Tempoyak is a dish which originated from the fermented durian. Tempoyak usually consumed as a side dish of rice. Tempoyak can also be eaten directly but this is rarely done, because the acidity and aroma of tempoyak itself). In addition, tempoyak can also used to be some ingredient for cooking.Tempoyak known in Indonesia (especially in Palembang Sumatra and Kalimantan) and Malaysia.
How to make Tempoyak :
Tempoyak made by durian, . tried to select a good Durian. Then the durian flesh is separated from the seeds, then give some salt, then add chili 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 a sealed spot. Try to be stored at constant room temperature. Can also put in a refrigerator (not freezer-it) but it will makes fermentation process slower .
After 3-5 days Tempoyak is suitable to be made because it was sour sauce but there is still a sense of sweetness. Tempoyak Sambal Teri is usually combined with fish, carp, or other fish.
After the above process is completed, the dough is stored in a sealed spot. Try to be stored at constant room temperature. Can also put in a refrigerator (not freezer-it) but it will makes fermentation process slower .
After 3-5 days Tempoyak is suitable to be made because it was sour sauce but there is still a sense of sweetness. Tempoyak Sambal Teri is usually combined with fish, carp, or other fish.
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