Kasam Dihan A.K.A Tempoyak

.Tempoyak are among the most popular food in Sarawak..beside Tempoyak, it was also called kasam rian  in iban or jeruk dihan in bidayuh wich both bring the meaning preserved durians fruit.. There are many ways we can enjoy this authentic food.. Some people rather take it directly without cooking it first or some also like to cook it.. Tempoyak can also become an addictive in certain recipe such as gulai tempoyak, or entuhu (bidayuh recipe of cooking stewed fish)..

To make the tempoyak.. first things first needed was of course LAH! durian itself.. firstly the durian fruit must be isolated from its seed.. Put the isolated durian fruit in a large container for the next process witch is the salting process.. Salt is added in to preserve the fruit and to add its authentic taste of the tempoyak.. After  being mixed mostly by hand to get the more original taste of the tempoyak, the tempoyak is keept in a tightly sealed large glass barrel or bottle.. This step is followed by the keeping of the tempoyak in a room temperature for minimal 2 to 3 weeks for the tempoyak to become complete ripe..