Terung Goreng Kicap
Makan Tengah Hari • Malaysia
How to Make Terung Goreng Kicap (Traditional & Healthy Version)
Terung Goreng Kicap is a beloved Malaysian vegetarian dish that brings together the unique flavors of local eggplants (terung) and a savory soy-based sauce known as kicap. Popular across Malaysia, this recipe is deeply rooted in the country’s multicultural cuisine, drawing influences from the Malay, Chinese, and Indian communities. The dish features lightly pan-fried eggplant slices, bathed in a fragrant sauce infused with local aromatics such as bawang putih (garlic), cili merah (red chili), and bawang besar (onion). Traditionally served as a lauk (side dish) during lunch, Terung Goreng Kicap is appreciated for its simplicity, affordability, and bold flavors. Its appeal lies in the balance between sweet, salty, and slightly spicy notes, making it a staple in many Malaysian households. This health-conscious adaptation uses less oil and highlights wholesome, locally-sourced ingredients, offering a guilt-free way to enjoy an authentic Malaysian classic. Whether you are exploring Malaysian vegetarian cuisine or looking for a nutritious lunch idea, this dish is sure to please your palate and support your wellness goals.
Bahan-bahan(untuk 1 medium plate per person, served with rice)
- 2 medium Eggplant (terung) (sliced into 1cm thick rounds)
- 2 tablespoons Kicap manis (sweet soy sauce)
- 1 tablespoon Kicap masin (salty soy sauce)
- 1 medium Bawang besar (onion) (thinly sliced)
- 2 cloves Bawang putih (garlic) (minced)
- 1 Cili merah (red chili) (sliced)
- 1 tablespoon Minyak masak (cooking oil) (preferably canola or sunflower)
- 1/4 teaspoon Serbuk lada hitam (black pepper)
- 1 stalk Daun bawang (spring onion) (chopped, for garnish) - pilihan
- 2 tablespoons Air (water)
Arahan
- 1
Slice the eggplants into 1cm thick rounds and sprinkle with a little salt. Let them rest for 10 minutes to draw out excess moisture.
10 minutes
Salting reduces bitterness and helps the eggplant cook evenly.
- 2
Pat the eggplant slices dry with a paper towel. Heat 1/2 tablespoon of oil in a non-stick pan over medium heat. Pan-fry the eggplant in batches until golden brown and tender, about 3 minutes per side. Remove and set aside.
10 minutes
Use minimal oil and a non-stick pan for healthier frying.
- 3
In the same pan, add the remaining oil. Sauté onion and garlic until fragrant and golden, about 2-3 minutes.
3 minutes
Keep heat moderate to avoid burning the garlic.
- 4
Add sliced red chili and cook for another minute.
1 minute
Adjust chili according to your preferred spiciness.
Kenapa hidangan ini sihat
This healthy Terung Goreng Kicap recipe is a great choice for those seeking a satisfying vegetarian lunch. By pan-frying instead of deep-frying and using a mix of sweet and salty kicap, you maintain flavor with less sodium and fat. The dish is naturally free from cholesterol, making it suitable for heart health, and the high fiber content supports weight management and blood sugar control.
Eggplant is low in calories and high in dietary fiber, which aids digestion and promotes satiety. This dish provides a good amount of vitamins such as B6, C, and K, along with minerals like potassium and manganese. The use of minimal oil keeps saturated fat low, while the garlic and chili contribute antioxidants. Soy sauce adds umami flavor with a small amount of plant-based protein.
Petua
- 💡Tip 1: Use young, firm eggplants for best texture and less bitterness.
- 💡Tip 2: For extra aroma, add a small piece of smashed lemongrass during sautéing.
- 💡Tip 3: Let eggplant slices rest after salting to draw out moisture, ensuring crispier texture.
Penyimpanan & hidangan
Store leftover Terung Goreng Kicap in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water to retain moisture. Not recommended for freezing as eggplant may become mushy.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
