Remember the trip I made to Malaysia back in August of last year? Well, it kind of started with my fascination with durian and all the folklore, culture, and controversy that surrounds it. You can read more about my adventures in my Washington Post story today, which includes an encounter with a farmer named Durian himself. [You can also submit questions now for the live chat today at noon. Chat closed.]
Durians at Chow Rasta Market in George Town, Penang, Malaysia.
On that same trip, I also stopped in Singapore, where durian season was just winding down, and I was able to get a taste of the famous Mau San Wang and Butter Durian. My friend Greg took me to his favorite durian seller who shows up a few times a year in front of the red Pek Kong Temple in Geylang Balestier. The only thing better about eating fresh durian is eating it with people who love it as much (or more than!) you, and I felt lucky to get to share in the festivities with Greg and his family.
Sadly, when I have a craving for durian these days, I end up getting a durian sinh to (smoothie) at the Eden Center out in Falls Church, VA, or getting a whole one (previously frozen, unfortunately) at Grand Mart. It will just have to tide me over until my next trip to Southeast Asia…
Lovely piece in The Washington Post! Did you get to taste different types of durian? I’m only familiar with the Thai names, but in Bangkok last July I tasted some Chanee that was actually too smelly for me (and I really love the smell of durian). We broke the law and brought it on the MRT and we could still smell it through layers and layers of bags. And when we finally ate it, it was a little fizzy. Definitely not fall-off-the-tree-fresh. :P
I got to taste a couple types in Malaysia (which I snuck into my hotel…) and a couple types in Singapore. I guess they would classify me as an amateur, ’cause I tend to like the sweeter, butterier types. But apparently the true connoisseurs like the really bitter, concentrated types. I think different cultures have different preferences too. The Chinese in Malaysia like their durian freshly ripe. Apparently the Thai like theirs a bit raw, when it can even be a bit crisp (is that true?). And the Malays like it really fermented, and they use it in cooked dishes too. I just got an email yesterday about a durian museum just outside of Bangkok. I hope to make it to Thailand some day!
Good piece in The Washington Post. I’m from Malaysia myself, and I love fresh durian. As you say, we get the fruit all year round and from Thailand during the off-season, and while I don’t mind those, the local ones are quite fabulous!
Thanks, Jane. I hope to go back again some time to try more types!