Tempoyak, asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.
Belacan tempoyak
Tempoyak ikan patin, Pangasius in sweet and spicy tempoyak sauce, specialty of Palembang.
Brengkes tempoyak iwak lais served in a traditional restaurant in Palembang.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Nasi lemak: a versatile fragrant coconut rice dish served with various accompaniments, e.g. eggs (either done sunny side up or boiled), sambal sotong, rendang, ayam goreng, etc. It is the most defining feature of a Malay-style breakfast.
Tempoyak ikan patin, pangasius fish in fermented durian sauce
Ambuyat, national dish of Brunei
Otak-otak in banana leaf
