It is kept at room temperature (28–34°C) and left to ferment for three to seven days, under anaerobic conditions (obtained by closing the container lid).

When Abdullah Abdul Kadir visit Terengganu around the year 1836, he said that one of the favorite food of the local resident is Tempoyak.

[12] In Indonesia, tempoyak is especially popular in Palembang, and also in other cities and provinces in Sumatra such as Riau,[1] Jambi, Bengkulu, Lampung and also Pontianak in Kalimantan.

[12] A spicy condiment called sambal tempoyak is made from the mixture of fermented durian, ground belacan (shrimp paste) and chili pepper.

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.

[15] 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.