2017 Durian Season

[Ong88]

Lousy durians this season that can't be eaten?
Feed to our fishes.

Otherwise

YouTube Video

https://en.m.wikipedia.org/wiki/Tempoyak

Tempoyak (Jawi: تمڤويق), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Indonesia and Malaysia. Tempoyak is made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.

In Malay archipelago, fermented durian is known in many names. It is commonly known as "tempoyak" in Malay Peninsula, Borneo, and Southern Sumatra region (South Sumatra, Jambi, Bengkulu and Lampung provinces). It is known as pekasam in Aceh and asam durian in Minangkabau region of West Sumatra.[5] The word asam which translate to "sour" describes its fermentation process.

Tempoyak is made by taking the flesh of durian and mixed with salt and kept in room temperature and left for fermentation process for three or five days.[1] As a fermented food, tempoyak-making process involves a number of lactic acid producing microorganisms, or more commonly known as lactic acid bacteria. Isolated lactic acid bacteria which form colonies in fermented durian are Lactobacillus casei and Lactobacillus rhamnosus sub sp fersantum.[6][5] These lactic acid bacterias inhibit the growth of harmful decomposing bacterias, such as Escheria coli, which in turn preserves the durian flesh. Besides its functions as food preservative, fermented tempoyak also serves as a natural food flavoring. The addition of tempoyak into chili paste and curry, will add distinct aroma and savoury flavour to the dish.

In Malay archipelago, fermented durian is known in many names. It is commonly known as "tempoyak" in Malay Peninsula, Borneo, and Southern Sumatra region (South Sumatra, Jambi, Bengkulu and Lampung provinces). It is known as pekasam in Aceh and asam durian in Minangkabau region of West Sumatra.[5] The word asam which translate to "sour" describes its fermentation process.

Tempoyak is made by taking the flesh of durian and mixed with salt and kept in room temperature and left for fermentation process for three or five days.[1] As a fermented food, tempoyak-making process involves a number of lactic acid producing microorganisms, or more commonly known as lactic acid bacteria. Isolated lactic acid bacteria which form colonies in fermented durian are Lactobacillus casei and Lactobacillus rhamnosus sub sp fersantum.[6][5] These lactic acid bacterias inhibit the growth of harmful decomposing bacterias, such as Escheria coli, which in turn preserves the durian flesh. Besides its functions as food preservative, fermented tempoyak also serves as a natural food flavoring. The addition of tempoyak into chili paste and curry, will add distinct aroma and savoury flavour to the dish.

In Indonesia, tempoyak is especially popular in Palembang, and also in other cities in Sumatera such as Jambi, Bengkulu, Lampung and also Pontianak in Kalimantan.

In Palembang the dish tempoyak ikan patin (Pangasius catfish in tempoyak sauce) and brengkes (pepes) tempoyak are well known, which is a steamed fermented durian paste in banana leaf container,[8] usually mixed with patin (pangasius fish) as brengkes ikan patin tempoyak.[9] A spicy condiment called sambal tempoyak is made from the mixture of fermented durian, ground belacan (shrimp paste) and chili pepper.[4]

In Lampung, tempoyak is made as sambal seruit tempoyak. Seruit is shredded fried freshwater fishes, such as patin (pangasius), baung (hemibagrus), lais (Kryptopterus), belida (featherback) or mas (carp), mixed with ground chili pepper, tomato, shallot, shrimp paste, lime juice, young unripe mango, salt and tempoyak.[10]

In Pontianak, tempoyak is usually served as spicy condiment, mixed with red chili pepper, fresh shrimp or teri (anchovy) and petai (green stinky bean).


In Malaysia, tempoyak is specifically popular in the state of Pahang and Perak, yet it is also can be found elsewhere, from Kuala Lumpur to Sarawak. In Malaysia, tempoyak is an essential ingredient for gulai tempoyak ikan patin (pangasius fish tempoyak curry).[3] In Sarawak, tempoyak is available in marketplace. It taste sour and salty with a lot of durian nutty flavour, and essential ingredient for cooking soup with tang hoon or glass noodles.

[globalcookie]

Originally Posted by ong88

when you see this

when the cows come home :d

lol :d:d:d

[Ong88]

My first real durian session in Singapore this year.

[itchy]

Durian price seems to come down a bit today ...

[foxwagon]

reported on news that prices seemed to have dropped & stabilized

[Ong88]

Today

[Liang_Zai]

Originally Posted by Ong88

Today

Bro today u went Haochi bought any cultivars??

[Ong88]

Bought nothing, he wasn't there and I only trust him.

Was looking for XO

[Ronald]

Originally Posted by foxwagon

reported on news that prices seemed to have dropped & stabilized

Heard from my usual durian stall owner that gone are the days of MSW at
$18-$20/kg......$28/kg is now the so called low price!

[Ong88]

I am told AF members get good price at Hao Chi

Please tell them fish forum brother price