King Prawns Tempoyak Sauce

This is totally begitu Melayu, very Malay. But hey, once in a while, I do get very very very very homesick. The last few weeks, I have indeed been on the extreme side of very homesick.

Chris was away on business trip so I decided to defrost one of the durian pieces and de-shelled king prawns out of the freezer and prepared myself my masak lemak cili api tempoyak. For the benefit of my one causcasian reader, Helen that is you, my culinarily connosseur, I don't recommend it to you. Really. Your French husband would pass out if you feed him this, so please. DON'T.

To Farina and Anasalwa, if you are reading this - this is for you.

Ok just to make sure I do this the typical Malay way, I am going to do write the rest of the entry in Malay.

Tu lah. Masak ni bukannya susah. Tumbuk bawang putih dengan cili padi/api (3-4 bijik, sesuka hati lah berapa banyak boleh tahan pedas) dan kunyit hidup (kalau tak ada, serbuk pun boleh lah, 2 sudu kecik) dalam lesung. Lepas itu masukkan sikit garam dan durian (satu ulas cukup). Kacau sampai campurannya rata. Masukkan campuran bawang, cili tumbuk, kunyit dan durian tu dalam periuk belanga dengan santan kelapa. Masak atas api, jangan besar sangat, pelahan lahan, jadik santan tu tak medidih dan tumpah.

Bila mendidih, masukkan 2 keping buah asam kering. Kalau tak ada, guna asam jawa (satu sudu besar dengan setengah cawan air, biar pekat, jangan terlalu cair pulak).

Masukkan udang dan daun kunyit (di hiriskan, kalau ada). Masukkan sikit garam dan gula. Rasa. Lepas 5 minit (jangan lama lama, nanti udang tu gental), berhenti masak. Itu saja. Boleh dihidangkan.

Cubalah! Resipi ni dengar macam senang je kan. Tapi rasa nya begitu sedap sekali (bagi standard saya lah!).

Jangan makan terlalu banyak sangat, nanti tercirit birit pulak...

Kalau cuba, beritahu lah OK?

Comments

[farina]

alamak sedapnyaaaaaaa! ini kena cari durian lagi nih. i will def try to make it. i just wish i cud find daun kunyit. anyway, wil def let u kno kalau i buat ok? thnaks for the recipe Nina.

[anasaslwa]

Nina,
Raya sakan lah besok saya ni.
Besok lepas lari, terus ke super88market cari durian.

"Tak sabar rasanya menunggu hari esok"
ewah, berpuisi pulak.

Terima kasih banyak-banyak ya Dik Nina:))
salamharumwangi

[Antipodéesse]

Oh you are naughty Nina! I bet he would love it, but I won't be able to make it, will I?

Today am doing chicken satay with lots of garlic and sambal olek, which I did last week in Switzerland at Ms. Mac's house. It was divine!

[Mark]

hey nina,

caucasian reader number two checking in...
is tempoyak a fermented durian, as my Googling suggests, or can this be made with reg'lar old frozen (or fresh) durian? think i'll have to wait until i'm alone to make this one, but i'd like to try it...

[Nina]

Hi Mark, yes, tempoyak is (originally) fermented durian but...it is not as complicated as it sounds as the durian is fermented only with salt.

Yes, you can substitute it with fresh durian flesh. At least, this is what I normally do. So far, it has worked out totally authentic (so she says:-))

Do let me know if you try to reproduce this. Just as a precaution - durian can cause 'body heat' to rise (the yin and yang - hot and cold... Durian is hot)

Thanks for living a note here. See you around.