FOUR SEASONS DURIAN ISU

We both have the land Dayak, Iban and Orang Ulu in the state. Try your cooking skill on this simple recipe, no fuss at all! Nowadays, these durian goodies are sold at steep price and sourcing them becomes more and more difficult. This year we have a lot of wild fruits in the markets so price goes down a bit. The rarest of these three is the wild burning red skin durian durio dulcis , most commonly found in Kalimantan. In India it is called malay cheera. Some people like it and some like it not. The juice which can be made into a cordial has great commercial potential.

Well, the texture is like firm avocado flesh but more creamy, more fragrant and once in the mouth, an experience of unforgetable rich flavour, distinctively that of the dabai will haunt you forever. Add in tempoyak and fry until it turns slightly brown and smell fragrant. Baked plantain does not taste as good as the steamed and the pan-fry plantain. However, durian kueh with sugar added has longer shelf life and is therefore more favored commercially. I mean who would expect durians having whiskers growing on their spiky skin? Some people deep-fry slices of unripe durians instead. Taste sweet and almost odorless.

They may look similar but taste very seasnos. For decades I have not seen vendors selling unripe durians in local markets but this year was indeed an unusual year. Add in the cilantro and brown sugar.

The unopened flower heads called telur tebu can be cooked in soup or stir fry with vegetables, pumpkins or tomatoes. Proudly powered by WordPress. In the Bario highland of Sarawak, the kelabit people cook porridge with bunga kantan and meat. Telur tebu or the vegetable cane is very common in the pacific islands especially on the Fijian Islands.

They are truly food of the nature which grow wild seasonz the tropical forests of Sarawak. Another tampoi is tampoi paya which is equally attractive as the red angular tampoi.

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Durian Isu – jungle durian | My Travels – Sarawak | Pinterest | Exotic fruit, Fruit and Vegetables

Stir-fry the tempe and chillies with the fried tempoyak. How vivid is the orange color of the flesh! Dabai and kembayau are two different jungle produce of Sarawak rainforest. Durian Isu is a tiny and round shape durian, full of long thorns of length up to 2 cm. Cover the pot and keep the salted pulp at room temperature. Look at the picture shown below.

Another simple and seasoons delicious way of cooking telur tebu is by boiling the flowers in milk or coconut milk for a few minutes and then pan-fry or grill them till slightly brown. Personally, I am in favor of only these two ways of cooking pisang tanduk. The price is RM per kg. The best way to identify durian ukak is by looking for its whiskers.

The pulp looks like strawberry so as the taste. Unripe durian stir-fried with cangkuk manis For decades I have not seen vendors selling unripe durians in local markets but this year was indeed an unusual year. The pulp has three segments.

Kembayau seeds are soft and slimy while dabai seeds are hard. Tampoi Paya fruits are brown in colour and on ripening become reddish brown.

The thick and fleshy skin is also edible. The taste is also similar, sweet, alcoholic with provoking smell.

In actual fact, the kejirak tastes better than the Puak. Buah Puak in orange brownish skin with pearly white pulp Equally interesting fruit is the mini tampoi a. Height of the tree is about 15 m.

Tag: wild fruits of Sarawak

The flowers exhibit basically red colour of three shades, namely the pink, the red and the dark red variety. For the nutritional value of dabai, please click table 1.

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Durian Isu is a tiny and round shape durian, full of long thorns of length up to 2 cm. Tropical forest fruits found in Sarawak like durians, dabai jungle olives and wild mangoes were so abundant that price for seasins went down to RM 1 per durian and RM 8 per kg of dabai.

Their flowers are also different. Simmer with 1 cup of water till pumpkin turns soft. It has the highest Vitamin C content among all the tampoi duria. There are a lot of information about cultivated durians but little is known about wild durians from the rainforest of Borneo. When I was young, my mom used to make durian kueh for us during the durian season. The taste of the fruits is similar, sweet and tangy in flavour.

Spicy ingredients would cover its natural sweetness. Tempoyak, the local fermented durian is well liked by the Malaysians and Indonesians as well. I am yet to try. It has whiskers growing at the base vour the stalk or peduncle.

Kembayau flesh is thin and slightly sour whereas dabai flesh is thicker, more fragrant, creamy and richer in flavor. Notice its remarkable high potassium content. Kembayau, lacking popularity, is still very much kept as a wild and edible fruit of Sarawak rainforest. The taste is also similar, sweet, alcoholic with provoking smell. Cangkuk manis should be shredded finely.

Some people like it and some like it not.