Tip: To prepare homemade tempoyak, simply add salt to durian flesh (without the seeds). For every cup of durian flesh, add a tablespoon of salt. Keep ovenright in an airtight container in a cool, dark place. Give it a stir the next day replace the lid and leave for 3 to 4 days. The tempoyak is now ready. Chilled tempoyak can be kept for up to a few months. If it turns too sour for your taste, add fresh durian flesh.