Difference between revisions of "Tempoyak"
RealRecipes (talk | contribs) m (moved Cookbook:Tempoyak to Tempoyak: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
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==Ingredients== | ==Ingredients== | ||
| − | * 2 large [[ | + | * 2 large [[Durian|durian]] fruit, remove flesh and discard the seeds |
| − | * 4 tablespoon [[ | + | * 4 tablespoon [[Salt|salt]] |
The salt is used as a preserving agent and thus one needs to be generous with it. | The salt is used as a preserving agent and thus one needs to be generous with it. | ||
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==Procedure== | ==Procedure== | ||
#Place the durian flesh in a clean jar. Add salt, then beat the mixture until it becomes soft and creamy. | #Place the durian flesh in a clean jar. Add salt, then beat the mixture until it becomes soft and creamy. | ||
| − | #Close the jar tightly and leave it to [[ | + | #Close the jar tightly and leave it to [[Fermentation|ferment]] for 1 week. |
#The fermented durian can be kept in the refrigerator for up to a year. | #The fermented durian can be kept in the refrigerator for up to a year. | ||
| − | [[Category:Durian | + | [[Category:Durian Recipes|{{PAGENAME}}]] |
| − | [[Category:Fermented food | + | [[Category:Fermented food Recipes|{{PAGENAME}}]] |
Latest revision as of 15:48, 9 May 2012
Ingredients
The salt is used as a preserving agent and thus one needs to be generous with it.
Procedure
- Place the durian flesh in a clean jar. Add salt, then beat the mixture until it becomes soft and creamy.
- Close the jar tightly and leave it to ferment for 1 week.
- The fermented durian can be kept in the refrigerator for up to a year.
