I cannot remember whether I have had a post on these…but all attempts to search through the earlier posts failed to show any result. I’m talking about what we call la kia kio or terung dayak, or if directly translated, dayak brinjal. It does not look like a brinjal actually – more like a tomato, but then again, we call the tomato ang moh kio (Westerner’s brinjal), don’t we?
The dayak brinjal is very sour…and the simplest way to cook it is to cut them into slices and throw them together with a handful of ikan bilis (anchovies), a bit of belacan (dried prawn paste) and chillies into a saucepan of water. Bring to boil and simmer till the flavour comes out into the soup. Add salt and msg according to taste. You may wish to enhance the taste by replacing the ikan bilis with prawns or fish…and serai (lemon grass) and kunyit (tumeric) are also optional.
That day, I was too lazy to start from scratch, so what I did was to buy RM3 worth of the pre-cooked dayak brinjal at my regular Bandong food stall comprising just the brinjal and the assam-like gravy…and I added some ikan bawal hitam (black pomfret) and boiled it…
Once the fish was cooked, I had a balanced dish of protein and veg plus soup…
It has a sour taste…and the spiciness depends on how hot your chillies are. If you prefer it a lot hotter, you may use cili padi instead…and with the serai (lemon grass) and kunyit (tumeric), the taste is something like tom yam.
There you have it, a cooking lesson for lazy people. That certainly was an easy way out, wasn’t it? LOL!!!
...STILL CRAZY AFTER ALL THESE YEARS! 
Nope! I don’t think you have posted this before. :p
Looks very yummy bro. So we can control the spice lar.
I haven’t? Good then… Old man, memory not so good anymore. LOL!!! Yes, it’s yummy…and it’s easy to cook some more.
My canteen fella cooks that too but the way he does it is not nice … lack of spices, bland, in fact, maybe because of the “mass cooking”.. yours one looked very nice, thicker, i can almost feel the taste here.. :p
Ah! Then you DO have it there! What do you people call it? Not “lakia kio” (terung Dayak), I’m sure! Nice…I like it a lot but the veg is not always available at the market. Right now, there’s a lot…but at times, you can’t even find one.
Haha! u cfrmed I can still call this vege ‘lakia kio’,nowadays we can’t be politically incorrect in referring to things,so not so sure what is what! Yeah! ‘lakia kio’ cooked ‘rebus’ still the best!Yum! waiting for yr popiah post to come out soon! 🙂
That will come day after tomorrow…after Auntie Lucy’s butter chicken with potato soup tomorrow. LOL!!!
I am waiting for this one!!!
Why? You wanna try cooking lakia kio?
I meant the butter chicken and potato soup…:)
That’s in tomorrow’s post… Very easy to cook. I used olive oil margarine, not as fragrant as using butter but also very nice. Will cook again soon… LOL!!!
stp, it looks like asam pedas or singgang in peninsular 🙂
i don’t like sour food unless it really good 😛
Hi! Long time no see…!!! This is assam pedas…but you can cook the brinjal in the traditional Melanau style – the much simpler masak rebus that I mentioned earlier in the post. Equally nice… You don’t like sour things? They say guys who prefer sweet stuff to sour ones will have lots of sons! Dunno how true this is.
That’s not lazy but smart and resourceful!
Yup, I agree! Must be innovative and creative…and more than half the work is done! Work smart! LOL!!!
Lakia kio sounds ok but “Dayak’s brinjal” sounds a bit off…hahha. Not a fan of this fruit/vegetable… but am quite sure TOC likes it. heheh
Or maybe he prefers kayleng-cio…or Chinese sausages? Hahahahaha!!!!
that dish is my fav evar!!!!!!!!!! my mum used to cook it al the time but when i went back for 3 months this time she never cook it for me!!!! sobssssssss miss home cooked food!!!!!!! =(((((((
When are you coming back again? Let me know…and I’ll cook for you. Very easy… Much less of a hassle than some other dishes!
wowowowow…thats my reli favourite and i craving for it since i last ate few years ago o about more than 10 yrs… 😦
its easy to cook as just put lakia kio n fish n boil…say so easy but i duno how to cook…lol
Aiyor…so kesian! You need to look for…a wife! LOL!!!
i think you’ve posted abt lakia kio before. I remember bemoaning the fact that i couldn’t have them in Perth. But i can have them again soon! very soon! yahoo!!
I thought so too. Maybe not on cooking it but among one of the things I bought from the Bandong stall. Can’t remember laio!!! Ya…east, west…home is best! As they say, the other man’s grass is always greener…or as Mako would say,”Chau chau pun…ka kee air chu!” (Smelly2 pun, own house!) Your mum, for one, would be happy, I’m sure! Imagine having to live with KNB…. Oops!!! I guess he has other “attractions” that we do not get to see! Hahahahahaha!!!!
