As the decade is about to turn in less than 2 weeks, it's also a good way to end the year, with durian of course.
I heard that Pahang has been receiving rainfall for a month. Too much water isn't a good thing.
This week, I managed to try D24, D88 and MSW.
D24 is great. Strong tasting, good level of bitterness, texture is smooth, over all, very balance.
D88 i had previously, used to be fiberous, or a little unevenly ripen. This D88 I had was indeed very even, even the layer on the seed came off without that crunchy kind of texture. It was flavorful and bitter as well. I'll give it equal standing as the D24 I had. Unusually D24 would appeal more than D88
MSW wise, it really left me, as usual, uninterested. It was a little bland, like the durian had too much water. I rather not get MSW. Cost is high thus selling price is reflective, but quality isn't up to mark.
I'll skip MSW totally if I can.
18 December 2019
19 September 2019
My Durian Dinner... Prepared 4 Years Ago
19 Sept 2019
I've been wanting to do this for the last few months, but since the durian season was on, I didn't want to deplete my precious stock when fresh durians were readily available.
I totally forgotten when I freeze this packet of durian till I traced back to the "New Freezing Method" post which I wrote on 13 July 2015. It looks like that pack then.
Really??? Was it that long ago, 4 years 2 months??? Goodness, let's hope it is still in good condition. I've the following stocks
- 4 packets MSW from 7/2015,
- 5 packets mixture of MSW and Tekka, from 7/2016.
- 2 packets (yet to confirm variant) from 2017 and
- 2 packets (should be D24 and Red Prawn) from 2018.
- 1 box of D24 from Aug 2019 (that's really fresh... I may pack this lot too)
Will update after I consumed.
---------------
I survived the night, no toilet runs, nothing unusual. Proven, my freezing method worked, 4 years 2 months old frozen durian tastes about the same.
What I did was, let the frozen durian defrost and tie a knot at the top of the bag.
Squash it around just to mix the puree properly so I don't get any 'blind spot' effect, to get the consistency in taste.
Thereafter, bite off a corner of the bag, and squeeze/suck the durian puree through that opening. Of course, you can be a bit more arty farty, more glam, a bit fine dining style, have it semi-frozen again, and serve in a dessert bowl or the sorts. I like it more native, old boy style, so the method I used, feels authentic, more shiok. Grunt!
It really doesn't taste any bit off-tasting. I finished every bit I could. Almost want to do the school boy thing, rip the bag and lick the inside.
With this, I will confidently freeze more durian puree in future. Gotta orgainse my freezer a bit so I have space before next season, so I can really STOCK UP!
For those from overseas (or even those staying in Singapore but are from elsewhere), if you have a chance to visit Singapore or Malaysia for a few days, and has access to the freezer, you can try my method and bring home a lot of durian, less the box space, less seeds, etc, but just pure puree. You get to decide what you pack, than buy those pre-freezed from shops (I don't trust). Just a note, you will need more than 6 hours (not those mini fridge) to freeze durian.
Well, unless, I go into business of selling durian puree my way, or maybe I should? Nah, the money isn't that big unless I do it big time. And I am fussy, so all my durian stocks are actually really the better lot of what I brought home, while the average ones were eaten. So if I go into business this way, the puree will be really way too costly (eg that small bag at $50?), nobody is going to pay.
A simple metric, durian puree is about 20% the weight of a whole durian. So 1 whole durian weighing about 1.5kg (cost about $15-30 depending if season is peak) will result in 300g of puree (which is about what I got in a bag (as 1st photograph above). And the same durian will likely consist about 10-12 seeds (eg MSW), which will be about 500-600 calories (my 1 meal, yea just right, i'm guilt free). Some durian variant produces lesser puree due to size of seed and thickness of shells (eg D24 and Tekka).
A rat likes stocking up and indulge in its privacy... I'll bite if anyone lay fingers on my durian purees!
I've been wanting to do this for the last few months, but since the durian season was on, I didn't want to deplete my precious stock when fresh durians were readily available.
