4 simple Kajo-tested recipes with terong Dayak you can try at home

Terong Dayak or Borneo Sour Brinjal is a native vegetable in Sarawak

My mouth automatically waters just thinking about terong Dayak….

The Borneo Sour Brinjal is a native vegetable in Sarawak

When you visit the local wet market, you will see a variety of local fruits and vegetables available here in Sarawak.

One of the most iconic (and pretty) vegetables is the terong Dayak, or Borneo sour brinjal.

As a native Sarawakian, I have a moral obligation to tell everyone that if they are going to buy some, it is better to get them from the market since they are fresh.

Since the Borneo sour brinjal is easy to get here, KajoMag thought it would be helpful to list down some of the popular ways to cook this iconic vegetable.

Simple yet tasty Terong Dayak Soup

This is perhaps the simplest yet most tasty way to really enjoy the natural tanginess of terong Dayak.

All you need to make this dish is just two bowls of water, two cloves of garlic and some anchovies (ikan pusu). As with many dishes, you will have to slice the brinjal into equal slices of eight, and wash away the seeds.

To start, add in the garlic, anchovies and some belacan (optional) into a pot of water.

Then, add your brinjals into the pot and boil until tender.

Terong Dayak with Ikan Salai (Smoked Fish)

Terong Dayak with Ikan Salai (Smoked Fish)- Picture credit: Imor L.

The terong Dayak and smoked fish combo is one of the most popular ways to cook this iconic vegetable.

To prepare, cut the brinjal into eight slices again and discard the seeds.

Add in lemongrass and a couple cloves of garlic into a pot of water.

When the water starts to boil, add in the smoked fish and after about 15 minutes, add in the brinjal.

For extra flavour (and colour), you may add in some chillies or upa tepus.

Terong Dayak Asam Pedas

Terong Dayak Asam Pedas

Since terong Dayak has a natural tangy taste, it complements spicy flavours really well.

Which is why we like to cook it with asam pedas.

To make this, the brinjal is cut into equal 1/8 slices and the seeds washed away.

Then, place three cloves of garlic, one shallot, one piece of chilli, lemongrass, some turmeric, about a tablespoon of asam jawa with a little splash of water into a blender and blend.

When the oil is hot, add in the blended mixture. Add in the brinjal first since it takes more time to cook.

Stir fry the brinjal for a while and then add two bowls of water. After about 10 minutes, add in the fish and salt to taste.

Stir fried terong Dayak

Stir fried terong Dayak

If you are not really a soup person, then this recipe is perfect for you.

Unlike the other recipes that require you to cut the brinjal into 8 slices, this one requires you to slice it thinly.

After prepping the brinjal, pound together three cloves of garlic, shallots, anchovies or dried shrimp, belacan and some chillies into a paste.

You may want to discard the seeds from the chilli as this dish can be quite spicy.

Stir fry the pounded paste and add in the brinjal with a little bit of water. Cook until soft. Add salt to taste but not too much as the paste is already quite salty on its own.

Terong Dayak

My mother loves to remind me that I used to hate eating vegetables growing up every dinner time. Please follow KajoMag on facebook, Twitter and Instagram.

Previous Story

Solum graeco vel at Has ad alienum

Next Story

Eu cum Nibh everti vivendo ius ne

%d bloggers like this: