Everything…

The Indonesian maid who used to work for my parents was amazed at how we used to eat everything – including durians that have not ripened yet…

She said that they would buy the fruit in bulk and those that were not ripe, they would just throw away. She said that she did not know they could be eaten…and she certainly would do the same once she got back home.

To cook durian mantak as we would call it here, meaning unripe durian, the traditional kampung (village) way, you would need these ingredients…

– a bit of belacan (dried fermented prawn paste), a handful of ikan bilis or what we call ikan pusu here (dried anchovies) and a chili or two – depending on how hot you would want it to be. A stalk or two of serai (lemon grass) would also serve to enhance the taste…but this is optional.

Paku or wild jungle fern is also optional…

…and if you add ikan buris, it would certainly add a whole lot of sweetness to the soup…

Ikan buris is a freshwater river fish that used to be found in the river here in abundance –  a dime a dozen. I did not like it when I was young as it is very lemak (fat or oily), the same reason why I would not eat buntut ayam (Parson’s nose). But lately, I have grown to love it a lot – after all, they say fish oil is healthy and good for us. Unfortunately, it is no longer so easily available at the market and prices may go up to over RM30 a kg.

To cook the dish, you boil the belacan, ikan bilis and chili in water…and let it simmer for a while to bring out the flavours…and then you add the durian (seeds removed) and the paku…and lastly, add the fish. The fish should not be added too early for fear that it will be overcooked and will disintegrate. Add a pinch of salt, if so desired…and the dish is ready…

Ooooo…that looks absolutely great. Want some?