Terong Asam: A Dayak Delicacy That Will Blow Your Taste Buds Away

The terong Dayak that has become a delicious dish is ready to eat. Photo credit: the author.

BORNEOTRAVEL- SEKADAU; Terong Asam, also known as terong Dayak --Dayak eggplant (Solanum ferox), is a remarkable plant native to the lush forests of Borneo. This unique fruit-bearing plant, with its vibrant purple color and large, broad leaves, stands out in the local landscape. 

Beyond its eye-catching appearance, it has earned a reputation for its bold, tangy flavor, which adds a distinct taste to a variety of dishes. But what truly makes terong asam stand out is its impressive range of health benefits. Often used in traditional remedies, the plant is said to have medicinal properties, from helping with digestion to acting as a natural anti-inflammatory.

From the Heart of Borneo to Your Plate – Why Terong Asam is a Must-Try

In the cultural context of Borneo, particularly in the Sanggau region, terong asam is more than just an ingredient; it is a culinary tradition. 

Local people have long relied on this fruit in their cooking, using it to create flavorful and hearty dishes that speak to the region’s rich biodiversity. It is commonly prepared in savory stews and mixed with various meats, especially fish, which enhances its unique tart flavor. 

The versatility of terong asam in the kitchen is unmatched, as it pairs well with everything from wild game to freshwater fish, making it a beloved staple in both rural and urban kitchens across Borneo.

The Dayak eggplant (Solanum ferox) is a type of wild eggplant commonly found in the Kalimantan region and its surroundings. Photo credit: the author.

For the people of Sanggau, terong asam is more than just a side dish – it’s an essential part of their meals. The flavor? Absolutely mouthwatering! There’s even a local saying that describes the irresistible nature of this dish: “Lupa mertua lewat,” meaning it’s so delicious, you might forget everything else.

Perfectly Paired: How Terong Asam Turns Every Meal Into a Flavor Explosion

At "Tenda Biru" restaurant in Sekadau, they serve terong asam whenever it’s in season. This beloved dish comes with a variety of ingredients, but the star is usually fish. From wild game meats like deer, wild boar, or even snake, to the more common fish options, terong asam is a versatile dish that never disappoints.

No matter the type of fish, the pairing with terong asam is always a hit. Fish like seluang, gabus, toman, and kalui (gurami) all work wonderfully, but the real magic happens when it’s cooked with lais, baong, or tapah. The flavor is so rich, it reaches beyond your tongue – it hits your soul!

These days, terong asam is a staple in restaurants across Sanggau, Sekadau, Sintang, Ngabang, and even Pontianak. 

At "Tenda Biru" in Sekadau, guests can choose how they want it cooked – most go for the classic fish combination, but some adventurous eaters opt for a twist: terong asam with udang galah (giant prawns). Both variations are equally delicious!

There's nothing quite like enjoying terong asam cooked with lais fish – the flavor lingers long after the meal, leaving a lasting impression on your taste buds!

-- Rangkaya Bada