SARAWAKiana: The Golden Brinjal or Terong Dayak

with No Comments

The golden egg plant, or the wild Sarawak golden brinjal is a home cooked delight. Foragers can easily go into the wilds and, today in abandoned farms even, to collect a few of these round golden brinjals. They can be used make a simple soup, or just boiled brinjals, or a simple stir fry for a good meal with rice.

This berry (the brinjal is from the berry family) is sourish sweet and the best quality ones are fit for restaurant use.

Today local restaurants in Sarawak prepare fish head curry with them. Tomyam from Thailand would have a special taste if some slices of this brinjal is used

In most longhouses, a good hospitable host would never forget serving a large bowl of terong cooked with pork bones, or chicken.

There are so many ways of cooking it. And also it can be easily cultivated nowadays. And perhaps to most Iban longhouse dwellers, this terong is the easiest dish to prepare for guests, even if they drop by unexpectedly.

By Changyi
Grace Methodist Church, Miri
Photo taken at Matop, Julau.

分享 Share