In South Sumatra, mostly brengkes cooked using tempoyak as an important and main ingredient. Tempoyak, as we know, is a fermented durian fruit flesh with a little salt, and stored in jars for several days.
5-day-old Tempoyak suitable to be made because it was still sweet chili sauce. In fact, many people who love to eat tempoyak directly with hot rice. In a note Abdullah bin Abdulkadir Munsyi, during his visit to Trengganu (now Malaysia) in about 1836, he also found tempoyak as typical food in the area. Other parts of Indonesia who know tempoyak is Borneo.
Good Tempoyak made from very ripe durian meat and crisp (do not contain a lot of water which will cause the formation of gas). Durian fruit flesh is then softened by hand, mixed with a little salt krosok, then stored in sealed jars. In the jar of cayenne pepper added to speed fermentation. Manufacture must be clean to avoid decay.
Tempoyak suitable for cooking is usually two weeks old, so as to achieve a good level of acidity. Tempoyak most suitable for cooking carp, catfish, baung, tilapia, and anchovies - particularly cooked as brengkes. Spice marinade is quite simple, especially to give a beautiful color and aroma and flavor balance - but must not drown sense that it must dicuatkan tempoyak.
In the past, when fish populations are still high Belida, brengkes tempoyak too much is made of a super delicious fish Belida this. Tenderness Belida fish texture and flavor as well as distinctive flavor tempoyak may be synchronized with the phrase "heavenly spouse" - the pair made in heaven.
One of the features brengkes catfish from Palembang is finishing pepesan fry it in a way to create a crispy texture on the outside. This technique is similar to the way people present Cantonese steamed fish, by pouring a little boiling cooking oil over the fish that is cooked by steaming.
With a very distinctive aroma, taste sensation of the catfish brengkes Palembang is sour and sweet. Two pillars of a truly beautiful feeling to "wrap" the softness of the fatty meat and catfish have taste sweet tone, too.
Some restaurants that specialize in Jakarta, Palembang cuisine has brengkes tempoyak catfish with reliable quality. Duren a broad fan of course also an important milestone for the continued support of the culinary popularity of this durian-based inheritance.
source: (http://food.detik.com/read/2011/03/07/130017/1585892/908/manis-asam-brengkes-patin-tempoyak)
