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 ...

2014年11月14日 · Fermented durian, or tempoyak, is a traditional condiment in Malaysia and Indonesia often mixed with coconut milk curries or pounded with chilies into a spicy dip. It was developed as a way to both use overripe or poor quality durians and preserve them through the months after durian season.

Tempoyak adalah jenis makanan khas etnis Melayu di pulau Sumatra dan Kalimantan. Makanan ini terbuat dari durian yang sudah melalui proses fermentasi. Makanan ini biasanya dikonsumsi sebagai lauk yang dicampur dengan sambal saat menyantap nasi. Cita rasa tempoyak adalah asam karena terjadinya proses fermentasi daging buah durian. Selain itu ...

2024年9月27日 · The science behind tempoyak. Tempoyak comes from the root word ‘poyak’ or modernly known as ‘koyak’ which means torn. The torn-apart durian flesh is mixed thoroughly with or without salt and kept in a container for four to seven days. In lidded jars, spontaneous anaerobic fermentation occurs.

2023年12月1日 · Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community. While tempoyak is a distinctive, culturally significant culinary item in multifarious Indonesian cuisine, it remains understudied compared to other fermented foods like kimchi.

Tempoyak (تمڤويق, Asam Durian, Pekasam, Fermented Durian) This popular Malaysian condiment is made with salted durian fruit that is left to ferment at room temperature for at least two days.

Tempoyak, also known as asam durian or pekasam, is a traditional Malay condiment made from fermented durian. It is widely consumed in Maritime Southeast Asia, particularly in Indonesia and Malaysia.

2014年11月18日 · That’s where we found Sabah Tempoyak, a unique side dish made exclusively out of red durian. Sabah Tempoyak is not, strictly speaking, tempoyak, because it’s not cultured.

Locals in Malaysia and parts of Indonesia cook with this yellowish paste, known as tempoyak, to preserve and make use of non-optimal durians after the end of picking season. Preparation is simple...

2020年6月12日 · Tempoyak, the local fermented durian is well liked by the Malaysians and Indonesians as well. Whenever there are excess durians, people will make durian kueh and tempoyak.