Thinly sliced daun kayu or cassava shoots cooked in tempoyak is a classic Negeri Sembilan dish.

Fermented durian gives this classic Pahang dish a rich taste and heady aroma.

Make your own tempoyak with just durian flesh, salt, and time.

Learn about the indigenous Sumatran origins of the beloved fermented-durian condiment, the bacterial reactions that allow its complex flavours to develop, and its many nutritional benefits.

There isn’t much that tempoyak can’t improve, and cooking it with mushrooms both complement and enhance the overall umami of both ingredients.

The Temuan way to cook this fish is over the embers of an outdoor stove. We highly encourage you to go for it if you have a grill.