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26-07-2017, 12:33 AM | #51 | |||
Prof SK Ong
Join Date: Jan 2009
Posts: 10,641
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Lousy durians this season that can't be eaten?
Feed to our fishes. Otherwise
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.
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27-07-2017, 01:27 PM | #52 |
Dragon
Join Date: Nov 2007
Posts: 1,446
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01-08-2017, 12:54 PM | #53 |
Prof SK Ong
Join Date: Jan 2009
Posts: 10,641
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My first real durian session in Singapore this year.
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01-08-2017, 02:03 PM | #54 |
Endangered Dragon
Join Date: Jun 2007
Posts: 11,159
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Durian price seems to come down a bit today ...
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01-08-2017, 04:43 PM | #55 |
Dragon
Join Date: Mar 2003
Posts: 1,181
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reported on news that prices seemed to have dropped & stabilized
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01-08-2017, 06:38 PM | #56 |
Prof SK Ong
Join Date: Jan 2009
Posts: 10,641
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Today
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01-08-2017, 06:50 PM | #57 |
Senior Dragon
Join Date: Sep 2005
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Last edited by Liang_Zai; 01-08-2017 at 06:52 PM. |
01-08-2017, 09:11 PM | #58 |
Prof SK Ong
Join Date: Jan 2009
Posts: 10,641
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Bought nothing, he wasn't there and I only trust him.
Was looking for XO
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02-08-2017, 03:09 PM | #59 |
Dragon
Join Date: Oct 2000
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02-08-2017, 03:46 PM | #60 |
Prof SK Ong
Join Date: Jan 2009
Posts: 10,641
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Public Service Announcement
I am told AF members get good price at Hao Chi
Please tell them fish forum brother price
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