I totally forgotten when I freeze this packet of durian till I traced back to the "New Freezing Method" post which I wrote on 13 July 2015. It looks like that pack then.
Really??? Was it that long ago, 4 years 2 months??? Goodness, let's hope it is still in good condition. I've the following stocks
- 4 packets MSW from 7/2015,
- 5 packets mixture of MSW and Tekka, from 7/2016.
- 2 packets (yet to confirm variant) from 2017 and
- 2 packets (should be D24 and Red Prawn) from 2018.
- 1 box of D24 from Aug 2019 (that's really fresh... I may pack this lot too)
Will update after I consumed.
---------------
I survived the night, no toilet runs, nothing unusual. Proven, my freezing method worked, 4 years 2 months old frozen durian tastes about the same.
What I did was, let the frozen durian defrost and tie a knot at the top of the bag.
Squash it around just to mix the puree properly so I don't get any 'blind spot' effect, to get the consistency in taste.
Thereafter, bite off a corner of the bag, and squeeze/suck the durian puree through that opening. Of course, you can be a bit more arty farty, more glam, a bit fine dining style, have it semi-frozen again, and serve in a dessert bowl or the sorts. I like it more native, old boy style, so the method I used, feels authentic, more shiok. Grunt!
It really doesn't taste any bit off-tasting. I finished every bit I could. Almost want to do the school boy thing, rip the bag and lick the inside.
With this, I will confidently freeze more durian puree in future. Gotta orgainse my freezer a bit so I have space before next season, so I can really STOCK UP!
For those from overseas (or even those staying in Singapore but are from elsewhere), if you have a chance to visit Singapore or Malaysia for a few days, and has access to the freezer, you can try my method and bring home a lot of durian, less the box space, less seeds, etc, but just pure puree. You get to decide what you pack, than buy those pre-freezed from shops (I don't trust). Just a note, you will need more than 6 hours (not those mini fridge) to freeze durian.
Well, unless, I go into business of selling durian puree my way, or maybe I should? Nah, the money isn't that big unless I do it big time. And I am fussy, so all my durian stocks are actually really the better lot of what I brought home, while the average ones were eaten. So if I go into business this way, the puree will be really way too costly (eg that small bag at $50?), nobody is going to pay.
A simple metric, durian puree is about 20% the weight of a whole durian. So 1 whole durian weighing about 1.5kg (cost about $15-30 depending if season is peak) will result in 300g of puree (which is about what I got in a bag (as 1st photograph above). And the same durian will likely consist about 10-12 seeds (eg MSW), which will be about 500-600 calories (my 1 meal, yea just right, i'm guilt free). Some durian variant produces lesser puree due to size of seed and thickness of shells (eg D24 and Tekka).
A rat likes stocking up and indulge in its privacy... I'll bite if anyone lay fingers on my durian purees!
04 September 2019
Malaysia Durian For Chinese Market
It was reported just a week ago, First Chartered Flight Leaves Sepang For China.
Does it alarm you that Malaysia is starting to legally export whole durians to China? What is the impact on consumers in Singapore?
Many of us are aware the size of the Chinese market and if more and more of them are able to have ready access to Malaysia durians, it means the demand will only multiply by leaps and bounds. This may even 'outstrip' supplies to Singapore, resulting in very high prices for the ever desired King of Fruits.
Pre-China Market
Traditionally, exported durians (to other countries other than Singapore) were dominated by Thailand, as they harvest the durians instead of letting it drop upon ripening. This resulted in the durians having much longer shelf life, but less pungentness, thus Malaysia durians are much stronger in taste and smell.
However, with the huge Chinese market, the game plan will change. Malaysia durians are starting to hit the Chinese and it will only grow exponentially.
Many durian lovers are now concern of the supply.
Malaysia Durian Plantations
The biggest supplies comes from Pahang, given the good landscape, nutrients and planting conditions. Penang durians are in huge demand, and they are unable to supply much out of Penang, but mostly consumed by the local (within Penang) market, thus I will leave them out of this post.
