Durian season is on, Daddy has been buying durians and eating them like nobody business. It can be addictive especially if you love durians. Like to some people, the smell can be quite offensive or overpowering, but to some, it is heavenly. For me, I love it in sambal, cheesecake and in ice cream . Yesterday I fermented some durian pulps (tempoyak ) and make them into sambal - a local spicy condiment . Sambals are usually served as an accompaniment to rice and curried dishes, either as a condiment or as a side dish. A very appetising accompaniment to fish. I added salt to the durian pulps and leave it to ferment for a day covered on the counter top. Not many people know how to eat this sambal except the local malays. It originates from the Malays. After many years of working with my malay colleagues, I grew to love this sambal and never fails to make some during the durian season......best accompaniment for fried fish...
y u m m y and f i n g e r - l i c k i n g good !
I had two yellow tail scads all to myself without rich for dinner last nite. Wow...it was one good dinner... I pan fried the yellow tail scads with grapeseed oil ....keeping the fish moist with a light crunch skin and ate it with the durian sambal. The main highlight of this post is the durian sambal. The trick to make a good sambal belacan, is to toast the belacan till fragrant in a grill pan ( shrimp paste ) and while it is still hot, add to the chilli and pound them in a Mortar and Pestle till the chilli is grounded fine, then add it to the fermented durian pulps . Mix well and tada a delicious durian sambal that goes well with any type of fried fish. This sambal may not appeal to some but to me it is the most delicious condiment to go with my fried fish :)
simple to make and it is finger licking good and I only get to eat it
during the durian seasons...try it and you will know what I mean
for those who loves durians :))
two yellow tail scads all to myself
Daddy had homecooked ray fish curry
which I will post up next....stay tuned :)
durian sambal - a spicy condiment that is famous in Malay homes
during the durian season....
this is a very appetising condiment and the
perfect accompaniment for fried fish.....
2 fresh red chillies
6 red bird eyes chillies
1 piece of belacan (shrimp paste )- half thumb sized
1 cup of fermented durian pulps ( tempoyak )
Toast the belacan ( shrimp paste ) in a grill pan till fragrant and well toasted.
Pound the chillies in a mortar and pestle , add the hot toasted belacan and pound till it is well mixed . Scoop out the sambal belacan and add to the fermented durian pulps and stir till well blended. Serve as a condiment for fried fish.
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