I decided to edit this post (22/06/2020) and elaborate it in more details, after seeing so many 'Red Prawns' being sold in Singapore. Oh yea? Red Prawns? Go to the market, buy some prawns and bring it home to steam.... it's red when cooked 😏
I didn't write on these 3 varieties, firstly because I don't fancy these durians most of the time, and secondly, I don't have photos of my own to share. But after hearing and reading from various opinions, I thought I like to also kaypo and chip in my own 2 cents.
Let's clarify a little. These 3 varieties are TOTALLY DIFFERENT! D13 are commonly passed off as Red Prawns (another pass off is "Ang Bak Kia", which is also D13 or the sorts). To our untrained eyes, we will not likely be able to tell the difference. Neither do I know how to. But trust me, D13 cannot be compared with Red Prawns as the latter has better character and taste.
D101 is NOT similar in taste and looks to D13, except that the flesh has similar shade of orange. None of these 2 has near red flesh, but just creamy orangy color. I am not sure how they end up referring to these as "Ang Bak" (red flesh).
Let me dive a little into, D13, D101 and Red Prawns.
D13
Mostly smaller sized durians, averaging about 1 to 1.3kg, sometimes heavier sometimes light, but that's just a general size. The color of the shell are usually lighter shade of green compared to D101. Most D13, seems to be whitish on the shell, which I'm still not too sure, if it's residue from pesticides, or the shells are prone to being stained (but shouldn't it be blacken instead if it's stain [eg algae]?)
Taste wise, D13 is mostly mild, sweet and doesn't leave much impression. The 'kam kam' taste is there, but just ok. If you are lucky, a good D13 has that bruised shade and rather winkled, taste strong with the lingering effect on your nose, and bitter. But that's not common.
D13 is a easy to consume durian for non durian lovers. First time durian consumer usually are more ok with D13 since it's rather sweet and light flavoured.
The membrane is very easily torn, thus if you packed it in box, it isn't unusual to see the durian fresh not looking as pretty.
D101
The durian size is usually quite large, 2kg or more. The shape is rather uniform, with the 5 sides being quite pronounced. Thorns are usually longer, spinny and very sharp (needle like in a sense). The whole shell is usually darker shade of green.
Unless you get good quality D101, otherwise, most of it has a sour note after taste. The lousier the durian, the more sour it gets. Don't get it wrong, it's not durian gone bad, but that's the characteristics of D101.
This durian is usually quite 'value for money' given that it is has a good yield of flesh and sometimes, small seeds.
The color of fresh is usually deeper shade or orange, and the texture is usually more softer than usual. The membrane tears easily too due to the softness of the flesh.
If you are lucky, a good D101 is one darn good durian that I love. A really good D101 is bitter, and importantly, no sour after taste. It has good aroma, good citrusy flavour and it definitely has that shoot up the nose effect.
Red Prawns
Most past off durian among the lot. Most durian stalls in Singapore will claimed they carry Red Prawns, when in reality, it is merely the cheaper and lower quality D13. But again, because most consumers are unable to tell the difference, and a good name sells, most durian stalls are selling 'Red Prawns'.
Firstly, there are very limited supply of real Red Prawns. Even though some plantations has some Red Prawns durian trees, it is really not enough that you see so many stalls with heaps of Red Prawns. Even if you go Penang, you think Red Prawns littered the streets or piled up high at the durian stalls there?
Red Prawns are very good durians. Seriously, it is so good, MSW is so over rated.
The taste actually kind of hits a note in the head. The strong character is like good aged wine. Very fruity, I just can't describe it.
Lastly, since the supply is so low, trust me on this, even if there are real Red Prawns at the stall, the quantity is usually within finger tips. If I'm a durian stall owner, I probably will single them out and placed them separately from D13, and sell it at a much higher price. I may even want to placed them in rattan holders and hang them up.
On the random lucky visits to the stall, only when I'm a little familiar with the durian guy, would I get to eat real red prawns. And on such lucky visits, there are only that few Red Prawns available. Quite often, the durian seller will reserve it for his preferred customers.
So yes, do note the difference. It is ok to eat D13, but just don't be so easily taken in that it's Red Prawns. If you want to see if the seller is honest, ask for D13, and you will see him opening durian from the so called Red Prawns lot. Nailed it!
