🇲🇾 Malaysia · Food
Terung Goreng Belacan
By eatmundo · August 4, 2026
🇲🇾 MYStir-fried eggplant tossed in a savory, pungent, and spicy belacan (shrimp paste) sauce. It is a bold, umami-rich vegetable dish loved by Malaysians for its creamy texture.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the eggplants into 5cm strips or wedges, then soak them in salted water for 10 minutes to remove any bitterness.
- 2
Pat the eggplant dry and heat 2 tablespoons of oil in a wok, frying the strips for 4-5 minutes until soft and golden brown; remove and set aside.
- 3
In the same wok, add the remaining oil and fry the minced garlic, shallots, and dried shrimp until fragrant and slightly crispy.
- 4
Stir in the sambal belacan, frying it for 1 minute until the chili oil releases its characteristic deep aroma.
- 5
Return the fried eggplant to the wok and toss everything together over medium-high heat for 2 minutes to coat well.
- 6
Add the sugar and a pinch of salt to balance the saltiness of the shrimp paste.
- 7
Ensure the eggplant is fully coated and slightly charred at the edges before turning off the heat.
- 8
Serve hot, garnished with a few crispy dried shrimp for added texture if desired.
Frequently Asked Questions
What is belacan?+
Belacan is a traditional fermented shrimp paste with a pungent aroma that becomes deeply savory when cooked.
How do I prevent the eggplant from soaking up too much oil?+
Salt the eggplant beforehand to draw out moisture; this makes the cells less absorbent during frying.
Can I replace the dried shrimp?+
Dried shrimp provides essential umami; you can omit it, but the dish will lack its signature depth of flavor.
What is the best type of eggplant?+
Long, slender Asian eggplants are best because they have thinner skins and fewer seeds, resulting in a creamier texture.
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