Dish
Tempoyak
Fermented Durian Paste
Tempoyak is made by fermenting durian pulp with salt for several days until it becomes soft and sour. The dish can be seasoned with chili or other spices to taste. Tempoyak is a pungent and flavorful dish that is an acquired taste.
Origins and history
Tempoyak has been a staple of Indonesian cuisine for centuries. It is often served in rural areas where durian is abundant.
Dietary considerations
Suitable for: Vegetarians. Not suitable for: Vegans, people with durian allergy. Allergens: Durian.
Variations
There are many variations of Tempoyak, including Tempoyak with shrimp paste, Tempoyak with fish, and Tempoyak with vegetables. Some recipes also call for the addition of coconut milk or sugar to make the dish sweeter.
Presentation and garnishing
Tempoyak is usually presented in a small bowl or ramekin. It can be garnished with chopped herbs or spices for added flavor and color.
Tips & Tricks
Fermenting the durian for a longer period of time gives Tempoyak a stronger flavor and a softer texture.
Side-dishes
Tempoyak is often served as a condiment or side dish with rice. It can also be used as a flavoring agent in soups and stews.
Drink pairings
Tempoyak is traditionally served with water or tea.
Delicious Tempoyak recipes
More dishes from this category... Browse all »
Abšmalcane mahune
Croatian cuisine
Acar
Indonesian cuisine
Acaçá
Brazilian cuisine
Agedashi tofu
Japanese cuisine
Akple
Ghanaian cuisine
Aloo matar
Indian cuisine
Aloo palak
Indian cuisine
Andijviestamppot
Dutch cuisine
More cuisines from this region... Browse all »
Arab cuisine
Spicy, Sweet, Sour, Savory
Eurasian cuisine of Singapore and Malaysia
Spicy, Sweet, Sour, Savory
Malay cuisine
Spicy, Sweet, Sour, Salty, Umami
Malaysian Chinese cuisine
Spicy, Sweet, Sour, Salty, Umami
Malaysian Indian cuisine
Spicy, Sweet, Sour, Salty, Umami
Peranakan cuisine
Spicy, Sweet, Sour, Salty, Umami
Sabahan cuisine
Spicy, Sour, Sweet, Savory
Sarawakian cuisine
Spicy, Sour, Sweet, Savory