Dry-salted - Malaysia
Tempoyak
Two sentences in the bulletin, and this page is two steps long because of it. Fermented durian pulp is a real and widely eaten food; the published record of how it is made is this thin, and the page does not pad it out.
2 steps, every one quoted from FAO Bulletin 134 6.1.4. The step labels are this site's; the sentences under them are not.
Quantities
No source consulted here states a quantity for Tempoyak - not a percentage, not a ratio. The method below is what was recorded and the amounts were not, so this site prints none. Judging the salt by eye is exactly the part of a ferment worth not guessing at, and the general method for this family of pickles carries figures that this one does not.
Every number the source states
- Method
- Durian pulp mixed with salt in a sealed container
It is made by mixing durian pulp with salt and placing in a sealed container.
Method
Numbered for your place in the list. Every sentence below is the source's own, verified against the page it came from when this table was last built from the sources.
Mix and seal
It is made by mixing durian pulp with salt and placing in a sealed container.
Ferment
Fermentation takes about seven days.
What else the source says
- What it is
- Tempoyak is the fermented pulp of a durian fruit (Durio zibethinus) from Malaysia. It has the distinctive durian smell and a creamy yellow colour.
What is doing the work
Before you make this
This site is a reference and not a food safety authority. It reports what named sources published and does not certify that any preparation is safe. The safety page sets out what the sources themselves say about acidity, about surface growth and about when to throw something away, and equipment lists the instruments the numbers above cannot be checked without.
The full record for this pickle, including every source consulted and the ones that disagree, is on its tradition page.
Other dry-salted recipes
- Sauerkraut, USDA home method
- Dry-salted lime pickle
- Dry-salted cucumber pickle
- Sauerkraut
- Dry-salted vegetables, the general method
- Hum choy
- Pak-gard-dong
Method and asides from FAO 134 Battcock, M. and Azam-Ali, S. (1998) Fermented fruits and vegetables: A global perspective. FAO Agricultural Services Bulletin No. 134. Food and Agriculture Organization of the United Nations, Rome. Numbers from the same source, extracted separately and listed on methodology.