The other name for nangka is jackfruit. Perhaps you know it by that name?
I was walking by Sau Wa Fong near Star street one recent weekend and spotted the jackfruit hanging off the very productive tree. Boy, did it look good. No, I’m not going to steal any. I don’t know who the tree belongs to and how it’s looked after. What I did do, was march down to the supermarket and buy myself a pack of Malaysian jackfruit. Yum yum, it was sweet, chewy and aromatic.
What I did reflect on was that it would’ve been incredible to have a durian tree next to it. I don’t see why the durian tree can’t thrive here, especially with global warming… the winters have been getting shorter and milder.
Anyone got a space for a durian tree on their doorstep?
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.
Durian dumpling recipe from Dim Sum
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 🙂
I’ve been looking for a durian t shirt update for years. My first t shirt was my favourite but it’s no longer sold. My second t shirt was from the store G.O.D. in Hong Kong and it gets an “ok” rating from me as it has nice fabric but a mediocre design. It was a green v neck with a velvet durian in the center. I got a couple of wears out of it.
Looking around on google images, I see many durian designed themes for t shirts but they are all quite ugly.
Why? Firstly, the depiction of the durian is “as is”, where the picture printed on the shirt is just a center aligned image of the cut open fruit. That just smacks of artistic inertia. Who would want to wear that?
Secondly the t shirts look like cheap quality. I guess you get what you pay for. As they say in Singapore and Malaysia “Good no cheap, cheap no good”. Cheap quality t shirts only look good on models, when they are brand new and if you’re super skinny.
After all that trawling, did I finally find one that fits my two t shirt wearing criteria?
Yes, thanks to a Singaporean designer. I like the detailing of the string and that the durian isn’t just plonked in the central body of the shirt.
The only issue now is whether it’ll fit me. The sizes look like they run small. I’ll try to find out and let you know if I decide to get one.
How creative can one get with durian? Given the addictive nature and general lack of fruits for most of the year, I guess some restaurant chefs must think there’s a crowd that’s willing to pay for eating it in a variety of ways.
My question to the chefs is this. When cooking up a “durian-inspired” fusion dish, do you seek to enhance or dampen the durian flavour?
I suspect that any “cooking process” actually destroys the delicate aromas of the durian. But if the fruit isn’t so good then maybe it’s not a bad thing..
Thai Yuen : durian curry fried crabs, durian cheese baked big-head shrimp, durian cheese deep-fried spring roll and Thai durian fried rice. (Uses Monthong)
Honeymoon Dessert: durian pizza, durian milkshake, durian pancake, durian shaved ice with black glutinous rice.
Musang King: sells the frozen Musang kings at -18 degrees C. Also sells pulp for dessert creation.
There was a little booth located on Bullock Lane selling durian desserts and other sweet treats. Their focus was really on durian derived desserts though. With nowhere to sit and all being takeaway, I guess it had limited appeal and the rental must have increased by 30% just like the rest of the shops along the same part of Wanchai Road.
Now it’s a temporary mobile phone and computer accessory/gadget retailer which seems to be the go to business whenever the original store concept fails and the landlord is waiting for another long term legitimate business owner to come through.