The last time I cooked some tempoyak (fermented durian) prawns, I followed some recipe that I got through googling for it. It required the use of pounded shallots, garlic and what not…even kunyit (tumeric). With all those ingredients, needless to say, the end result was really very nice. However, I thought it did not taste like kampong cooking…and besides, kampong cooking is simple and does not require so many ingredients and so much work.
So the other day, I decided to cook tempoyak prawns again – kampong style, and these are the ingredients you would need…
A few stalks of serai (lemon grass), chilli (clean and seeds removed), a cube of belacan (dried fermented prawn paste) and tempoyak (fermented durian). I needed some sugar as well because the tempoyak that a friend gave me was extremely salty. You would probably need sugar as well if your tempoyak is sour and you would need to offset the sourness.Β You may increase the number of chillies and the amount of tempoyak and belacan, say, double…if you prefer a hotter and stronger taste.
Just throw all that in water and let it boil…and when you can detect the fragrance in the air, add the udang galah (freshwater prawns). Once the prawns are cooked, the dish is ready…
Now, don’t you think it looks absolutely delicious? Tastes delicious too! Yum! Yum! LOL!!!
STOP PRESS
I just remember that it is my blog’s 2nd anniversary today. Two years have gone past – 761 posts to date with 265,428 views and 17,534 comments (and over 4,000 spams).
Thanks to one and all for dropping by and especially to those who take the trouble to post comments. CHEERS!!!
...STILL CRAZY AFTER ALL THESE YEARS! 
It’s pathetic. π¦ I never tasted tempoyak before. π¦
Aiyor…how to be 1Malaysia like that? LOL!!! π
Belacan and budu I tasted before… π¦ But tempoyak, dono where to find. Summore, dono how to use it. LOL… and… happy 2 year old to Cikgu’s blog. LOL…
Thanks. Well, can’t bring tempoyak on board aircrafts, so that rules out the possibility of me bringing it over. That means if you wanna try, you will just have to come to Sibu! Hehehehehehe!!!
Oh, Lord, spare me! There he goes again, luring me to Sibu. LOL…
Come to me…come to me….!!!! Hahahahahaha!!!! π
OMG!!!!!!!!! That certainly triggers my ol’ skul taste buds.. aiyo… i wanna cry dy!!!! So yummy leh!!!! pengsan..
You’ve tasted that before. Nice, ya? Yummy…..!!!! Hahahahaha!!!! π
salivating ler..
Good!…Good! *rubs hands with glee π
He’ll tell you to go Sibu… you can go on salivating, Merryn. LMAO…
That’s the whole idea. First one to come, I’ll cook up a storm for him/her…and the rest who are not here can just feast on all the dishes…with their eyes! Hehehehehehe!!!! *mean laugh
yucksss…i hate tempoyak o anything taste durian…if real fruit i can accept…made me wana vomit wen smell it… :O
Aiyor…like that, can’t go out to eat with you lah! I like, you don’t like…you like, I don’t like! No wonder one so fat and the other so thin… Tua pui and tua san! π
I love tempoyak… my malay colleagues taught me how to eat them.. hahaha.. they always bring to the office whenever the durian season is on. Normally they put fish inside… prawns i never taken before.. maybe expensive la! U er… so clever to cook, put me to shame!! hahahaha…
Try with prawns. I think much nicer than with fish! So easy to cook…you can try!!! π Here, prawns – big ones like that RM25-30 a kilo. Extra-large ones above RM30…but mostly head, not much body – so not worth it even though looks nice! Medium and smaller ones are cheaper!
oh man…it’s early in the morning and you are making me super hungry! sigh….how i wish to be back in sarawak soon to taste the food. π
Easy… Weekends, go to Ipoh, visit your godma Claire. I’m sure she’ll feed you with all the good food! LOL!!! π
Wow, tempoyak udang galah. Udang galah with marmite also good!
I’ve heard of marmite crabs…and crabs with salted eggs…. Seem to be really popular. Maybe will google and see the recipe one of these days and try to cook. Should be equally nice with prawns.
I have yet to try tempoyak. Can’t seem to find any though I keep hearing about it !! The dish looks lip-smacking gooooooood π¦
Here, they do sell at the market and kampong stalls especially when durian is in season but the best would be the ones you make yourself using the best durian. Dunno where you can get that over there but I have had pretty good ones at hotels in KL and elsewhere at their buffet lunches or dinners – sometimes they have that alongside cincaluk and sambal belacan at their ulam corner.
never try tempoyak before but the prawn looks good..
happy anniversary to you…
To my blog… Thanks! Well, you know jolly well what I will say – just come to Sibu and I’ll cook for you! Specially for you, buy giant ones some more, yum…. LOL!!!
