THE aroma of ikan patin tempoyak evokes memories of chef Mohamad Yatim Supaat’s childhood as he remembers eating this Pahang favourite while growing up in Kuala Lumpur. Using his family’s recipe, Mohamad Yatim’s version of the dish features slightly watery gravy while giving balance in taste of the fermented durian against other ingredients. “Ikan patin tempoyak gravy is usually thick but for this Ramadan, I have opted for a lighter version so it is not too rich and you will not feel stuffed after eating it. “The lighter gravy makes it easy for diners to savour it without rice, if that is their preference, ” he said.