Durian Fruit Sauce ( Tempoyak In Indonesia )

Tempoyak is a dish that originated from the fermented durian fruit. Tempoyak can also be eaten directly (although this is rarely done, because many are not resistant to acidity and aroma tempoyak itself). Tempoyak known in Indonesia (especially in Palembang Sumatra and Kalimtan) are also neighboring Malaysia.

Ways of Making  Tempoyak :

Tempoyak made ​​by way of preparing meat durian, durian select that has been cooked properly, are usually already looks watery. Then separated from the seeds, give a little salt. Once completed, then added with chili that can speed up the fermentation process. 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 closed place, and should be stored at room temperature. Can also put in the refrigerator, but will run slower fermentation. 

 Material :


       3 tablespoons cream durian (Tempoyak)
       20 pieces of shrimp size is being cleaned
       3 cloves garlic
       2 red onion seeds
       2 tablespoons chili finely
       1 tablespoon white sugar
       1 cup of water or to taste
       1 / 2 turmeric, finely minced
       1 bay leaves
        crushed lemongrass
        salt to taste


How to make:

1. Combine cream durian, red chilli and turmeric stirring until smooth, then enter the water, and then enter the bay leaves, lemon grass, shallots and garlic and cook until boiling, then enter the shrimp.
2. Finally put a little salt and sugar, cook over medium heat until cooked.
3. Pick up and ready to served