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.


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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!

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