Tempoyak is fermented durian paste traditionally made by the ethnic Malays in Malaysia and Indonesia. Also known as asam durian or pekasam, tempoyak is made by adding salt to the deseeded pulp, then fermented in room temp or refrigerator for at least three days or more.
The paste will turn into a sour-salty and nutty durian pulp.
Like pickles and chutneys, tempoyak is made during durian season when the fruit is in excess supply. In its fermented state, tempoyak can be eaten as a condiment with rice and other dishes - made into a sambal tempoyak or cooked into an aromatic curry like Gulai Ikan Patin Tempoyak (freshwater pangasius fish curry) or vegetables.
Each bottle is approximately 120g. This can be used in two 60g recipes that makes a dish for 3-4 persons.
INGREDIENTS: Durian pulp and rock salt.
Made in Sydney from imported Malaysian durian pulp. Keep refrigerated.