Asem-Asem Terong - Sour and Spicy Eggplant Stew

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8


  • 5 cups water
  • 5 shallots (Indonesian: bawang merah), thinly sliced
  • 3 cloves garlic (Indonesian: bawang putih), thinly sliced
  • 4 red anaheim chili peppers (Indonesian: cabe merah besar), cut each to 4 long slices
  • 3 medium size eggplants (Indonesian: terong ungu), cut into bite size pieces
  • 1 tablespoon tamarind juice (1 teaspoon tamarind pulp + 1 tablespoon water)
  • 2 tomatoes, cut into small pieces
  • 1 tablespoon palm sugar (Indonesian: gula Jawa), or to taste
  • 1/2 tablespoon salt, or to taste
  • 1 scallion (Indonesian: daun bawang), thinly sliced, about 3 tablespoon
  • 1 small bunch Chinese celery (Indonesian: daun seledri), thinly sliced, about 3 tablespoon


  1. Bring water, shallot, garlic, and chili pepper to a boil in a soup pot.
  2. Add eggplants and tamarind juice and bring to another boil.
  3. Add tomatoes, and season with palm sugar and salt. Adjust seasoning as needed.
  4. Once it boils again, turn off heat. Add the thinly sliced scallion and Chinese celery, stir well. Serve immediately.

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