Tempoyak is a dish that originated from fermented durian fruit. Tempoyak is usually consumed as food side dish of rice friends. Tempoyak can also be eaten directly (this is rarely done, because many are not tolerant to acidity and aroma of tempoyak itself) and used as food seasoning. Tempoyak known in Indonesia (mainly in Sumatra and Kalimantan), and Malaysia.

Tempoyak narrated by Hikayat Abdullah as daily food Terengganu population. When Abdullah bin Abdulkadir Munsyi visit to Terengganu (ca. 1836), he said that one of the locals favorite food is tempoyak. Based on the existing history in the Hikayat Abdullah, tempoyak is typical of Malaysian food.

Tempoyak dough made with durian flesh how to prepare, either local or or durian durian Monthong (less good because it contains too much gas and water). Preferred Durian labored to correct the ripe, succulent usually already visible. Then separated from the seeds of durian flesh, after it was given a little salt. Once completed, then added with cayenne can accelerate the process of fermentation. However, the fermentation process can not be too long because it will affect the final flavor.

After the above process is completed, the dough is stored in a tightly closed. Endeavored to be stored at room temperature. Can also put in the refrigerator (not freezer it) but will run more slowly fermented.

Tempoyak age appropriate for 3-5 days because the already sour sauce made but there is still the sweetness. Tempoyak Sambal Teri is usually combined with fish, carp, tilapia fish or other fish.