One of the most common ways to use tempoyak is in sambal, a spicy condiment that can be served with anything. It’s like the Malay version of ketchup, except that its most important ingredient is ground chiles! I don’t know how Malaysians cooked before the introduction of the chile pepper from the New World, because everything I’ve tentatively tasted via prodding from well-meaning Malaysian hosts is spicy enough to bring me to tears. I was blown away by the sheer heat of the tempoyak dish we were served in Jerantut, and my esophagus burned for a good hour after.
There are a few different kinds of sambal, but all are a collection of intense flavors. In this version, the onion and garlic are replaced by the sulfurous durian. Traditionally served with fried fish, it would be a zesty addition to
baked or fried tofu or eggplant. If you’re a raw foodist, add some
durian sambal to a dehydrated zucchini dish, add to a lettuce wrap, or
use as a dip.Vegetarians omit the shrimp paste and substitute something salty like soy sauce, dulse flakes, or celery powder.
This recipe is only for those of you who enjoy a hot belly and a profusely sweating forehead. If you love durian and spicy food, you’ll love this!
- 2 fresh red chillies
- 6 red bird eyes chillies
- 1 piece of belacan (shrimp paste )- half thumb sized
- 1 cup of tempoyak
the chillies in a mortar and pestle, add the hot toasted shrimp paste and pound until well mixed.
3. Scoop into a bowl and and stir in the tempoyak until thoroughly mixed.