28 August 2013
26 August 2013
Chill La
Many likes it hot (eerr room temperature), while some likes it cold. Well... if you have yet to try cold durian, maybe you want to try it.
Did you know, durian takes a longer time to freeze than many other fruits? So yes, you can place it in the freezer for hours without turning into stone.
How do you know how long to to keep in the freezer before it starts freezing? I done some trials over the years and have a simple rule of thumb where it comes to reaching the 'ice cold' durian, before it starts freezing. Generally, the softer/wetter durians freeze faster while the firmer/drier durians takes longer. That's because, moisture/water freeze faster.
For softer/wetter durians (eg XO), you can put it into the freezer (unless yours is a quick freeze type) for anything between 2 - 4 hours. It will start freezing beyond 4 hours. So, if you kept it there for 2 - 3 hours, you get really cold durian, yet not too cold that the taste is 'frozen'.
For firmer/drier durians (eg MSW, Tek Kah, D24), you can put it into the freezer for up to 6 hours before it starts freezing. Ideally, put it into the freezer for about 4 hours to get that cold cold durian.
But mind you, that's not how "Ice Cream Durian" came about. Ice Cream Durian is another 'variety' of durian. I have not seen any REAL ice cream durian except trying it once sometime in 2001. I didn't blog on Ice Cream Durian variety as it is either non-existent, or you don't get the real stuff so easily, that I rather not evilly makes you lust for it. Lust it is, the ones I tried (yes, tried only ONCE) have been tatooed into my mind.
Hear say, it helps reduce heatiness in durian (I LIED!!!)
Did you know, durian takes a longer time to freeze than many other fruits? So yes, you can place it in the freezer for hours without turning into stone.
How do you know how long to to keep in the freezer before it starts freezing? I done some trials over the years and have a simple rule of thumb where it comes to reaching the 'ice cold' durian, before it starts freezing. Generally, the softer/wetter durians freeze faster while the firmer/drier durians takes longer. That's because, moisture/water freeze faster.
For softer/wetter durians (eg XO), you can put it into the freezer (unless yours is a quick freeze type) for anything between 2 - 4 hours. It will start freezing beyond 4 hours. So, if you kept it there for 2 - 3 hours, you get really cold durian, yet not too cold that the taste is 'frozen'.
For firmer/drier durians (eg MSW, Tek Kah, D24), you can put it into the freezer for up to 6 hours before it starts freezing. Ideally, put it into the freezer for about 4 hours to get that cold cold durian.
But mind you, that's not how "Ice Cream Durian" came about. Ice Cream Durian is another 'variety' of durian. I have not seen any REAL ice cream durian except trying it once sometime in 2001. I didn't blog on Ice Cream Durian variety as it is either non-existent, or you don't get the real stuff so easily, that I rather not evilly makes you lust for it. Lust it is, the ones I tried (yes, tried only ONCE) have been tatooed into my mind.
Hear say, it helps reduce heatiness in durian (I LIED!!!)
FREEZE! Who Cares About Season?
Many durian fanatics crave for durians in between the season. How often do you wish you could sink your teeth into it any day of the year?
The trick is to freeze durian and you can still eat it a couple of months later. You may lost anything between 10-20% if you do it right, or ruin it if you don't. How do you go about doing it?
1. Get durian when it peaks, so it's cheap and good. Make sure it's at its best and your favorite.
2. Avoid freezing the wet types of durian (eg XO) as there will be too much water content. I prefer the drier types such as Mao San Wang, D24, etc.
3. Lay the durians neatly into the air tight container. Try not to stack, or only 2 layers.
4. Apply a layer of shrink wrap at the top of container before closing the lid.
5. Wrap the container with a few pieces of newspapers. This can help keep the temperature constant despite the regular opening/closing of freezer door, thereby reducing ice crystals.
Hint Hint : Bring along your container to the shop so the durian guy can pack it into the container for you. This way, you save the trouble of doing it yourself, or the mess from transferring it from styroform box.
Before consumption, unwrap the newspaper and let it thaw for about 1-2 hours, depending on how long it takes to soften.
What happen if the durians are kept for a tad too long and the taste doesn't please you much? Pulp it, use it to make ice cream. Ice Cream recipe is provided in this blog.
