(Gulai Tempoyak Ikan Patin)


GULAI TEMPOYAK IKAN PATIN


Hello everybody. I'm come back. Today I want to share how to make a "Gulai Tempoyak Ikan Patin". 
Tempoyak is a dish that comes from durian fruit. "Gulai Tempoyak Ikan Patin" it comes from the state of pahang. 


 Homemade Tempoyak :

1. Take about 500g of durian meat.
2. Mix in 1 tsp of salt. 
3. Really work the salt into the flesh. Wear gloves if possible as this will make your tempoyak last longer. Then cover with a lid loosely and let it stand in the kitchen overnight. For a more sour tempoyak, let it stand for two to three days. 
4. The next day you will see water seeping out, take a clean chopstick and stir tempoyak around. Screw on lid and pop it in the fridge. It can last up to 3 months.


Gulai Ingredients 

4 senduk tempoyak/300g tempoyak
6 red chillies
15-20 cili padi. (20 is the limit, this is pretty darn spicy- you’re looking to about 10-15 for comfortable heat)
4 sticks of lemongrass
½ tsp turmeric powder
½ old cucumber
2 turmeric leaves
3 asam keping (if needed in case your tempoyak is not sour enough)
600-800ml water
1 tsp salt
2-3 Tbs sugar

 DIRECTION

 Firstly blend all chillies with one lemongrass stick and a bit of water. You just need to bash up the other 3. Put tempoyak, chilli paste, lemongrass, turmeric powder and turmeric leaves in a pot. Add in about 500ml water. Test the thickness of the gulai and bring it to a simmer. You can add the rest of the water bit by bit.


  1. Add in old cucumber slices. If you have belimbing also can!
  2.  Add salt and sugar and let it cook for 10 minutes. Taste. This is when you see if everything is balanced. There should be a good balance of spiciness, pungency and richness with a bit of sweetness at the back of your throat.
  3. Add in your fish now and simmer for a further 5-10 minutes.
  4. If the gulai is not sour enough, you can add in the asam keping.    
After the fish is cooked, switch off the heat and let it stand in residual heat for 15 minutes. Taste again and see if you need to add a bit more salt or sugar. If this is the case you just need to put it back on a low flame, stir it a few times and you are ready to serve. Although my first gulai tempoyak was spicy… I was pretty stoked that it turned out delicious and surprisingly simple to make. It’s pretty much put everything together in a pot without oil and simmer. This one was SPICY but so addictive. I actually think I needed tempoyak that is a bit more sour, a little less chillies and a bit more water. Can’t wait to try this again! If you're tempoyak crazy you can serve it with some sambal tempoyak by pounding chillies with tempoyak and serving it on top. Be ready for some serious durian sweats later though!


Thaht All. Byeee See You Next Day.
Create by: Nur Hidayah


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