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Kari Terung Taucu

Name: Eggplant Taucu Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: Eggplant Taucu Curry

Makan Tengah Hari • Malaysia

140

KCAL

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CARBS (G)

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FAT (G)

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How to Make Eggplant Taucu Curry (Traditional & Healthy Version)

Persediaan: 15 minit

Memasak: 20 minit

2 hidangan

Sederhana

Eggplant Taucu Curry, or Kari Terung Taucu, is a beloved vegetarian dish in Malaysian cuisine, celebrated for its rich umami flavor and aromatic spices. This curry highlights the taucu (fermented soybean paste), a staple ingredient in many Malaysian Chinese and Peranakan kitchens, offering a savory depth that complements the soft, creamy texture of eggplant (terung). Infused with local herbs like lemongrass (serai) and finished with a touch of santan (coconut milk), this dish reflects Malaysia’s multicultural culinary tapestry, where Malay, Chinese, and Indian influences meld seamlessly. Eggplant Taucu Curry is a perfect choice for lunch, as it is both hearty and nourishing without being overly heavy. The use of plant-based ingredients makes it ideal for vegetarians, and it’s naturally gluten-free if you use gluten-free taucu. The gentle heat from fresh chilies and the fragrance of pandan leaves bring comforting warmth to every bite. Whether served with brown rice, steamed white rice, or even wholemeal roti, this curry is a wholesome, satisfying meal that brings the flavors of Malaysia to your kitchen.

Mesra diabetes Penurunan berat Mesra kanak-kanak Boleh diubah suai jadi vegan

Alergen: soy

Bahan-bahan(untuk 1 generous bowl of curry with rice)

2 medium Eggplant (Terung) (cut into bite-sized chunks)
2 tbsp Taucu (Fermented Soybean Paste) (choose low-sodium if preferred)
1 Red Chili (sliced; use cili merah)
3 Shallots (finely sliced; bawang merah)
2 cloves Garlic (minced; bawang putih)
1-inch piece Ginger (peeled and minced; halia)
1 stalk Lemongrass (Serai) (bruised)
1 Pandan Leaf (knotted) - pilihan
1 small Carrot (sliced) - pilihan
1/2 cup Light Santan (Coconut Milk) (use low-fat for lighter curry)
1/2 cup Water (adjust for desired consistency)
1 tbsp Cooking Oil (preferably canola or sunflower)
1/4 tsp Salt (to taste)
1/2 tsp Sugar (optional, to balance flavors) - pilihan

Arahan

1
Prepare all vegetables. Cut eggplant into chunks, slice carrots, chilies, shallots, mince garlic and ginger, and bruise the lemongrass. Knot the pandan leaf if using.
5 minutes
Soak cut eggplant in lightly salted water for 10 minutes to reduce bitterness and prevent browning.
2
Heat oil in a wok or deep saucepan over medium heat. Add shallots, garlic, and ginger. Sauté until fragrant and golden.
3 minutes
Stir constantly to prevent burning and release essential aromas.
3
Add taucu (fermented soybean paste), lemongrass, and chili. Stir-fry for 2 minutes until the taucu is aromatic.
2 minutes
Use low heat to avoid burning the taucu and preserve its umami flavor.
4
Add drained eggplant and carrot. Stir well to coat with the aromatic paste.
3 minutes
Coating the veggies evenly ensures balanced flavor in every bite.

Kenapa hidangan ini sihat

This curry is a healthy choice because it is plant-based, low in saturated fat, and packed with vitamins and minerals from local vegetables and herbs. The use of taucu delivers protein and probiotics, while reducing salt and using light santan keeps calories in check. It's filling yet light, making it ideal for lunch without causing sluggishness, and is a great way to enjoy Malaysian flavors in a wholesome way.

Eggplant Taucu Curry is rich in fibre, antioxidants, and plant-based nutrients. Eggplant provides dietary fibre, B vitamins, and potassium, supporting heart health and digestion. Using light santan reduces saturated fat while maintaining flavor. The inclusion of shallots, garlic, and ginger offers immune-boosting and anti-inflammatory benefits. This dish is naturally low in cholesterol and can be made with minimal oil, making it suitable for a balanced diet.

Petua

💡Tip 1: For a richer flavor, let the curry rest for 1 hour before serving to allow the flavors to develop.
💡Tip 2: Always soak eggplant in salted water before cooking to remove bitterness.
💡Tip 3: Adjust the amount of santan and water for your preferred curry consistency.

Penyimpanan & hidangan

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if the curry thickens too much.

Paling sesuai dihidang: Breakfast or Lunch