Sarawak state fried terong Iban with baku fern leaves dish prepared by my old classmate's wife, Angela Ngu Wong. Note that don't need to deseed terong Iban if for digestional purpose. Terong asam from Money Tai Tai's garden, baku from old classmate Au Au's old folks garden. This created recipe is an organic dish which can be classified as one of the most exotic and authentic Sarawak state indigenous dishes!!!
Created and Written by Mrs. Money
http://moneytaitai.blogspot.com/2010/01/sarawakiens-sour-eggplant-solanum.html
Recipe for Terong Asam and Baku
Ingredient:
2 ripen golden terong Iban, peel off skin, get rid of little seeds, cut into thinly 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); Sesame oil; red rice wine (optional), black pepper and 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, add seasoning, wine and water, simmer a bit longer before turn off fire.
The dish is not boring, you will miss it if you stay away from Sarawak for too long! Please serve hot!
Money Tai Tai, will ask Au Au to get some fresh baku from hometown and invite you over to lunch or dinner!
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