Make Tempoyak

How to make

Prepare to durian durian meat locally or can also use Monthong durian, but less good, because too many of the gas and water.

Select the ripe durian is true, usually are already seems watery. Separate flesh from seeds. Give a little salt. Cayenne pepper can be added that could accelerate the fermentation process. However, the fermentation process can not be too long because it will affect the final flavor.

Store in a tightly closed. Try to be stored at room temperature. Can also put in the refrigerator (not freezer), but the fermentation will run more slowly.

3-5 days old tempoyak suitable for hot sauce because it was sour but there is still the sweet taste there.

Tempoyak

History tempoyak

Tempoyak Hikayat Abdullah as narrated in the daily diet Terengganu population. When Abdullah bin Abdulkadir Munsyi visit to Terengganu (ca. 1836), he said that one of the locals favorite food is tempoyak. Based on the existing history in the Hikayat Abdullah, tempoyak is typical of Malaysian food.
Ways of making

Tempoyak dough is made by way of preparing meat durian, either local or or durian durian Monthong (less good because it contains too much gas and water). Preferred Durian labored to correct the ripe, succulent usually already visible. Then separated from the seeds of durian flesh, after it was given a little salt. Once completed, then combined with chili which 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 a tightly closed. Endeavored to be stored at room temperature. Can also put in the refrigerator (not freezer it) but will run more slowly fermented.
3-5 day-old tempoyak match to be made because it was sour sauce, but there is the sweetness. Tempoyak Sambal Teri is usually combined with fish, carp, tilapia fish or other fish.
Tempoyak is seasoning a dish that originated from fermented durian fruit. Can be eaten directly, a flavoring dishes or rice can also be friends.

In Indonesia, tempoyak was found in Sumatra and Kalimantan, are usually made by the Malays and Dayaks. In Malaysia, many common and ordinary tempoyak become supplementary materials such as sauce dishes.

Once when he was a boarding house, my home in West Kalimantan Dayak people from his village brought in bottles of aqua tempoyak, slightly sour smell of durian. It feels good, slightly sweet sour and slightly salty. When fried, remove the smell so fragrant. For those allergic to the smell of durian, this might be abused.

ES PUTER DURIAN

MATERIALS:
800 ml coconut cream from 1 grated coconut
300 g sugar
1 / 2 teaspoon salt
25 g cornstarch, dissolve it with 50 ml of water
500 g durian flesh, until smooth pulverized

Complement:
600 g of durian fruit

HOW TO MAKE:
• put the coconut milk, salt, and sugar over medium heat while stirring, stirring until boiling. Lift.
• Pour the cornstarch solution while stirring quickly to thicken
• Enter the durian meat, stir, bring to a boil. Remove, allow to cool.
• Pour batter into ice cream maker that has been stored in the refrigerator. Process dough for 15 minutes until frozen *),.
• Serve with the durian flesh.
*) If does not have an ice cream maker, put the dough into a container and store in freezer until slightly frozen. Emit, a process with an electric mixer or with a fork to rake into the soft grain of sand, put back into the freezer until frozen. Do the same thing as many grains of ice 3-4 times until smooth.

DURIAN ICE

MATERIALS:                                                                      
1 L coconut milk from grated coconut 1
50 g dark cooking chocolate
100 ml heavy cream
600 g seedless fruit durian,
freeze durian meat in the freezer until serving.
1000 g of ice shavings
Sugar syrup, boil until thick:
300 g sugar
200 ml water                                                                                       

HOW TO MAKE:

• Boil the coconut milk while stirring, stirring so as not to rupture. Remove, let cool. Set aside.
• Melt the cooking chocolate, add heavy cream and stir well. Lift.
• Take the frozen durian, enter into a serving glass base. Add sugar syrup, pour coconut milk, and add shaved ice.
• Pour the melted chocolate. Serve cold.

Serves 6
Calories per serving: 451 cal

DURIAN HISTORY

Durian is a tropical plant that originated from Southeast Asia, as well as the name of the fruit can be eaten. The name is taken from the skin of fruit typical of the hard and sharp grooved so as to resemble thorns. Variant names are also popular is the durian. Sundanese people call kadu.

     Indeed, plants with this name is not a single species but a group of plants of the genus (genus) Durio. But generally, what is meant by ordinary durian (without any additive) is the scientific name Durio zibethinus. While other types of durian can be eaten and are sometimes found in the local market in Southeast Asia among the D. kutejensis (lai), D. oxleyanus (kerantungan), D. graveolens (durian kura-kura or kekura), and D. dulcis (lahung). Furthermore, the description below durian Durio zibethinus referring to.

     Many people consider the durian fruit is delicious. People often call it the "king of fruits".
The annual tree, evergreen (leaf shedding depending on the season) but there are certain times to regenerate new leaves (flushing period). Growing up can reach a height of 40 m, often has a buttress root circumference durian tree (the root of the board). Pepagan (bark) is reddish brown, irregularly peeling. Tajuknya shady and tenuous.

     Ellipse-shaped leaves up to Lancet, 10-15 (-17) cm × 3-4,5 (-12.5) cm; located alternate; stemmed; stems pointed or blunt and sharp tipped ramp; side of the green light, the lower side covered with silvery scales or feathers with golden stars.Flowers (also men) came directly from the trunk (cauliflorous) or older branches, clustered in a bouquet of flower-shaped skein contains 3-10 or flat panicles. Flower buds rounded, about 2 cm in diameter, long-stemmed. Petal tube shape along lk. 3 cm, an additional sheath of leaf lobes split into 2-3 round eggs. The crown forms a spatula, about 2 × length of petals, number 5 strands, whitish. Benangsarinya lots, divided into 5 files; head putiknya hump shape, with a hairy stem.