Errr boss boss, you sell frozen durians? But if YOU do, please give me special price ok (that's e comm for writing this for you guys to read"
The trick is to freeze durian and you can still eat it a couple of months later. You may lost anything between 10-20% if you do it right, or ruin it if you don't. How do you go about doing it?
1. Get durian when it peaks, so it's cheap and good. Make sure it's at its best and your favorite.
2. Avoid freezing the wet types of durian (eg XO) as there will be too much water content. I prefer the drier types such as Mao San Wang, D24, etc.
3. Lay the durians neatly into the air tight container. Try not to stack, or only 2 layers.
4. Apply a layer of shrink wrap at the top of container before closing the lid.
5. Wrap the container with a few pieces of newspapers. This can help keep the temperature constant despite the regular opening/closing of freezer door, thereby reducing ice crystals.
Hint Hint : Bring along your container to the shop so the durian guy can pack it into the container for you. This way, you save the trouble of doing it yourself, or the mess from transferring it from styroform box.
Before consumption, unwrap the newspaper and let it thaw for about 1-2 hours, depending on how long it takes to soften.
What happen if the durians are kept for a tad too long and the taste doesn't please you much? Pulp it, use it to make ice cream. Ice Cream recipe is provided in this blog.
Errr boss boss, you sell frozen durians? But if YOU do, please give me special price ok (that's e comm for writing this for you guys to read"
24 August 2013
A Good Name Appeals
Names, a catchy name appeals. Just like the word Durianlicious, which I started this blog with, in May 2012. This blog has no association nor endorsement to any business or products with similar name.
Have you came across Red Prawns (Ang Heh)? How about Wang Zhong Wang (King of Kings)? Would you prefer Red Prawns over D13? Would you prefer Wang Zhong Wang over Cat Mountain?
Red Prawns Red Prawns shall I steam you, fry you or just take it raw?
Red Prawns originate from Penang, cultivated since before the mid-1980s. Till today, Red Prawn durian has won several competition as the Champion durian for the year. But it's not red, the flesh is orangy in color, and the taste is better than D13 or D101.
In Singapore, we often see Red Prawns. But is it really Red Prawns? Most likely, it's only a D13, which is not the same, it's like a... lower grade Red Prawns. Taste of Red Prawns is better, stronger, more memorable.
----- edit -----
In recent times (August 2016), a seller whom I trust a bit, told me there are real Penang Red Prawns but it's grown in Johor. So if sellers claimed it's Red Prawns, it is Penang variant, but grown elsewhere, such as Johor. If chances permit, I'll do a write up on it.
----- /edit -----
Wang Zhong Wang, where's your crown?
King of Kings, it has to be worthy of it's name. Sometimes, we see it sold alongside with Cat Mountain (Mao San Wang - MSW) at a much higher price. It can cost you 10-40% higher than MSW. So is it a different variety of durian? (Wang Zhong Wang name doesn't just apply to MSW, but also D24 and Sultan durian variants. For this post purpose, I'll just generalized it to MSW)
Actually, it's MSW! So is it a better grade of MSW or is it just MSW? Well, it is the best, of the lot. Not a higher grade. Best of the lot as in, sellers will single out the best of the day's delivery and sell it as Wang Zhong Wang.
Not that they are cheating, they are not! Don't go around saying they cheat or they label the durian wrongly to deceive consumers. They are still honest, these singled out best of the lot. Quite often, they are worthy of the price.
And mind you, let's just say, if they receive delivery of 10 baskets (each basket contains between 20-35 MSW, thus 10 baskets = 200-350 MSW), they may end up only being able to single out 10-20 'Wang Zhong Wang'. So it's just less than 10% of the lot. Or they pay a higher price to plantation for the better grades and single out the best. Either way, it's still, the King of Kings (wang zhong wang), of the lot.
Than why the different name?
Well, do you prefer 'fatty liver' or 'Foie Gras'? A good name stands out and sells better.
The above 2 durians are just among the most common variety with alternate name used. Others includes Black Pearl (which is just Cai Yuen or Tai Yuen), Green Bamboo (which is Tek Kah), etc.
----- edit 12 Dec 2017 -----
Black Gold, Black Thorn
This is one of the most common 'durian variant' consumers comes across in Singapore since maybe 2015. REALLY!!????!!??
How did this 'new variant' came about? I am not saying there is no durian variant called Black Gold or Black Thorn, but I am quite doubtful of any shops making such claim they are selling it. To me, anyone making such claims, will immediately be discounted.
