Tempoyak — South Sumatra, Indonesia

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. 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. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q4748563) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.