It's durian season again!! ok, I personally think that durian is no more 'seasonal' in its true sense - apparently we can still find some stalls selling durian along the highways (am referring to Karak highway in particular) all year round..and we can even find big supermarkets like Jusco or Giant selling the 'Musang King' durian once in a while. but heyy, nothing beats the heat when the 'true' season comes...I can smell the 'durian breeze' in the air everywhere I go!
Traditionally, the durian is consumed either 'fresh' (like any other fruits..just 'kopek' the kulit and enjoice the 'semerbak' aroma) or as part of the ingredients to make 'bubur kacang durian', 'kuah durian' (some places called it 'sira durian'), 'wajik durian', 'lempuk' or even 'tempoyak' . I enjoy eating them fresh..but eating them with 'pulut' (glutious rice) or even 'lemang' (glutious rice cooked with coconut milk in a bamboo) is always my favourite.
For this year's season, a new breed of durian by-product has been created; the new-kid-on-the-block DURIAN CREPE, which has captured the hearts of many. Covered by a thin layer of crepe made up of flour, coconut milk and eggs, the combination of whipped fresh cream and fresh durian within it is just perfect - it's like they are made for each other! Even those who are do not eat durian LOVVEE these durian crepes. They are best eaten when they are cold, creating a taste of durian ice cream in each bite. Oh, sounds heaven!
I, on the other hand, wouldn't wanna miss the boat. The picture above is some of the orders I received from friends, office colleagues and even first-time customers downtown. Enjoice =]
No comments:
Post a Comment