Tempoyak is a Malay condiment made from fermented durian, known as pekasam in Aceh and asam durian among the Minangkabau of West Sumatra. The durian flesh is crushed and mixed with salt, sometimes sugar, then kept closed at room temperature for three to seven days while lactic acid bacteria ferment it. The souring both preserves the surplus fruit of the durian season and gives a savoury, tangy flavour. It is seldom eaten alone. Cooks stir it into coconut milk curries such as gulai tempoyak ikan patin, or mix it with chili as sambal tempoyak. It is popular on the Malay Peninsula, especially Pahang and Perak, and in Sumatra, notably Palembang. The Hikayat Abdullah records it as a favorite food in Terengganu around 1836.
Facts
Earliest Documented Use, From (Year) Connections
Expresses Tradition
Source Tempoyak (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Tempoyak (Wikipedia)History [origin-region]Quote, History [origin-region]
a speciality of the states of the east coast of the Malay Peninsula
Sources
1. Tempoyak (Wikipedia)
History
When Abdullah Abdul Kadir visited Terengganu around 1836, he said that one of the favorite foods of the local resident is Tempoyak.
History [origin-region]
a speciality of the states of the east coast of the Malay Peninsula
Expresses Tradition: Fermentation, Fermentation
It is kept at room temperature (28-34 °C) and left to ferment for three to seven days, under anaerobic conditions
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