I went to Temerloh few weeks ago for my GF’s wedding, and at the same time, to sniff out some good eats. Said Temerloh, what else we can think..? Gulai Tempoyak Ikan Patin lah. As Pahang born and raised in Pahang, I am so familiar with this and this is my top favourite food other than Laksa Pahang, Opor Pahang and Murtabak Mengkasar. Hoi sedap. I’m already salivating thinking about it.
After I’m done with my GF’s wedding, I head over to Pekan Temerloh to have superb Gulai Tempoyak Ikan Patin. As I arrived at food court, wow the crowd is massive and diverse - families, couples, people in uniforms (policeman, nurse etc) and big bikers. The seat was full and I decided to take away the gulai since i’m still full from the wedding.
I got an opportunity to ask the aunty who cooks the Gulai Tempoyak. The fish is actually not wild from the river, they are actually reared in the river itself. They are in cages and still able to swim around with fresh, flowing river water running through ensuring the fishes have a clean, wholesome taste. They cook the gulai on the premises and served instantly. So that the gulai lover get freshly cooked gulai tempoyak right on the table.
A whole fish divided into two parts only – head and tail. Each part cost RM10, worth it. So I got my gulai tempoyak for my dinner. The gravy is tasty like no other, hearty, thick enough and fantastic. The color is great and just right. I don’t need any other adornment, just gulai tempoyak itself. The fish is so fresh, no fishy taste and it is so soft. Perfect and thumbs up aunty.
My brother and I managed to finish one part each (both head part), it sounds a lot but yes we did. This is addictive as the next morning my brother said he keeps thinking of the gulai tempoyak that we had last night. FYI, I don’t take both durian and tempoyak. I cant stand the smell but gulai tempoyak, I cant even resist it! Especially during Ramadhan, gulai tempoyak is a must have for my family. So for the Gulai Tempoyak Ikan Patin lovers out there, I enclosed a recipe that I heritage from my late mom.
Ikan Patin, cut into 1.5 inch thick
Bird eye chili, blended – Quantity depends on your liking
A handful of red chili, blended
About 2cm of fresh turmeric, blended
2 stalks lemon grass, pounded
1 leave of turmeric
1 cup tempoyak (durian paste)
Old cucumber, peeled, cut into cubes
Salt and sugar to add taste
Add water into pot and bring the water boil.
Add tempoyak, bird eye chili, red chili, fresh turmeric, lemon grass and turmeric leave. Mix the ingredients and simmer for about 5 minutes.
Once the gravy is boiling, add the patin and cook under low heat. Season with salt and sugar.
Switch off the heat and add cucumber.
Have a great weekend, everyone!