Johor supplies are high, but their durians are lower in demand compared to Pahang. Johor's terrain are mostly flat land, thus the ground water may sometimes, be too much for durian trees.
Durian trees needs well drained soil, which is what Pahang (hilly) provides.
Pahang Plantations
Those who have driven up to Pahang in recent years, will noticed, the hill slopes being filled, mostly with durian trees than other agricultural plants/trees.
Some of these durian plantations are rather new, trees are younger. As a result, supplies from the younger plantations will be lower, or the characters of durians may not have been well developed yet. Given another 3-5 years, these trees will reach a good maturity, thereby, the produce will improve.
Don't get me wrong, these trees are mostly, not grown from seeds, but mostly grafted stems from mature trees. It takes a mere few years for these grafted stems to mature and start flowering/producing. A few years of flowering will help the tree to mature. That's where I'm coming from.
East Malaysia and Borneo Plantations
Recently, I heard that thousands of arces of land in Sabah are used to cultivate durians. Same as in Indonesia, etc. Even novice are getting into the band wagon as they all think the Chinese market is so huge, they want a slice of the action.
Way back in the early/mid 90s, similar happened, where a lot of rubber plantation owners chopped down their trees and planted durians. By later part of the 90s, durian were so cheap, D24 was going as low as $1/kg.
Supplies To China
The Chinese market is able to absorb more than reported. In fact, suppliers dare not commit to the demand, for fear of liquidated damages if they fall short.
So, we should be really worried. Yes, not really.
As there are a lot more plantations now than before, in 3-5 years time, the supply would likely peak, and more trees are also being planted as the days goes by. We may face higher price, but it won't likely be out of reach of most consumers.
We should also remember, Thailand was the No 1 exporter of durians. Would they bow out of the competition for the Chinese market? NO! If we think the Thai plantations will stick to their traditional durian supply, we are really naive.
Thai agriculture are way more advance. They will also join in the supply chain of premium durians, including Mao Shan Wang. Either they establish their own export license to China, or they may export it via Malaysia!
Thai agriculture are way more advance. They will also join in the supply chain of premium durians, including Mao Shan Wang. Either they establish their own export license to China, or they may export it via Malaysia!
Supplies to Local Market and Singapore
What I am more concern of is, the quality of durians instead of supply. Farms/suppliers will handpick those that are suitable for freezing and exporting to China. This means, rejects will be supply to local market and Singapore. Unless there is a bumper harvest, we are more likely to receive slightly lower quality (either less or more ripe) durians.
The less ripe ones are not necessary less ripe. Durians selected for Chinese market are to be of a certain percentage of ripeness. Those that are lesser or over that level, will be rejected.
The journey to Singapore takes about 8 hours. The journey will be a little bumpy (not due to road condition, but generally, that's how transportation on lorries works), which can help ripen and soften durians a bit. Durian sellers will also bump the durians before selling, so as to soften it further.
In the past, the good quality durians are sent to Singapore due to the volume and stronger Sing Dollar (consumers can better afford). Now, the game changer is coming.
Conclusion
It is a bit far, to predict how durian supply and prices will evolve into, but given the many many plantations popping up everywhere, I am seriously not worried (else next 2 years, I better stock up 50kg of puree to last me 5-8 years).
We may not be as spoil as before, with great durians and cheaper price (esp bumper harvest) but we won't be deprived.
Chinese market may be huge, but not everyone can appreciate durians, and not everyone can afford $120 (or RMB600) per durian. Also, export/import license to China is controlled, thus not all plantation will have the way into the Chinese market.
---------------------------------------------- add on ------------------------------
As mentioned above, Thailand will also join in the supply chain for the Malaysian variants of durian, the Thailand Trade Office had warned the industry of the competition (even though it typically mentions Hainan Province).
I would think, they will be looking into improving their durians, 'hybrid' with Malaysia's premium durians as the Malaysian durian has gain momentum with Chinese consumers.
