Hard work…

This is what we call buah tupang in Melanau or buah pulo in Malay…

Buah tupang

I did blog about eating the very nice mature seeds here and a long time ago, I had a post on how to cook it, masak sayur rebus (boiled vegetables)-style.

Last Friday, we had to drive all the way to my girl’s school in the jungle to fetch her and bring her home for the weekend and on the way, we stopped by the Selangau market. I saw a lot of the young fruit but my missus said that she did not want to buy – “Ching chay kang (a lot of work)!” she said. Knowing how my girl loves eating this, I simply had to grab one and believe it or not, it was just RM2.00 each, RM5 for 3 smaller ones.

Yes, it was quite a lot of hard work as I had to shave off the outer skin and get rid of the “thorns” and I had to put my hand, the one holding it, in a plastic bag to avoid any contact with the sap…

Shaving the outer skin

You may end up getting it on the knife and it would be hard to get it off but an easy way would be to use cooking oil…

Getting rid of the sap

…and you would be able to scrub it off quite easily after that.

The lady at the market swore it was very young but looking at the shades of brown in the seeds…

Outer skin removed

…I could tell it wasn’t really that young so the shell might be a bit hard. Of course, one could peel it off while eating but that would take away a bit of the enjoyment of the dish. That was why I took out all the seeds…

The seeds

…and got rid of all the shell…

Shell removed

There may be a thin brown-coloured skin inside but like the ones in groundnuts, that need not be removed.

The rest of the skin…

The inner skin

…is edible too but not the core.

Once done, I got the ingredients ready…

Ingredients for pounding

– some shallots, garlic and ginger, chili, a bit of kunyit (turmeric) and lengkuas (galangal) and pounded them till really fine…

Pounded ingredients and serai

…along with two stalks of serai (lemon grass), bruised at the ends and I also pounded some udang kering (dried prawns) with a bit of belacan (dried prawn paste) added.

First, I fried the pounded ingredients and the serai in a bit of oil before adding the seeds and a bit of water and I let it boil for a while to cook the seeds. Next, the skin went in and finally, I added santan (coconut milk) and a bit of serbuk kunyit (turmeric powder) for a nicer yellow colour and salt according to taste…

Tupang muda masak lemak 1

…and it was done!

It was nice…

Tupang muda masak lemak 2

…but no, it was not like what my mum used to dish out – hers was very much nicer. I think I went a bit overboard with the ingredients – the kunyit, lengkuas and serai so it was a little too strong on the taste of those but yes, it was good enough…

Tupang muda masak lemak 3

…for my girl to want to bring some back to her school in the jungle to enjoy on one of the days in the week ahead…but she only wanted the seeds, not the skin. Still, that sure was a consolation for all my effort.

Author: suituapui

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

7 thoughts on “Hard work…”

  1. Wow! Like what your spouse said – that is really a lot of work! I wonder does the seeds taste like durian’s seeds or nangka’s seed?

    We do not eat durian or nangka seeds but we do eat cempedak seeds. Similar but I feel these are nicer – see my reply to Irene’s comment below.

  2. Never tasted this dish before. Really hard work to cook it.

    It is! Maybe that is why we get to see young nangka or cempedak cooked this way at the Malay stalls but not this fruit which, in fact, is nicer. Too much trouble, I guess.

  3. wow, hardly see you cooking this dish, what was the occasion?

    No occasion except that I saw a lot of the fruit at the market and my girl was coming home for the weekend – she enjoys this very much, the seeds especially.

  4. I have never seen or eaten this before. Is this the same as cempadak seed?

    The mature seeds are much nicer – and you do not get the lining of gum in your mouth, inside top, from eating the seeds. The Malays do cook the young cempedak and nangka too – also nice provided they are very young. Otherwise they will have the distinct cempedak or nangka smell that puts me off.

  5. Looks very much like a durian to me. I’ve never heard of this fruit.

    I am sure you haven’t. I grew up eating it as we had a tree in our garden, a very very big one. I loved going round to check if a mature fruit had dropped and I would take out the seeds to cook and eat, very nice…something like macadamians!

    It’s becoming extinct now though in the name of development – they got rid of all the trees and it is quite impossible to plant one in the very very small compound of the houses today – way too big, the tree.

  6. That is really a lot of work. Only a father’s (or mother’s) love can drive a person to cook this. It looks really delicious no wonder Melissa loves it.

    It was nice, very strong on the fragrances of the ingredients added but some people may like less of those.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own.

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