Tuesday, 22 November 2016

Smelly But Delish!


I was looking for something in the fridge and I noted that my fridge is overcrowded. So many bottles and containers of this and that taking up so much space. That made retrieving or looking for anything from the fridge rather cumbersome.

That's when I found a bottle containing the other half of my unused tempoyak (fermented durians). Let's see, the last time I used the contents was in January this year. It is now November. And I made that tempoyak in 2015.



I took a tentative sniff. It still smelt good. So. 



I pounded some cili padi and fresh turmeric. Then I fried a handful of ikan bilis until crispy.



Then the pounded ingredients were sauteed in hot oil and to that a stalk of lemongrass and shredded turmeric leaves were added together with the tempoyak.

Once well mixed and done, the ikan bilis was added.



I scooped it all into a glass jar and let it cool completely before closing the lid and keeping it in the fridge (thereby taking up space in the fridge again. Bah!).

This Ikan Bilis Tumis Sambal Tempoyak which I took from my friend's blog is da bomb! My version is a sickly greenish yellowish color because I used green cili padi. I cannot stand the red one because it is super hawt!



Tempoyak fans, this is a recipe you simply have to try. I would be very happy to eat just this with rice. 

Ikan Bilis Tumis Sambal Tempoyak
Recipe source : Adapted from Secubit Garam

Ingredients :
- 1 cup of tempoyak
- 10 green cili padi (or red if you prefer)
- 1 cm fresh turmeric
- 1 turmeric leaf, thinly sliced
- 1 stalk lemongrass, bruised
- oil for frying
- 1/2 cup ikan bilis, washed, drained and fried till crispy

Method :
1. Pound cili padi and fresh turmeric.
2. Heat oil in pan and saute the pounded ingredients.
3. Add tempoyak, turmeric leaves and lemongrass.
4. Stir to mix well and continue to saute until aromatic.
5. Add fried ikan bilis, stir to mix and then dish out to serve.

Note : I did not add any salt since it was salty enough.


50 comments:

  1. Tempoyak? I've some left. Maybe I can try this, bet it's good!!!

    ReplyDelete
  2. Jarang dapat makan tempoyak ni PH... last makan mungkin 3 @ 4 tahun dulu..hihi.. klu balik Melaka, kadang mak mertua buatkan:)

    ReplyDelete
    Replies
    1. Oh ye ke, Atie? PH punya stok dah habis. Next time jumpa durian, nak buat lagi.

      Delete
  3. I've never eaten tempoyak...and I'm not going to try. Fresh durian is already smelly to me, let alone fermented durian....eww!! >.< But tempoyak fans will swear by your lovely recipe though, I'm sure :)

    ReplyDelete
    Replies
    1. This is definitely not for you then. You might faint! LOL!

      Delete
  4. So many of us have not tried this Smelly But Delish tempoyak. I want to order and buy from you in order to believe that it is very good. Boleh? I didn't know red chilly padi are super hawt!! LOL

    ReplyDelete
    Replies
    1. My tempoyak stock no more. You want to supply me with durians? LOL!

      Delete
  5. I love durian but I don't like tempoyak. Even if I have tempoyak right now, I won't do this, PH. Sambal ikan bilis is just nice for me, no need the tempoyak ^_^

    By the way, are you saying green cili padi is not hot? Lidah Melayu betullah you ni, PH!

    ReplyDelete
    Replies
    1. MD, that means I am lebih-lebih lah ya? LOL! Green cili padi is hot but not that hot. The red one OMG, berasap!

      Delete
  6. I love to eat durians but I have never tried tempoyak. I believe I will like the taste of tempoyak. Did you eat some or you keep all in the fridge?

    ReplyDelete
    Replies
    1. I ate bit by bit because it is salty.

      Delete
  7. Never tried tempoyak before, but I can imagine the smell.

    ReplyDelete
  8. That is one mean looking sambal tempoyak!

    ReplyDelete
  9. I love fresh durians but not a fan of tempoyak.

    ReplyDelete
    Replies
    1. OK, not loved by everyone hah..hah..

      Delete
  10. eeek ... i'm running away from this post. me no likey tempoyak! :D p.s. i bet it'd still smell the same (not 'good') in november 2017 :D on the other hand, the final product, the sambal, looks appealing and appetising ... now i have mixed emotions :D

    ReplyDelete
    Replies
    1. LOL! Perhaps the final product will appeal to you. The ikan bilis and turmeric leaves mellowed the strong taste of the tempoyak.

