~secret recipe by my mom~

Patin Fish In Gulai Tempoyak

This secret recipe I learn from my mom. I like when she cook this dish. Actually, do you know what is tempoyak and how to make it? Tempoyak is a fermented durian flesh that has been kept for a while until it turns sour. For this dish, tempoyak is used to give a special sweet and sour taste to the fish gravy. To make tempoyak is easy. You simply need to take out the flesh of the durian and separate from its seeds. Then leave it in an air tight container for about two weeks before you can turn it into a condiment or gravy.

Ingredients

-3 patin fish flesh
-4 chillies padi, pounded
-2 fresh red chillies, pounded
-1 big onion, pounded
-2 stalks of lemon grass, pounded
-2 table spoon of tempoyak
-1 tea spoon of tumeric powder
-water, for the gravy/soup
-salt, to taste

Methods

Step1. In a pot, mix all ingredients together with the fish.

Step2. Add some water until it covers the whole fish.

Step3. Heat the stove and lay the pot. Stir all ingredients until the fish is cooked.

Step4. Serve with white plain rice for lunch.

Easy right? Can do it although you close your eyes. Haha.. I have self certified myself that I pass with flying colour to cook gulai tempoyak. Hihi.. Tempoyak is the hero in this dish. If you love to eat durian you should love to eat tempoyak and gulai tempoyak too. But for Botarian(Bota) people you MUST to love this dish. COMPULSORY..!! Nyummm.. (^-^)