Tempoyak

Tempoyak

If the way to lampung has certainly been no stranger whose name tempoyak,

Tempoyak is a dish originating from fermented durian fruit.

Tempoyak is a food typically consumed as a side dish of friend rice.

Tempoyak can also be eaten directly (this is rarely done,because many do not hold with acidity and aromas of tempoyak itself) and be used as seasoning.

Tempoyak is known in Indonesia (mainly in Sumatra and Kalimantan) and Malaysia.

As for the history of tempoyak

Tempoyak is reported in the Hikayat Abdullah as a daily diet of residents of Terengganu. When Abdullah bin Abdul Kadir visited Terengganu (c. 1836), he said that one of the local penchant for food is tempoyak. Based on the history that exists in "Hikayat Abdullah" tempoyak is a typical food of Malaysia.

How to manufacture :

Tempoyak dough made by way of preparing meat durian durian, either local or durian monthong or (less good because they contain too much gas and water). Durian selected laboured so that that right is ripe, usually already seem watery. Then the meat is separated from durian seeds, after which the salt a bit. Once that is done, then coupled with the Cayenne that could speed up the fermentation process. But the fermentation process can not be too long because it will affect the final flavor.

After the above process is complete, the dough is stored in a tightly closed. Sought to be stored in the room temperature. It could also put in a refrigerator (not the freezer) but the fermentation will run more slowly.

Tempoyak aged 3-5 days suitable for acid because it was spicy but there is still a sense of sweetness. Sambal tempoyak is usually combined with anchovy, goldfish, fish oreochromis mossambicus or other fish.