the making of tempoyak...

Ever wonder how that wonderful and aromatic tempoyak (fermented durian) is made?  

Well, wonder no more.  

Here's how it's made. 

It all starts with the durian fruits, of course.

Usually only 'rejected' durians are used.

But do not be fooled by their appearance...

 These are how most of the durian flesh look like.

The flesh is still good but a bit over ripe.

Nggak dienak lagi kalau di makan gitu aja...

So moral of the story is, don't judge a durian by its skin, ya...

 

 Okay, now using a small knife,

you can start removing the durian flesh.

 

 This is how it looks,

after all the 'defleshing' process.

 And these are the 'aftermath'.

They are all biodegradable and/or recyclable.

So, don't worry about me polluting Mother Earth... huhu...

And here is the tempoyak.

An acquired taste.

You either love it or hate it.

Note : for the uninitiated, tempoyak is used in many Malay dishes. Either eaten raw with pounded fresh chillies and eaten with salad or added into soup and/or stew-like dishes. Either way, tempoyak is something everyone hate to love and love to hate... mmm.... :)))

p/s : this posting is dedicated to my hantu-tempoyak friends - didz, ogycilipadi, fz, anak pak jais, mrs tim owen, dan lain2 juga.. hhhehee....