Sarawakiens' Sour Eggplant Solanum Macrocarpon

Its different names, uses and moneytaitai's created recipe

Still green terong Iban in Money Tai Tai's Garden

Written by Mrs. Money

To save everyone looking out informations from else where, these are some basic informations about the popular Sarawakiens' native eggplant. It is also known as: African eggplant, terong asam, terong Iban, aubergine gboma, anthora, antrua, Scarlet eggplant, Terong rapoh, Terong engkol, Terong kelapa, Aubergine d'Afrique, Sennari nasu, Berenjena, Melanzana petonciano, Afrikaanse aubergine, Antroewa. This terong iban is from Solanaceae (Nightshade family) and it can be used as a kind of medical herb, its root can be used against bronchitis, itch, body aches, asthma, cure wounds and its seeds can be used for treating toothache.

I threw this terong Iban seeds on a sweet potatoes patch, then I was chasing and screaming at water hens who came stolen all the seeds, a month later I saw only a seedling emerged inside a pandan plant pot placed next to the sweet potatoes patch, probably accidentally I dropped a seed in the pandan pot when I was tossing the seeds beside it.

So I transplanted the terong Iban seedling under a pencil pine. Then Ants came to attack its lush green leaves to perforated leaves, however out of my expectation, surprisngly the tree still could bear lot of fruits.

The ripen fruits of Terong Iban is bright deep golden yellow (or light orange), the taste is sour and local Sarawakiens love to replace it as tomatoes to cook their Thai toyang soup or curry fish head.

I remember in1995, I created this new recipe for sister's American husband family during pre and post wedding days, my purpose was to let them tried natives Sarawakiens's vegetables without having bad memory!

Recipe for Terong Iban cum Baku:

2 terong Iban, peel off skin, cut into crescent shape pieces; a bunch of Sarawakiens' native tender fern leaves "Baku" shoots; Minced ginger; Minced garlic, Minced ikan bilis & dried shrimps; Chili (optional for those who can take hot foods); Oil; Salt

Procedure:

Heat up the oil, fry the ginger, garlic, ikan bilis, dried shrimp, chili and salt until brownish

Fry the terong Iban first before add in baku fern leaves.

Special thank to friend Angela who cooked this dish and sent me this photo.

The dish is not boring, you will miss it if you stay away from Sarawak for too long! Please serve hot!

When it turns into golden yellow, that's the time to harvest the terong asam.