When Thailand succeed, and it won't take many years, the supply of the much loved stronger tasting durians will increase. The market in China is huge, Thailand won't want to lose their market share.
https://www.straitstimes.com/asia/se-asia/made-in-china-durians-thailands-trade-office-warns-of-future-competition
We may not be as spoil as before, with great durians and cheaper price (esp bumper harvest) but we won't be deprived.
Chinese market may be huge, but not everyone can appreciate durians, and not everyone can afford $120 (or RMB600) per durian. Also, export/import license to China is controlled, thus not all plantation will have the way into the Chinese market.
---------------------------------------------- add on ------------------------------
As mentioned above, Thailand will also join in the supply chain for the Malaysian variants of durian, the Thailand Trade Office had warned the industry of the competition (even though it typically mentions Hainan Province).
I would think, they will be looking into improving their durians, 'hybrid' with Malaysia's premium durians as the Malaysian durian has gain momentum with Chinese consumers.
When Thailand succeed, and it won't take many years, the supply of the much loved stronger tasting durians will increase. The market in China is huge, Thailand won't want to lose their market share.
https://www.straitstimes.com/asia/se-asia/made-in-china-durians-thailands-trade-office-warns-of-future-competition
06 July 2019
Let's Kasap some Ice Cream Durian
After a tiring day, very hungry and tired from some laborious work, I need to reward myself with my favourite dessert after my late lunch.
I was just keeping my fingers cross for some good durian, not having anything in mind. Oh yes, I am not keen in what most so called durian lovers targeted for. I just let my favourite guy decide what I should eat. After all, just like in a good japanese restaurant, the chef is always the best person to know what's the best sashimi of the day are.
I was told, he has 2 Kasap. It was a small sized durian, likely weighing around 1kg. I had Kasap quite recently, so today is my 2nd time having it.
The durian exterior kind of reminds me of 五字果 (5 fingers durian), but much smaller. I really missed 五字果. This Kasap has a slightly similar shape of a palm where all 5 fingers gathered together by the finger tips. The bottom of the durian is pointy.
As compared to the first one I had just roughly 2 weeks ago, this one is small.
You can see the distinctive split lines like in XO. However, the shape of both Kasap hasn't grow on me yet (except the pointy bottom and split lines) so I'm not exactly able to recognize it the next time I see it.
The thorns are firm and seems a shade of brown, but dont get me wrong, color of the hask isnt always the same for the same type of durian isnt it....
The inside. There is only 1 seed per side for this small durian I had today while the one I had the other day had mainly 2 seeds per side. Let's just focus on what I had today.
The flesh is off white in color, with a thin membrane. So, I think there should be nets below the tree to prevent the durian from hitting ground, else the flesh will splatter or smashed inside the shell.
The texture is soft, like melting soft serve ice cream. That's how it got the other name, Ice Cream Durian. For this texture, some people will call it watery. I dont relate the same. Some durians tends to be a bit runny soft. Such durians needs to be so soft, else it wont be as nice. I mean, it's the way how some are.
Taste. Goodness, I loved it so much! It's mainly sweet with a slight hint of bitter. Again, dont get me wrong, I'm not a fan of sweet tasting durian, but if one calls themself a durian lover, they will try any types, and identify what's so good about each variant, even if it isnt exactly the usual choice we love.
What made me love this Kasap I had. The flavour wasn't those strong punchy hit your nerve type, but a real good durian has its flavour lingering between the back of your mouth and your nostril.
A lot of times, the MSW available in recent years lacks soul! Even if it's good, it's just good in the mouth and doesnt travel in your throat, nostril and stomach. It's lifeless durian if it doesnt run beyond the mouth.
The flavour of this Kasap is still lingering past 10 minutes after I finished eating. The after taste is a but kam kam. However, when consuming, it has a nice floral talcum powder kind of fragrance. It's really pleasant.
I will give it 8/10!
