{{short description|Malay condiment made from fermented durian}} {{Use dmy dates|date=September 2019}} {{Infobox food | name = Tempoyak <br/> {{Script/Arabic|تمڤويق}} | name_lang = تمڤويق | image = YosriBelacanTempoyakDekat.jpg | caption = Belacan tempoyak | alternate_name = asam durian, pekasam | country = Indonesia<ref name ="Ethnic Fermented Foods">{{Cite book|last=Tamang|first=Jyoti Prakash|url=https://books.google.com/books?id=6NPMDAAAQBAJ&dq=tempoyak+indonesia+fermented+durian&pg=PA382|title=Ethnic Fermented Foods and Alcoholic Beverages of Asia|date=2016-08-05|publisher=Springer|isbn=978-81-322-2800-4|language=en}}</ref><ref name="Indigenous Fermented Foods of Southeast Asia">{{Cite book|last=Owens|first=J. David|url=https://books.google.com/books?id=EWVYBQAAQBAJ&dq=tempoyak+indonesia+fermented+durian&pg=PA186|title=Indigenous Fermented Foods of Southeast Asia|date=2014-12-10|publisher=CRC Press|isbn=978-1-4398-4480-9|language=en}}</ref> and Malaysia<ref name="Hikayat Abdullah in Malay">[https://books.google.com/books?output=html_text&id=kjbaJrnVpDAC&dq=tempoyak+hikayat+abdullah&q=tempoyak Hikayat Abdullah (in Malay).]</ref> | region = Sumatra, Malay Peninsula, Borneo | national_cuisine = Brunei, Indonesia, Malaysia, Singapore | creator = | mintime = | maxtime = | type = Condiment | course = Side dish | served = Room temperature or cold | main_ingredient = Durian | minor_ingredient = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}
'''Tempoyak''' (Jawi: {{Script/Arabic|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.<ref name="Anggadhania-2023">{{cite journal |last1=Anggadhania |first1=Lutfi |last2=Setiarto |first2=R. Haryo Bimo |last3=Yusuf |first3=Dandy |last4=Anshory |first4=Lutfi |last5=Royyani |first5=Mohammad Fathi |title=Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe |journal=Journal of Ethnic Foods |date=1 December 2023 |volume=10 |issue=42 |doi=10.1186/s42779-023-00206-2 |url=https://journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-023-00206-2|doi-access=free|access-date=20 May 2024}}</ref> Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.<ref name="MalaysiaVeg">{{cite web|title=Tempoyak,the Malaysian fermented durian|website=Malaysia Vegetarian Food|url=http://www.malaysiavegetarianfood.com/2013/03/29/tempoyakthe-malaysian-fermented-durian/|access-date=29 November 2015|archive-date=14 February 2020|archive-url=https://web.archive.org/web/20200214183840/http://www.malaysiavegetarianfood.com/2013/03/29/tempoyakthe-malaysian-fermented-durian/|url-status=dead}}</ref>
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),<ref name="Kuali">{{cite web|title=Patin in Fermented Durian Paste (Gulai Tempoyak Ikan Patin)|website=Kuali|url=http://www.kuali.com/recipe/patin-in-fermented-durian-paste-gulai-tempoyak-ikan-patin/|access-date=29 November 2015|archive-date=27 March 2019|archive-url=https://web.archive.org/web/20190327101619/https://www.kuali.com/recipe/patin-in-fermented-durian-paste-gulai-tempoyak-ikan-patin/|url-status=dead}}</ref> or mixed with spicy chili pepper as ''sambal tempoyak''.<ref name="Seetoh">{{cite news|title=Revisiting Durian Sambal Tempoyak |work=Yahoo! News: Makansutra |author=KF Seetoh| date=28 September 2012 |url=https://news.yahoo.com/revisiting-durian-sambal-tempoyak-150150025.html}}</ref>
==Fermentation== In the Malay Archipelago, fermented durian is known by many names. It is commonly known as ''tempoyak'' in the Malay Peninsula, Borneo, and Southern Sumatra region (South Sumatra, Jambi, Bengkulu and Lampung provinces). It is known as ''pekasam'' in Aceh and ''asam durian'' in the Minangkabau region of West Sumatra.<ref name="Sunandar">{{cite web|title=Pembuatan Tempoyak (Asam Durian)|date=15 January 2011 |author=Sunandar |url=https://aisharaudhatul.wordpress.com/2011/01/15/pembuatan-tempoyak-asam-durian/|language=Indonesian}}</ref> The word ''asam'' which translates to "sour" describes its fermentation process.
