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..

SMOKED CATFISH IN HOT COCONUT BROTH / MASAK LOMAK CILI API IKAN KELI SALAI

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

&

Good Day

Smoked CatFish In Hot Coconut Broth

What to cook for lunch??

Normal doubt.. simple answer...

Today, let us opt for an interesting recipe of this ancient dish.

This recipe may go with any type of fish actually.. 

BUT, 

as we are going to smoke/grill the fish, preferably the not too soft type fish with some fat content is preferred.

I believe that there are many type of edible catfish worldwide, that could be prepared as food in different ways.

This is one of way Malaysian serving catfish in a dish..

SMOKED  CATFISH IN HOT COCONUT BROTH

Ingredients:
4 medium size catfish - grilled/smoked the fish. Let them get burnt a bit, but remain soft on the inside. Coal fire would be great

10 birds eyes chillies - roughly ground

1 inch fresh turmeric - roughly ground

2 pc dried garcinia (asam gelugor)

1-2 ladles of concentrated coconut milk (fresh / boxed) - depends on how rich or thick you want d gravy to be

OPTION : You may add ;
10 pcs Averrhoa Bilimbi / Belimbing Besi - cut halves
(if you couldn't get d Bilimbi, sour mango will be perfect also)
OR
I couldn't get the Bilimbi, so I add in Tapioca shoots.

Method :
1. Boil tapioca shoots to soft & let drained. Set aside

2. Roughly ground the chillies & fresh turmeric
3. Heat 1tsp of cooking oil in a pot.
4. Add the grounded mixture & lightly saute’ them.
5. Add in concentrated coconut milk and cook it for another 5-7 minutes with a slow fire with constant stirring.
6. Cook for at least another 10 minutes. Add in dried garcinia.
7. Place the smoked catfish & tapioca shoots into the pot.
8. Season to taste.
9.Ready to be served.

MASAK LOMAK CILI API IKAN KELI SALAI
Bahan2 :
4 ekor ikan keli - disalai/dipanggang. Seeloknya biar garing di luar tetapi masih lembut di dalam. Enak disalai dengan bara arang.
10 biji cii api - ditumbuk kasar
1 inci kunyit hidup - ditumbuk kasar
1-2 santan pekat (santan segar/ kotak) - bergantung kpd kepekatan kuah yang diingini.
2 keping asam keping - kadang2 ogyep hiris halus asam keping, lebih banyak lebih sedap

PILIHAN: boleh ditambahkan ;
10 biji belimbing besi - dibelah 2
ATAU
ogyep letak pucuk ubi kerana tak ada belimbing besi.

Cara :
1. Rebus pucuk ubi sehingg lembut & ditoskan airnya. Ketepikan.
2. Tumbuk kasar cili api & kunyit hidup.
3. Panaskan 1 sk minyak masak di dalam periuk.
4. Tumis seketika bahan yang ditumbuk tadi.
5. Masukkan santan pekat. Kacau selalu dengan api perlahan untuk mengelakkan santan berkepala.
6. Masak seketika lebih kurang 8-10 minit. Masukkan asam keping.
7. Masukkan ikan salai & pucuk ubi. Biar menggelegak.
8. Sesuaikan rasa dengan garam & gula.
9. Sedia untuk dihidangkan.

Walllaaaa.... 

sangat sedap dimakan dengan nasi panas2..

Apalagi kalau ada sambal belacan..

Aduhhh... Ngencesss sudah...

SAMBAL TUMIS SOTONG KEMBANG

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

&

Good Day

Are U guys out there in dilemma of what to cook for lunch??

Same here.. I m definitely blanked early this morning..

BUT

Worried no more... Let me give you an idea.. Check this out..

Apa ni..?? What is this..?

This is Sotong Kembang / Sotong Rendam... OR Soaked Squid..

SAMBAL TUMIS SOTONG KEMBANG

Those who r familiar with Asian cuisine, definitely need no introduction to SAMBAL..

Those who r not, SAMBAL is actually a chilly based paste.. It is a mixture of mainly dried chillies, garlic & shallots.

So now, let us check it out this signature Malay recipe. This dish is simply savory.

SAMBAL TUMIS SOTONG KEMBANG / 
SOAKED SQUID IN SAUTEED CHILLI PASTE

Bahan2 / Ingredients:

2 sotong kembang - dibersih & dipotong /

- 2 soaked squids ~ wash and cut into desired size

15-20 cili kering - direndam dlm air panas /

- 15-20 dried chillies - soaked in hot water

1 sb belacan / 

- 1 tbs shrimp paste

6 bawang kecil / 

- 6 shallots

2 bawang putih / 

- 2 garlics

1/2 sk asam jawa /

- 1/2 tsp  tamarind paste

1 cwn air /

- 1 cup water

1 bawang kuning- dihiris bulat / 

- 1 yellow onion - cut into rings

garam & gula secukup rasa / 

- salt & sugar to taste

Cara2 / Method :

1. Kisar halus cili kering, bawang kecil & bawang putih.
In a food processor, mix & blend dried chillies, shallots & garlics to a paste.

