Tempoyak

Tempoyak is a cuisine that comes from fermented durian fruit. Tempoyak a food that is usually consumed as a side dish of rice friends. Tempoyak also can be eaten immediately (this is rarely done, because many are not resistant to the acidity and aroma of tempoyak itself). In addition, tempoyak made ​​cooking.Tempoyak known in Indonesia (especially in Palembang, Sumatra and Kalimantan), and Malaysia.

       History tempoyak

Tempoyak Hikayat Abdullah as reported in the daily diet Terengganu population. When Abdullah bin Abdulkadir Munsyi visit to Terengganu (circa 1836), he said that one of the locals favorite food is tempoyak. Based on the history contained in the Hikayat Abdullah, tempoyak a typical food from Malaysia. 

   

        Ways of making

The dough is made by preparing tempoyak durian flesh, whether local or or durian durian Monthong (less good because it has too much gas and water). Preferred Durian labored to correct the ripe, succulent usually already visible. Then the durian flesh is separated from the seeds, after which a little salt. Once done, then added with cayenne pepper that can accelerate the process of fermentation. However, the fermentation process can not be too long because it will affect the final flavor.

After the above process is completed, the dough is stored in tightly closed containers. Attempt was made to be stored at room temperature. Can also put in refrigerator (not freezer it) but will run slower fermentation.

3-5 days old Tempoyak suitable to be made because it was sour sauce but still there is a sense of sweetness. Tempoyak Sambal Teri usually combined with the fish, carp, tilapia fish or other fish.

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