Tempoyak is a typical Indonesian food. Made from fruited durian fruits so that the aroma stings with a distinctive taste.Tender is generally served as a mixture of side dishes and eaten with rice. But it can also be mixed as spices and seasoning sambal.
The main ingredient of tempehak is durian ripe tree or durian a little watery. Durian fruit flesh needs to be smoothed and given salt for fermentation process faster. The dough is then put in a tight jar and allowed to stand for 3-5 days.
The result is durian processed scented sting. The texture is mushy with a distinctive sour taste. Sour taste comes from the high levels of Lactic Acid Bacteria (LAB) formed during the fermentation process.Tempoyak is very popular on the island of Sumatra, especially Jambi, Palembang and Lampung. Also Borneo. Most tempoyak sellers are found during the durian season.
The people of Sumatra to cultivate the tempoyak to be a typical dish like chili sauce or mixed with fish. One of the most popular is brengkes or pepes tempoyak from Jambi.
These peppers are usually made from catfish, indigo or shrimp. One of the delicious sellers of brengkes tempoyak there is Duo Grandma's restaurant. The owner explained how to make brengkes tempoyak.First, the fish washed clean. Next make a fine spice of turmeric, garlic, onion, chili and salt. Then saute the spice.Give fresh fish the finely seasoned dough and thin slices of lime leaves mixed with tempoyak. Finally, the fish wrapped in banana leaves and steamed until cooked.
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