A durian seller told me, Singapore consumers 'eats names' than knowing what they are eating in the first place. A fake 'branded durian' will sell over the real name.
These 2 names are a variant in Penang. But I have not come across it in person, so I can't comment on the genuineness of this variant.
Penang's durian does not reach Singapore. Posted somewhere before. Penang itself has a huge durian tourism and consumer, that their durian supplies are not enough to be supplied to Singapore, and given the very long travelling distance and time, I won't likely reach here in as good a shape as Johor or Pahang durians. Penang variants grown in nearer States are possible.
Most Black Gold and Black Thorn are merely MSW.
Black Prawn (Orr Heh) -
A Variant coined by globalcookie aka tankg61, durianlicious.blogspot
A store I visited on 9 Dec 2017, opened a couple of 'blue/black' D13. The seller just assured me, it's solid. Price wise, it was a bit higher than the norm, but I was willing to pay after trying it. The taste was strong and distinctive. So, am I eating 'Black Prawn' (ok I coined this words now) or just better D13? I don't care, it impressed me, so I am willing to pay the asking price.
Choose to believe lies or seek the truths. Your call!
You say I lie somemore, I throw durian seeds at yeeeewww
Have you came across Red Prawns (Ang Heh)? How about Wang Zhong Wang (King of Kings)? Would you prefer Red Prawns over D13? Would you prefer Wang Zhong Wang over Cat Mountain?
Red Prawns Red Prawns shall I steam you, fry you or just take it raw?
Red Prawns originate from Penang, cultivated since before the mid-1980s. Till today, Red Prawn durian has won several competition as the Champion durian for the year. But it's not red, the flesh is orangy in color, and the taste is better than D13 or D101.
In Singapore, we often see Red Prawns. But is it really Red Prawns? Most likely, it's only a D13, which is not the same, it's like a... lower grade Red Prawns. Taste of Red Prawns is better, stronger, more memorable.
----- edit -----
In recent times (August 2016), a seller whom I trust a bit, told me there are real Penang Red Prawns but it's grown in Johor. So if sellers claimed it's Red Prawns, it is Penang variant, but grown elsewhere, such as Johor. If chances permit, I'll do a write up on it.
----- /edit -----
King of Kings, it has to be worthy of it's name. Sometimes, we see it sold alongside with Cat Mountain (Mao San Wang - MSW) at a much higher price. It can cost you 10-40% higher than MSW. So is it a different variety of durian? (Wang Zhong Wang name doesn't just apply to MSW, but also D24 and Sultan durian variants. For this post purpose, I'll just generalized it to MSW)
Actually, it's MSW! So is it a better grade of MSW or is it just MSW? Well, it is the best, of the lot. Not a higher grade. Best of the lot as in, sellers will single out the best of the day's delivery and sell it as Wang Zhong Wang.
Not that they are cheating, they are not! Don't go around saying they cheat or they label the durian wrongly to deceive consumers. They are still honest, these singled out best of the lot. Quite often, they are worthy of the price.
And mind you, let's just say, if they receive delivery of 10 baskets (each basket contains between 20-35 MSW, thus 10 baskets = 200-350 MSW), they may end up only being able to single out 10-20 'Wang Zhong Wang'. So it's just less than 10% of the lot. Or they pay a higher price to plantation for the better grades and single out the best. Either way, it's still, the King of Kings (wang zhong wang), of the lot.
Than why the different name?
Well, do you prefer 'fatty liver' or 'Foie Gras'? A good name stands out and sells better.
The above 2 durians are just among the most common variety with alternate name used. Others includes Black Pearl (which is just Cai Yuen or Tai Yuen), Green Bamboo (which is Tek Kah), etc.
----- edit 12 Dec 2017 -----
This is one of the most common 'durian variant' consumers comes across in Singapore since maybe 2015. REALLY!!????!!??
How did this 'new variant' came about? I am not saying there is no durian variant called Black Gold or Black Thorn, but I am quite doubtful of any shops making such claim they are selling it. To me, anyone making such claims, will immediately be discounted.
A durian seller told me, Singapore consumers 'eats names' than knowing what they are eating in the first place. A fake 'branded durian' will sell over the real name.