1st of all, Happy Anniversary π
Gosh I havent had my lunch yet. This post really “kills” me. I love prawns…crabs….alamak!now thinking of Chili Crabs pulak
Thanks. Wow! 2.30 and you had not had your lunch? Irregular eating habits, eh? So you’re going for chilli crabs? Yummmm….!!! π
2nd anniversary already huh? Good on you! Keep it up!
I don’t eat durian on its own (can’t stand the taste or smell of the fruit) but strangely enough, when the fruit is made into something else like ice cream or lempuk or tempoyak, I’m all for it. Reading your post made me think of this restaurant near my place where they serve real kampung food. Brought Mandy there once….wanted to bring you there too but your last trip down was a bit “out” due to the CNY and all. Next time…..I’m quite sure you’ll like the food there.
Oooo…must go next time. Didn’t manage to go to Muar Restaurant too on my last trip – Tengkat Tong Shin. I hear the food’s good there especially the otak-otak!!! Drool!!! π
love prawns! I just had 2 big fried ones!
Fried? With what? And how much did you pay for the two?
Wa 2 years lliaw. Look forward to more posts!
And more torture? All that drooling over the food? Hahahahaha!!!
Sorry, Tom was suppose to bring tempoyak back to you when he drove back before CNY but he forgot!
Oh? Bottle still in the fridge? The present batch that I have is extremely salty…. Saltier than the bottle I got from a friend a year ago!!! It’s as if the price of salt is going down or what? LOL!!! π
never tried tempuyak cooked with prawns before. bet it tastes yummy!
It does! I don’t think you have tempoyak there? I always keep a ready supply in the fridge, so if you come again, I’ll cook for you…together with the bandong leaves! LOL!!!
Wow! Time really flies! Happy 2 yrs old to your STP”s blog! So u celebrating with tempuyak prawns,eh! π
Thanks! So what do we say? CHEERS, mate!!! Hahahahahaha!!!!
Oooo…I’ve never tried tempoyak before..and now i’m very very curious. does it taste like durian at all? happy anniversary! haha
The durian taste is now blended with the serai and the belacan…and it’s diluted, so it’s not as strong as taking fresh durian…and definitely more palatable than tempoyak to people who do not have the acquired taste for the fermented stuff. Very nice!
Happy anniversary – oops I have been working for work at STP for 2 yrs already n out of job for almost 4yrs already.
I only eat tempoyak with Ikan pusu.
That’s like taking whisky straight…and whisky with ginger ale. Cooked like this, the tempoyak is not that strong and mixed with the other ingredients, even those who cannot take tempoyak will like it…
happy anniversary.. :D.. you really blog alot.. LOL.. 761 posts in 2 years!!
Thanks. On average, 1 post a day… π
i only learned how to eat tempoyak recently…. but am loving it now, especially with rice. Sarawak Cultural Village actually serves very nice tempoyak with prawns. Was entertaining a bunch of koreans there a few months back and they actually love it… in fact, they like durians too. Probably tasted like Kim Chee to them. haha.
LOL!!! Never too old to learn! We learn new things every day. They have a restaurant at SCV now? Never noticed there was one years back when I was there and my girl was still a toddler!. LOL!!! Ummm….kimchi? No, thanks! And no wasabi too…when it comes to Japanese food! LOL!!!
congratulations on another milestone achieved!
Thanks… Still going strong! LOL!!!
Yeah, really long time. Had been rather busy with my thesis. Am glad that somehow God struck my head with lightning bolts, reminding me to come over. π
Hahahaha!!! God works in mysterious ways, doesn’t He? Doing your Masters, are you? Good luck!!!
Dear papa, congratulations on your 2nd Blogoversary.
Thank you, son… Long time no see, like prodigal son! Muahahahahaha!!!!
Oic? Tempoyak is fermented prawns? :p
Cleff!!! Cleff! He’s done it again! ROTFLMAO!!!
I NEED THIS!
You do? Me too…but those prawns cost a bomb these days so I would only get them on special occasions, can’t be an everyday thing anymore. π¦