In Indonesia, tempoyak was present in Sumatra & Kalimantan, are usually made by the Malays & Dayaks. In Malaysia, tempoyak is common & ordinary in to complementary materials such as sauce dishes.
Tempoyak is cooking that comes from fermented durian fruit. Can be eaten directly, a cooking spice or rice may even be friends.
How to make
Prepare the meat can be local durian durian or durian can also use Monthong but less lovely because of much gas & water.
One time when they was boarding, my man came home from West Kalimantan Dayak village brought in a bottle of aqua tempoyak, slightly sour smell of durian. It felt lovely, sweet & slightly salty tamarind. When fried, remove the scent . For those who are allergic to the smell of durian, this might be abused.
Store in a tightly closed. Try to be stored at room temperature. Can also put in a refrigerator (not freezer) but will run slower fermentation.
Select a ripe durian is true, it usually already visible watery. Separate flesh from seeds. Give a small salt. Can be added chili that can speed up the fermentation system. But the system of fermentation can not be long because it will affect the final flavor.
Tempoyak aged 3-5 days suitable for making sauce because it was sour but still there is sweetness in there.
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Sambal tempoyak
Ingredients:
- Tempoyak
- Red onions, mashed
- Red chilli, mashed
- Sugar
- Salt
- Red Tomatoes
- Cooking oil for sauteing
- Teri wet (optional)
System:
- Stir-fry ground spices (onion & red pepper) until aromatic.
- Enter the tomato, stir until wilted. enter teri wet. stir well.
- Enter the salt & sugar. stir well.
- Enter tempoyak. stir until cooked (usually pop letup & aromatic).
- Remove & serve.
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Ingredients:
three ounces tempoyak
three.5 ounces of meat fish fillet
Chili
Curry seasonings to make a complete
Coconut milk
Fish curry alu Tempoyak
System:
Finely ground spice curry
Cooked in coconut milk until boiling
Enter a smooth bumbu2 earlier, fish meat & tempoyak
Cook until completed,
Remove & serve
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Ingredients:
one cup tempoyak
one cup shrimp wet
one cup coconut milk
one cup water
one cup banana skin flue
twenty huge red chilli seeds
one piece turmeric
two strands of saffron leaves - sliced
Grain huge onion sliced
A small salt
Sambal Shrimp Tempoyak Petai
System:
Crushed red chili & turmeric until smooth
Enter in to the cauldron with tempoyak, coconut milk & water.
Masakkan to the boil. stir
Enter the prawns, petai & onions.
Enter the salt & cook until slightly thick.
Stir always to cook evenly
Pick up & prepared to serve
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Material:
one tail catfish fresh, neat (in case you can still live), slivered three parts
three stalk lemongrass dipekprek
three bay leaves
6 cm laos, dipekprek for three
three lbr banana leaves for wrapping (one part fish wrapped in three sheets)
three pcs small skewer / stick (for penyemat)
Tempoyak to taste
Pepes Ikan Patin Tempoyak
Ingredients for mashed:
ten + pcs two pcs red chili chili
one vertebra turmeric
one vertebra ginger
6 btr red BWG
one btr white BWG
Salt, sugar, flavorings may be added a small
System:
- Puree ingredients on top, then pick-me-so slightly tempoyak, mix it with subtle seasoning.
- Taste, right or not, sweet & salty (surely the acid is right because of tempoyaknya)
- Take three leaves to wrap put spices, then put an element of the fish, coat fish with seasoning again, give one stalk lemon grass, one lbr greeting, then wrap & pinned stick.
- Do the same with a bgn some other fish, so delicate flavor divided by three only.
- Let stand in refrigerator overnight, next day, steamed until cooked + / - twenty minutes, medium heat, then put in Teflon, baked briefly, to dry, prepared to serve.
Lovely luck
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Patin Fish Cook Tempoyak (ala malaysia)
Ingredients:
tail catfish, a medium-size
three segment turmeric, finely ground
6 seed shallot, finely ground
15 bean chili, finely ground
three Senduk tempoyak
A chinese cucumber seeds, diced
three bunches of leaves kesum
three bunches of flowers kantan
small pieces of acid
three cups water or according to taste
salt to taste
sugar to taste
System:
- Fish disiang & smeared with tamarind & lime to remove the fishy smell of fish for one hour.
- Turmeric, red onion & chilli finely ground & mixed with tempoyak, stir well.
- Enter in to the cauldron that is filled with water, stirring until blended.
- Enter the puck acid,
- Cook over low heat for three minutes, then enter the first fish is cleaned
- Enter kantan flowers, leaves & cucumber kesum china & salt,
- If it is spicy, you can add a small sugar.
(For three meals org)
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Sambal Prawn Durian Tempoyak
Material:
twenty pieces of medium shrimp cleaned
three tablespoons vegetable chili that has been smoothed
three tablespoons Tempoyak Duren
Cayenne pepper 6 pieces intact
three cloves garlic puree White
one tablespoon white sugar
Oil to taste
Salt to taste
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System:
- Mix the garlic is finely ground chili dg,
- Fry the shrimp until it changes color & lift,
- Add the garlic & chilli dg-me-mixed in the remaining oil pan Shrimp,
- Enter the shrimp, tempoyak, sugar & salt.
