The ikan patin masak tempoyak dish is not that complicated to cook, except that the durian paste or

tempoyak must be available as it gives the special flavour and hence the name of the dish.
The durian is a seasonal fruit in pahang, but the tempoyak (durian paste) can last for many months. Many
rural Malay households keep the tempoyak in big bottles for use during cooking, and they are normally sold
and found at shops and Sunday markets in smaller amounts.Well, to all the chefs and cooking buffs out
there, heres the typical recipe for the !kan "atin Masak Tempoyak (for one fish #eighing about t#o
kilograms)$ %