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🥘🍆🥥 TERUNG MASAK LEMAK (MALAY EGGPLANT IN COCONUT MILK)

A vibrant dish of Terung Masak Lemak, a Malay eggplant dish in coconut milk, garnished with fresh herbs like lemongrass, served in a bowl. The eggplants are tender and coated in a creamy, golden coconut milk sauce with turmeric and chili. The dish is set on a rustic wooden table with rice on the side, creating an inviting, comforting scene.
Terung Masak Lemak | Malay Eggplant in Coconut Milk Recipe | Creamy & Flavorful Malaysian Dish

A creamy Malay dish where eggplant is simmered in coconut milk with turmeric, chili, and other spices—perfect for a comforting, aromatic meal.

Ingredients:

  • 2 medium eggplants, sliced into rounds (or cubes for quicker cooking)

  • 1 tablespoon vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1-inch piece of ginger, minced

  • 1-2 red chilies, sliced (optional for heat)

  • 1 stalk lemongrass, bruised (to release aroma)

  • 1 cup coconut milk (full-fat preferred for richness)

  • 1 cup water or vegetable broth (for added depth of flavor)

  • 1 teaspoon turmeric powder (for color and earthy flavor)

  • 1/2 teaspoon chili powder (optional for an extra layer of heat)

  • Salt to taste (about 1 teaspoon or as needed)

  • Fresh cilantro for garnish (optional for freshness)

Instructions:

  1. Prepare the Eggplants:
    Begin by cutting the eggplants into rounds or cubes. If you prefer a less bitter taste, sprinkle the sliced eggplants with salt and let them rest for 10-15 minutes to release moisture. Rinse and pat dry with a paper towel.

  2. Sauté Aromatics:
    Heat vegetable oil in a large skillet or wok over medium heat. Add chopped onions and cook for about 3-4 minutes until softened and translucent. Then, add minced garlic, ginger, and optional sliced chilies. Stir the ingredients until they release their fragrance, which should take another 2 minutes.

  3. Add the Spices:
    Sprinkle in turmeric powder and chili powder (if you like it spicier). Stir well to coat the aromatics evenly. This helps to bring out the depth of flavor in the spices and ensures they infuse the oil before adding liquids.

  4. Simmer the Eggplants:
    Add the eggplant slices to the pan and stir to coat them with the spices. Add the bruised lemongrass, coconut milk, and water (or broth). Stir to combine. Bring to a gentle simmer and reduce heat to low. Let it cook uncovered for about 15-20 minutes, stirring occasionally to ensure the eggplants soften evenly and absorb all the flavors.

  5. Final Adjustments:
    Once the eggplants are tender and have absorbed the creamy, aromatic coconut sauce, check the seasoning. Add salt to taste, and if you prefer more heat, toss in additional chili powder or fresh sliced chilies. Remove from heat.

  6. Serve:
    Garnish with fresh cilantro, and serve hot with a side of steamed jasmine rice or flatbread to soak up the rich, creamy sauce. You can also serve this as part of a larger meal with other dishes like a spicy sambal or fried fish.

Background:

Terung Masak Lemak is a classic Malay dish beloved across Malaysia and parts of Southeast Asia. The combination of coconut milk and turmeric creates a velvety sauce that enhances the natural sweetness and creaminess of eggplant. This dish is traditionally cooked during festive times but has become a popular comfort food for everyday meals as well. The mild heat from the chilies and the fragrance of lemongrass bring layers of complexity to the dish, making it both satisfying and flavorful.

Eggplant, known as "terung" in Malay, is a staple vegetable in Southeast Asian cuisine, often used in curries and stir-fries. This particular dish showcases the eggplant’s ability to absorb the fragrant, spicy flavors of its cooking liquids, creating a perfect harmony of taste and texture. Paired with rice, Terung Masak Lemak is a balanced meal full of healthy fats, vitamins, and rich flavors.

Variations:

  • Add Protein: For a more filling dish, you can add tofu or tempeh for a plant-based version, or opt for chicken, beef, or shrimp for a non-vegetarian twist. To incorporate protein, simply sauté it alongside the aromatics in step 2, or add it to the coconut milk sauce.

  • Spicy Level: Adjust the heat level by using more or fewer fresh chilies or by adding a tablespoon of sambal oelek (a chili paste). For an extra spicy version, you can stir in some dried red chili flakes or even a chopped fresh bird’s eye chili for a stronger kick.

  • Add Vegetables: For a heartier version, you can mix in other vegetables such as bell peppers, okra, or even potatoes. These vegetables also pair beautifully with the creamy coconut sauce and give the dish more texture.

  • Herb Variations: Lemongrass is essential for its fragrance, but you can add kaffir lime leaves for an extra aromatic boost. You could also experiment with basil or mint for a fresh and vibrant note that contrasts the richness of the coconut milk.

  • No Coconut Milk?: If you don’t have coconut milk, you can substitute it with other non-dairy milks (such as almond or oat milk) for a lighter variation, although the taste won’t be as rich.

  • More Creamy Texture: For a richer texture, you can blend part of the sauce to make it creamier and velvety smooth, giving it a richer consistency that coats the eggplant slices even more.

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