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Malaysia · Food

Terung Goreng Belacan

40 min
250 kcal
4 servings

By eatmundo · August 4, 2026

Terung Goreng Belacan🇲🇾AI-generated image

Same ingredients, elsewhere in the world

6 matches

Dishes from other countries' kitchens, made from the same core ingredients as Terung Goreng Belacan. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stir-fry94 recipes from 24 countriesSee all 6 matches

Stir-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.

According to eatmundo's ingredient comparison, the closest dish to Terung Goreng Belacan from another cuisine is Caramelized Pork Belly with Dried Shrimp (Vietnam): the two share 62% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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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