Just like many fermented food products in the region (e.g. The addition of tempoyak into chili paste and curry can add a distinct aroma and savoury flavour to the dish. Besides its functions as a food preservative, fermented tempoyak also serves as a natural food flavoring. These lactic acid bacteria inhibit the growth of harmful decomposing bacteria, such as Escherichia coli, which in turn preserves the durian flesh. Isolated lactic acid bacteria which form colonies in fermented durian are Lactobacillus casei and Lactobacillus rhamnosus subsp. As a fermented food, the tempoyak-making process involves a number of different lactic acid bacteria. It is kept at room temperature and left to ferment for three to five days. Tempoyak is made by taking the flesh of durian and mixing it with salt or sugar. The word asam which translates to "sour" describes its fermentation process. It is known as pekasam in Aceh and asam durian in the Minangkabau region of West Sumatra. It is commonly known as tempoyak in the Malay Peninsula, Borneo, and Southern Sumatra region (South Sumatra, Jambi, Bengkulu and Lampung provinces). You can add in toppings such as omelette, mushrooms, tofu and mock meat/prawns.In the Malay archipelago, fermented durian is known by many names. If you are a vegetarian, finding a vegetarian laksa in Australia can be difficult but don't fret! Our Sarawak Laksa paste is suitable for vegetarian.
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