d making of TEMPOYAK / FERMENTED DURIAN

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

from durian

Bercakap mengenai durian ni.. masing-masing mempunyai pendapat ataupun pandangan tersendiri mengenai raja buah ni..
shud i say, ..d different kind of love & hate towards d DURIAN
anyway, perhaps..
ITS (only) A THIN LINE BETWEEN LOVE & HATE.. (i believe)
hahaha

Some are crazy about it, some just cant stand d smell.. (poor u..)

BUT I m a huge fan of durian and of course d tempoyak..

to tempoyak

d authentic durian spread

 Tempoyak is one-of-a-kind that cannot be compared to anything else in this world.

It is a thick-lumpy-yellow-cream just like d mayonnaise.. 

 It's almost indescribable.

Let the photos do d talking ..

the step-by-step of d making of d TEMPOYAK or FERMENTED DURIAN

How To Make Tempoyak??
To make tempoyak is pretty simple.
1. Separate seed from the flesh.
2. Mix well the durian flesh with salt, sugar & birds eye chilli.
- 1 cup of durian flesh to 1 tsp of salt.
 Too little of salt will cause your tempoyak to become sour. Put too much, and of course your tempoyak will become too salty.
3. Keep the mixture in an airtight container, and it is ready for consumption minimum 2 days thereafter. 
Tempoyak well preversed can last for months, provided u keep it refrigerated. It is a traditional condiment, used as an additional flavor in Malaysian cooking.
 It is created as a one way to utilize d overripe or excess durian so that there will be no wastage.

So, once u have got your tempoyak ready..

 u can have it raw with a little bit of chillies 

OR 

u may add d tempoyak to your cook.

One of my recipe with tempoyak is HERE

SHRIMPS IN TEMPOYAK BROTH /

 GULAI TEMPOYAK UDANG

Do not forget to check-out d recipe ya..

or u may check with mr Google on any other Tempoyak Dish..