      Delete
  11. OMG, you're so adventurous! Your post title certainly caught my attention. Hahaha! xoxo

    ReplyDelete
    Replies
    1. I eat this and I think that parmesan cheese is smelly and yucky :D

      Delete
  12. yang smelly macam ni the best ni PH i like it hahaha
    lama dah takde tempoyak kat rumah ni
    masa ni dimana nak cari ni

    ReplyDelete
    Replies
    1. Kak Noor, PH punya stok pun dah habis. Tu lah, kena intai-intai kat mana ada durian hah..hah..

      Delete
  13. I LIKE!! One year ago or not, as long still edible.. My last time eating tempoyak was two years ago or more... Oh, dear, now I am missing my Malay colleagues! :)

    ReplyDelete
    Replies
    1. It was stiil OK since I didn't lau sai hah..hah...

      Delete
  14. Hi Phong Hong,
    I've not tried tempoyak ... can't imagine how is the taste/smell. But fresh durian I like :)

    ReplyDelete
    Replies
    1. Hi Karen! I am not too sure if you will like tempoyak. The smell and taste is quite strong.

      Delete
  15. Dulu before ada blog..kalau nampak tempoyak ..I will run away when my parents makan..heheh....then bila dah ada blog..semuanya nak cuba makan & masak..not bad I should say..masam2 oklah I can take it tapi baunya yang tak boleh tahan..huhu

    ReplyDelete
    Replies
    1. Ayu tak tahan baunya? Actually masa PH first testing tempoyak, pun takut nak hidu. Pegang botol jauh jauh dulu kemudian slow slow hidu hah..hah... mujur tak pengsan >.<

      Delete
  16. So many new terms to me! Tempoyak is another new term to me, never heard or tried before

    ReplyDelete
    Replies
    1. Good to learn and taste new things :)

      Delete
  17. Oh my, I'm yet to find the aroma of fresh durian pleasant, I can't even imagine what fermented durians smell like. ;-)

    ReplyDelete
    Replies
    1. Oh dear, then you better stay away from tempoyak. LOL!

      Delete
  18. By the way, PH, I just bought a new oven, just want to check for these 2 items (1) Rotisserie Spit and (2) Rotisserie Handle - are they just accessories which if we do not need to use them, no need to put in oven, sorry to trouble you, cos I don't cook often and I seldom use oven :P

    ReplyDelete
    Replies
    1. Libby, those are accessories. You can use the oven without them. But when roasting a whole chicken, it is good to use the rotisserie spit and handle so that the chicken is evenly cooked and browned. But it's optional, up to you whether want to use or not.

      Delete
    2. Thanks PH for answering my question and doubt

      Delete
  19. Not a big fan of tempoyak. The first and last time I tasted was durian tempoyak during Hari Raya in 2014 when I were in Sibu. Good but not a fan. Haha. Cannot get rid of the taste in the mouth after eating.

    ReplyDelete
  20. I rasa u the only one and only chinese yang makan tempoyak dalam dunia ni PH haha...I suka orang macam u ni, makan tak memilih. Apa pun sambar.... like me !

    ReplyDelete
    Replies
    1. Ye ke? hah..hah... PH kalau pasal makan, tak memilih. Semua boleh. Except cheese yang kuat baunya. Parmesan cheese langsung tak sentuh.

      Delete
  21. I loveeee fresh durian but never try tempoyak and not sure if I like it :P I saw some Malay stalls selling lauk with tempoyak, maybe I should have a try one day.

    ReplyDelete
    Replies
    1. You can try a bit first in case you don't like it.

      Delete
  22. Omg, i dont want to believe! You eat tempoyak??, Betulla you lidah melayu PH. I have one more recipe to share.Recipe of tempoyakla, apa lagi. This is truly from pahang.

    Tempoyak.
    Ikan bilis
    Bawang besar
    Cili
    (Blend all this kecuali tempoyak-then you fry untill betul2 kering, then after that you add tempoyak, fry it again sampai sambal tu kelihatan berminyak, means kena amik masa sikit, kalau kering sangat, add some water, then goreng lagi sampai kering dan berminyak.
    Opss, i forgot something! This sambal not complete until you add tumeric powder, tapi takde daun kunyit dan serai ye, kalau you tambah juga, means not truly from pahang la.




    Tempoyak

    ReplyDelete
    Replies
    1. Yes, ticer Azimah, I eat tempoyak. I love it! My taste memang Melayu lah. I love Malay food, nombor satu! Thank you for sharing another recipe. Right now, stok tempoyak dah habis :( Nanti kalau terjumpa durian, buat lagi dan akan cuba resipi ticer Azimah :)

      Delete

Related Posts Plugin for WordPress, Blogger...