Terong Sarden Saus Bangkok
Discover a delightful fusion of flavors with our Terong Sarden Saus Bangkok recipe. This dish combines the hearty texture of eggplants with the savory taste of sardines, all enveloped in a sweet and tangy Bangkok-style sauce. Perfect for a quick weeknight meal or an exciting new addition to your dinner repertoire, this recipe is sure to become a favorite in your household.
Ingredients
- 2 medium-sized purple eggplants
- 1 can of sardines in Bangkok-style sauce (155 grams)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon sweet soy sauce
- 2 tablespoons water
- Oil for frying
Instructions
-
Prepare the Eggplants:
- Cut each eggplant into 5 sections, then quarter each section.
- Rinse the pieces thoroughly under running water and set them aside to drain.
-
-
Fry the Eggplants:
- In a frying pan, heat enough oil for shallow frying.
- Fry the eggplant pieces until they turn golden brown. This should take a few minutes on medium heat.
- Once done, remove the eggplants from the pan and drain on paper towels to remove excess oil.
-
Prepare the Sardine Sauce:
- In another pan, heat a small amount of oil.
- Add the canned sardines with the sauce to the pan. Using a spatula, gently break up the sardine pieces into smaller chunks.
- Once the sardines are evenly broken down, add the granulated sugar, sweet soy sauce, and water to the pan.
- Stir the mixture well and let it come to a gentle boil.
-
Combine and Serve:
- Add the fried eggplant pieces to the simmering sardine sauce.
- Stir gently to ensure the eggplants are well-coated with the sauce.
- Cook for an additional minute, allowing the flavors to meld together.
- Remove from heat and serve immediately.
This Terong Sarden Saus Bangkok dish is a beautiful blend of textures and flavors, providing a unique taste experience that’s both satisfying and exciting. Enjoy it with a side of steamed rice or your favorite noodles for a complete meal. Happy cooking!