2. Panaskan minyak di dalam kuali. Tumiskan bahan2 kisar tadi.
Heat oil in a deep wok. Add in the blended paste.

3. Tumis sehingga pecah minyak. Masukkan bawang kuning yang dihiris tadi. Gaul sebati
 Sauté until oil floats on top. Add in the yellow onion and mix well.

4. Sementara itu, sebatikan air & asam jawa. Tapiskan air asam jawa ke dalam  tumisan cili. 
Meanwhile, mix water and tamarind paste. Sieve the tamarind water into the saute paste. Bring it to boil.

5. Masukkan sotong kembang. Masak sehingga sedikit pekat. 
Add in the soaked squid.Cook until the gravy thickens. 

6 Sesuaikan rasa dengan garam & gula. 
Season with salt and sugar.

 

It is best to serve this sambal with plain white rice..

It will be a great combo for Nasi Lemak as well.

I m definitely going to have it with my wheat germ bread..sob..sob..sob..

Semoga resepi di atas dapat memberi sedikit idea kepada teman2 di luar sana tentang apa yang nak dimasak untuk hari ini.. esok.. lusa..

Bare in mind ya... squid is high in cholesterol..

So, have it moderately..

LET'S HAVE NASI DAGANG

Jom makan Nasi Dagang..

Nasi Dagang and its accompaniments. 

TuNa GrAvY, sPiCy gRiLlEd ChIcKeN & VeGeTaBlEs PiCkLeS

Literally :

Nasi = Rice

Dagang = Trading

Nasi Dagang is Trading Rice..  !!!!???? What a translation...

It is a popular dish in the East Coast states of Malaysia i.e Kelantan and Trengganu. Perhaps it was popular amongst the traders who came for trading in the East Coast during those time.. OR may because be the dish was introduced by the foreign traders.. I have no idea..

Someone please shed some light over here....

ogyep did not use d original Beras Dagang to make the Nasi. I used combination of scented rice & glutinous rice. Nasi Dagang is best taken with its Tuna Gravy and vegetables pickle. However, u can always substitute fish with chicken if u don't like to eat fish, then, u got to use meat curry powder instead of fish curry powder.

Nasi Dagang is originally steamed for better texture & taste of rice. As for this version of my Nasi Dagang, I did not steam d rice.. just a normal cook in a rice cooker.

Untuk resepi Nasi Dagang ini, ogyep tidak menggunakan teknik mengukus... Vitamin M (Malas) ada banyak bangat.. So, ogyep tanak macam biasa sahaja.. 

NASI DAGANG

Ingredients:
4 cups any scented rice + 1 cup glutinous rice = total 5 cups / 4 cawan beras wangi + 1 cawan beras pulut = jumlah 5 cawan
400ml coconut milk - remeasured to cup measurement / 400 ml santan - sukat ke sukatan cawan
thumb size ginger (slice thinly) /halia sebesar ibu jari (hiris halus)
6 shallots (slice thinly) /6 bawang merah (hiris halus)
1 tbs fenugreek / 1 sb halba
Pandanus leaves - knotted / daun pandan - disimpulkan
 

Method:
1. Wash and drain rice.
Basuh & toskan beras.
2. Place the rice in a rice cooker pot.
MAsukkan beras ke dalam pot periuk elektrik.
3. Add the shallots, ginger and fenugreek.
MAsukkan bawang merah, halia & halba
4. Add in coconut milk & water. Total of liquid use is equivalent to the total cups of rice. i.e. TOTAL RICE =  5 CUPS. 
So, we need to use 5 CUPS OF LIQUID = COCONUT MILK + WATER.
Masukkan santan + air. Jumlah cecair yang digunakan adalah sama dengan sukatan beras i.e. 5 CAWAN
Jumlah cecair yang diperlukan adalah 5 CAWAN = SANTAN + AIR
5. Add  in salt to taste. Do not forget d pandanus leaves for a better aroma.
Masukkan garam secukup rasa. Jangan lupa daun pandan untuk mewangikan nasi.
6. Place in d rice cooker. Wait for d rice to cook automatically.
Letakkan pot nasi ke dalam periuk nasi letrik. Tunggu nasi masak.

 

NEXT.. The gravy..

