Exploring Durian Pairings and Varieties in Southeast Asian Cuisine
Durian, commonly known as the 'King of Fruits', is renowned for its strong and unique flavor. It is often paired with various dishes in Southeast Asian cuisine, reflecting the diverse culinary traditions of the region. From savory to sweet, here are some popular ways to enjoy durian, along with some traditional Thai and Malay dishes.Rice Dishes
Durian is often served with sticky or glutinous rice, which is a staple in many Southeast Asian countries. In Thailand, this dish is called Pulut Durian. Pulut Durian is prepared by mixing durian flesh with sticky rice, coconut milk, and sugar. The combination of the rich, creamy durian and the sweet, sticky rice creates a delightful dessert experience. For those familiar with Pulut Mangga (Mango Sticky Rice in Thai), it is prepared in a similar way, simply replacing the durian with mango.Just like mango sticky rice, Pulut Durian in Malay is a common delicacy that we often enjoy during family get-togethers. My family, for instance, especially during visits to my dad's house in Kedah, Malaysia, relishes this dish. My mom often prepares it as a treat for my dad and me, ensuring that the sweetness complements the robust taste of durian.
Fermented Durian (Tempoyak)
Another unique form of durian consumption is through fermentation. Tempoyak is made by storing durian in plastic containers for 4-5 days without the seeds, which can be stored for an extended period. The durian flesh is mixed with salt and left in a room temperature for fermentation, typically lasting 3-5 days. During the durian season, excess production is often converted into fermented tempoyak, which is then used to create various side dishes and sauces.A classic example of durian-infused tempoyak dishes is Gulai Tempoyak Ikan Patin (Iridescent Shark Cooked in Tempoyak Sauce) and Sambal Tempoyak (a chili sauce or paste). Tempoyak adds a distinctive umami flavor to dishes, enhancing their depth and complexity.