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| Hazmadi's plate full of tantalizing durian |
I have been trying to get myself to buy durian. Yes, that thorny green smelly king of fruit. And I got that opportunity last fortnight. And within that two weeks period, I have been buying durian every other day. And for the first time, I managed to make my own 'pengat durian'. Of course, it wasn't my recipe in the first place, based on several food bloggers, I came up with my own version of 'pengat durian'.
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| Pengat durian still in the pot, weeeeeee....;) awesome! |
and since then, I have been wrecking my brain on what to do, how to diversify this magic fruit into edible version that will print a long lasting impression. Not for boasting, but, you know how it feels when you see happy faces of overwhelming feeling after session of food tasting, especially when it's you who cook! And that faces that I'm looking for. So far I haven't met one, hahaha, laugh to me..laugh at me..
So my journey to find a good, great, edible and reliable recipe begin. For quite sometime, I have been admiring a few food bloggers. Names such as Cik Epal, Azlita Aziz, Mat Gebu, Suzie Saufi & and her rendition, Rosmarlina dan Fazlinil Irma came probing into my head. But I had to dissipate Fazlinil Irma from the list since she won't be taking orders anymore, she left for London. Nope, she didn't tell me personally , I got to know from her blog of course, she doesn't even know me and know that I exist :P..
But the task now is not to order or outsource the delicacy from others to satisfy my cruel intention. This is a challenge for me. My whole life, I have only experienced eating the durian raw, and on few occasions as flavor in ice confection and a few times as 'pengat durian' or as partial flavor in 'bubur kacang hijau'. I have never tasted or buy or even come near any durian crepe! Believe me, I'm great at eating durian but the word 'durian crepe' creeps me. But this desire has been contained long enough that I felt like I'm about to explode. I have to get myself a durian crepe!
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| A friend, Suhayati- bought this, but it was frustrating..the taste I mean.@ Food Court Cheras Downtown @ RM10/4pcs. |
To my relieve, actually the crepe was just a basic recipe of 'lempeng'. Most of the bloggers uploaded the simple version of 'lempeng' that use basic ingredients such as milk @ santan, flour (of course), and salt. But I was not satisfied with how the crepe looks like. It's not the recipe, it's me, just me. I'm not good at cooking or baking or anything that has to do with food as end yield. :D
I tried Cik Epal's recipe and end up frustrated with my crepe. It's not her recipe's fault, again, it's just me. And so I went to try kak Ita (Azlita Aziz) recipe and find it quite amusing. I like the texture of the crepe and I like the creamy texture, it's sweet solid and tangy at the same time when bite with durian filling. This is for crepe, I will definitely vote for Azlita Aziz although the ingredients were quite a number compared to Cik Epal's. Duly I should refine Cik Epal's according to my skill, play a lilttle bit with the amount of coconut milk, and the flour. But I guess, I just don't have the intuition as a good cook. I just dump the recipe aside and try another. But this is a personal view, I didn't say her recipe blogged isn't good, it's just me. She's a popular blogger anyway. I have give you the link to the recipe both from Cik Epal's & Azlita Aziz at the 4th paragraph.
That is the creepy crepe story. As for 'pengat durian', I finally decided that, I will just make a basic one. What I did was, after thorough browsing over the internet and to the extent of asking around, I came up with a simple solution. What I did was-I freeze my durian soon as I finish peeling it from the thorny skin. About an hour. Then, I put a clean pot on heat and waited until it becomesreally hot. And, into the hot pot I pour in about 400ml instant coconut milk and stir it gently with heat off using a wooden spoon. I had initially smashed two pieces of palm sugar using pestle and this crushed sugar were diluted into the coconut milk immediately soon as the coconut milk were stirred in. When the sugar has been fully dissolved, I put on the heat on low and continue stirring until bubbles can be obviously seen and that's when I pour in the frozen durian flesh into the coconut mixture. Continue stirring and into it goes 2 spoonfuls of vanilla essence. On low heat, with lid on, I let it cook for another 30 minutes. To those sensitive with salt, you can just consume this dish without addition of any salt at all. But to those who favors a salty slight taste, you can add in about a pinch of rock salt to the dish and this will enhance the creamy taste of the coconut milk. You can either enjoy it cold or simply hot. I like it both. I like it to go with crepe or just slice of bread. But overall, I like the recipe from Mat Gebu for his 'serawa durian'. I've tried and it was wonderful. Considering this is my first time preparing the dish, Mat Gebu did a good job with his recipe, it's easy to follow and it yield remarkably great taste dish.
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| The fate of the 'pengat durian' I brought to office |
And finally, my last review for this entry is the Apam inti serunding durian. I just simple babble out the name because it was totally something different. I took this from Azlita Aziz eBook. And I'm loving it! Needless to say much, the recipe itself is easy and for beginners like me, just follow exactly on the measurement quantity of the ingredients and you'll get what you want. It's a very reliable blog. Thumbs up! It's my first time too....
So, readers. There are so many blogs out there for you to read. And you can't, just can't go through each of them. There are hundreds of them, or even thousands of good blogs over the internet about food and these blogs listed here in my review were among a few selected for this specifically durian entry. I love recipes from bloggers but modification were made, of course, to make it my own and not every blog were truly sincere in sharing tips and knowledge. Sometimes, their recipes look good and the images uploaded were damn tantalizing but when tried, we were frustrated. Most of the time, I blame myself when this happen but I learn through time course that, everybody have their own secret or at least in cooking, the way they stir the ingredients, the way they put on the heat and the way they dance their spatula while in the pot or pan definitely a different sway from us. And so I stop blaming the blog and I stop blaming myself for I understand sometimes, it's true, they keep something for themselves too. ;) And again, knowledge are meant to be shared for it will bring you benefit to the grave. Be wise and be kind to others for Allah surely be kind to you..Good Luck in trying recipes obtained online! ;)
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