Terung Masak Kicap
Makan Tengah Hari • Malaysia
How to Make Terung Masak Kicap (Traditional & Healthy Version)
Terung Masak Kicap is a beloved Malaysian vegetarian dish, showcasing the multicultural heritage of Malaysia through its use of local ingredients and simple cooking methods. This dish features eggplant (terung) braised in a savory soy sauce (kicap) gravy, infused with aromatics like bawang merah (shallots), bawang putih (garlic), and cili merah (red chili). The result is a flavorful, comforting meal perfect for lunch or a light dinner. Originating from home kitchens across Malaysia, Terung Masak Kicap is especially popular among Malay and Indian-Malaysian families. Its appeal lies in its versatility and the ease with which it can be adapted to suit various dietary needs. By using less oil and incorporating fresh local herbs such as daun sup (local celery leaves), the dish becomes both nutritious and delicious. The combination of soft, creamy eggplant and savory kicap manis (sweet soy sauce) creates a uniquely Malaysian taste experience, making it a favorite for vegetarians and health-conscious eaters alike.
Bahan-bahan(untuk 1 medium plate with rice)
- 2 medium Eggplant (terung) (cut into thick wedges)
- 3 tbsp Kicap manis (sweet soy sauce) (Malaysian sweet soy sauce)
- 3 cloves Bawang merah (shallots) (thinly sliced)
- 2 cloves Bawang putih (garlic) (minced)
- 1 Cili merah (red chili) (sliced, seeds removed for less heat) - pilihan
- 1/4 tsp Lada hitam (black pepper)
- 1 tbsp Minyak masak (cooking oil) (preferably canola or sunflower oil)
- 1/2 cup Air (water)
- 1 tbsp Daun sup (local celery leaves) (chopped, for garnish) - pilihan
- to taste Garam (salt)
Arahan
- 1
Slice the eggplant into thick wedges. Soak in lightly salted water for 5 minutes to remove bitterness, then drain and pat dry.
7 minutes
Soaking helps prevent the eggplant from absorbing too much oil.
- 2
Heat minyak masak in a nonstick pan over medium heat. Sauté bawang merah and bawang putih until fragrant and golden.
3 minutes
Low heat prevents the aromatics from burning and enhances flavor.
- 3
Add the sliced cili merah and eggplant to the pan. Stir-fry for 2-3 minutes until the eggplant starts to soften.
4 minutes
Do not overcrowd the pan; cook in batches if necessary.
- 4
Pour in the kicap manis, air, and sprinkle in lada hitam. Mix well so every piece is coated.
2 minutes
Use a spatula to gently turn the eggplant, ensuring even flavor.
Kenapa hidangan ini sihat
Terung Masak Kicap is a healthy choice because it is plant-based, low in saturated fat, and free from cholesterol. The use of eggplant as the star ingredient delivers fiber and phytonutrients. By sautéing instead of deep-frying, and using a moderate amount of kicap manis, the dish keeps calories in check while delivering deep, satisfying flavors. It's a great fit for anyone seeking a nutritious, balanced Malaysian meal.
Eggplant is low in calories and high in fiber, making it excellent for digestive health and weight management. The dish provides vitamins such as B6, C, and K from the aromatics and eggplant, as well as minerals like potassium and magnesium. Using minimal oil and controlling the salt content ensures the recipe remains heart-healthy and suitable for most diets. The abundance of antioxidants in eggplant helps reduce inflammation and supports overall well-being.
Petua
- 💡Tip 1: Use fresh, firm eggplant for the best texture and flavor.
- 💡Tip 2: Adjust the thickness of the sauce by simmering with or without the lid.
- 💡Tip 3: Add a dash of lime juice before serving for a zesty kick.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water to maintain moisture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
