Malaysian · beginner
Terung Sambal Belacan
Tender stir-fried Chinese eggplants coated in a spicy, savory chili shrimp paste glaze tempered with sweet palm sugar.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Coarsely blend the red chilies, garlic, shallots, and toasted shrimp paste into a textured mortar-style paste.
- 02
Heat 2 tablespoons of vegetable oil in a wide skillet over medium-high heat, add the eggplant batons, and shallow fry for 6 minutes until softened and light brown; remove eggplant.
- 03
Add remaining 1 tablespoon of oil to the same skillet, turn heat to medium, and fry the chili paste for 4 to 5 minutes until aromatic.
- 04
Pour in the tamarind liquid and grated palm sugar, stirring for 1 minute until the sugar dissolves and the sauce thickens slightly.
- 05
Return the fried eggplants to the skillet and toss gently for 2 minutes to coat every piece evenly in sambal.
- 06
Season with salt to taste and transfer to a serving plate immediately.
A LITTLE KITCHEN KNOW-HOW
Shallow-Frying Vegetables
Cooking eggplant rapidly in hot oil cooks the core thoroughly while searing the skin, protecting its vibrant color.
Notes from the kitchen
- Pre-frying the eggplant locks in its soft silky texture so it absorbs the sambal sauce without turning mushy.
- Chinese eggplants have thinner skin and fewer seeds, making them ideal for rapid stir-frying.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
