Tender aubergine cooks in a creamy coconut sauce with turmeric, lemongrass and the direct heat of cili api. This Malaysian side dish is delicious with rice and something mild alongside.
Terung masak lemak cili api brings aubergine together with coconut milk and small, hot chili peppers. Terung means aubergine; masak lemak refers to a preparation with a rich, creamy sauce, and cili api is the hot chili that gives the sauce its character. The exact ingredients vary from cook to cook and from region to region. This version focuses on the ingredients in the name, with lemongrass for a fresh, citrusy aroma and turmeric for earthy warmth and a golden-yellow color.
Aubergine is more than just a filling ingredient here: its soft flesh absorbs the coconut milk and the aroma of the spices beautifully. Purple aubergine is the easiest to find in Dutch shops and works perfectly; choose firm ones with smooth skin. In season, roughly from summer to autumn, greengrocers and markets often have more variety. Cut the pieces to roughly the same size so they cook evenly without falling apart too soon.
Cili api can be quite hot. Use six peppers for a pronounced but manageable heat, or start with three to four if you want to build up gradually. The heat varies from pepper to pepper, so taste the sauce before adding the aubergine. Removing the seeds can temper the heat, although it won’t make the result completely mild. Small red bird’s eye chilies are a handy alternative if cili api isn’t available. Ground turmeric is practical; fresh turmeric also works, but gives a slightly fresher, more intense flavor.
Gentle cooking is important for the sauce. Coconut milk can split or release its fat if boiled hard, while a gentle simmer keeps it smooth and cohesive. Stir regularly, especially along the bottom, and lower the heat as soon as the sauce starts to bubble. The aubergine should become tender, but stop cooking before the pieces turn to mush. Bruising the lemongrass helps release its aroma; remove the stalk from the pan before serving.
Serve this dish as a side with steamed white rice and something mild, such as grilled fish or tofu, so the creamy sauce and chili can shine. Another vegetable on the side rounds out the meal without overpowering the flavors. Once cooled, store leftovers in a sealed container in the refrigerator and eat them within three days. Reheat over low heat and stir gently; add a splash of water if the sauce has thickened while stored.
Cut the aubergine into pieces about 4 cm across. Bruise the lemongrass stalk with the side of a knife. Pound the chili peppers and turmeric to a paste in a mortar, or chop them very finely.
Put the coconut milk, water, chili mixture, lemongrass and salt in a large pan. Heat over medium-low heat and stir until the sauce is hot, but don’t let it boil hard.
Add the aubergine and turn it gently so the pieces are coated in sauce. Simmer gently for 15–20 minutes with the lid partly covering the pan. Stir gently along the bottom from time to time.
Check with the tip of a knife that the aubergine is tender. Taste the sauce and adjust the salt. Remove the lemongrass and serve hot, for example with steamed rice.
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