IKAN PATIN MASAK LEMAK TEMPOYAK

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Hi! and Assalamualaikum everyone!
Welcome to my newbie blog again here with a simple menu and sharing of my favourite or any kind of my life story with foods.

So, today's topic will be the Ikan Patin Masak Lemak Tempoyak. As you now, Ikan Patin Masak Lemak Tempoyak is very popular in Pahang, Malaysia. Thus, Ikan Patin is known as Silver Catfish. So, to mention here, today's sharing will not be only me myself will share about Ikan Patin Masak Lemak Tempoyak, if you all want to know more about this knowledge of Ikan Patin Masak Lemak Tempoyak, I will share with you all the links that related to this topic below, because this time I will share the knowledge as a group member, so we decided to break into a part of the Ikan Patin Masak Lemak Tempoyak's knowledge. So, stay tuned and keep following us!.


Ikan Patin Masak Lemak Tempoyak.


As for now, my task is to share how to cook Ikan Patin Masak Lemak Tempoyak, which is the method and any extra knowledge that I can share with. To know about the ingredient and the recipe, this is the link:
https://nimankicen.blogspot.com/2020/06/gulai-ikan-patin-tempoyak.html?m=1

Alright now, I will share about the method here...

Method for the Tempoyak:


Tempoyak is made from taking durian flesh, usually, the ones that are a little kelat (bitter) or mangkau (hard) and then mixing it with salt and letting it ferment for a day or two. This is not an exact science, tempoyak quality will vary with the durian used.

          Homemade Tempoyak
  • Take about 500g of durian meat.
  • Mix in 1 tsp of salt.
  • Really work the salt into the flesh. Wear gloves if possible as this will make your tempoyak last longer. Then cover with a lid loosely and let it stand in the kitchen overnight. For a more sour tempoyak, let it stand for two to three days.
  • The next day you will see water seeping out, take a clean chopstick and stir tempoyak around. Screw-on lid and pop it in the fridge. It can last up to 3 months.

Method for the Ikan Patin Masak Lemak Tempoyak:

  • If you bought the vacuum-packed silver catfish, which can hold and keep the freshness of the silver catfish, the fish can be cooked immediately after rinsing them. It is because the vacuum-packed ones basically are hygienic and cleaned. Usually, the price is a bit expensive compared to the market price. Nevertheless, if you bought it in the market, as my style, I will clean it and deep it into some tamarind water about two to three minutes to avoid fishy smells and taste.


  • In the same time, we can start to mise-en-place other ingredients like blending or pounding the turmeric and the bird's eye chilli in the mortar. Next, you can pound the tip of the lemongrass, in Malay we called it "Titik Serai". Also, as this is the traditional recipes, we are not using any onion, garlic and cooking oil. So, if you want to add them to it, it is okay and there is no big deal because the taste also will be good.


  • Next, we can start heating the pot to the medium heat and add on some water, then, the pounding ingredients and the lemongrass with some of tempoyak that we made. We are not using the cooking oil, unless, if you are using it, you can put it first and continue with the ponding ingredients and tempoyak. The most important thing here, you have to keep steering gently to prevent from burning. Thus, just don't put too much water, as in the picture above which is too much. So, to adjust it, you can add in more tempoyak and the pounding ingredients.


  • After the smell comes out nicely, you can add in the silver catfish into the pot and slowly steering it and make sure slow, soft and steady. If not, the fish will easily fall into pieces or else, you can also bathing it repeatedly. So that, the fish will cook perfectly and not to forget the Kesum Leaf (Daun Kesum)/ Laksa Leaf (Daun Laksa)/ also known as the Vietnamese Coriander. So, as I mentioned above, we were not using any cooking oil, because the fish already has some fat in them. As the picture below, we can see the fats comes out as the oil are there.


  • The last steps is seasoning it well!, and wait for the Ikan Patin Masak Lemak Tempoyak boiled and it's ready to be served!. Thank You for following up the method here. Actually, there are lots of methods that we can use and follow, then, these are some of it!.
THANK YOU!

NOTES:
  1. If you love spicy, you can add more bird's eye chillies,
  2. If you love the savoury thick, you can add more tempoyak or reducing the savoury with the low heat. 
  3. I have seen, a different method, which they fried the silver catfish before add into the savoury. You can try if you like it that way.
  4. to make sure the taste is good in terms of the taste of the savoury and the fish or any protein, make sure! the level of the savoury and the hight of the protein are at the same level. "Sama Paras Kuah dan Ikan".

These are my real style below, I've learned from my mother which is the easiest/laziest way and method to cook the Ikan Patin Masak Lemak Tempoyak which is:
  1. Prepared the pot on the stove, and put all the ingredients into it; tempoyak, blended turmeric and bird's eye chillies with the pounding lemongrass, also the silver catfish into the pot with some of the water.
  2. After done preparing and put all the ingredients into the pot, you can turn on the fire with a medium heat and just wait till it cooked and keep steering slowly and gently.
  3. Then, you can add on the Vietnamese Coriander and season it well till it boiled and finished! the food can be served!


THAT IS ALL FROM ME
THANK YOU!



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