In the morning…

In the morning yesterday, I did not go out for breakfast so I cooked myself this plate of Mamee Mi Poh Goreng and fried an egg – sunny side up.

STP's Mamee Mi Poh Goreng plus fried egg

I think I prefer Indomie but anyway, this post is not going to be about that. My friend, an ex-colleague, has just given me a pot of fermented durian (tempuyak) the day before but the problem is her hubby has added too much salt to it (He said that the Bidayuhs usually add a lot of salt when making tempuyak) so it is very salty and other than that, it has not really fermented yet, so it tastes something like fresh durian with a whole lot of salt.

In spite of that, I still wanted to cook some fish with fermented durian (ikan masak tempuyak) for my mother. That was why I could not go out for breakfast. The fresh prawns (udang galah) that I cooked with tempuyak when Cooking4stp was here were absolutely delicious but my mother has this allergy for crustaceans, so I had to substitute it with fish instead. These were the ingredients that I prepared… 

STP's fish with fermented durian - ingredients

I pounded two shallots – peeled and sliced, three cloves of garlic – also peeled and sliced, one chilli and a small 1-cm piece of tumeric (kunyit) and I had two stalks of lemon grass (serai), the ends of which had been crushed. I defrosted one piece of fish fillet and cut it into bite-size pieces.

After heating a bit of oil in the wok, I put in the pounded ingredients and the lemon grass and sauteed for a bit before adding half a tablespoon of sugar. After a while, I added two tablespoons of tempuyak and two cups of water and once the gravy started boiling, I put in the fish. Simmer till the fish was cooked, and presto! The dish was ready…

STP's fish with fermented durian 1

For one thing, as the tempuyak was so salty, I could not add the usual anchovies (ikan bilis) stock to enhance the taste and because it had not fermented, the tempuyak taste was just not there. Still, it tasted nice, something like masak kunyit with assam (cooked with tumeric and tamarind) but it could not match what I cooked for dinner when Cooking4stp was here.

STP's fish with tempuyak 2

Never mind! I will try again when I can get my hands on some nicely-fermented tempuyak. In the meantime, perhaps you would like to give it a try and then you can tell me how it goes…