NASI DAGANG's TUNA GRAVY /

GULAI IKAN TUNA NASI DAGANG

Ingredients:
A;
2 pcs Tuna/Ikan Tongkol - clean and wash. 
- Boil with / Rebus bersama
2 cups of water /air
 5 pcs tamarind pulp /asam keping
B;
*2 tbs fish curry powder / rempah kari
*6-8 shallots / bawang kecil
*2 garlics / bawang putih
*1 tsp coriander / ketumbar
*1 tsp cumin seed / jintan putih
C;
400ml of coconut milk / santan
salt & sugar to taste / garam & gula secukup rasa
Cooking oil / minyak masak

Method/Cara-Cara:

1. In a food processor, blend ingredients B* to a fine paste.
Kisar Bahan-bahan B* sehingga halus.
2. Heat cooking oil in a pot.
Panaskan minyak masak didalam periuk
3. Add in d blended paste.
Masukkan bahan2 yang dikisar tadi. Tumis sehingga naik bau.
4. Add in 200 ml of d coconut milk. Bring to boil.
Masukkan 200ml santan. Biarkan mendidih.
5. Add in d boiled tuna together with d boiled water.
Masukkan ikan tongkol yang direbus tadi bersama 2 air rebusannya.
6. Simmer under a low heat.
Biarkan mendidih, guna api sederhana.
7. Add in d balance coconut milk.
Masukkan baki santan.
8. Salt and sugar to taste.
Masukkan garam dan gula secukup rasa.
9. You may add bird eyes chili if you wish to have a hot bite later.
Sekiranya inginkan sedikit kepedasan, bolehlah masukkan cili api.

NEXT.. 

Unfortunately,  my kids do not like fish..  BUT they love AYAM PANGGANG PERCIK / GRILLED CHICKEN. So, to get them to finish d rice.. I made this AYAM PERCIK to attract them..

This well loved Malaysian grilled chicken is first simmered in a coconut broth and then grilled in a hot oven. The chicken was absolutely tender and so flavourful and the gravy was delicious to be mopped up with any rice...

SPICY GRILLED CHICKEN /
AYAM PANGGANG PERCIK
Ingredients:
A:
Any part of chicken 
- marinated with salt, sugar &turmeric powder
Mana-mana bahagian ayam 
- diperap dengan garam, gula & kunyit
B - FINELY GRIND / dikisar halus:

15-20 dried Chili – soften in hot water & drained/  cili kering
8-10 Shallots / bawang merah
5 garlics / bawang putih

2 cm Ginger / halia
2 cm Galangal / Lengkuas
3 Lemongrass / serai
1 tsp corianders / ketumbar

1 tsp cumin seeds / jintan putih

1 cm fresh turmeric  / kunyit hidup
C:

2 Lemongrass - bruised / Serai - dititik

1pc Turmeric Leaves - finely sliced / daun kunyit - dihiris nipis
1 bulb garlic - minced / 1 labu bawang putih - ditumbuk
3cm ginger - minced / 3cm halia - ditumbuk

400 ml Coconut Milk / santan kelapa

2 tbs Tamarind Juice / Air asam jawa

Salt & sugar to taste / Garam & gula secukup rasa

Method  Cara-cara :

1.Marinate Chicken at least for 1/2 hour.
Perap ayam sekurang-kurangnya 1/2 jam
2. Heat oil on medium heat and fry Ingredients B in a large wok until fragrant.
Panaskan minyak dan tumis bahan-bahan B sehingga naik bau & pecah minyak.
3. Add in chicken, lemongrass, turmeric leaves, and tamarind juice. 
Increase heat to medium, and stir until well coated.
Masukkan ayam, serai, daun kunyit & air asam jawa. Besarkan api, gaul sebati ayam dan rempah-rempah.
4. Add in Coconut milk.  Let simmer & and keep stirring to thickened gravy.
Masukkan santan. Biarkan mendidih & mesti dikacau selalu sehingga kuah menjadi pekat.
5. Remove Chicken from gravy. Grilled d chickens in oven @ 190 degree for 15 minutes.
Asingkan ayam dari kuahnya. Panggang ayam dalam oven pada suhu 190 selama 15 minit.
6.  Served d grilled Chicken on a serving plate & ladled some gravy on top of the chicken. Ready to serve.
Letakkan ayam di dalam pinggan & tuangkan kuah ayam tadi ke atasnya. Sedia untuk dihidangkan.

Last but not least is this cucumber & carrot pickles. Personally, I should say that this pickle is a COMPULSORY dish to Nasi Dagang. It is an appetizer to d nasi.. Your Nasi Dagang is not complete without the pickle/acar.

CUCUMBER & CARROT PICKLES / 

ACAR TIMUN DAN LOBAK MERAH

I used to make this pickle, every time I serve any special rice. You can direct to my previous entry i.e. Nasi Briyani for the recipe... HERE

So, there u r... Your Nasi Dagang is complete now..

walllllaaaa....

bon appetite

selamat menjamu selera