Tempoyak
Fermented durian - Malaysia, South East Asia, Indonesia. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- 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.
How it is made, step by step - 2 steps, each one quoted from FAO Bulletin 134 6.1.4.
Why this is here
Tempoyak (Jawi: تمڤويق), asam durian or pekasam is a Malay condiment made from fermented durian.
English Wikipedia, Tempoyak, CC BY-SA 4.0.
Character
Other ingredients: Salt.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
The published record
| Source | What it says |
|---|---|
| FAO Bulletin 134 Table 2.1 | Listed as pickled fruit and vegetables of the South East Asia. Taken by the bulletin from G. Campbell-Platt (1987). |
| Swain, M.R., Anandharaj, M., Ray, R.C. and Parveen Rani, R. | Examples of traditional fermented fruits and vegetables, which are used in various parts of Asian subcontinent. |
Same region
- Asinan
- Bai-ming
- Burong mangga
- Dalok
- Jeruk
- Kiam-chai
- Kiam-cheyi
- Kong-chai
- Leppet-so
- Miang
- Naw-mai-dong
- Pak-siam-dong
- Paw-tsay
- Phak-dong
- Phonlami-dong
- Sambal tempo-jak
- Santol
- Sayur asin
- Si-sek-chai
- Sunki
- Tang-chai
- Acar
- Mandai
Fields on this page come from Literature FAO 134 Wikipedia. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.
Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.