Ikan Patin Tempoyak translates to Pangasius Fish in fermented Durian sauce, a spicy & savory curry, popular in Southeast Asian region, which includes Malaysia, especially from Pahang & Perak. Ikan patin is a type of catfish, specially the fatty flesh silver catfish, whereas Tempoyak, a condiment balances the pungent durian sauce. In this recipe, tempoyak and patin mix well come together in a dish containing so many different notes, it tastes like a jazz song.
In essence, patin tempoyak is a daring yet delicious dish where fermented fruit meets fish, offering a flavor profile unlike any other. Its uniqueness stems from the unconventional combination of fatty freshwater fish and pungent fermented durian fruit. Unlike standard curries, patin tempoyak features a bold harmony of sour, spicy and savory tastes with a subtle underlying muskiness from the durian. Most often served in clay-pots to retain heat and enrich the rustic, earthy aroma of the gravy. For standard version, the fish is simmered in a bright yellow, spicy broth made from tempoyak, eaten with hot white rice.
Last Tuesday whilst doing my walkabouts at Jalan Diplomatik, Presint 15 Putrajaya, I saw people queuing up at the Cafe of Dataran Duta. I was curious to know what the attraction and found customers stand in a line to place order with Cik Mudo Patin Tempoyak at Gerai 4 of the Cafe. So, my wife, Zarina and I decided to join queuing up to make our order. The uniqueness stems from its commitment to distinguish it flavor from other normal commercial offerings. (Instagram @che_modo_patintempoyak)
I engaged in conversation with Jamal who stand in the line ahead of me, “What's so special at Gerai Cik Mudo?” He revealed, “While many competitors claim to serve ‘Temerloh’ style, Cik Mudo specifically claims their Patin is sourced from Jerantut. They argue that fish from Jerantut is superior in taste and texture because the river conditions there are closer to the green National Park (Taman Negara), resulting in fish with zero ‘diesel’ or muddy aftertaste."
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