Terung Dayak with mackerel: Tangy and comforting in any weather
This dish is a common staple on Diana’s family dining table, as her mom would buy terung Dayak whenever they were in season.
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Ingredients
- 2 terung Dayak (also known as terung asam), cut into wedges
- 2 large yellow onions, cut into wedges
- 3 red chillies, halved and deseeded
- 6 bird’s eye chilli/cili padi (optional), halved and deseeded
- 3″ piece ginger, roughly pounded
- 3 stalks lemongrass, roughly pounded
- 500g firm white fish such as mackerel (tenggiri), cut into 4 steaks
- 2 tbsp ikan bilis
- 1 tbsp dried shrimps
- 1 tbsp salted plum, seeds removed
- 1 tbsp tamarind paste
- Salt to taste
- Sugar to taste (optional)
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