A few weeks ago when I went to my local public library, I borrowed two beautiful culinary cook books. Ok ok they were in the category of “food pornography”. One on dim sum dumplings which I knew would excite the small one, whose tastebuds are “all about that base, all that base“ (ok base as in soup base…sorry couldn’t help it). Another on the uses of miso (mmmm… live for that salty and umami flavour).
So, apart from all those wonderful dim sum dumplings featuring fanciful folded scallop and shrimp and crystal skins, chef Janice Ong (Singaporean) also had the recipe for a durian dumpling called “durian nest”. As you know, the durian fruit has only recently (last 10 years or so) become popular with chefs looking to innovate, this durian dumpling is definitely not a classic dish.
It’s essentially a deep fried durian pastry packed with calories and as flavourful as your best durian pulp.The caveat is this. The Amazon reviews of the book were really mediocre, many criticising the author for bait and switch where the recipes can’t be replicated. In the world of scientific publishing, the author would have had to retract the recipe and apologise to the entire scientific community and any future publications would be scrutinised like crazy. In fact, for misleading scientific publications, the author may never be allowed to publish with any authority ever again. But, this is the world of cuisine and I’m not sure what repercussions there are (if any).
So, just to be clear, I haven’t tried the recipe so I don’t know if it’s good. But the picture associated with it look deeelissshhhh…..
Bonus if you make it yourself. No added sugar and no preservatives 🙂