Saturday, April 7, 2007

Sambal Tumis Tempoyak Udang

Tempoyak is condiment made from fermented durian. Originated in Sumatra, tempoyak also popular among Malays in Malaysia and Singapore.
Tempoyak usually made into sambal, combined with petai and ikan teri/bilis.

To make the tempoyak, we need to take out the durian seed, put aside the flesh and pour a dash of salt onto it. Mix with fork and keep it in a clean glass jar for several days until a week.

Durian with salt sounds a bit strange to me. I couldn't imagine what it would be like until I accidentally lick the fork with a sexy gesture a la Nigella Lawson (huehehe mungkin gak seeeh). Heee...consider that possible, it actually taste good. Strange, but good. What can I say.

I got the recipe from Malaysia's Appetite Magazine. Although it doesn't use onions, garlic, and galangal just like Indonesian stir-fry use to, but it doesn't lose spicey flavour. But if you want more flavour, feel free to add them. Next time I cook this, I will.

I think this could be kampong-style one dish meal. It got veggie, prawns, and sambal. All you need is a plate of warm rice. Well that's if one plate is enough :))

Sambal Tumis Tempoyak Udang

5 dried chillies

2 fresh red chillies, sliced

3 tbsp oil

3 tbsp tempoyak

1 cup water

20 petai kernels

150g medium size prawns, shelled

1 cup pumpkin shoots or tapioca shoots, finely sliced

1/2 small turmeric leaf (daun kunyit) finely shredded

4 daun kaduk, finely sliced

2 daun cekur, finely sliced

Snip dried chillies into one cm lengths and soak in warm water for about 15 mins until softened. Drain the water then rinse chillies and dry. Pound dried and fresh chillies together to make a fairly fine paste. In a wok, heat oil and cook chilli paste over low heat until the oil starts to separate. Stir in tempoyak and cook for two to three mins before adding water. When the mixture boils, add petai and cook for two mins then add prawns, pumpkin or tapioca shoots and the shredded turmeric, daun kaduk and daun cekur. Cook until prawns are firm and the leaves wilted. Season to taste with salt.


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