These 2 names are a variant in Penang. But I have not come across it in person, so I can't comment on the genuineness of this variant.
Penang's durian does not reach Singapore. Posted somewhere before. Penang itself has a huge durian tourism and consumer, that their durian supplies are not enough to be supplied to Singapore, and given the very long travelling distance and time, I won't likely reach here in as good a shape as Johor or Pahang durians. Penang variants grown in nearer States are possible.
Most Black Gold and Black Thorn are merely MSW.
Black Prawn (Orr Heh) -
A Variant coined by globalcookie aka tankg61, durianlicious.blogspot
A store I visited on 9 Dec 2017, opened a couple of 'blue/black' D13. The seller just assured me, it's solid. Price wise, it was a bit higher than the norm, but I was willing to pay after trying it. The taste was strong and distinctive. So, am I eating 'Black Prawn' (ok I coined this words now) or just better D13? I don't care, it impressed me, so I am willing to pay the asking price.
Choose to believe lies or seek the truths. Your call!
23 August 2013
D2 Durian
I must honestly admit, this durian never once appeal to me, as I seems to like it to D4, unworthy of the lost calories.
But I was given a loser awakening call! My trusted durian guy, for no reason, picked one and open it for me. My first comment, "this D2 is worthy meh?" (as if I really know.. HAH! WRONG!). I'm a little embarrassed now, having to admit my judgemental negativity, is now defeated (pls do not throw tofu at me).
Visual
This durian is longish shape, sometimes looking a little shaped like an enlarged peanut, or how should the shape be described? Nvm... not important. A photo helps provide a better idea doesn't it?
.jpg) |
| D2 (The Outside) |
This durian isn't very large. Among the lot I saw on separate occasion, it appears to weigh around 1.2 - 1.5kg.
Texture, Taste, Aroma (Flesh)
.jpg)
Instead, the flesh was sticky and thick, reasonably good pungent yet not overwhelmingly strong like MSW or bitter like XO. It's a good blend of bitter sweet (this one i tried) and I'll give it 6/4 (bitter/sweet ratio).
Flesh is orangy in colour, thus the deception that it is sweet. But hey, I am not saying, the above description is the general taste test ok. It's just that ONE out of the whole lot, and the durian guy knows my preference, so yes, like he said, even among a basket of sweet durian, you can still find one odd one out (perhaps this is the one?).
Choosing
I can't comment. I didn't choose, my fav durian guy just picked for me to try.
Hint
This is my first time trying D2 thus I can't comment on the quality and taste of an average D2. Sorry...
Personally
Worth trying.
I give it a 6 points.
---------- edit : 22 Aug 2016 ----------
Just tried D2 again yesterday. I had totally forgotten how this durian taste like till I tried it again. The outter looks, small thorns, mostly 'dirty brownish' looking shell. The flesh is orangy like described above, yet it's soft and the bitter-sweet taste isn't overwhelming. It was an easy to like durian. I like it for the less complex taste, softness of flesh and nice pleasant flavour. Seeds are small too.
---------- edit : 22 Aug 2016 ----------
Just tried D2 again yesterday. I had totally forgotten how this durian taste like till I tried it again. The outter looks, small thorns, mostly 'dirty brownish' looking shell. The flesh is orangy like described above, yet it's soft and the bitter-sweet taste isn't overwhelming. It was an easy to like durian. I like it for the less complex taste, softness of flesh and nice pleasant flavour. Seeds are small too.
Ganja or Ganyao Durian
The Name
Is it Ganja, or is it Ganyao?
The Malaysian durian sellers calls it Ganja, which is also the local name for marijuana. Maybe Ganyao sounds like Ganja. It's just my guess.
Ganyao is the Thai local name for this variant of Thai Durian.
So, if you are in Thailand, remember, it's Ganyao and not Ganja. But in Singapore, if you are at the durian stall, the durian guys are more familiar with the name Ganja.
The Shape
Exterior (Shell) wise, it is mostly roundish like a ball (maybe rare deformity may produced odd shape Ganja?? I'm not sure), healthy darker shade of green, with long stem/stalk (but not easy to notice as sellers will cut it shorter). Some people 'SWEAR' against buying round durians as they said the flesh is thin and lots of seeds inside. This variety will prove you WRONG!
