Tempoyak Durian

A way of preserving your Durians all year round!

Tempoyak Durian. Not many know or are aware of this delicious side dish. It is as good as sambal belacan and cencaluk; and much better if you loved Durians!

This side dish could be eaten with plain hot white rice or you could dip it together with fried fish. It is some sort of locally made mayonaise! Personally, I prefer to eat it with pounded red chilies for that extra UMP!

The side dish is being added onto Lemak Nanas Masak Udang

Want to know how it tastes? Let me describe it, there's a mixture of the sweetness of durian and slightly salty taste accompanied by the nice aroma of durians!

Aside from that, you could even add some of the tempoyak into your Asam Pedas gravy or Masak Lemak gravy for extra durian kick and better taste too!

Let me share with you how to prepare this side dish. It's pretty easy and simple and involved some fermentation process.

However, the most important rule is to make sure that all your utensils for making tempoyak are wiped dry. NO WATER! Or else it will spoil!

Things that you need to prepare are:

1 bottle of plastic/glass container to put in the durian flesh.
Salt
Durians (you could use medium quality durian, preferably durians that have dry flesh)

Steps:

1. Make sure the bottle container, spoon or chopsticks are dry! Even your hands too!
2. Remove the durians from the seeds and put in a temporarily dry plate/bowl.
3. Add in salt and mix it well with the durians flesh. (taste it, slightly salty would be fine, if you want it to last longer, add in more salt but not too much!).
4. Remove the mixture and put it into the bottle container. Slightly press the mixture to prevent air being trap in the bottle container.
5. Cover the container and store it in your refridgerator. It is ready to be consumed after 5 days. Use a DRY spoon to scoop the upper layer to maintain freshness.

This is one of the traditional methods of preserving leftover Durians. Another method of preserving Durians for desserts and cakes is......

If you are interested to know, click here to read it in another article.