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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Tempoyak ： ウィキペディア英語版 Tempoyak Tempoyak (Jawi: تمڤويق), asam durian or pekasam is a Malay condiments made from fermented durian. It is usually consumed by the ethnic Malays in Indonesia and Malaysia. Tempoyak is made by taking the flesh of durian and mixed with some salt and kept in room temperature for three or five days for fermentation.〔(【引用サイトリンク】website=Year of the Durian )〕 Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.〔(【引用サイトリンク】website=Malaysia Vegetarian Food )〕 Tempoyak is not normally consumed solely, it is usually eaten as condiment or as an ingredient for cooking; such as cooked with coconut milk curry as ''gulai tempoyak ikan patin'' (pangasius fish tempoyak curry),〔(【引用サイトリンク】website=Kuali )〕 or mixed with spicy chili pepper as ''sambal tempoyak''.〔 ==Fermentation== In Malay archipelago, fermented durian is known in many names. It is commonly known as "tempoyak" in Malay Peninsula, Borneo, and Southern Sumatra region (South Sumatra, Jambi, Bengkulu and Lampung provinces). It is known as ''pekasam'' in Aceh and ''asam durian'' in Minangkabau region of West Sumatra. The word ''asam'' which translate to "sour" describes its fermentation process. Tempoyak is made by taking the flesh of durian and mixed with salt and kept in room temperature and left for fermentation process for three or five days.〔 As a fermented food, tempoyak-making process involves a number of lactic acid producing microorganisms, or more commonly known as lactic acid bacteria. Isolated lactic acid bacteria which form colonies in fermented durian are ''Lactobacillus casei'' and ''Lactobacillus rhamnosus sub sp fersantum''.〔Ekowati, 1998〕〔 These lactic acid bacterias inhibit the growth of harmful decomposing bacterias, such as ''Escheria coli'', which in turn preserves the durian flesh. Besides its functions as food preservative, fermented tempoyak also serves as a natural food flavoring. The addition of tempoyak into chili paste and curry, will add distinct aroma and savoury flavour to the dish. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tempoyak」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.