Terung Asam cooked with fish

Eggplants came in many different shapes, sizes and colours and is the favourite of many. Have you come across one that is yellow in colour with a sourish taste bearing the name Terung Asam or Terung Dayak??  This eggplant is different from the other eggplant which is available everywhere in the world.  The way it is cooked is also different.  As locals here in Kuching and throughout the State of Sarawak we all love this dish very much and is more of an appetizer, so to speak.

If you are not a Malaysian and happen to be in Kuching, and is interested to try this dish, you can buy this eggplant at any market, if it is season time.  Let me share this simple recipe with you all....

What you need?

• 1 terung asam/yellow eggplant
• 3 shallots and 2 pip garlic
• 1 tbsp of shrimp paste/belacan
• 2 red long chilies (I use 1 rounded very hot chili)
• 1 piece of mackerel fish meat 
• 500ml. water (add more if desired during the process of cooking)
• salt (to taste)
• a bit of sugar (to taste)

How to cook?

1. Wash the eggplant, cut into medium size wedges, wash off the seeds and put aside.
2. Pound or blend the shallots, garlic, chilies together with the shrimp paste/belacan.
3. In a clean heated wok, put 3 tbsp of cooking oil, add in the pounded ingredients and stir fry well under medium heat till fragrant.
4. Add in water, put in the eggplant and cover the wok with lid.
5. Stir it often as it boils, add in salt and sugar to taste, and ensure enough water as this dish is soupy.
6. Cook till the eggplant is almost soft then add in the fish and let it boil, turn the fish to ensure that both sides are properly cooked through.
7. Off the heat, dish out and serve hot with freshly cooked rice.

Note:  If you prefer a more spicy soup, slice open one or two red chilies and put it whole in the soup to cook.  A bit of sugar is needed to balance the sourish taste of this dish.