Tempoyak, Fermented Durian
Have you ever heard of the name Tempoyak? In Lingga Regency, Riau Islands (Kepri), this name is of course familiar.
Tempoyak is a typical culinary dish that has been around for a long time in Lingga. Tempoyak is made from fermented durian so it has a strong aroma and distinctive taste.
Tempoyak is generally mixed as a spice and seasoning for chili sauce. But it can also be served as a side dish and eaten with rice.
The main ingredient in tempoyak is ripe durian tree or rather juicy durian.
Durian flesh needs to be mashed and salted so that the fermentation process is faster. The mixture is then placed in a tight jar and left for 3-5 days.
The result is that this processed durian has a pungent aroma. The texture is soft with a distinctive sour taste.
The sour taste reportedly comes from high levels of Lactic Acid Bacteria (LAB) which is formed during the fermentation process.
Tempoyak is very popular on the island of Sumatra, including Lingga Regency. Residents often process tempoyak into a typical dish such as chili sauce or used as a seasoning mixture with fish.
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