Terung Goreng Berlada

Terung Goreng Berlada


1 no x 350g eggplant (cut into strips and soaked in salt water to prevent oxidation)

1 big onion (peeled and cut into thick slices)

2 tbsp baby dried shrimps (rinsed and drained)

1 tsp tamarind paste mixed with 2 tsp water to obtain juice, discard seeds

Adequate cooking oil

Coarsely blended ingredients:

4 red chillies

4 shallots (peeled)

2 cloves garlic (peeled)


½ tsp sugar

¼ tsp salt

Preparation Instructions:

  1. Drained the eggplant and set aside.
  2. Heat up a non-stick skillet with ½ cup of cooking oil, pan-fry the eggplant until cooked. Dish out and arrange neatly on a serving platter and set aside.
  3. Add 2 tbsp of cooking oil in the skillet, saute the baby dried shrimps and coarsely blended ingredients until fragrant.
  4. Add in sliced onion, saute until fragrant.
  5. Add in tamarind juice and seasonings, stir to combine.
  6. Pour the mixture on top of the pan-fried eggplant. Serve.

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