Recipe by Amy Beh
Ingredients
5-6 pips durian, remove flesh and discard the seeds
half tsp salt
1 tsp sugar
Method
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.)