i gave her the recipe.

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17 May 2009 05:21 AEST

Dannie

Alexandria

Awesome sauce for with prawns

The combination of this sauce with the petai, made this prawn dish amazing. I just ate it at her restaurant and it was soooo good... now it has inspired me to make at home.

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20 Jan 2009 04:36 AEST

khanh

Wetherill Park

Please check measurement

Hi, after watching on TV how to make this dish I thought it was very easy and versatile so I tried it on the weekend. I was a bit apprensive about the amount of salt and sugar in this receipe but not knowing any better, I thought I better stick to the receipe. The sauce turned out to be so salty that I could not eat it. I tried adding more sugar and water just to lessen the saltyness of the sauce but it did not work. Could you please check the receipe?

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