Tempoyak is a dish that originated from the fermented durian fruit. Tempoyak can also be eaten directly (although this is rarely done, because many are not resistant to acidity and aroma tempoyak itself). Tempoyak known in Indonesia (especially in Palembang Sumatra and Kalimtan) are also neighboring Malaysia.
Ways of Making Tempoyak :
Tempoyak made by way of preparing meat durian, durian select that has been cooked properly, are usually already looks watery. Then separated from the seeds, give a little salt. Once completed, then added with chili that can speed up the fermentation process. 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 closed place, and should be stored at room temperature. Can also put in the refrigerator, but will run slower fermentation.
