Terung Kuning Masak Belacan

Fried Yellow (Sour) Eggplant with Belachan
Bidayuh : Tiyung Dayak Samal Biing


Prepared By: Sumuk
Photo By : Sumuk

This is one of my childhood favorite :D

Ingredients:
2 nos Yellow (Sour) Eggplant
Cooking base
2 tbs cooking oil
1 ltr water for boiling
1/2 cup water for cooking
salt to taste
tamarind juice, if preferred

Method:
1. Cut and de-seed the yellow eggplant.



2. Boiled water together with the eggplant.



3. Pound chillies and belachan together while waiting for the eggplant to cook.



4. The eggplant is cooked when the skin can be peeled off easily.


5. Drain the water and peel the skin on the rest of the eggplants.


6. Heat up the cooking oil in a wok.
7. Fry the anchovies until crispy. Set aside.
8. Saute garlic and shallot until fragrant. Mixed together with achovies.
9. Add the eggplant to the wok.
10. Add the pounded chillies and belachan.
11. Add 1/2 cup water and salt to taste. Mixed well.

And it's ready!! :D

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Alternatively, you can grill the eggplant on open fire. Don't worry about the burn mark cos the skin is thick enough to preserve the internal flesh while cooking it.


Wash away the burned skin on running tap water. After that, cut into tiny pieces and continue cooking it as usual. Do not wash after cutting it to keep the sourish taste.