- Cook until cooked, concentrated
- Pick up & prepared to serve
Material:
Sambal Tempoyak
(Bengkulu Traditional Cuisine)
* Tempoyak 200 grams
* two grains of red onion
* three cm turmeric
* three cm galangal
* one stalk lemongrass, crushed
* 250 grams of shrimp, slices of his back
* 500 ml coconut milk
* one / three teaspoon salt
* one / three teaspoon sugar
System:
- Puree the onion, turmeric, & ginger & mix with other ingredients
- Simmer until cooked
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Cook chicken Tempoyak (ala malaysia)
System:
- Cut the chicken, wash & boil for ten minutes
- Ranging onion, tempoyak, turmeric & chilli fire,
- When the chicken is tender, enter the fabrics have been dikisar.
- Put the salt & turmeric leaf, leave, & so-so dense was served.
Ingredients:
½ chicken
three seeds onion
three huge blade tempoyak
½ inch turmeric
ten seeds chili
Salt to taste
Turmeric leaf
Flavoring to taste
Sambal Ikan Bilis Tempoyak
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Material:
100g fish bleary
three tablespoons tempoyak
three tablespoons cooking oil
Salt to taste
Sauce ingredients:
ten pieces of cayenne pepper
three tablespoons chili sauce
2cm piece turmeric, crushed
three stalks lemon grass, crushed
three tablespoons coconut milk
ten seeds discarded banana skin
System:
- Remove the head & entrails of fish bleary, wash & soak ten minutes
- Fry until slightly dry
- Merge three tablespoons tempoyak, coconut milk & all the sauce ingredients.
- Stir-fry sauce ingredients, add the lemon grass until aromatic
- Add the remaining tempoyak (which a spoon again), cook until boiling & slightly thick.
- It may be added salt or flavorings to taste
- Serve with fried fish that has been dried bleary
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Ingredients:
two Bloated Fish Tails
7 seeds chili
three seeds onion
one white onion seeds
Salt to taste
Turmeric powder to taste
three huge spoons tempoyak (or to taste)
two strands of saffron leaves
one banana leaf
Ikan Bakar Tempoyak
System:
Cayenne pepper, onion, garlic finely ground. Mix salt, turmeric powder & stir or ulek tempoyak until blended.
Place the fish on a piece of turmeric leaf, apply a material that has been smoothed evenly on the fish, then roll.
Put the fish rolls in to the coals of fire, Cover with banana leaves.
Grilled until cooked
Note:
It may also burn the fish in aluminum foil or in a microwave.
Cassava leaves Cook Tempoyak
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Ingredients:
two tie shoots cassava (boiled & chopped)
130 gm wet shrimp that has been cleaned
three liters of coconut milk
100 gm tempoyak
three turmeric leaves (finely dihiris)
Salt & flavoring to taste
Mashed ingredients:
40 grams onion
25 grams of turmeric
one bunch of lemon grass, crushed
ten grams of cayenne pepper
System:
Put all ingredients in a saucepan over low heat then jerangkan're stirring until boiling & thick.
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Cook the fish Betutu Tempoyak
Ingredients:
A fish betutu - medium
60 grams tempoyak
three cloves garlic - sliced
three huge garlic cloves - sliced
one tomato - cut in to
three seeds red chillies - halved
one stalk lemon grass - crushed
one piece puck acid
Turmeric powder one blade
6 chilli rice seed - crushed
Seeds ½ coconut - coconut milk taken
Salt & sugar to taste
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System:
Saute garlic & onions that have huge dikisar so crisp.
Add water & simmer.
Insert the lemon grass, tamarind pieces, tempoyak, tomato, red chilli, coconut milk, salt & sugar to taste & let a couple of minutes.
Enter the fish & reduce heat. Cook until completed.
After cooking the fish, lift served.
Banana Heart Tempoyak
Ingredients:
one banana seeds, medium size, thinly sliced
three strands of saffron leaves - sliced
one cup thick coconut milk
one cup tempoyak
Salt to taste
Sugar to taste (if it is acidic or spicy due tempoyak)
Materials for puree:
ten seeds chili
one stalk red xabe
two cloves shallots
three cloves garlic
½ inch turmeric
one stalk lemongrass, crushed
System:
Enter the material that has been mashed & coconut milk in to the skillet / pan - bring to a boil.
Enter tempoyak, stir well.
Enter a banana & salt.
Stir & leave until thick.
Pepes Ikan Mas Tempoyak
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Material
one tail goldfish
three tablespoons coconut milk
Banana leaves for wrapping
one ounce tempoyak
Seasoning
twenty pieces of cayenne pepper
ten pieces of red chilli
one knuckles turmeric
one stalk lemongrass
Bay leaf, turmeric leaf to taste
Salt & seasonings to taste
How to make
- Neat the fish, wash & then drained.
- Turmeric, lemongrass, red chili, cayenne pepper then mix with finely milled tempoyak, coconut milk, spices, turmeric & bay leaves.
- Mix the fish with the spices & then wrapped in banana leaves
- Grill with charcoal fire until cooked
- Remove the leaves, served with a dinner plate.
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