 Belacan tempoyak | |
| Alternative names | asam durian, pekasam |
|---|---|
| Type | Condiment |
| Course | Side dish |
| Place of origin | Indonesia[1][2] and Malaysia[3] |
| Region or state | Sumatra, Malay Peninsula, Borneo |
| Associated cuisine | Brunei, Indonesia, Malaysia, Singapore |
| Serving temperature | Room temperature or cold |
| Main ingredients | Durian |
Tempoyak (Jawi: تمڤويق), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by crushing durian flesh and mixing it with some salt and kept in room temperature from three to seven days for fermentation.[4] Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.[5]
Tempoyak is not normally consumed solely, it is usually eaten as condiment or as an ingredient for cooking; such as cooked with coconut milk curry as gulai tempoyak ikan patin (pangasius fish tempoyak curry),[6] or mixed with spicy chili pepper as sambal tempoyak.[7]
- ^ Tamang, Jyoti Prakash (5 August 2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer. ISBN 978-81-322-2800-4.
- ^ Owens, J. David (10 December 2014). Indigenous Fermented Foods of Southeast Asia. CRC Press. ISBN 978-1-4398-4480-9.
- ^ Hikayat Abdullah (in Malay).
- ^ Anggadhania, Lutfi; Setiarto, R. Haryo Bimo; Yusuf, Dandy; Anshory, Lutfi; Royyani, Mohammad Fathi (1 December 2023). "Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe". Journal of Ethnic Foods. 10 (42). doi:10.1186/s42779-023-00206-2. Retrieved 20 May 2024.
- ^ "Tempoyak,the Malaysian fermented durian". Malaysia Vegetarian Food.
- ^ "Patin in Fermented Durian Paste (Gulai Tempoyak Ikan Patin)". Kuali.
- ^ KF Seetoh (28 September 2012). "Revisiting Durian Sambal Tempoyak". Yahoo News: Makansutra.
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