I have a small amount of Tempoyak fermenting in a jar on my counter (fresh durian mashed with salt and sealed in a jar). I was planning to mix it with mashed chillis to make a sambal, but I was wondering if anyone had any other uses for it? I was looking at chillis at the store today and they were all moldy, which put the breaks on my sambal ambitions for the time being and started my thinking outside-the-box.
I was wondering, what about mixing it with mango for a sort of chutney or BBQ sauce with pulled pork?
Or if I did make a sambal (eventually, when I find some good chillis), would it be cool to mix a bit of roasted shrimp paste in with the durian and chillis, or is that overkill?
Does anyone have any other uses for this jar of Tempoyak? I used very good durian for it (I just bought too much and couldn't finish it fresh, but it was good!)
I was browsing a website selling truffles, and saw a claim that the species of tree that the truffle (melanosporum) was harvested from affected the character of the truffle.
Have any of you heard this claim before? Have you ever had the chance to sample truffles from different species of tree?
Have you ever heard of melanosporum growing on the roots of walnut trees? Does the high concentration of juglone in the roots of walnut trees affect the truffles one way or another?