Long time back (in year 2000), I ever had a durian that I was introduced to as Ice Cream Durian. It's very different from Kasap, but that one was even better.
The seller, Eddie (yes instill remember his name) told me dont bother about the other durians at his shop, but pointed to 6 pieces of, what he called, Ice Cream Durian. He confidently told me, I guarantee you will come back to me again asking for this durian. I doubt him. He was right, I taunted him for awhile, but never had it again since. I've lost touch with him, so I wont get to have that same durian again.
Generally, the texture, the thin membrane, the melting soft serve texture, which I relate to as tofu, seems to resonate with Kasap.
It's called Kasap, not Kasao or Lasap hor.
It's called Kasap, not Kasao or Lasap hor.
15 June 2019
Mid Year Season 2019
Barely had durians last season... craved so much, but missed the first flowering of this season too. Oh well.... that explains why I felt listless.
Had some last week, but wasn't impressed and thought I should wait till late June. Patience isn't a friend. Ok I'm such a durian bitch.
After a tiring long day, I just need an energy boost. Such a galore... I had 1 Tai Yuan, 1 MSW, half XO, half Red Prawn, finally Udang Hitam Rajah (King Black Prawn)
MSW isnt up to my expectation, but most would like it.
Tai Yuan was alright, but not to my expectation too.
XO glorious XO! Wooo ok I'm taking 1 whole durian, unopened, home. A good way to savor XO is, put the whole durian into the fridge and eat it the next day! That's the best way to eat a good XO durian.
Red Prawn, what's going on? Ecstasy! The richness, bitterness, a shot in the head like wasabi effect
Udang Hitam Rajah, ok I need not describe, it's the King of Red Prawn.
-------------- 23/06/2019 ------------------
I must have been so deprived since I barely had durin last season.
Today's spoils includes, Red Prawn, D13, D88, MSW, Jing Feng and a variant I've never tried before, called Kasap (spell?) or Ice Cream Durian. I'll write a different post on it.
What stood out today was D13. Not saying the others were average, they were good too, but this D13 took the crown.
It's gotten an unusual durian pungent u like predictability. It's just so hard to describe, more than the old days kampung durian, and not the predictable graded durian. It's got that nice kam kam taste coupled with a good level of bitterness. The kind I desired for, unpredictable.
Next time I head to the shop, I'll request for this quality again.
------------- 2 Sept 2019 -------------
The season is ending soon and the next season likely starts in November. So those who loves Malaysia durians, do get your fix or even, stock up.
What surprised me lately was the quality of D24. Usually, I don't favour D24 from Pahang during hot months (mid year season) as the flesh tends to be semi ripe. Last 1 week, I was getting real decent quality D24.
The D24 I been eating in last 1 week taste much better than those I had in last 1 year. The texture were more even, and taste were flavorful. In fact there were a few that had smaller seed (half the usual size), which means I get more flesh.
I had 2 MSW during this period though, and it pales in comparison to D24. So, that's how good it was.
Of cos, dont take my word for it. The seller had opened really nice once for me.
------------------------------- Ganyao ----------------------
I tends to hear, "THAI DURIAN?? It's hard, not nice". I actually likes it, when a lot doesn't appreciate Thai durian, that's why I get to eat good thai durian once in awhile (when I want to have it).
Over the weekend, at the shop, I noticed Thai durian (Chanee and Ganyao) and asked about it. I was provided Ganyao on 2 occasions.
On Friday 30/08/19, the 1st one I had was alright. The texture was almost right, a bit thicker (but not dry or overly sticky), creamy, buttery smooth. However, the taste wasn't up to my expectation, as the flavaour didn't hit me like a boxer's KO punch.
The 2nd one was the opposite. The texture was just a bit on the softer side (but not runny) and everything else was good enough. The taste was awesome, bitter, mildly sweet and very flavourful, the powdery floral scent that lingers to my nose. If only the texture was a tiny bit thicker, it'll be PERFECT!
Saturday 31/08/19 night, the Ganyao was a more on the sweeter side, taste was about the first one I had the previous day, so nothing much to remember by.
