Tempoyak (Fermented Durian)
Tempoyak is a salted, fermented durian paste that turns the fruit's famously strong flesh into a tangy condiment. The recipe needs only two ingredients and one jar. Salt does the preserving, so a heavy hand is the right call, and a week of fermenting does the rest. Once made, it keeps in the refrigerator for up to a year, which makes a single batch of two large durians go a long way.
Instructions
Remove the flesh from the durian and discard the seeds. Put the flesh into a clean jar.
Add the salt and beat the mixture until it turns soft and creamy. Be generous with the salt, since it preserves the durian while it ferments.
Close the jar tightly and leave it to ferment for 1 week.
After fermenting, store the tempoyak in the refrigerator, where it keeps for up to a year.
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