Sambal Tempoyak Goreng (Cooked Fermented Durian Chilli Paste)

September 26, 2017

Sambal Tempoyak Goreng (Cooked Fermented Durian Chilli Paste) - kvalifood.com

Sambal tempoyak goreng is the cooked version of the Malay fermented durian condiment. The chilli paste is fried until the oil separates (pecah minyak), then combined with tempoyak, crispy anchovies, and optional stink beans. It keeps for weeks in the fridge and goes with rice and fried fish.

Ingredients

Makes ca. 350 ml

150 g tempoyak (fermented durian paste)
6-8 red bird’s eye chillies (cili padi)
3 fresh red chillies (cili merah)
3 shallots (~40 g), peeled
2 garlic cloves, peeled
50 g dried anchovies (ikan bilis), heads and guts removed
2 tbsp cooking oil
2 lemongrass stalks, white part only, smashed
1 piece fresh turmeric root (~10 g), peeled (or 1/2 tsp ground turmeric)
2 fresh turmeric leaves (daun kunyit), thinly sliced (optional)
10 petai seeds (stink beans), halved (optional)
1/2 tsp sugar
salt, to taste

Directions

Soak the ikan bilis in water for 10 minutes. Drain, then fry in a pan until golden and crispy. Set aside.
Pound or blend the bird’s eye chillies, red chillies, shallots, garlic, and fresh turmeric into a coarse paste.
Heat the oil in a wok over medium heat. Add the smashed lemongrass and fry for 30 seconds until fragrant.
Add the chilli paste and fry, stirring frequently, for 8-10 minutes until the paste darkens and the oil separates (pecah minyak).
Add the tempoyak, stir well, and cook for another 5 minutes until combined and thickened.
Add the fried ikan bilis, sliced turmeric leaves, and petai if using. Stir through. Season with sugar and salt.

Notes

Keeps 1-2 weeks refrigerated and freezes well.
Pecah minyak (oil separating from the paste) is the sign the sambal base is properly cooked.
Turmeric leaves add a herbal aroma. If unavailable, skip them – do not substitute dried turmeric leaf.
For a richer version, add 2-3 tbsp thick coconut milk along with the tempoyak in step 5.