Terung Sarawak (Eggplant Sarawak-style)

    1 hour

    This eggplant dish is sweet, sour and spicy. Use medium length japanese eggplant. Nice to eat with hot steaming rice.


    Washington, United States
    1 person made this

    Serves: 4 

    • 5 long eggplant
    • 1 tsp turmeric powder
    • 5 shallots
    • 3 garlic cloves
    • 8 birds eye chillies
    • 10 gms dried anchovies
    • 2 tbsp kicap manis
    • 1 tsp sugar
    • 1/2 cup tamarind juice
    • salt
    • oil for cooking

    Prep:10min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Use medium length japanese eggplant and cut in half lengthwise. Then cut the eggplant into 6-10 cm long. Season with salt and turmeric powder.
    2. Heat oil in pan and fry the eggplants until soft. Drain and set aside.
    3. Chop the chillies, shallots, garlic and anchovies in blender until medium coarse.
    4. Heat oil in pan, saute the chopped ingredients and stir over medium heat until it is dry and crispy. Then add the kicap manis and tamarind juice, salt and sugar.
    5. Stir and cook until the sauce thickens. Add the eggplants, mix well and adjust seasoning.

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