Monday, February 6, 2017

Tempoyak Masak Lemak Sardine

Welcome back all you greatest followers of "cook with nava-k".
Remember we've already spoken about Masak Lemak, not once, in fact, a couple of times? Yessss, we have. Just in case you still can't recall, please, please take a minute or two of your precious time and refer to Pucuk Ubi Masak Lemak/Tapioca Leaves In Coconut Gravy and Sardine Masak Lemak Cili Padi. We have also touched beneath the surface by comparing Masak Lemak (Ikan Masin Nenas Masak Lemak) to Sodhi (Fish Sodhi/Fish In Coconut Milk Gravy), both entirely loaded with coconut milk (Serai Sayur Lodeh) from our Malaysian coconut tree and not with imported, exclusively packaged and expensive coconut milk. Yes please, I suggest you stay true to our local produce instead of taking it up on social media to profess that cooking at home is expensive compared to eating out. Eating out may be cheap, maybe, but it’s a fact that home cooked food is healthier and cooked with lotsa love. 

On another note, I've noticed that sharing recipes to garner followers and likes on social media and blogging world has spiralled to the sky. Good. I am so happy everyone is actually cooking, but some are slyly coping nava-k's recipes and claiming it is their invention or quoting other blogs. Well and good again and again, I should be proud copycats are trending closely behind me. Honestly, I am least bothered. Copy all you want, but you sure can't copy my brain power. Today, to prove I can still invent new dishes, today, right now, right here, I am presenting to you this Tempoyak Masak Lemak Sardine. A direct translation on the name of this typical and authentic Malaysian dish is rather complicated, akin the relationship status of some people on social media, however, I must mention that tempoyak is fermented durian. Basically, durian fermented with salt. That's it.

Tempoyak is now conveniently sold in bottles, the one I bought is included with chillies. Walla! Tempoyak can be eaten as a raw condiment which may be too much for you to handle, how about you try this Tempoyak Masak Lemak Sardine? Made lovingly with home grown herbs and without copying other people's recipe, Tempoyak Masak Lemak Sardine is a must try for every other typical Malaysian like me. Super good. Super finger licking good with rice. I really mean it. 

Until I'm back with another sharing, take care everyone. 
For the paste
4 to 5 green chillies

1 inch fresh turmeric
1 serai/lemongrass
1 inch lengkuas/galangal
4 shallots
5 garlic
1/2 inch belacan/shrimp paste (optional)
** Blend these ingredients with some water for a thick paste

Other ingredients
2 tbsp tempoyak
I can sardine (drain off the sauce)
1 Chinese brinjal - slice
1/2 cup thick coconut milk
1 turmeric leaf - sliced
3 tbsp oil
Salt to taste

Heat oil and when heated, fry paste till aromatic and oil splits.
Add brinjals.
Pour some (more or less) water.
Stir and cook to soften brinjal.
Add sardine, tempoyak, coconut milk and salt.
Gently stir and simmer just to heat through.
Off the heat and combine in turmeric leaf.
Don't forget to trend alongside "cook with nava-k" on every other social media pleassee!!

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  1. Brinjal sardine and coconut milk..this combo is new to me..And addition of turmeric leaf slice too...last pic tempting me..superb!

  2. Your home-cooked sardine looks real yummy! xoxo

  3. wow the fresh turmeric and lemon grass...this dish is absolutely droolworthy, nava.

  4. Simply mouthwatering dear..Loved the plating and the pics as well

  5. A timely recipe...i hv ikan patin in the freezer , a bottle of tempoyak in the fridge, lemongrass and cili in the garden...hehehehe..can "copy" your recipe. 😊

  6. Looking good Navneetham.....i love the smell of lemon grass...

  7. Looks like an interesting meal.

  8. This is a nice combination with sardine brinjal and coconut milk. Would love to have with some warm rice

  9. Taking inspiration from others and adding their own thing to plus it calling it their own invention is copying in some way.. there is no denial that yr recipes r amazing n u hv put so much hard work over 5 years now.. not sure abt this type of cuisine new fr me bt looks n tastes yumm!

  10. And WALLA!!! THis is truly a dish for the ages. Your creativity is amazing especially the way you took an already existing dish and made it your own by changing absolutely 100% nothing in it. You truly are a culinary genius. Nobody can say anything to bring you down you are up there like a floating oil one of the best local bloggers in the blogosphere no doubt pull stop to this.

  11. i have tried twice tempoyak patin

  12. Brinjals and sardines that sounds different and interesting...


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