• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 100g ikan bilis
  • 3 tbsp fermented durian (tempoyak)
  • 2 tbsp oil
  • Ground ingredients:
  • 10 cilipadi
  • 2 tbsp chilli paste
  • 2cm piece fresh turmeric root
  • 2 stalks lemon grass, smashed
  • 2 tbsp pati santan
  • 10 pieces petai seeds, peel off hard skin
  • Seasoning:
  • 1/2 tsp salt or to taste


  1. Remove heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until crisp. Drain and set aside.
  2. Blend 2 tbsp fermented durian and pati santan together with the ground ingredients in a liquidiser.
  3. Heat oil in a wok and stir-fry ground ingredients and lemon grass until fragrant. Add the rest of the fermented durian and bring to a gentle boil over low heat until gravy is thick.
  4. Add salt to taste. Dish out and serve with crisp ikan bilis, petai and rice.

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2 thoughts on “Sambal Tempoyak”

  1. Patricia Danker - December 28, 2019 at 6:23 am

    What is tumeric root or what is it locally known as?
    I can’t seem to find it in the market or supermarket.

    • Indecisive Commis Chef - January 6, 2020 at 3:03 pm

      Hi Patricia,

      Turmeric root is what we usually known as kunyit, as for this case is the fresh turmeric that you may get from market. It might resembles the look of ginger but the flesh is usually more orange/yellow looking.

      Hope this helps!


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