Pontianak Special Dish Part 1: Tempoyak

On this special occassion I want to explain about one of the most favorite dish in Pontianak City that dish called Tempoyak. Tempoyak is a dish that comes from the fermented durian fruit. Tempoyak is a food that is usually consumed as a side dish when eating rice. Tempoyak also can be eaten directly, but this is rarely done because many are not resistant to the acidity and aroma of tempoyak itself. In addition, tempoyak used as a spice in cooking.

Tempoyak is a typical food Malay ethnic group, the ethnic Malays in Malaysia and Indonesia in Sumatra and Kalimantan.

Flavors of Tempoyak is acid, because the fermentation process on durian flesh became raw material. Tempoyak known in Indonesia, especially in Palembang, Lampung and Kalimantan. In addition, these foods are also known in Malaysia. In Palembang, tempoyak cooked mixture of chicken meat. In Lampung, tempoyak be an ingredient in a dish harpoon or mixture to sauce.

Malay communities in Sumatra and Kalimantan, usually process durian become a companion dish of rice, which is commonly referred to as tempoyak.

Tempoyak a culinary made from fermented durian flesh. In order to produce a sour taste and aroma very delicious, the fermentation process is done for three to six days. Would be more palatable if the basic material used is local durian flesh material of good quality and sweet.

Because the typical taste of delicious made tempoyak can be used as a main meal. Most of the Malay community to make this dish as an entree that must exist in every menu daily. In addition to being the main menu, tempoyak also can be used as an additional menu in the preparations that can be combined with meat or fish. Not only can be eaten after being cooked preparations, raw tempoyak also tasted delicious eaten with sugar mixed with sand and sliced ​​chili.

Malay community has processed tempoyak very abundant when durian season comes. They can make tempoyak in large quantities, which is kept in a closed place so that no substances that enter into it. Fermented done correctly will make tempoyak can last a long time, even up to one year.

In addition to delicious, tempoyak also contain enough nutrients, such as water, carbohydrates, fats, proteins, as well as, energy, vitamin B1, vitamin B2, vitamin C, potassium, calcium, and phosphorus.

Source : http://wisatapontianak.com/tempoyak-durian-pontianak-kalimantan-arat/