Durian season is on, Daddy has been buying durians and eating them like nobody business. It can be addictive especially if you love durians. Like to some people, the smell can be quite offensive or overpowering, but to some, it is heavenly. For me, I love it in sambal, cheesecake and in ice cream . Yesterday I fermented some durian pulps (tempoyak ) and make them into sambal - a local spicy condiment . Sambals are usually served as an accompaniment to rice and curried dishes, either as a condiment or as a side dish. A very appetising accompaniment to fish. I added salt to the durian pulps and leave it to ferment for a day covered on the counter top. Not many people know how to eat this sambal except the local malays. It originates from the Malays. After many years of working with my malay colleagues, I grew to love this sambal and never fails to make some during the durian season......best accompaniment for fried fish...
y u m m y and f i n g e r - l i c k i n g good !