The Taste
This variety impressed me the most among the 5 common Thai durians found in Singapore. A good Ganyao is buttery smooth, creamy and slides down your throat thus sometimes it is also also called "Butter Durian". I'm not sure if any seller passes this off as Ice Cream Durian, but a good Ganyao has such good texture, like soft serve yogurt ice cream.
Good ganja is bitter! Good pungent, smell but not overwhelming like strong tasting MSW. In my own view, good Ganja surpasses durians like D24 and MSW.
Once, I couldn't stop eating despite suffering from throat ulcer (too heaty). But good Ganja is not easy to come by.
Give me a good Ganyao, I will take it over any Malaysia durians I've ever tried.
Opening The Fruit
Unlike other Thai durian, Ganja is very 'petty' and cannot be bump or knock heavily. Opening this durian has to be dedicate, using the 'cut' method instead of plunging the heavy durian knife into the shell. That is because, the flesh is very tender (don't mistaken it as watery) and the durian shell is a little soft and 'flexible', thus the regular opening style will ruin the flesh.
To open this durian, use a knife, cut along the lines, before pushing the knife slightly deeper into the bottom and plying it open a little. If it doesn't open readily, cut along the line again and repeat the opening method. Repeat this if it still doesn't open, till you get it open eventually. Not very difficult, just need to be dedicate.
P/S : This durian was purchased and consumed on 22 Aug 2013. There were no more than 2 seeds per side. This whole durian (picture above) has only 8 seeds (out of 5 sides).
------------------------- 02 Sept 2019 ------------------------
I just tried this Ganyao recently and it just brings back good memories even though it wasn't as PERFECT as the one I had in 2011.
Who says Thai durian are not nice? Wait till you 'thai' some good ones.
Is it Ganja, or is it Ganyao?
The Malaysian durian sellers calls it Ganja, which is also the local name for marijuana. Maybe Ganyao sounds like Ganja. It's just my guess.
Ganyao is the Thai local name for this variant of Thai Durian.
So, if you are in Thailand, remember, it's Ganyao and not Ganja. But in Singapore, if you are at the durian stall, the durian guys are more familiar with the name Ganja.
The Shape
Exterior (Shell) wise, it is mostly roundish like a ball (maybe rare deformity may produced odd shape Ganja?? I'm not sure), healthy darker shade of green, with long stem/stalk (but not easy to notice as sellers will cut it shorter). Some people 'SWEAR' against buying round durians as they said the flesh is thin and lots of seeds inside. This variety will prove you WRONG!
.jpg) |
| The Exterior (stem cut short) |
The Taste
This variety impressed me the most among the 5 common Thai durians found in Singapore. A good Ganyao is buttery smooth, creamy and slides down your throat thus sometimes it is also also called "Butter Durian". I'm not sure if any seller passes this off as Ice Cream Durian, but a good Ganyao has such good texture, like soft serve yogurt ice cream.
.jpg) |
| The Inside (Buttery and Creamy flesh) |
Good ganja is bitter! Good pungent, smell but not overwhelming like strong tasting MSW. In my own view, good Ganja surpasses durians like D24 and MSW.
Once, I couldn't stop eating despite suffering from throat ulcer (too heaty). But good Ganja is not easy to come by.
Give me a good Ganyao, I will take it over any Malaysia durians I've ever tried.
Opening The Fruit
Unlike other Thai durian, Ganja is very 'petty' and cannot be bump or knock heavily. Opening this durian has to be dedicate, using the 'cut' method instead of plunging the heavy durian knife into the shell. That is because, the flesh is very tender (don't mistaken it as watery) and the durian shell is a little soft and 'flexible', thus the regular opening style will ruin the flesh.
To open this durian, use a knife, cut along the lines, before pushing the knife slightly deeper into the bottom and plying it open a little. If it doesn't open readily, cut along the line again and repeat the opening method. Repeat this if it still doesn't open, till you get it open eventually. Not very difficult, just need to be dedicate.
P/S : This durian was purchased and consumed on 22 Aug 2013. There were no more than 2 seeds per side. This whole durian (picture above) has only 8 seeds (out of 5 sides).
------------------------- 02 Sept 2019 ------------------------
I just tried this Ganyao recently and it just brings back good memories even though it wasn't as PERFECT as the one I had in 2011.
Who says Thai durian are not nice? Wait till you 'thai' some good ones.
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