Tempoyak

Tempoyak(Jawi:تمڤويق‎),asam durianorpekasamis aMalaycondimentmade fromfermenteddurian. It is usually consumed by theethnic MalaysinMaritime Southeast Asia, notably inIndonesiaandMalaysia. 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 solely, it is usually eaten as condiment or as an ingredient for cooking; such as cooked with coconut milk curry asgulaitempoyak ikan patin(pangasiusfish tempoyak curry),or mixed with spicy chili pepper assambaltempoyak.
In theMalay Archipelago, fermented durian is known by many names. It is commonly known astempoyakin the Malay Peninsula, Borneo, and Southern Sumatra region (South Sumatra, Jambi, Bengkulu and Lampung provinces). It is known aspekasaminAcehandasam durianin the Minangkabau region ofWest Sumatra.The wordasamwhich translates to "sour" describes itsfermentationprocess.
Tempoyak is made by crushing the flesh of durian and mixing it with salt or sugar. It is kept at room temperature (28–34°C) and left to ferment for three to seven days, underanaerobic conditions(obtained by closing the container lid). The bacteria involved in the fermentation process can vary depending on many factors such as durian variety, fermentation conditions and indigenous microorganisms in the environment. One study reported a progressive succession of different nativelactic acid bacteriaduring the fermentation process, withLactobacillus mesenteroidesandFructobacillus durionisbeing prominent in the early phases, with the latter remaining dominant throughout the fermentation. Another author found that predominant strains are:Weissella paramesenteroides,Enterococcus faecalis,Enterococcus gallinarum,Lactobacillus plantarum,Lactobacillus brevis,Lactobacillus fermentum,Lactobacillus mali,Lactobacillus mesenteroides,Lactobacillus caseiandPediococcus acidilactici.These lactic acid bacteria inhibit the growth of harmful decomposing bacteria, such asEscherichia coli, which in turn preserves the durian flesh. Besides its functions as a food preservative, fermented tempoyak also serves as a natural food flavoring. The addition of tempoyak into chili paste and curry can add a distinct aroma and savoury flavour to the dish.
Just like many fermented food products in the region (e.g.belacan,pekasam,cincalok,budu, andtapai), tempoyak was probably discovered unintentionally; from the excessive unconsumed durian and thus left fermented, during the abundance of durian season in the region.
Tempoyak is mentioned inHikayat Abdullahas a staple food for the people of Terengganu. WhenAbdullah Abdul KadirvisitTerengganuaround the year 1836, he said that one of the favorite food of the local resident is Tempoyak.Based on Hikayat Abdullah, tempoyak is a food special to theethnic Malays, and a speciality of the states of the east coast of the Malay Peninsula.Temerlohin Pahang, Malaysia is known as the capital forikan patinbecause of its fish farms and also its restaurants offering savouryikan patin masak tempoyak(silver catfish cooked in fermented durian gravy).
In Indonesia, tempoyak is exceptionally popular inSouthern Sumatra,especially inPalembang, wheretempoyak ikan patin(pangasius fish in tempoyak sauce),andbrengkes tempoyak(tempoyak fish in banana leaf package) is a popular local specialty.
In Indonesia, tempoyak is especially popular inPalembang, and also in other cities and provinces inSumatrasuch asRiau,Jambi,Bengkulu,Lampungand alsoPontianakinKalimantan.
In Palembang, the dishtempoyak ikan patin(Pangasiuscatfish in tempoyak sauce) andbrengkes (pepes)tempoyakare well known, which is a steamed fermented durian paste inbanana leafcontainer,usually mixed withpatin(Pangasiusfish) asbrengkes ikan patin tempoyak.A spicy condiment calledsambaltempoyakis made from the mixture of fermented durian, groundbelacan(shrimp paste) and chili pepper.
InLampung, tempoyak is made assambal seruit tempoyak.Seruitis shredded fried freshwater fishes, such aspatin(Pangasius),baung(Hemibagrus),lais(Kryptopterus),belida(Giant featherback) ormas(carp), mixed with ground chili pepper, tomato, shallot, shrimp paste, lime juice, young unripemango, salt and tempoyak.
InPontianakandBengkulu, tempoyak is usually served as spicy condiment assambal tempoyak,mixed with red chili pepper, fresh shrimp orteri(anchovy) andpetai(green stinky bean).
In Malaysia, tempoyak is specifically popular in the state ofPahangandPerak, yet it is also can be found elsewhere, from Kuala Lumpur toSarawak. In Malaysia, tempoyak is an essential ingredient forgulaitempoyak ikan patin(pangasiusfish tempoyak curry)and for cooking soup withtang hoonor glass noodles.TemerlohinPahangis known for farmed ikan patin (Shark catfish ) mostly theSwaia fish known for a popular traditional dish, patin masak tempoyak (cooked with fermented durian), and another local favorites such as pais patin (grilled with tempoyak) and deep-fried with chilies.
In Sarawak, tempoyak is available in the marketplace. The taste is said to be sour and salty with a lot of nutty, durian flavours.