South Sumatra is synonymous with the Kingdom of Sriwijaya, which at the time was known as the largest maritime empire in the archipelago. This marine pattern is ubiquitous and deeply rooted in the culture of the people of South Sumatra, so it has a very close relationship with marine biota. The tabletop dining room is no exception, with many traditional South Sumatran dishes made with ingredients that come primarily from the sea, including Tempoyak Brengkes. Tempoyak itself is a type of dish made from fermented durian fruit.
Tempoyak is a type of food that is usually eaten as a side dish with rice. This tempoyak can actually be eaten right away, but rarely. This is because many feel they can't handle the acidity and flavor of Tempoyak itself. In addition to being used as a garnish, tempoyak is also often used as a culinary spice. Brengkes in language is pepes. Tempoyak Brengkes means Tempoyak Pepes. The basic ingredient is catfish with added seasonings, especially for seasoned fish as in other areas, freshwater fish or rice fish can also be used.
Health Benefits of Tempoyak Brengkes Durian Fruit is known to contain many nutrients that are highly beneficial for the body. In fact, 100 grams of this fruit contain 67 grams of air, 2.5 grams of fat, 1.4 grams of fiber, 28.3 grams of carbohydrates, 520 kJ of energy and 2.5 grams of protein. Tempoyak can be used in various meals or as a complement to dishes. Foods made from tempoyak include: 1. Raw sambal tempoyak 2. Fried sambal tempoyak 3. Boiled fish tempyak 4. Pindang tempoyak 5. Brengkes tempoyak The signature tempoyak dish of South Sumatra is brengkes-tempoyak, in addition to the other types of dishes mentioned above. You won't find this type of tempoyak cooking in other areas.
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