Had some last week, but wasn't impressed and thought I should wait till late June. Patience isn't a friend. Ok I'm such a durian bitch.
After a tiring long day, I just need an energy boost. Such a galore... I had 1 Tai Yuan, 1 MSW, half XO, half Red Prawn, finally Udang Hitam Rajah (King Black Prawn)
Tai Yuan was alright, but not to my expectation too.
XO glorious XO! Wooo ok I'm taking 1 whole durian, unopened, home. A good way to savor XO is, put the whole durian into the fridge and eat it the next day! That's the best way to eat a good XO durian.
-------------- 23/06/2019 ------------------
I must have been so deprived since I barely had durin last season.
Today's spoils includes, Red Prawn, D13, D88, MSW, Jing Feng and a variant I've never tried before, called Kasap (spell?) or Ice Cream Durian. I'll write a different post on it.
What stood out today was D13. Not saying the others were average, they were good too, but this D13 took the crown.
It's gotten an unusual durian pungent u like predictability. It's just so hard to describe, more than the old days kampung durian, and not the predictable graded durian. It's got that nice kam kam taste coupled with a good level of bitterness. The kind I desired for, unpredictable.
Next time I head to the shop, I'll request for this quality again.
------------- 2 Sept 2019 -------------
The season is ending soon and the next season likely starts in November. So those who loves Malaysia durians, do get your fix or even, stock up.
What surprised me lately was the quality of D24. Usually, I don't favour D24 from Pahang during hot months (mid year season) as the flesh tends to be semi ripe. Last 1 week, I was getting real decent quality D24.
The D24 I been eating in last 1 week taste much better than those I had in last 1 year. The texture were more even, and taste were flavorful. In fact there were a few that had smaller seed (half the usual size), which means I get more flesh.
I had 2 MSW during this period though, and it pales in comparison to D24. So, that's how good it was.
Of cos, dont take my word for it. The seller had opened really nice once for me.
------------------------------- Ganyao ----------------------
I tends to hear, "THAI DURIAN?? It's hard, not nice". I actually likes it, when a lot doesn't appreciate Thai durian, that's why I get to eat good thai durian once in awhile (when I want to have it).
Over the weekend, at the shop, I noticed Thai durian (Chanee and Ganyao) and asked about it. I was provided Ganyao on 2 occasions.
On Friday 30/08/19, the 1st one I had was alright. The texture was almost right, a bit thicker (but not dry or overly sticky), creamy, buttery smooth. However, the taste wasn't up to my expectation, as the flavaour didn't hit me like a boxer's KO punch.
The 2nd one was the opposite. The texture was just a bit on the softer side (but not runny) and everything else was good enough. The taste was awesome, bitter, mildly sweet and very flavourful, the powdery floral scent that lingers to my nose. If only the texture was a tiny bit thicker, it'll be PERFECT!
Saturday 31/08/19 night, the Ganyao was a more on the sweeter side, taste was about the first one I had the previous day, so nothing much to remember by.
27 January 2019
黑虾王 Udang Hitam Rajah
With all the different new names we get, what Wang Zhong Wang (King of Kings), Black Thorn, Black Gold, etc.... REALLY??? Believe if you wish. I leave it as that. I don't buy the gimmicks.
So what is this, 黑虾王 (Udang Merah Rajah) I titled this post about?
Disclaimer : Don't believe what sellers tells or try to sell you, if they calls the durian this name. It's coined by me (27/01/2019). Till date, there is no such name, 黑虾王 Udang Hitam Rajah (or even the likes) out there.
Ok so what is this all about?
(Ok I'll try some story telling, learn from reading other people's post... a lot of websites on recipe contains some story telling on the dish they sharing)
The other day, I was just wanting to go into JB and since it's in the afternoon, I decided to pop over to a friend's stall in JB, to 'visit' him.
