Terong Pipit

These are lovely tiny brinjals which are very edible. They are sometimes called pea eggplant.

There is a favourite way of cooking these small brinjals with pounded tapioca leaves.

Ingredients
a bunch of tapioca leaves (have them pounded and squeezed)
a bunch of terong pipit
some salt,
some cooking oil,
some sliced ginger
some cleaned ikan bilis

Method:
1. Heat up oil and saute pea eggplant until the color changes
2. Add the sliced ginger and ikan bilis and stir until fragrant
3. Add-on punded pucuk ubi and stir until mixed well.


4. Add a bit of water.
5. Season with salt and/or MSG.
6. Serve.