What is Gulai tempoyak?

What is Gulai tempoyak?

Tempoyak (Jawi: تمڤويق), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia.

What is durian tempoyak?

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.

Does tempeh contain alcohol?

Preservation. Freshly made, raw tempeh remains edible for a few days at room temperature. It is neither acidic nor does it contain significant amounts of alcohol. It, however, does possess stronger resistance to lipid peroxidation than unfermented soybeans due to its antioxidant contents.

Where did tempeh originated?

Tempeh is unique among major traditional soyfoods in that it is the only one that did not originate in China or Japan. It originated in today’s Indonesia, almost certainly in Central or East Java, almost certainly prior to 1800, and perhaps as long ago as a thousand years or more.

What does fermented durian taste like?

The big surprise is that fermented durian actually loses much of the ammonia smell that leads hotels and airports across Asia to ban it. The creamy tempoyak is sour, like a yoghurty mayonnaise, and perfectly complements the spicy anchovies and tangy, raw petai beans.

Does fermented milk contain alcohol?

Fermented milk products may contain up to 3.8% w/v (0.8 M) ethanol and mutagenic (>100µM) concentrations of ACH (17–20). In addition, oral microbes are able to produce marked amounts of ACH even from very low (0.01–0.02 M) amounts of ethanol present in saliva after alcohol intake (21).

Which culture eats tempeh?

By transforming hard-to-digest yellow soybeans into an appealing, meaty cake, tempeh served the needs of Buddhists and other vegetarians, as well as providing highly nutritious food in times of scarcity. It remains a staple food throughout Indonesia, where it is typically fried and served with spicy sauces.

What cultures eat tempeh?

Tempeh is widely believed to have originated in Indonesia many centuries ago. Although relatively unknown in the surrounding countries, such as Thailand, China, and Japan, where soybeans form an important part of the diet, tempeh continues to be one of the most popular fermented foods in Indonesia.

How does tempeh look like?

Fresh tempeh should look more or less like beans that have been pressed into a beige and white cake. It should not have any black or colorful molds on the surface. Many recipes call for steaming the cake first, both to kill the culture and to add moisture.

Why is durian so tasty?

Durian is a strange combination of savory, sweet, and creamy all at once. A durian is supposed to have subtle hints of chives mixed with powdered sugar. It’s supposed to taste like diced garlic and caramel poured into whipped cream. So relax and let the cacophony of flavors blow you away.

What does a durian smell like?

Durian has been described as the most foul-smelling fruit in the world. Its aroma has been compared to raw sewage, rotting flesh and smelly gym socks. Durian’s smell is so pungent that the spiky-skinned, custard-like fruit is even banned from public places in Singapore and Malaysia.

Which animal milk has alcohol?

Answer: mare’s milk contains more sugars than cow’s or goat’s milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir.