2 egg plants (long and purple)
3 tbsp kecap manis (dark soy sauce)
2 cloves garlic
1 tsp trassi bakar (shrimp paste)
2 tbsp oil
salt and pepper to taste
Slice the garlic and the shallot into fine. Slice the terongs into small cubes. Heat in a wok/wadjan the oil and fry the shallot, the garlic and the trassi for 2 minute. Add the terong, salt and pepper and let it simmer for 10 minutes.