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.