Tempoyak

Source: Wikipedia, the free encyclopedia.

Tempoyak
Belacan tempoyak
Alternative namesasam durian, pekasam
TypeCondiment
CourseSide dish
Place of originIndonesia[1][2] and Malaysia[3]
Region or stateSumatra, Malay Peninsula, Borneo
Associated cuisineBrunei, Indonesia, Malaysia, Singapore
Serving temperatureRoom temperature or cold
Main ingredientsDurian

Tempoyak (

ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation.[4] Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.[5]

Tempoyak is not normally consumed solely, it is usually eaten as condiment or as an ingredient for cooking; such as cooked with coconut milk curry as gulai tempoyak ikan patin (pangasius fish tempoyak curry),[6] or mixed with spicy chili pepper as sambal tempoyak.[4][7]

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.[8] The word asam which translates to "sour" describes its fermentation process.

Tempoyak is made by taking the flesh of durian and mixing it with salt or sugar. It is kept at room temperature and left to ferment for three to five days.

Lactobacillus rhamnosus subsp. fersantum.[9][8] 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

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).[11]

In Indonesia, tempoyak is exceptionally popular in Southern Sumatra,[2] especially in Palembang, where tempoyak ikan patin (pangasius fish in tempoyak sauce),[12] and brengkes tempoyak (tempoyak fish in banana leaf package) is a popular local specialty.[13]

Indonesia

Tempoyak ikan patin, Pangasius in sweet and spicy tempoyak sauce, specialty of Palembang.

In Indonesia, tempoyak is especially popular in

Pontianak in Kalimantan
.

In Palembang, the dish tempoyak ikan patin (

belacan (shrimp paste) and chili pepper.[7]

Brengkes tempoyak iwak lais served in a traditional restaurant in Palembang.

In

Giant featherback) or mas (carp), mixed with ground chili pepper, tomato, shallot, shrimp paste, lime juice, young unripe mango, salt and tempoyak.[14]

In

Pontianak and Bengkulu, tempoyak is usually served as spicy condiment as sambal tempoyak,[15] mixed with red chili pepper, fresh shrimp or teri (anchovy) and petai (green stinky bean).[16]

Malaysia

In Malaysia, tempoyak is specifically popular in the state of

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

External links

References

  1. ^
    ISBN 978-81-322-2800-4
    .
  2. ^
    ISBN 978-1-4398-4480-9
    .
  3. ^ Hikayat Abdullah (in Malay).
  4. ^ a b c "What Is Tempoyak?". Year of the Durian. 14 November 2014.
  5. ^ a b "Tempoyak,the Malaysian fermented durian". Malaysia Vegetarian Food.
  6. ^ a b "Patin in Fermented Durian Paste (Gulai Tempoyak Ikan Patin)". Kuali.
  7. ^ a b KF Seetoh (28 September 2012). "Revisiting Durian Sambal Tempoyak". Yahoo News: Makansutra.
  8. ^ a b Sunandar (15 January 2011). "Pembuatan Tempoyak (Asam Durian)" (in Indonesian).
  9. ^ Ekowati, 1998
  10. ^ Hikayat Abdullah (in Malay).
  11. ^ "Rustic hinterland of Pahang | New Straits Times". 24 October 2019.
  12. ^ a b Tifa Asrianti (25 February 2012). "Farah Quinn: Scene & Heard: The Comfort Food Zone". The Jakarta Post.
  13. ^ a b Dahrani Putri (21 September 2013). "Lezatnya Brengkes Ikan Patin Tempoyak". Sriwijaya Post (in Indonesian).
  14. ^ "Resep dan Cara membuat Sambal Seruit khas Lampung". D'Sambal (in Indonesian).
  15. ^ Rasyid, Harun Nur (1 January 2004). Ensiklopedi Makanan Tradisional Indonesia (Sumatera) (in Indonesian). Direktorat Jenderal Kebudayaan.
  16. ^ "Tempoyak makanan khas Pontianak". Pontianak (in Indonesian).
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