a speciality of the states of the east coast of the Malay Peninsula. Temerloh in Pahang, Malaysia is known as the capital for ikan patin because of its fish farms and also its restaurants offering savoury ikan patin masak tempoyak (silver catfish cooked in fermented durian gravy). In Indonesia, tempoyak is exceptionally popular in Southern Sumatra, especially in Palembang, where tempoyak ikan patin (pangasius fish in tempoyak sauce), and brengkes tempoyak (tempoyak fish in banana leaf package) is a popular local specialty. Indonesia In Indonesia, tempoyak is especially popular in Palembang, and also in other cities and provinces in Sumatra such as Riau, Jambi, Bengkulu, Lampung and also Pontianak in Kalimantan. In Palembang the dish tempoyak ikan patin (Pangasius catfish in tempoyak sauce) and brengkes (pepes) tempoyak are well known, which is a steamed fermented durian paste in banana leaf container, usually mixed with patin (Pangasius fish) as brengkes ikan patin tempoyak. A spicy condiment called sambal tempoyak is made from the mixture of fermented durian, ground belacan (shrimp paste) and chili pepper. In Lampung, tempoyak is made as sambal seruit tempoyak. Seruit is shredded fried freshwater fishes, such as patin (Pangasius), baung (Hemibagrus), lais (Kryptopterus), belida (Giant featherback) or mas (carp), mixed with ground chili pepper, tomato, shallot, shrimp paste, lime juice, young unripe mango, salt and tempoyak. In Pontianak and Bengkulu, tempoyak is usually served as spicy condiment as sambal tempoyak, mixed with red chili pepper, fresh shrimp or teri (anchovy) and petai (green stinky bean). Malaysia In Malaysia, tempoyak is specifically popular in the state of Pahang and Perak, yet it is also can be found elsewhere, from Kuala Lumpur to Sarawak. In Malaysia, tempoyak is an essential ingredient for gulai tempoyak ikan patin (pangasius fish tempoyak curry) and for cooking soup with tang hoon or glass noodles. Temerloh in Pahang is known for farmed ikan patin (Shark catfish ) mostly the Swai a fish known for a popular traditional dish, patin masak tempoyak (cooked with fermented durian), and another local favorites such as pais patin (grilled with tempoyak) and deep-fried with chilies. In Sarawak, tempoyak is available in the marketplace. The taste is said to be sour and salty with a lot of nutty, durian flavours. See also Gulai Minangkabau cuisine Malay cuisine Palembang cuisine External links Brengkes Tempoyak Ikan Patin recipe Palembang style steamed pangasius fish with spicy tempoyak in banana leaf package recipe, from