thumb|''Tempoyak'', made from fermented durian 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, under anaerobic 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 native lactic acid bacteria during the fermentation process, with Lactobacillus mesenteroides and Fructobacillus durionis being 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 casei and Pediococcus acidilactici.<ref name="Anggadhania-2023"/> These lactic acid bacteria inhibit the growth of harmful decomposing bacteria, such as ''Escherichia 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.
==History== Just like many fermented food products in the region (e.g. ''belacan'', ''pekasam'', ''cincalok'', ''budu'', and ''tapai''), 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 in Hikayat Abdullah as a staple food for the people of Terengganu. When Abdullah Abdul Kadir visited Terengganu around 1836, he said that one of the favorite foods of the local resident is Tempoyak.<ref name="Hikayat Abdullah in Malay">[https://books.google.com/books?output=html_text&id=kjbaJrnVpDAC&dq=tempoyak+hikayat+abdullah&q=tempoyak Hikayat Abdullah (in Malay).]</ref> Based on Hikayat Abdullah, tempoyak is a food special to the ethnic Malays, and a speciality of the states of the east coast of the Malay Peninsula. Temerloh in Pahang, Malaysia is known as the capital for ''ikan patin'' because of its fish farms and also its restaurants offering savoury ''ikan patin masak tempoyak'' (silver catfish cooked in fermented durian gravy).<ref>{{Cite web|url=https://www.nst.com.my/lifestyle/jom/2019/10/532818/rustic-hinterland-pahang|title = Rustic hinterland of Pahang | New Straits Times|date = 24 October 2019}}</ref>
In Indonesia, tempoyak is exceptionally popular in Southern Sumatra,<ref name="Indigenous Fermented Foods of Southeast Asia"/> especially in Palembang, where ''tempoyak ikan patin'' (pangasius fish in tempoyak sauce),<ref name = "Farah Quinn">{{cite news|title=Farah Quinn: Scene & Heard: The Comfort Food Zone|newspaper=The Jakarta Post |date= 25 February 2012| author=Tifa Asrianti |url=http://www.thejakartapost.com/news/2012/02/25/scene-heard-the-comfort-food-zone.html}}</ref> and ''brengkes tempoyak'' (tempoyak fish in banana leaf package) is a popular local specialty.<ref name="Sriwijaya Post-Putri">{{cite news|title=Lezatnya Brengkes Ikan Patin Tempoyak |date= 21 September 2013| author= Dahrani Putri| newspaper=Sriwijaya Post| url=http://palembang.tribunnews.com/2013/09/21/lezatnya-ikan-patin-tempoyak|language=Indonesian}}</ref>
==Indonesia== [[File:Tempoyak Ikan Patin 3.JPG|thumb|right|''Tempoyak ikan patin'', ''Pangasius'' in sweet and spicy tempoyak sauce, specialty of Palembang.]] In Indonesia, tempoyak is especially popular in Palembang, and also in other cities and provinces in Sumatra such as Riau,<ref name ="Ethnic Fermented Foods"/> Jambi, Bengkulu, Lampung and also Pontianak in Kalimantan.
