Recipes - Malaysian & Singaporean

Asam Terong (Sour and Spicy Eggplant Stew)
R00590_Asam-Terong


Yet another Peranakan specialty, this dish is pronounced in flavours. The mouth-watering sweet-sour-spiciness combination of palm sugar, tamarind juice and chillies will be sure to whet your appetite and leave you wanting for more.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Malaysian & Singaporean









Ingredients:

2-3 red chillies (deseeded and sliced)
2 cups water
3 shallots (sliced)
2 cloves garlic (sliced)
1 tomato (cut into wedges)
2-3 slender eggplants (about 500g, sliced)
2 tbsp tamarind juice
2 tsp shave palm sugar or dark brown sugar
½ tsp salt

Garnish

Crispy fried shallots
1 spring onion (sliced thinly)
2 tbsp Chinese celery leaves (sliced)




Steps:
  1. In a large saucepan, bring the sliced chillies, shallots, garlic and water to a boil over medium heat, then simmer uncovered for 3-5 mins.
  2. Add the eggplants and tamarind and simmer for about 2 mins until half-cooked.
  3. Add the tomato, sugar and simmer for another 2-4 mins till the tomatoes are soft. Season with salt and remove from heat.
  4. Transfer to a serving bowl and serve hot. Garnish it with crispy fried shallots, celery leaves and spring onions. Serve with steamed rice.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Asam Terong (Sour and Spicy Eggplant Stew)

Asam Terong (Sour and Spicy Eggplant Stew)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

Yet another Peranakan specialty, this dish is pronounced in flavours. The mouth-watering sweet-sour-spiciness combination of palm sugar, tamarind juice and chillies will be sure to whet your appetite and leave you wanting for more.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Malaysian & Singaporean
Ingredients

2-3 red chillies (deseeded and sliced)
2 cups water
3 shallots (sliced)
2 cloves garlic (sliced)
1 tomato (cut into wedges)
2-3 slender eggplants (about 500g, sliced)
2 tbsp tamarind juice
2 tsp shave palm sugar or dark brown sugar
½ tsp salt

Garnish

Crispy fried shallots
1 spring onion (sliced thinly)
2 tbsp Chinese celery leaves (sliced)

Instructions
  1. In a large saucepan, bring the sliced chillies, shallots, garlic and water to a boil over medium heat, then simmer uncovered for 3-5 mins.
  2. Add the eggplants and tamarind and simmer for about 2 mins until half-cooked.
  3. Add the tomato, sugar and simmer for another 2-4 mins till the tomatoes are soft. Season with salt and remove from heat.
  4. Transfer to a serving bowl and serve hot. Garnish it with crispy fried shallots, celery leaves and spring onions. Serve with steamed rice.

You May Also Like

Japanese Jelly Flower Pots

Japanese Jelly Flower Pots

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic