Terong Tau Chio (Indonesian Eggplant with Fermented Bean Sauce)


This past trip back to Singapore, my mom, aunt and grandpa went to Pagi Sore, a delightful Indonesian restaurant (my grandpa’s favorite) in the Raffles Place district. We had many delicious dishes there, but one of the dishes that stood out was their Terong Tau Chio (Eggplant with Fermented Bean Sauce), amongst other delicious dishes like their steamed otak fish.

I decided to go home and remake the dish (like I usually do) because it was so absolutely delicious, I love eggplant and it seemed so easy to do. No need to go out to a restaurant, just make it at home for a fraction of the cost!


  • 2 eggplants
  • 10 cloves garlic, minced
  • 2 red chilies, minced (more if you like it spicy)
  • 2 tablespoons tau chio (fermented bean sauce)
  • salt to taste
  • 5 tablespoons cooking oil


Cut the eggplant into 2-inch sections, then cut each section in half lengthwise.

Place these eggplant pieces in a steamer, and steam until the eggplant pieces are tender. (Takes about 10-12 minutes, depending on the heat.)


In a pan, add oil and fry garlic until it is starting to turn golden brown.

Add the bean paste to the pan, and fry until everything is evenly combined.

Taste and add salt to taste.


Add the eggplant to the pan, and fry to mix the eggplant with the garlic/bean paste sauce.

Serve and enjoy!


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