Terong Kecap Pedas - Spicy Sweet Soy Sauce Eggplant

4.5 from 2 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves: 4


  • oil
  • 1 eggplant (~ 1lb./450 gram), cut into wedges
  • 50 gram shallot, thinly sliced
  • 4 cloves garlic, minced
  • 5-10 dried red chilies, remove seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoon Indonesian sweet soy sauce (Indonesian: kecap manis)
  • 1/4 cup water
  • 1 serrano/jalapeno chili, thinly sliced


  1. Heat about 1 inch of oil in a frying pan. Once the oil is hot, fry the eggplant pieces in hot oil for 1 minute. Remove the eggplant from pan and set aside.
  2. Remove all the oil from the frying pan and leave about 3 tablespoon worth. Heat the oil again over medium high heat, sauté shallot, garlic, and dried red chilies until fragrant.
  3. Add salt, pepper, and kecap manis to the pan. Stir and bring to a boil.
  4. Return the eggplant to the frying pan, lower the heat to a medium low. Cook until the sauce is almost dry and absorbed by eggplant.
  5. Turn off the heat. Add thinly sliced serano/jalapeno, stir well, transfer to a serving plate and serve with steamed white rice.

Another great recipe by https://dailycookingquest.com.