In Palembang, the dish ''tempoyak ikan patin'' (''Pangasius'' catfish in tempoyak sauce) and ''brengkes (pepes) tempoyak'' are well known, which is a steamed fermented durian paste in banana leaf container,<ref name = "Farah Quinn"/> usually mixed with ''patin'' (''Pangasius'' fish) as ''brengkes ikan patin tempoyak''.<ref name="Sriwijaya Post-Putri"/> A spicy condiment called ''sambal tempoyak'' is made from the mixture of fermented durian, ground ''belacan'' (shrimp paste) and chili pepper.<ref name="Seetoh"/>
[[File:Brengkes Tempoyak Iwak Lais Palembang 1.jpg|thumb|right|''Brengkes tempoyak iwak lais'' served in a traditional restaurant in Palembang.]] In Lampung, tempoyak is made as ''sambal seruit tempoyak''. ''Seruit'' is shredded fried freshwater fishes, such as ''patin'' (''Pangasius''), ''baung'' (''Hemibagrus''), ''lais'' (''Kryptopterus''), ''belida'' (Giant featherback) or ''mas'' (carp), mixed with ground chili pepper, tomato, shallot, shrimp paste, lime juice, young unripe mango, salt and tempoyak.<ref>{{cite web|title=Resep dan Cara membuat Sambal Seruit khas Lampung|work=D'Sambal|url=http://spesialsambal.net/2015/resep-dan-cara-membuat-seruit-khas-lampung/|archive-url=https://web.archive.org/web/20151208100445/http://spesialsambal.net/2015/resep-dan-cara-membuat-seruit-khas-lampung/|url-status=usurped|archive-date=8 December 2015|language=Indonesian}}</ref>
In Pontianak and Bengkulu, tempoyak is usually served as spicy condiment as ''sambal tempoyak'',<ref>{{Cite book|last=Rasyid|first=Harun Nur|url=https://books.google.com/books?id=E40pCwAAQBAJ&dq=tempoyak+bengkulu&pg=PA274|title=Ensiklopedi Makanan Tradisional Indonesia (Sumatera)|date=2004-01-01|publisher=Direktorat Jenderal Kebudayaan|language=id}}</ref> mixed with red chili pepper, fresh shrimp or ''teri'' (anchovy) and ''petai'' (green stinky bean).<ref>{{cite web|title=Tempoyak makanan khas Pontianak|website=Pontianak|url=http://www.pontianak.web.id/pontianak/tempoyak-makanan-khas-pontianak.html|language=Indonesian|access-date=29 November 2015|archive-date=8 December 2015|archive-url=https://web.archive.org/web/20151208164518/http://www.pontianak.web.id/pontianak/tempoyak-makanan-khas-pontianak.html|url-status=dead}}</ref>
==Malaysia== In Malaysia, tempoyak is specifically popular in the state of Pahang and Perak, yet it is also can be found elsewhere, from Kuala Lumpur to Sarawak. In Malaysia, tempoyak is an essential ingredient for ''gulai tempoyak ikan patin'' (pangasius fish tempoyak curry)<ref name="Kuali"/> and for cooking soup with ''tang hoon'' or glass noodles.<ref name="MalaysiaVeg"/> Temerloh in Pahang is known for farmed ikan patin (Shark catfish ) mostly the Swai a 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.
==See also== {{Portal|Food|Indonesia|Malaysia}} * List of fermented foods * Gulai * Minangkabau cuisine * Malay cuisine * Palembang cuisine
== External links == * [http://www.femina.co.id/kuliner/resep/hidangan.indonesia/brengkes.tempoyak.ikan.patin/004/001/1633/02 Brengkes Tempoyak Ikan Patin recipe] Palembang style steamed pangasius fish with spicy tempoyak in banana leaf package recipe, from Femina * [http://www.kuali.com/recipe/patin-in-fermented-durian-paste-gulai-tempoyak-ikan-patin/ Patin in Fermented Durian Paste (Gulai Tempoyak Ikan Patin)] {{Webarchive|url=https://web.archive.org/web/20190327101619/https://www.kuali.com/recipe/patin-in-fermented-durian-paste-gulai-tempoyak-ikan-patin/ |date=27 March 2019 }}, from Kuali
== References == {{reflist}}
{{Indonesian cuisine}} {{Malaysian cuisine}} {{Durian}}
Category:Plant-based fermented foods Category:Malay cuisine Category:Malaysian cuisine Category:Malaysian condiments Category:Indonesian cuisine Category:Malay culture Category:Palembang cuisine Category:Bruneian cuisine Category:Singaporean cuisine Category:Durian dishes