Tempoyak facts for kids
Belacan tempoyak
|
|
| Alternative names | asam durian, pekasam |
|---|---|
| Type | Condiment |
| Course | Side dish |
| Place of origin | Indonesia and Malaysia |
| Region or state | Sumatra, Malay Peninsula, Borneo |
| Associated national cuisine | Brunei, Indonesia, Malaysia, Singapore |
| Serving temperature | Room temperature or cold |
| Main ingredients | Durian |
Tempoyak (Jawi: تمڤويق), also called asam durian or pekasam, is a special Malay food. It is a type of condiment made from fermented durian fruit. People in Maritime Southeast Asia, especially in Indonesia and Malaysia, enjoy it a lot.
To make tempoyak, the soft flesh of the durian is mixed with a little salt. This mixture is then left at room temperature for about three to five days. During this time, it ferments, which means it changes and develops a unique flavor. Tempoyak is often made when there is a lot of durian available, so no fruit goes to waste!
Tempoyak is not usually eaten by itself. It is often used as a side dish or an ingredient in cooking. For example, it can be cooked with coconut milk to make a curry like gulai tempoyak ikan patin (a fish curry). It can also be mixed with spicy chili peppers to create sambal tempoyak.
How Tempoyak Is Made
In the Malay Archipelago, fermented durian has different names. It is usually called tempoyak in the Malay Peninsula, Borneo, and southern Sumatra. In Aceh, it is known as pekasam. In the Minangkabau area of West Sumatra, it is called asam durian. The word asam means "sour," which describes how it tastes after fermentation.
Making tempoyak involves mixing durian flesh with salt or sugar. This mix is left to ferment for three to five days. During this process, tiny living things called lactic acid bacteria grow. These bacteria are helpful! They stop bad bacteria, like Escherichia coli, from growing. This helps to keep the durian fresh and safe to eat.
Besides preserving the durian, tempoyak also adds a special flavor to food. When added to chili paste or curry, it gives the dish a unique smell and a savory taste.
The History of Tempoyak
Like many other fermented foods in the region, tempoyak was probably discovered by accident. People likely had too much durian during the harvest season. When the extra durian was left out, it fermented naturally.
Tempoyak is mentioned in an old book called Hikayat Abdullah. This book says that tempoyak was a common food for people in Terengganu around 1836. The book shows that tempoyak was a special food for the Malay people, especially in the eastern states of the Malay Peninsula.
Today, Temerloh in Pahang, Malaysia, is famous for its ikan patin (a type of fish). Many restaurants there serve delicious ikan patin masak tempoyak, which is fish cooked in fermented durian sauce. In Indonesia, tempoyak is very popular in South Sumatra, especially in Palembang. There, tempoyak ikan patin and brengkes tempoyak (fish cooked in banana leaves with tempoyak) are popular local dishes.
Tempoyak in Indonesia
In Indonesia, tempoyak is very popular in Palembang. It is also enjoyed in other parts of Sumatra, like Riau, Jambi, Bengkulu, and Lampung. You can also find it in Pontianak in Kalimantan.
In Palembang, two famous dishes are tempoyak ikan patin (catfish in tempoyak sauce) and brengkes tempoyak. Brengkes tempoyak is a steamed durian paste wrapped in banana leaf. It is often mixed with patin fish to make brengkes ikan patin tempoyak. A spicy sauce called sambal tempoyak is also popular. It is made from fermented durian, ground belacan (shrimp paste), and chili pepper.
In Lampung, tempoyak is used to make sambal seruit tempoyak. Seruit is a dish of shredded fried freshwater fish, like patin or baung. This fish is mixed with chili pepper, tomato, shallot, shrimp paste, lime juice, young mango, salt, and tempoyak.
In Pontianak and Bengkulu, tempoyak is often served as a spicy condiment. It is mixed with red chili pepper, fresh shrimp, or teri (anchovy) and petai (green stinky bean).
Tempoyak in Malaysia
In Malaysia, tempoyak is especially popular in the states of Pahang and Perak. However, you can find it in many other places, from Kuala Lumpur to Sarawak.
In Malaysia, tempoyak is a key ingredient for gulai tempoyak ikan patin (a fish curry). It is also used to cook soups with glass noodles. Temerloh in Pahang is well-known for its farmed ikan patin (shark catfish). This fish is often used in traditional dishes like patin masak tempoyak (cooked with fermented durian). Other local favorites include pais patin (grilled with tempoyak) and deep-fried fish with chilies.
In Sarawak, you can buy tempoyak in local markets. People say it tastes sour and salty, with a strong, nutty durian flavor.
