MARIA D’TEMPO (Tempoyak -Fermented Durian) is a Malaysian delicacy dish cooked with durian and ingredients like dried anchovies, petai (twisted beans), onion, chili padi (Birds eye chilli).
MARIA D’TEMPO (Tempoyak -Fermented Durian) dish can be eaten with fried rice, pasta, spaghetti, macaroni, porridge, steamed rice and sandwich burger.
What is Fermented durian?
Fermented durian, or tempoyak, is a traditional condiment in Malaysia and Indonesia often mixed with coconut milk curries or pounded with chilies into a spicy dip. It was developed as a way to both use overripe or poor quality durians and preserve them through the months after durian season. Find out more here
How about making macaroni pasta with MARIA D’TEMPO
- ½ cup macaroni
- 1 small onion (peel, washed and sliced)
- 1 to 2 bird’s eye chilli (wash, de-seed and cut to small pieces)
- MARIA D’TEMPO (Tempoyak -Fermented Durian)
Boil some water and salt it. When water is boiling, drop in the macaroni. Cook until Al dante (follow instructions on the packet). Drain the water and leave it aside to cool. Remember to save some of the boiled water for later use.
Pour some oil in a frying pan and heat it up. Then add the onions and bird’s eye chilli and saute for a minute or 2.
Add in the tempoyak (up to your preference) and stir the mixture well. Finally add in the pre-cooked macaroni and give a good toss. The macaroni dish is ready to be served now.
Watch this video on how Tempoyak is made (Fermented durian with petai)
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