Balado

Balado is a spicy chili sauce and a style of cooking associated with Minangkabau cuisine from West Sumatra, Indonesia. It centers on red chilies blended with aromatics such as shallots and garlic, and sometimes tomato. The paste is fried in oil until fragrant and the oil separates, producing a bright red sauce with heat and a tangy note from lime or tamarind in some versions.

To prepare balado, chilies, shallots, and garlic are ground or blended and then sautéed in hot oil. The cooking process releases the characteristic aroma and deepens the color. Variations exist in ingredients and acidity; some add lemon grass, ginger, or tamarind, while others emphasize a pure chili heat. Salt and sugar are adjusted to balance flavors.

Balado is used as both a sauce and a finishing topping for a variety of dishes. Common preparations include ayam balado (chicken in balado sauce), ikan balado (fish), udang balado (shrimp), and sayur balado (vegetables). It is frequently served with rice and is a staple in Padang and broader Minangkabau home cooking as well as Indonesian restaurants.

While most widely associated with West Sumatran cuisine, balado has become widely known throughout Indonesia and in diaspora communities, where it appears in home cooking and restaurant menus as a bright, spicy accompaniment or main component in chili-forward dishes.