Tempoyak
Sign in to saveTempoyak (Jawi: ), 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. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.
Key facts
- Food.name
- Tempoyak
- Food.name_lang
- تمڤويق
- Food.image
- YosriBelacanTempoyakDekat.jpg
- Food.caption
- Belacan tempoyak
- Food.alternate_name
- asam durian, pekasam
- Food.country
- Indonesia and Malaysia
- Food.region
- Sumatra, Malay Peninsula, Borneo
- Food.national_cuisine
- Brunei, Indonesia, Malaysia, Singapore
- Food.type
- Condiment
- Food.course
- Side dish
- Food.served
- Room temperature or cold
- Food.main_ingredient
- Durian
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Part of
- Indonesian cuisine
- Has part
- Durio zibethinus
- Country
- Indonesia
- Country of origin
- Indonesia
- Location
- Melayu
- Image
- YosriBelacanTempoyakDekat.jpg
Show 3 more facts
- P2012
- Indonesian cuisine
- P2596
- culture of Indonesia
Article
7 sectionsContents
- Fermentation
- History
- Indonesia
- Malaysia
- See also
- External links
- References
Tempoyak (Jawi: ), 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. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.
Tempoyak is not normally consumed on its own; it is usually eaten as condiment or as an ingredient for cooking, such as when it is cooked with coconut milk curry as gulai tempoyak ikan patin (pangasius fish tempoyak curry), or mixed with spicy chili pepper as sambal tempoyak.