Terong Sarden Saus Bangkok
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium eggplants (terong ungu) | 2 pieces |
| Canned sardines in Bangkok sauce | 1 can (155g) |
| Granulated sugar | ½ teaspoon |
| Sweet soy sauce (kecap manis) | ½ teaspoon |
| Water | 2 tablespoons |
| Cooking oil | As needed for frying |
Instructions
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Prepare the Eggplants: Begin by cutting each medium eggplant into five sections, then slice each section into four pieces. Rinse thoroughly and set aside to drain.
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Fry the Eggplants: Heat a sufficient amount of cooking oil in a pan over medium heat. Once the oil is hot, add the eggplant pieces and fry them until they turn golden brown and crispy. Once cooked, remove them from the oil and place them on a paper towel to drain excess oil.
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Cook the Sardines: In a separate pan, heat a small amount of oil. Add the canned sardines, breaking apart the fish using a spatula until well shredded.
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Add Seasoning: To the pan with sardines, sprinkle in the granulated sugar and sweet soy sauce. Pour in the water and stir gently. Allow this mixture to come to a gentle boil.
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Combine and Serve: Once boiling, introduce the fried eggplant pieces into the pan. Stir gently to coat the eggplants with the sardine sauce. Remove from heat and transfer to a serving dish.
Enjoy this delightful Terong Sarden Saus Bangkok as a flavorful addition to your meal!
