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Juhu Tempoyak: A Taste of Fermented Durian in Dayak Cuisine
BorneoGaze - August 16, 2025
Authors: Joana Michaelia & Ona Lucian Agatha
Supervisor : Dewi Furry, S.Pd .
When it comes to culinary adventures in Central Kalimantan, few dishes are as unique and unforgettable as Juhu Tempoyak. Beloved by the Dayak community, this traditional delicacy combines the bold tang of fermented durian (tempoyak) with fish, vegetables, and aromatic spices, creating a dish that’s as rich in culture as it is in flavor.
What is Tempoyak?
What is Tempoyak?
At the heart of Juhu Tempoyak lies tempoyak—a preserved ingredient made by fermenting ripe durian flesh with salt, then storing it away from direct sunlight. The result is a distinctively sour, slightly tangy paste that not only extends the fruit’s shelf life but also transforms it into a versatile cooking ingredient.
The Dish: Juhu Tempoyak
The Dish: Juhu Tempoyak
In the Dayak language, juhu means “soup” or “stew.” True to its name, Juhu Tempoyak is a comforting, brothy dish where tempoyak is simmered with fish, leafy greens, and a medley of spices until the flavors meld into a hearty, fragrant meal. Served hot, it’s both nourishing and deeply satisfying—especially when paired with a plate of warm rice.
Origins and Traditions
Origins and Traditions
The story of tempoyak begins in the durian-rich regions of Kalimantan. During peak harvest season, when the fruit was abundant, locals sought a way to preserve the excess harvest. Fermentation became the answer, ensuring no durian went to waste and giving rise to this culinary gem. Over time, tempoyak evolved from a preservation method into the star ingredient of one of the Dayak’s most cherished dishes.
For adventurous food lovers, Juhu Tempoyak is more than just a meal. It’s a journey into the heart of Dayak heritage, where tradition, resourcefulness, and bold flavors come together in one unforgettable bowl.
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