Jakarta (ANTARA) – Indonesian culinary has many unique things about each dish, especially the chili sauce as a complement. This dish, which is usually served with a spicy taste, can enhance your appetite when eating food.
It is not uncommon for typical Indonesian fruits to be used as ingredients for making chili sauce. The processed durian, which is often enjoyed by the public, can not only be made into dodol, durian ice or cake but can also be used as tempoyak chili sauce.
By using durian flesh as a complement, it is the main ingredient in making this chili sauce. The famous durian tempoyak comes from Palembang, Lampung, Jambi, Sumatra and Kalimantan.
Tempoyak durian chili sauce is a fermented durian meat preparation. The combination of delicious and fresh chili flavors gives a special pleasure when eating it with sea fish.
Tempoyak existed around 1836 and became one of the foods favored by kings and ordinary people in Trengganu (a native Malay tribe). This food is a characteristic of the Jambi people because the raw materials for making it are quite abundant and durian in Jambi has a very delicious taste.
So the taste of fermented durian meat can be combined with chili which will become a unique chili sauce because it has a spicy and sour taste in one.
The tempoyak fermentation process has two methods and with different levels of gouram. If you want to produce sour tempoyak, durian flesh can be fermented with a salt content of less than 5%, while salted tempoyak needs to be fermented with a salt content of more than 5%.
However, tempoyak chili sauce has good health benefits and is rich in it probiotics which is fermented so that it can help maintain the immune system, is good for digestion and intestinal health.
If you want to try making the typical Malay tempoyak chili sauce, first you need to prepare the durian which will be fermented first. Here’s how:
How to ferment durian fruit flesh, for tempoyak chili sauce
Ingredients
• 1-3 durians
• 1/2 tbsp salt
How to make
1. Make sure that the fermentation container does not contain any water at all, so that the fermentation is successful.
2. Separate the durian flesh from the seeds and store it in a container where it will be fermented.
3. After that, mix in 1/2 tablespoon of salt and stir until evenly mixed.
4. Store the durian flesh in an airtight place for 3-5 days.
5. If fermentation is successful, the texture of the durian flesh will become soft and have a different smell, unlike durian fruit.
Tempoyak chili sauce recipe
After the durian has been successfully fermented, the next step is to make the tempoyak chili sauce. Check out the ingredients and how to make it below.
Ingredients
• 4 tbsp tempoyak
• 3 tablespoons granulated sugar (depending on the acidity of tempoyak)
• 1/2 tbsp salt
• 1/2 cup water
• 2 tablespoons cooking oil
• 2 map boards (optional)
• 100 grams of red chili
• 3 red onions
• 3 cloves of garlic
• 1 cm turmeric
• 1 cm ginger
How to make
1. Prepare the materials to be used.
2. Puree the chilies, shallots, garlic, turmeric and ginger.
3. After that, peel the petai and divide it into two parts.
4. Next, heat a frying pan and oil for frying.
5. Then, stir-fry all the ground spices, add tempoyak and petai.
6. Add water to the spices and stir, don’t let it burn.
7. Then add salt and granulated sugar, stir until evenly mixed and wait about 3-5 minutes until the water content reduces.
8. When you feel the tempoyak chili sauce has thickened enough, remove from heat and serve.
Reporter: Sean Anggiatheda Sitorus
Editor: Maria Rosari Dwi Putri
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