Tempoyak, or fermented durian, is a classic Malay condiment or ingredient. Making your own tempoyak is a lot easier than you think. All you need is durian flesh, salt, and time. Remember that the sweetness and overall flavour of the durian will influence the final taste of the tempoyak. To paraphrase what they say about wine, choose a durian that you would eat on its own to make good tempoyak. Read about the history and science behind tempoyak.
Tempoyak
by Tunku Muhammad Tunku FarahatTempoyak, or fermented durian, is a classic Malay condiment or ingredient. Making your own tempoyak is a lot easier than you think. All you need is durian flesh, salt, and time. Remember that the sweetness and overall flavour of the durian will influence the final taste of the tempoyak. To paraphrase what they say about wine, choose a durian that you would eat on its own to make good tempoyak. Read about the history and science behind tempoyak.
Servings: 1 cup
Prep time: Quick
Servings: 1 cup
Prep time: Quick
Ingredients
250g durian flesh (weight after seeds have been removed)
5g non-iodized salt (or 2% of durian flesh weight)
Directions
- If you haven’t yet, remove seeds from the durian flesh. Mash roughly to make a paste.
- Sprinkle salt over the durian evenly and mix well.
- Place into an airtight container. Close the lid properly and set aside in a cool, dark corner for at least 4 days, up to 2 weeks.
- Use a clean, dry spoon to taste after 4 days. Cover and continue fermenting until it develops the flavour you like—the longer it ferments, the more sour it gets.
Ingredients
250g durian flesh (weight after seeds have been removed)
5g non-iodized salt (or 2% of durian flesh weight)
Directions
- If you haven’t yet, remove seeds from the durian flesh. Mash roughly to make a paste.
- Sprinkle salt over the durian evenly and mix well.
- Place into an airtight container. Close the lid properly and set aside in a cool, dark corner for at least 4 days, up to 2 weeks.
- Use a clean, dry spoon to taste after 4 days. Cover and continue fermenting until it develops the flavour you like—the longer it ferments, the more sour it gets.
