Terung dengan kicap soya dan bawang putih
Makan Tengah Hari • Malaysia
How to Make Eggplant with Soy Sauce and Garlic (Traditional & Healthy Version)
Eggplant with Soy Sauce and Garlic is a beloved vegetarian dish in Malaysian home kitchens, celebrated for its simplicity and bold flavors. Known locally as terung goreng kicap bawang putih, this dish is a shining example of Malaysia’s multicultural cuisine, drawing inspiration from Chinese, Indian, and Malay culinary traditions. Malaysians adore eggplant (terung) for its soft texture and ability to absorb savory sauces, making it a staple ingredient in both rural and urban households. This recipe features tender eggplant slices stir-fried with aromatic garlic, fresh cili merah (red chili), and a light, savory soy sauce. The addition of local ingredients like daun ketumbar (coriander leaves) and optional lemongrass infuses the dish with a distinctive Malaysian touch. Perfect for lunch, this dish is quick to prepare, flavorful, and ideal for those seeking a healthy, plant-based meal. Its umami-rich taste and silky texture appeal to vegetarians and meat-eaters alike, making it a versatile choice for family meals or festive gatherings.
Bahan-bahan(untuk 1 medium plate (about 200g cooked eggplant))
- 2 medium (about 400g) Eggplant (terung ungu) (sliced into thick rounds)
- 4 cloves Garlic (minced)
- 2 tbsp Light soy sauce (kicap cair) (low-sodium preferred)
- 1 tbsp Oyster mushroom sauce (vegetarian alternative to oyster sauce)
- 1 Red chili (cili merah) (sliced, seeds removed for less heat)
- 2 stalks Spring onion (chopped)
- 2 tbsp Daun ketumbar (coriander leaves) (chopped, for garnish)
- 1 stalk Lemongrass (serai) (bruised, optional for aroma) - pilihan
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 3 tbsp Water (to help steam eggplant)
Arahan
- 1
Prepare the eggplant by slicing into thick rounds. Optionally, soak in lightly salted water for 5 minutes to reduce bitterness.
5 minutes
Soaking helps prevent the eggplant from absorbing too much oil.
- 2
Heat oil in a non-stick wok over medium heat. Add minced garlic and lemongrass, and sauté until fragrant.
3 minutes
Use minimal oil and keep the heat moderate to avoid burning the garlic.
- 3
Add the sliced eggplant and stir-fry for 2-3 minutes until slightly browned on both sides.
5 minutes
Cook eggplant in batches if the wok is small to ensure even browning.
- 4
Add sliced red chili and spring onion. Stir well, then pour in soy sauce and mushroom sauce. Mix to coat evenly.
3 minutes
Adjust chili amount for your preferred spice level.
Kenapa hidangan ini sihat
This Eggplant with Soy Sauce and Garlic recipe is a healthy choice because it is plant-based, low in saturated fat, and uses minimal oil. It's packed with fiber, antioxidants, and vitamins, supporting heart health and digestion. The use of whole ingredients and natural flavorings aligns with clean eating principles, making it perfect for calorie-conscious, vegetarian, or flexitarian diets.
Eggplant is low in calories yet rich in dietary fiber, making it ideal for digestive health and weight management. It provides vitamins such as B1, B6, and K, plus minerals like potassium and manganese. Garlic supports immunity and heart health, while fresh herbs like coriander contribute antioxidants. Using a modest amount of oil keeps fat content in check, and soy-based sauces add umami without excessive sodium if used judiciously.
Petua
- 💡Tip 1: Use a non-stick wok to minimize oil usage and prevent sticking.
- 💡Tip 2: Soak eggplant in salted water to reduce bitterness and oil absorption.
- 💡Tip 3: Add a squeeze of lime just before serving for a zesty Malaysian touch.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave before serving. Eggplant is best enjoyed fresh to retain texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 125.0 kcal |
