Tempoyak is preserved durian paste. It is a traditional Malay food especially popular in Palembang cuisine.

Tempoyak is found in many Malay-dominant regions, particularly the eastern Malay Peninsula, Sumatra, and western Borneo.

Pangas catfish(ikan patin) is paired with tempoyak in a popular Palembangese curry. Sambal tempoyak combines tempoyak with basic sambal ingredients such as garlic, shallot, and chili.

Tempoyak is generally thought of as a fermented or preserved food with sour flavor. It can be eaten while still fresh. The salt and fermentation process help prevent harmful bacteria and preserve the tempoyak.

Making tempoyak is very simple. Combine the seeded durian flesh and salt, then ferment as long as desired. Adjust salt and fermentation time to taste and circumstances; cooler places may take more time for fermentation than warmer places.

Recipe

Ingredients

• 1 durian pulp, seeds removed
• 1 tbsp salt

Directions

• mash durian
• mix in salt
• place in container and seal
• let sit until fermented, 3 to 5 days
• serve or store in fridge