I like to cook this dish with fresh water prawns,,vv nice. but with Black promfret?..got the fishy smell?
No. You can use bay-ka (tenggiri) – also nice…or other fish, but if there are small bones, not easy to eat. Needless to say, with giant freshwater prawns- best lah!
Super fast meal, everything in…..sour and spicy, bring up the appetite to eat more rice!
Yup! The gravy/soup goes splendidly with rice… Drool! Drool! Btw, someone has yet to answer my questions – Do you get these terung dayak over there? What do you people call them?
Good idea! After visiting the longhouse a few times, I begin to like the kio very much. Perhaps I should also try cooking it one of these days.
You never had that before? Very nice…especially if you like sour stuff… Something like peach especially the texture – except that they’re not sweet.
Lakia kio sounds really familiar… but then again, this is a new dish for me ! Sour spicy food is my favourite and this sounds really really really yummy.
Aren’t you from Sarawak? But then again, many conventional Chinese are not very adventurous in their eating…so many of the ethnic food, they dunno or would not try.
😦 I kena serious case of indigestion…. help… no more, no more foood!
Gosh! What’s next? How to be mum…and take care of son (and hubby) like that? Tsk! Tsk!!!
Not my fault laaa… sobsob! my FIL fed me too much!!!
Kesian your FIL… So nice, invited you for dinner and now you blame him!!! Tsk! Tsk!!!
Looks yummy. Simple and nice. My wife loves sour and spicy foods very much. Guess she will loves this.
Bet she will. Maybe one of these days, I can cook all the kampong/ethnic dishes and we can get together to enjoy… I’m sure there are many you have never heard or seen before.
That will be nice. Hehe.
So when are you free? Seems that you’re always busy…working! I wonder what you do…
*sob*sob*..tak baik….tengah malam made me hungry liao….
No instant noodles in the house? Kesian… Hahahahaha!!!!
She eat too much instant noodles liao… u cannot believe how much she eat instant noodles!
The modern-day woman! Either they can’t cook…or they can’t cook well…or they’re too lazy to cook. Don’t believe it if they say they’re too busy! Can always cook simple dishes… My missus eats a lot too – during lunchtime at work especially when so sick of the canteen food. I don’t bother asking why she cannot cook early in the morning and bring to work in a tiffin carrier… And all-in-one dish would do fine e.g. beef stew.
LOL…hungry leh
Only 9 something… Still got time to run to the shops! Hahahahaha!!!
i have never try it before even though I have lived in Sibu for more than 20 years..
Like I said in my reply to an earlier comment, the conventional Chinese/Foochows are not very adventurous in their eating and they stick to their quite bland and not very appetising authentic Foochow cuisine. Once there was an Iban stall at Taman Selera Muhibbah and I had the ayam pansuh – all the Chinese people in the neighbouring stalls came to watch as we poured the things inside onto a bowl…and they kept saying, “Wah! Ching ho riak oh!!!” Gosh! They had never seen it before. Now they have it every year at the Borneo Cultural Festival – I guess the locals are more exposed to such things these days…
i like lakia kio…not bcoz im a dayak but it taste nice…my mom and grandma cook it like wht u did STP but they normally add fresh prawns…nice…dayak brinjal sounds very commercial, should be used more often that term…..cheers!
Yes, with prawns…extra nice! LOL!!! Imagine…there are people who have never tried that before. So delicious! For me, anytime better than tomyam! Slurpzzz!!!
OMG.. I miss those.. I don’t even get those here.. 😦
That’s what I thought. Not available in West Malaysia… Nice! Sour! Sour! Drool… LOL!!!
Oh I made assam fish the other day and was just telling my mum how lovely it would be if I’d had some lak kia kio. good stuff…wonder if it would grow in this climate…
I wouldn’t know…but even here, it does not grow very well. That’s why it can be quite expensive – around RM3-4 each!
arh…one of my favourite sarawak veggie. Argh! can’t wait to go back to have a taste of this veggie.
Ah! You know how to eat these? Good for you! My daughter’s not a fan… 😦
oh yeah. love it a lot especially boiled it with anchovies. nice soup. cook it with belacan. oh my goodness. heavenly. 🙂
Indeed! Yum! Yum!…Not many Foochows/Chinese go for this kind of dish…
Oh no! Another favourite dish of mine. Ikan masak terung emas……can eat lots of rice with a dish like this. Man…..you are tempting me!
Try cooking with udang galah (freshwater prawns)! Oooooo….heavenly!!! Hahahahaha!