Tempoyok

Tempoyak is a dish that comes from the fermented durian fruit. Tempoyak is a food that is usually consumed as a side dish when eating rice. Tempoyak also can be eaten directly, but this is rarely done because many are not resistant to the acidity and aroma of tempoyak itself. In addition, tempoyak used as a spice in cooking.
Flavors of Tempoyak is acid, because the fermentation process on durian flesh became raw material. Tempoyak known in Indonesia, especially in Palembang, Lampung and Kalimantan. In addition, these foods are also known in Malaysia. In Palembang, tempoyak cooked mixture of chicken meat. In Lampung, tempoyak be an ingredient in a dish harpoon or mixture to sauce.

History tempoyak
Tempoyak narrated in The Tale of Abdullah as a daily food Terengganu residents. When Abdullah bin Abdulkadir Munsyi been to Terengganu around 1836, he said that one of the locals favorite food is tempoyak. [1] Based on the history that exists in Tale of Abdullah, tempoyak is a typical food Malay ethnic group, the ethnic Malays in Malaysia and Indonesia in Sumatra and Kalimantan.Ways of making
Tempoyak dough is made by way of preparing meat durian, durian either locally or durian Monthong (less good because it has too much gas and water). Durian is chosen labored to ripe, juicy usually already visible. Then durian flesh separated from the seeds, after which a little salt. Once completed, then added with chili that could accelerate the fermentation process. However, the fermentation process can not be too long because it will affect the taste of the end.
After the above process is completed, the dough is stored in a tightly sealed. Arranged to be stored at room temperature. It could also be put in the refrigerator, but it will run slower fermentation.
Tempoyak which has been fermented for 3-5 days suitable for making sauce, because it is acidic and there sweetness. Sambal tempoyak usually combined with the Teri fish, carp, tilapia or other fish.