Editorial sample recipeMalaysianbeginnerGluten-FreeDairy-Free

Terung Sambal Belacan

Name: Terung Sambal Belacan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 2 piece Chinese eggplants, cut into 3-inch batons; 3 tbsp vegetable oil; 3 piece red chilies, chopped; 3 clove garlic, peeled; 4 piece shallots, peeled; 1 tsp halal shrimp paste (belacan), toasted; 1 tsp tamarind paste, mixed with 2 tbsp warm water; 1 tbsp palm sugar (gula melaka), grated

Tender stir-fried Chinese eggplants coated in a spicy, savory chili shrimp paste glaze tempered with sweet palm sugar.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Terung Sambal Belacan

AI illustration

Technique to learn

Shallow-Frying Vegetables

Cooking eggplant rapidly in hot oil cooks the core thoroughly while searing the skin, protecting its vibrant color.

Instructions

Step 1: Coarsely blend the red chilies, garlic, shallots, and toasted shrimp paste into a textured mortar-style paste.
Step 2: 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.

Step 3: 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.

Step 4: Pour in the tamarind liquid and grated palm sugar, stirring for 1 minute until the sugar dissolves and the sauce thickens slightly.

Step 5: Return the fried eggplants to the skillet and toss gently for 2 minutes to coat every piece evenly in sambal.

Step 6: Season with salt to taste and transfer to a serving plate immediately.

Cooking tips

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.

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