Sour eggplant

Terung asam as the locals call this. Rich in vitamin, it can be stir fried with other vegetables or sardin, or cook in soup. 

I rarely buy and cook it at home but if I see people serving in economy rice stall, I do not mind buying to go with my rice. 

It happened that my man bought home 3 of this terung assam last week. They were still green then so I kept them under room temperature before decided on how to cook them. 

Over the weekend they turned yellowish and ready to be cooked. So here was how I cooked them. Simple and no hassle. 

I used up 2 of the eggplants. The remaining one, maybe I stir fry it with anchovies another day. So, I washed the terung asam and then cut them into wedges. Removed the seeds. 

After that, boiled a pot of water and added the eggplants in it. Let it cook till soften.

Meanwhile, prepared the mortar and pestle. Sliced 2 red onions and add into the mortar. Added about 3 tbsp of anchovies. Grinded the ingredients well before added about 1 tbsp of belacan. Pounded and mixed well. Added into the pot of eggplants and let it simmer. Tasted with salt and ready to serve!!