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‘IBU SOFIA RECIPES’ Fermented Durian Sauce

£7.70£8.80

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‘IBU SOFIA RECIPES’ Fermented Durian (Tempoyak) Sauce

Fermented durian sauce  or commonly called as Tempoyak in Malay language  is made by the addition of salt into overripe durians. It is a traditional food that has been widely consumed by Malays  living in Southeast Asia region, mostly in Malaysia.

Let’s Make Prawn In Fermented Durian (Tempoyak) Sauce

Ingredients:

  • ½ kg prawns ( Clean, devein and wash the prawns. Leave the tail intact. Leave it aside to drain excess water.)
  • 1 pack ‘IBU SOFIA RECIPES’ Fermented Durian (Tempoyak) Sauce
  • Cucumber (Peel off the skin, remove the seeds and dice it up)
  • Turmeric leaves (finely chop them) or Vietnamese coriander leaves (finely chop them)
  • Sugar and salt
  • Water

Method:

  • In a pot, on the stove over medium heat, pour in ‘IBU SOFIA RECIPES’ Fermented Durian (Tempoyak) Sauce.
  • Add water and give a good mix. The amount of water depends on the amount of ‘IBU SOFIA RECIPES’ Fermented Durian (Tempoyak) Sauce used. Plus it also depends on how thin or thick you prefer the sauce.
  • Let the mixture to boil.
  • Reduce the flames to low and add in the prawns to the sauce mixture.
  • Gently mix the prawns and the sauce until the prawns are cooked.
  • Finally for a great taste and aroma, add in the cucumber and Turmeric leaves (finely chop them) or Vietnamese coriander leaves (finely chop them). Give a good mix.
  • Do a taste test. Adjust with sugar and salt. Give a final good mix.
  • The dish is now ready. Plate it up to be served.
  • Goes well with steaming rice, bread, pasta and noodles.

‘IBU SOFIA RECIPES’ Fermented Durian Sauce is now coming to your homes through HalalStreet UK.

To know more about tempoyak, please click here

To see more food products on HalalStreet UK, please click here

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‘IBU SOFIA RECIPES’ Fermented Durian (Tempoyak) Sauce

Fermented durian sauce  or commonly called as Tempoyak in Malay language  is made by the addition of salt into overripe durians. It is a traditional food that has been widely consumed by Malays  living in Southeast Asia region, mostly in Malaysia. From different parts of Malaysia, various tempoyak-based dishes with fish, meat and seafood have been developed to suit their local taste.

The big surprise is that the fermented durian actually loses much of its smell that has led many to dislike the fruit. The creamy tempoyak is sour, like a yoghurty mayonnaise, and perfectly complements dried anchovies, fish, meat and twisted beans.

Fermented Durian, Fresh Turmeric, Red Chilli,  Green Chilli,  Sugar, Salt,  Water