Sempoi Tempoyak Kunyit - shared by Tini

aaahhh...the King of Fruit season is here again. Missing it very much from where I am at. Tempoyak @ fermented Durian flesh is a much loved & a must have for many people in Malaysia during the durian's season. This is one of the traditional ways of preparing the tempoyak. This is a recipe shred by my friend Kartini that she got from her friend (thank you Puan Thaudhah, semoga murah rezeki)

A

1 genggam tempoyak / a handful of tempoyak (about 1 cup)

1 batang  batang serai - dipotong halus dan ditumbuk / 1 lemon grass, cut & pounded

1 helai daun kunyit di hiris halus / 1 tumeric leaf, finely sliced

B

1 batang serai/1 lemon grass

5 biji cili besar/ 5 red chillies

3 biji cili padi/ 3 small bird eye chillies

2 cm kunyit hidup/2 cm fresh tumeric

10 ekor ikan bilis yang dibelah dua/ 10 dried anchovies, halved

Garam, gula secukup rasa / salt to taste

Air 3 sudu./ 3 tablespoon water

1. Bahan A di gaul . Letak tepi./Mix A till well combined & set aside

2. Bahan B dikisar halus/blend B till fine

3. Bahan B yang telah dikisar, digaul bersama Bahan A. Masak semuanya sehingga pekat./Mix A & B together till well combined

4. Hidang bersama ikan goreng dan ulam2./serve freshly made with salad of your choice e.g. cucumber/lettuce etc

Happy trying ... :)

Sempoi Sambal Belacan (Shrimp Paste Sambal) - Hubby's signature dish :)

I just cannot make good sambal ;) perhaps because I only eat them when cooked as base for a dish. But hubby makes great sambal belacan (endorsed by a big number of family members & friends :)). It's great as a dip or as base for stir fry.

Estimated amount of about 1/2 cup:

4-5 red chillies
2-3 green chillies
a few small chillies (be careful it can't be burning with this ;) so depends on hot hot you want the sambal to be)
about 10-15 dried anchovies
1 1/2 - 2 tablespoon shrimp paste (my hubby uses belacan from Sarawak, its obvious coz he is from there :))
slices of lime / lemon 

- wash chillies, remove top stalk, cut into small chunks
- was anchovies but not too long or it'll be soggy
- put all ingredients into a mortar grinder
- pound all ingredients till almost fine 
- serve fresh, squeeze lime / lemon juice to taste or use it as a base for stir fry 

Happy trying ... :)