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Tempoyak (Fermented Durian)

Tempoyak is a condiment made of salted fermented durian. The salt is used as a preserving agent, so one needs to be generous with it.

Source and licence

"Tempoyak (Fermented Durian)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tempoyak_(Fermented_Durian), revision 4518935), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tempoyak_(Fermented_Durian)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518935

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Southeast Asian by curated dish list: tempoyak, claimed by several countries (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Place the durian flesh in a clean jar. Add salt, then beat the mixture until it becomes soft and creamy.
  2. Close the jar tightly and leave it to ferment for 1 week.
  3. The fermented durian can be kept in the refrigerator for up to a year.