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.
