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Saturday, 8 May 2010

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.

Wednesday, 5 May 2010

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.
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