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Sambal Hijau Tempoyak is a true Malaysian heritage sambal made with real fermented durian (tempoyak) and fresh green chillies for a flavour that is tangy, spicy, creamy and deeply umami. This is the kind of sambal you’ll find in homes across Pahang, Perak and the East Coast of Malaysia, not the usual red sambal, but a bright green version with a unique fermented aroma that makes it incredibly addictive with rice, noodles, fish and ulam.

Tempoyak is the key ingredient here, durian flesh that has been naturally fermented, giving the sambal a sour, creamy base with a savoury depth you can’t get from artificial seasoning. Blended with green chilli, lemongrass, turmeric leaf and garlic, the result is a sambal with medium heat, fresh fragrance and a flavour that lingers in the best way.

How Malaysians enjoy it: mixed into hot white rice, served with fried or grilled fish, eaten with blanched vegetables as a dipping sambal, stirred into gulai or masak lemak dishes, added into fried rice or noodles, or used as a marinade for ayam bakar and ikan bakar. It also works as a base sambal for cooking – just add coconut milk, onion and protein for an instant curry.

If you miss authentic sambal tempoyak from home, this will hit the spot. If you’ve never tried it before, this is one of the most iconic flavours of Malaysia you won’t find in UK supermarkets – creamy, spicy, sour and full of natural umami from real fermentation.