Tempoyak

This popular Malaysian condiment is made with salted durian fruit that is left to ferment at room temperature for at least two days. Since it is highly versatile, it can vary in flavor and spiciness, but it is usually characterized by a combination of sweet, tangy, and salty flavors.

Tempoyak is rarely eaten on its own, but it is often incorporated into curry-based dishes or served as an accompaniment to vegetables and rice. Like many other fermented Asian condiments, tempoyak is also believed to be an accidental invention which proved to be a great solution for ripe and low-quality durian, as well as an excellent preservation technique. Besides Malaysia, this pungent treat is also found in traditional Indonesian cuisine.