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Tempoyak: photo of the dish
Illustrative photo: Yosri at ms.wikipedia — GFDL, Wikimedia Commons
Everyday meals

Tempoyak

Fermented durian pulp from Sumatra and Malaysia, with a strong smell and a tangy, creamy taste. It's mainly used to flavour fish or vegetable curries and is eaten with rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Blend the chillies, shallots, garlic, galangal and turmeric into a smooth paste.
  2. Fry this paste in hot oil for 3 minutes over medium heat.
  3. Add the tempoyak and mix well, then pour in the coconut milk and the kaffir lime leaves.
  4. Let it simmer gently for 10 minutes, stirring from time to time.
  5. Add the fish or the aubergine cut into pieces and keep cooking for 5 to 8 minutes, until tender.
  6. Season with salt and sugar, then serve with white rice.

Variations and tips

Using what you can find here. If tempoyak is hard to find, replace it with 100 g of ripe durian pulp mixed with 1 tablespoon of rice vinegar.

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Original Ecomely recipe.