Tempoyak
A Malay condiment of crushed, salted durian left to ferment at room temperature for three to seven days, usually prepared during durian season and eaten by Malays in Indonesia and Malaysia.
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About this dish
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. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.