Terong Mapui(  CHARRED EGGPLANT IN SPICY SAUCE)

Terong Mapui (Sambal Terasi Eggplant)

If you love bold Indonesian flavors, this Terong Mapui is a must-try. Soft, pan-roasted eggplant tossed in a fragrant sambal made with chilies, shrimp paste, tamarind, and palm sugar, it’s spicy, slightly tangy, a little sweet, and deeply satisfying.

Terong Mapui (Terung Mapui) is generally believed to come from Kalimantan (Borneo), Indonesia, particularly associated with Dayak-influenced home cooking and local Malay communities. 

It’s one of those beautiful dishes that doesn’t come from restaurants or cookbooks, but from rumah dapur (home kitchens), passed down informally
It pairs beautifully with hot steamed rice and simple side dishes. Comforting, homely, and full of character.

Ingredients
Main:
2 long  eggplants,  divided into 4 length wise.
2 kaffir lime leaves
50 ml tamarind water
1 tbsp palm sugar
½ tbsp shrimp paste (terasi).. Optional( I did not use)
1 stalk lemongrass, bruised
Salt to taste
1/2 Msg.. Optional
A little oil for sautéing
Spice Paste:
2–3 candlenuts, lightly toasted
5 shallots
2 cloves garlic
3 red bird’s eye chilies
4 curly red chilies
Method
Using a mortar and pestle, grind all the spice paste ingredients until fairly smooth. Set aside..
You can blend in a mixer also.

Put a small steel rack on your gas flame, and roast the egg plants until a little charred and soft.

Heat a little oil in a  pan. Add the ground spice paste and sauté until fragrant and cooked through.

Add kaffir lime leaves, tamarind water, palm sugar, shrimp paste,( if using) salt, msg, and lemongrass. Stir well and cook until the palm sugar dissolves.

Add the cooked eggplant back into the pan. Toss gently until the sambal coats the eggplant and the flavors are absorbed.

Serve hot with steamed rice and your favorite lauk (side dishes).