Fermented Durian Paste (200g) by Wadah Emas Solution

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Don’t have time to cook? Don’t worry there is Sambal Moknik.

Eating plain rice without additional side dishes is already delicious.

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 is not normally consumed solely, it is usually eaten as a condiment or as an ingredient for cooking; such as cooking with coconut milk curry or mixed with spicy chilli pepper as fermented durian paste.

This recipe is very easy and simple. Usually, people make sambal ikan anchovy, but this time I made spicy paste fermented durian with anchovies. Those who love durian should try this simple and delicious recipe.


  • About a handful of anchovies or according to your own estimate
  • Tempoyak 3-4 tablespoons
  • One large onion – sliced
  • Sufficient salt
  • Cooking oil

Ingredients to be ground/pounded:

  • Garlic 2 cloves
  • 15-25 rice chillies (depending on the desired level of spiciness)
  • 1-2 red chillies

Preparation method:

Fry the anchovies until crisp then set aside. Sauté the onion and the ground ingredients. Then add salt and stir. Add fermented durian then mix until smooth.

Finally, add the anchovies and mix until well combined.

Tip: This recipe tastes better when eaten with hot rice and also tastes better when the ingredients are pounded rather than ground.

Weight 0.2 kg
Dimensions 5.5 × 5.5 × 8 cm


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