Recipe Ingredient
- 5-6 pips durian, remove flesh and discard the seeds
- half tsp salt
- 1 tsp sugar
Instructions
- Scrape the durian flesh from the seeds and place in a clean, dry jar. Stir in salt and sugar, then use a fork to beat until fluffy and frothy. Screw the cap tightly and leave the durian to ferment for three to four days.
- The fermented durian or tempoyak can then be used for making curries. (Tempoyak, if well chilled, can keep in the fridge for up to two weeks.)
