Thank God I’m a country boy…

I do not know what the name is in English or even in Chinese, but it is what the Malays call buah puloh or buah tupang to the Melanaus…

Buah tupang

They grow on very big trees that resemble those of the breadfruit or buah sukun and when they are ripe, they will drop off the trees. The skin will be soft or even mushy, and you take out the dark brown-coloured seeds…

Buah tupang seeds

…and throw away the skin. You boil the seeds in water, adding a bit of salt – the same way you cook groundnuts and then you eat the kernel of the seeds, after removing the hard outer shell and the thin inner layer of skin (like in the case of groundnuts too) which is of a lighter shade of brown.

The one in the above photo was not ripe yet, so the seeds were not really brown in colour. However, it could be used in cooking. You have to remove the outer green layer or the “thorns”…

Buah tupang masak rebus 1

…which can be quite a chore because of the sap. That was why I did it on a piece of old newspaper and put my hand in a plastic bag – I could wrap everything up after I had finished and throw it all away. You may get the sap on your knife too but it can be easily removed using cooking oil. Having done that, you will have to cut the fruit into bite-size chunks but make sure that you cut away the core inside as well.

This one was a bit old, so I decided against cooking it in rich santan/coconut milk gravy (masak lemak) and opted for the much simpler kampong/country-style masak rebus (boiling) instead. These are the ingredients you need…

Buah tupang masak rebus 2

…one chilli, some ikan bilis (dried anchovies) and belacan (dried prawn paste). Of course, if you want a stronger or hotter soup, you may add more but that was all that I used. Put all those in water and bring to a boil…

Buah tupang masak rebus 3

Allow it to simmer for a while so as to let the flavour come out of the ikan bilis and belacan before you put in the buah tupang

Buah tupang masak rebus 4

Bring it back to boil and allow it to simmer until the skin and the seeds are soft. As I have said earlier, this fruit was a bit too old, so the shell was brown in colour. That would mean that when eating, you will have to remove the shell from the seeds as it can be a bit too hard. If the fruit is truly muda or young, the shell will be whitish and you can bite and chew it easily. Thus, you will not need to remove it at all.

Buah tupang masak rebus 5

There you have it, easy as A B C…and I can assure you that it is very delicious. There is no need to add salt or msg as the ikan bilis and belacan would be salty enough and they would have contributed to the sweetness of the soup as well…but you may add those things according to taste if you wish or perhaps a cube of ikan bilis stock to enhance the flavour.

Now, that is the standard recipe and procedure to cook our kampong (village) or country-style soup which we call sayur rebus. Instead of the buah tupang, you may choose a combination of cangkuk manis or paku (jungle fern) and young baby corn, or perhaps you prefer cangkuk manis with sweet potatoes or pumpkin…and if you want to add a few udang galah (freshwater prawns), it will definitely go a long way in making it a lot tastier.

Give it a try! I’m sure you will love it unless you are one of those who find the smell of belacan repulsive…

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

15 thoughts on “Thank God I’m a country boy…”

  1. i thought it’s a durian in 1st glance =.=
    santan is fattening…im in extensive diet plan 😦

    Well, cooked this way, it is definitely healthier! No santan, no oil…just boil and no need for added salt and msg!!!

    Ah…you’re FC today! Tekkaus has gone off somewhere for the weekend with his family, I think! LOL!!!

  2. at first i thought it was a durian!!! never came across such fruit!

    I don’t know if you have that over there…and I don’t think many people know how to go about eating it either – only kampong people mostly! LOL!!!

  3. I thought I am a country girl – now, think otherwise, I have never seen this fruit before! Durian I know, but not this one! Sigh…You certainly eat more of these fruits than I eat durians! LOL

    LOL!!! Don’t think Foochows usually eat these…(I’m a Foochow too though! 75%! Hahahaha!) Even my mum’s Indon maid quite shocked – said that we eat everything and so nice some more, things they have back home but never ate…and she said they all so bodoh! We had a tree before in our house compound during my childhood days…and I used to boil the seeds myself. Love ’em!

  4. hey, not really fan of mariah carey, i just love the chipmunks singing that song, it’s entertaining..

    LOL!!!…And welcome to my blog! You didn’t provide your link. Anyway, I’ll check it out and add you to my blogroll. Do come again…and post a comment or two!

  5. Aduh…..tupang. Long time since I ate it. The seeds are much much nicer than cempedak seeds. I love the old ones esp the ones almost or already sprouting. Your tupang very alang alang. Too young for seed too old to cook!

    It was actually young when the old lady bought it – last Saturday but she just threw it there, didn’t bother to cook. So yesterday, being Friday…I was free, so I had to do it lor! Not really old…only some seeds, so just had to remove the shell. Definitely better than cempedak seeds – lots better! No tupang in Kuching?

  6. my grandma always cook 4 us the same dish…it taste great and i really like it. the gravy goes well with rice. we can also use cempedak muda if buah tupang is not available. same recipe different fruit but the taste is still great….maybe i go to the market 2moro and look for4 that buah or cempedak muda and ask my grandma to cook it………sedap……………

    Ya, we also cook masak lemak using this or cempedak or nangka muda…but cempedak and nangka are heaty fruits like durian, this one is ok! Got something like this, sure tambah nasi one… Drool! Drool! Hahahahahaha!!!

  7. yeah, town people like me didnt know what that was until now.. first glance, sure looked like durian to me… never tasted this before .. but i think i seen my canteen selling this before… not sure.. hahaa… like those young nangkas.. anyway, thanks for sharing… wonder how it taste like..

    Ya…you’re not the only one who thinks it’s durian. It tastes something like young nangka or cempedak… Nice!

  8. Oh!Yum Tupang!!!!I guess Mrs. STP is also very’melanau’ now since she is the one who bought the fruit. Aduh! Somebody really lah! Dissecting tupang also need gloves pulak! Like performing some big operation! 🙂 Actually not even gloves, plastic bag aka gloves. hahaha!!! I cut open durians with my bares hands one,yunno!

    It’s the sap lah! Wah! How did staying in Oz change you from a Hock Chiew siaw chia into an Amazon? Hahahahahaha!!! that was just to prevent the sap from getting on the hands – like getting super glue all over mah! Cleaner if done that way. My missus…after years with the Malay, Iban, Melanau colleagues – now can eat all kinds of things liao! Last time, could not even eat keli…or poomba! LOL!!!

  9. It looks like durian o! :p You can even cook it? My….I have never seen the fruit, let alone taste it.

    Should plan to come to Sibu sometime…and you can try all these exotic stuff!!! Book early on that cheap airline (months ahead)…or even the golden one, can be real cheap…

  10. I wonder if we have it here. :p But then again, it would be a real chore to prepare it right?

    Not really….just that the sap sticks to your hand, so you will need to remove that using cooking oil. But if you wear a plastic glove (or use a plastic bag like me), no problem at all… The only problem is we can’t tell on the outside whether it is really young and suitable for cooking or not.

  11. Funny looking buah. Looks like a cross of buah sukun and durian!

    It may be related to the sukun as the tree looks similar – the leaves especially.

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