Fermented Durian (Tempoyak)

Durian stall in Singapore

Fermented durian soup is an acquired taste. Either you love it or hate it.  In Sarawak traditional ethnic cuisine, fermented durian is used as a soup base, eaten on its own or fried with dried anchovies.

To make tempoyak, separate the durian flesh (usually the softer the better) from the seed and when you have enough durian flesh to ferment, mix well with salt.

The ratio of salt to use is one cup of durian flesh to one tablespoon salt.  Store the salted durian in an airtight container and refrigerate.  Preserved tempoyak can last for years.

Tempoyak soup with shrimps

[My mom prepared this amazing recipe while I was in Kuching in Feb, 2013)

Ingredients [Note: In place of shrimps, you can also use chicken meat]

Shrimps, peeled (reserved shrimps' shells)
Salt
Sugar
Fermented durian
Lemongrass stalks
Chillis (2-3 pieces depending on your taste)
Shallots (2-3 pieces)
Garlic (2-3 pieces)
Shrimp stock
Cooking oil

Method:

1. Lightly pound with a motar and pestle lemon grass stalks, chillis, peeled shallots and garlic
2. Heat cooking oil in a wok and lightly saute lemon grass stalks, chillis, garlic and shallots. 

 3. Add in shrimp shells and lightly stir and mix well for a few minutes until fragrant.  Add in a liter of water and let boil slowly.

4.  Strain the soup and discard the shrimp shells.

5. Bring to a boil and add in tempoyak (depending on taste, 2-3 tablesppon) and stir well. Add in shelled shrimps.  

6. Stir in seasoning of salt, a little sugar and pepper (if desired)