When I reached, just right, he was cutting a soursop and offered some to me. It was the first time I had a semi ripe sour sop (somehow, I feels like a monkey, having seen one in Pulau Weh, plucking a soursop and taking a few bites only). He likes it this way as he said, it's more crunchy, less sweet and with a light sourness to it. I told him, eat jackfruit instead. But hey, it's indeed, Refreshing.
Aiya.... I should have bought 1 whole fruit, once its fully ripen, pulp it and keep the flesh frozen, to make soursop drink. Never mind, i see if time permits this week, sneak in again and get it.
After soursop (in Hokkien, we called this fruit 'Ang Mor Liulian').... I asked him what's nice. I recognized there were the usual, Mao Shan Wang (which really isnt my cuppa durian), and Red Prawn.
This one had the bruised color, which is what sellers now calls it affectionately, Black Gold. NO, I'm not about to copy them, but just enhanced the original name a little, and making it authentic still, thus 黑虾王 (Black Prawn King).
If you look at the durian above, the darker or uneven shades are actually bruised (blue black) color.
The texture is soft, and that's what I love of my durians, as it's definitely a sign of strong flavour.
This 黑虾王 has the expected 'kam kam' taste, but what I'm rewarded with, is the good balance of bitterness and really great flavour, plus that mild numbing effect like having that biting feeling on the tongue when you use mouth wash just that it's mild.
This season, I had really very little durian (seeds per fruit), but this one just makes it worth all the calories and fills the void of a durian cold Turkey. It's one of the best I had in 2018 till now. If I were to take MSW right after this, it likely fades in comparison.
Hey, I had both Ang Mor Liulian, and Malaysia durian at a go! What an achievement. I'm so proud of myself suddenly. Ok never mind.
So what is this, 黑虾王 (Udang Merah Rajah) I titled this post about?
Disclaimer : Don't believe what sellers tells or try to sell you, if they calls the durian this name. It's coined by me (27/01/2019). Till date, there is no such name, 黑虾王 Udang Hitam Rajah (or even the likes) out there.
Ok so what is this all about?
(Ok I'll try some story telling, learn from reading other people's post... a lot of websites on recipe contains some story telling on the dish they sharing)
The other day, I was just wanting to go into JB and since it's in the afternoon, I decided to pop over to a friend's stall in JB, to 'visit' him.
When I reached, just right, he was cutting a soursop and offered some to me. It was the first time I had a semi ripe sour sop (somehow, I feels like a monkey, having seen one in Pulau Weh, plucking a soursop and taking a few bites only). He likes it this way as he said, it's more crunchy, less sweet and with a light sourness to it. I told him, eat jackfruit instead. But hey, it's indeed, Refreshing.
Aiya.... I should have bought 1 whole fruit, once its fully ripen, pulp it and keep the flesh frozen, to make soursop drink. Never mind, i see if time permits this week, sneak in again and get it.
After soursop (in Hokkien, we called this fruit 'Ang Mor Liulian').... I asked him what's nice. I recognized there were the usual, Mao Shan Wang (which really isnt my cuppa durian), and Red Prawn.
This one had the bruised color, which is what sellers now calls it affectionately, Black Gold. NO, I'm not about to copy them, but just enhanced the original name a little, and making it authentic still, thus 黑虾王 (Black Prawn King).
If you look at the durian above, the darker or uneven shades are actually bruised (blue black) color.
The texture is soft, and that's what I love of my durians, as it's definitely a sign of strong flavour.
This 黑虾王 has the expected 'kam kam' taste, but what I'm rewarded with, is the good balance of bitterness and really great flavour, plus that mild numbing effect like having that biting feeling on the tongue when you use mouth wash just that it's mild.
This season, I had really very little durian (seeds per fruit), but this one just makes it worth all the calories and fills the void of a durian cold Turkey. It's one of the best I had in 2018 till now. If I were to take MSW right after this, it likely fades in comparison.
Hey, I had both Ang Mor Liulian, and Malaysia durian at a go! What an achievement. I'm so proud of myself suddenly. Ok never mind.
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