Durian sprout (bunga durian) is a common Bidayuh dish that comes seasonal. Durian in Sarawak normally bear fruit in October & November.

However, Singhai area last couple of weeks experienced off-season flowering which normally wouldn’t last to bear fruit.  The sprouts would fall off the durian branches in early morning.  It is then collected, washed and cooked in variety of styles. My late grandma taught us a technique on how to easily collect these sprouts. The night before, canvas the surrounding area and under the durian tree with a sheet large enough to collect the falling sprouts. In the morning, you’ll find it easy to gather them instead of bending down collecting the sprouts from the ground.

Prior to cooking, remove the stigma from the filamen. Wash thoroughly to remove foreign particles and dead leaves.

One method to enjoy durian sprout dish is to stir fry with chillies and shrimp paste.

Ingredients:

• durian sprouts
• anchovies
• chillies
• shrimp paste
• salt to taste
• red onion and garlic

Fry red onion, garlic, chillies, anchovies and shrimp paste in a bit of oil until they turn brownish. Add durian sprout, about half cup of water and stir fry for 5 minutes and it is ready to be served.