Terung Asam

I have a fondness for Terung Asam. This sourish eggplant is rather popular in Sarawak. It is normally cooked in a stew or soup with fish products, i.e. anchovies, salted fish, fresh fish or even with prawns. This variety of eggplant is also commonly known as Terung Dayak or Terung Iban, but for me, it sounds very offensive. I'll just stick to Terung Asam.

Mom and I were at the market this morning, and we bought 2 pieces of Terung Asam. At home, we normally cooked it with fish in a spicy broth. Today, Mom decided to add prawns to the soup too.

RM3.00 for 2 pieces
I love the bright yellow colour. The eggplants were very firm.

Wash and then cut into wedges

Mom got ready the fish & prawns

Then, she prepared the spices - chillies, garlic, shallots, and belacan

Mom sauteed the spices in a wok and then transferred them to a pot. She added in the eggplant and water, and simmered till the eggplant turned soft. After that, the broth was sieved to remove the seeds. Only after that did she put in the seafood to cook in the pot.

Terung Asam Soup

The eggplant has a very distinctive flavour that goes very well with seafood. It is indeed very appetising because it's spicy and sour. I'd eat a big plate of plain rice with just a bowl of soup alone! ;))

Big bowl of soup and steamed rice

Coincidentally, I received this email today about Sarawak's Top 10 Iconic Food Poll.

Here's the ranking :
1. Sarawak Laksa
2. Kolo Mee
3. Ayam Pansuh
4. Midin Belacan
5. Ikan Terubok Masin
6. Umai
7. Kompia
8. Terung Asam Soup
9. Dabai
10. Foochow Kampua

Even Terung Asam made it to no. 8. Isn't it cool?