ANOTHER EXOTIC & TROPICAL LUNCH

It is Durian season now.. 

Durian is native to Malaysia, Indonesia and Brunei.

Everywhere, bloggers are bz with durian related posts.

google image

The edible flesh emits a very distinctive strong odour and penetrating. 

Some, regard d smell as fragrant.. 

Some, might found it very overpowering and even offensive..

TEMPOYAK

google image

TEMPOYAK refers to fermented durian flesh. It is usually made from lower quality durian or over ripen flesh which is quite unsuitable for direct consume.

Tempoyak is very Common among Malays. Just google out about tempoyak, you can find that there are varieties of recipe related to tempoyak. Shrimps in tempoyak broth is among the top.
Let us share, this native recipe of Malays in Malaysia..

SHRIMPS IN TEMPOYAK BROTH /

 GULAI TEMPOYAK UDANG

Ingredients:

1kg Shrimps

400ml cups Coconut Milk

1 cup Tempoyak

10-12 Bird eye chili

4 cm fresh turmeric

3 turmeric leaves

Salt to taste

Method:

1. Wash the prawn, de-shelled and remove its intestines.

2. Ground chili padi and fresh turmeric to fine paste.

3. Add in grounded ingredients, prawns, tempoyak and 200 of coconut milk into a pot.

4. Stir well to get the tempoyak dissolve and mix well over a low flame for 5 minutes.

5. Add in the balance of coconut milk, turmeric leaves and season with salt to taste.

6. Continue cooking until turmeric leaves are limp.

NEXT recipe...

my can't resist dish..

pea eggplant tree - google image

PEA EGGPLANT is another exotic tropical plants grow wild in Malaysia and other tropical country. Pea eggplant is known as TERUNG PIPIT  in Bahasa Malaysia. Again, these Terung Pipit is  very popular among Malaysian

pea eggplant - google image                                         

HOT-FRIED PEA EGGPLANT WITH ANCHOVIES/
TERUNG PIPIT BILIS BERLADO

Ingredients:
 250g dried anchovies - clean, halved and remove the head

2 bunches pea eggplant / terung pipit - halved and simmer in a 1/2 cup of water

1 bar Tempeh ( fermented soy beans) - cut into cube

10 - 12 Bird eye chili
5 shallotsSalt to tate
1 cup cooking oil
Method:
1. Using a pestel, ground chili & shallots to a paste. Set aside.
2. Fry anchovies until golden brown. Set aside.
3. Fry pea eggplant half cooked. Set aside.
4. Fry d tempeh until golden brown. Set aside.
5. Using d same cooking oil, sauté  d chili paste until fragrance.
6. Add in salt to taste.
7. Add in d pre - fried ingredients. Mix well.
8. Best serves hot with white rice. 

SELAMAT MENJAMU SELERA.

Semoga resepi pada hari ini, dapat membantu anda di luar sana membuat keputusan menu anda pada hari-hari mendatang..

BON APPETITE..