     Flowers appear from dormant buds, blooms in the afternoon and lasted until a few days. This spread the aroma of fragrant flowers to attract bats as primary pollinators.
Durian fruit in the form of capsules are round, ovate to oval, with a length up to 25 cm and a diameter of up to 20 cm.kulit his thick, sharply angled surface ("thorn", so called "durian", although this was not a thorn in the botanical sense) , yellowish-green, brown, to grayish.

     Fruit develops after fertilization and requires 4-6 months for cooking. At the time there is competition antarbuah cooking in one group, so that only one or a few pieces that will reach maturity, and the rest fall. The fruit will fall itself when ripe. In general the weight of durian fruit may reach 1.5 to 5 pounds, so the durian plantation into a dangerous area during the durian season. If someone falls on the head, the durian can cause serious injury or even death.

     Each fruit has a 5 "rooms" (rooms), which indicates the number of leaf pieces owned. Each room occupied by a few seeds, usually 3 points or more, tapering to 4 cm in length, and brownish pink gloss. Beans wrapped by arilus (coated seeds, which are often referred to as "flesh fruit" durian) are white to light yellow with varying thickness, but at this arilus thickness superior cultivars can reach 3 cm. With the coated seeds in the seed trade is called pongge. Breeding durian is directed to produce small seeds with a thick-coated seeds, because this is part of the coated seeds eaten.

DURIAN ENJOY DELICIOUS ANY TIME

FOR those of you try the durian lovers visit the shop Duren Duren. The new store opened last November 1, provides a variety of processed snacks made from durian. 

     Maria Irena, the owner of Duren Duren, said the initial idea was to open the restaurant because he saw not a single restaurant or restaurant menu specializing in processed durian fruit. "At first thought I think is unique also make a variety of foods from processed durian. And I see in Solo there is no, so then we decided to open the Duren Duren, "said Maria.

     There are some typical menus that you can enjoy in the store located on Jalan Slamet Riyadi No. 222. One is the Double Chocolate Duren. Menu This one is of course very suitable for penyukai enjoyed chocolate. Duren Double Chocolate is made from fresh durian, ice cream combined with chocolate and milk chocolate, and added with chopped chocolate. There was also a few pieces of ice cubes added to the menu follow this one.

    If anti-brown, do not worry there Montong Vanilla Duren who can be tried. A menu that is actually not much different from Duren, only ice cream that is used is vanilla ice cream and chocolate in it without incision.
But not like the menus that tend to have a sense of "westernized," then you can make Duren Java as an option. As a form of ice Dawet innovation, Duren Java comes with offering the traditional sense. Made from fresh durian, served with ice cendol, caramel, and chocolate milk, and do not miss the coconut milk sauce provides rich flavor and taste njawani.

VARIOUS SNACK

   

 In addition to this typical menu, the tavern is open daily from 10.00 until 22.00 pm, some juice Duren. Simply spend Rp 12,000 you could already feel a 100 percent delicious juice made from the durian flesh.
Not only the drinks menu, store that has the slogan Every Day Feast Duren also provides a variety of snack made from durian. Among these are sus duren, nastar durian and durian pancakes. And Lampok Interestingly enough, that is typical of the original durian dodol Bengkulu area.
"For we brought Lampok directly from Bengkulu, so it's distinctiveness is maintained. From a variety of snacks is no favored buyers, nearly flat sales for all types, "says Maria.
Outside of these menus, there's still one more to become the mainstay Duren Duren and became the most booked, Fission Duren. Eits, do not think stuff first, "Fission Duren" in the menu here is just a name. By ordering Fission Duren delights you can experience the durian without any mixture or processed through stuff.


     "Usually the order Fission Duren to eat together. Buy a durian fruit, halved, then eat together here. Fission Duren indeed become the most ordered menu, probably because people prefer to eat durian and satisfied without any mixture of anything, "explained mother of three children.
Maria sure if the menu can be enjoyed by fans of durian at any time. Not just limited to the season. "In Thai durian montong had been cultivated so every day there must be, different from the existence of this durian season pass only. Hence our slogan 'Durian Feast every day,' because every day there's always durian, "explained Maria.

Teri Fried Rice

Fried Rice - can be cooked with the share of variation, will create a shared sense of the kinds of delicacies. Currently, many who know the different variations of fried rice dishes, seafood such as fried rice, mushroom goat, pineapple, salted fish and even small fish.

Mr Muji Store in the city of Central Java Indonesia Purworejo, famous for its anchovies fried rice dishes are savory and much sought after customers. "My customers often come back to my store, and anchovies fried rice messages they come from different places and there are those coming from out of town Purworejo", clearly Muji shop proprietor tent in the street Veterans Plaza Complex Satria Purworejo.

Muji anchovy fried rice made even more tempting, because it uses ingredients such as flavor, salt, garlic, and chili. In order to strengthen the flavor, she uses margarine when cooking rice. He was using anchovies or anchovy rice field, to a mixture of fried rice racikannya.

Every day, Muji spent five kilograms of rice. Muji explained, five kilograms of rice, enough to make about 30 plates of rice fried anchovies. Muji store pack customers come from within the city itself and from outside Purworejo Purworejo district. There are even coming from the city, they stopped by the store Muji pack while on holiday in Purworejo.

Clearly Mr Muji, "They say delicious fried anchovies Mr Muji addictive." Every day, Mr Muji stores open starting at 05:00 pm until 10:00 pm GMT. Besides fried anchovies, the Muji store pack is also available various types of cuisine China food menu.