Baku Kitchen! An independent reference of traditional food

Tempoyak

Durian flesh salted and fermented into a sour paste cooked with fish or chilli

Indonesia and Malaysia Fermented & pickled Vegetarian One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

A Sumatran and Malay preserve made when durian gluts the market, keeping the fruit for months.

Frequently asked questions

What is Tempoyak?

Tempoyak is a fermented & pickled from Indonesia: durian flesh salted and fermented into a sour paste cooked with fish or chilli. A Sumatran and Malay preserve made when durian gluts the market, keeping the fruit for months.

Made with

fruit

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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