By the Administrator

Hi there!  Come to Penang to enjoy the King of the Fruits – Durian, which season is still on but getting towards the end by just another two weeks or so.

You have to hurry now. Tasty ones are like milky creams or milk-powder, usually of snowy white colour. Colourful ones called ‘Ang He’ meaning ‘Red Prawn’, pinkish and soft. Whereas the yellowish ones are alcohol in taste and very starchy too.

Balik Pulau durians are the most famous in Malaysia. They come from the south-west district of the Penang Island where the Malays are densely populated. Balik Pulau, is about 30 minutes drive over the m ain range and one can find numerous durian estates there. But watch out for the high sugar contents, and diabetic patients beware!

It is time to enjoy the King of fruits again

How tasty is it? Well, the answer is in the eating

It goes well with rice, and there is no need to have other dishes. Do drink a lot of water too!

Some popular varities of durian, as supplied by  YB Sim Tze Tzin, the Pantai Jerjak State Assemblyman, are as follows :

D11 – with cramy yrllow flesh, pleasant taste but a subtle smell, a very pupolar durian type in the     70’s.

D604 – sweet flash, small seed with some ‘body’.

D600 – a bitter sweet taste, with a touch of sourness.

D700 – chrome yellow colour, slightly hard and crispy, though with a not-too-strong smell.

Ang Sim (Red Heart) – quite soft but very sweet flash, dark yellow in colour, has a nice aroma.

Khun Poh (named after the durian estate owner) beautiful orange flesh, with a slightly bitter-sweet taste and a heavy aroma.

Hor Loh (Water Gourd ) – with a very soft, dry and quite bitter and a sharp smell, resembling a ‘Hor Lor’ pumpkin, flesh fets bitter and bitter thereafter.

Ang Heh (Red Prawn) – with a round-shaped husk, orange reddish flesh, highly aromatic, very soft and a bitter-sweet taste.

Xiao Hung (Little Red) – bittersweet taste with a touch of sourness, thick flesh, but only with one or two seeds per section.

Yah Kang (Centipede) – whitish flesh, milky, like very sweet, melting chocolate.

Coupling – one big and one small , joined together, has a whitish flesh which is slightly dry but tatstes good.

Ooi Kyau (Tumeric) – bright yellow colour flesh, sweet and tasty.

Chaer Phoy (Green Skin) – shaped like a small canteloupe, with a light green skin and a creamy white flesh, a bit dry, not too sweet but tasty.

Ang Jin (Red York) – has a deep orange flesh, very sweet and tasty.

Lin Fong Jiau – named after Mrs. Jacjie Chan, the great movie star, bittersweet in nature

Bak Ey (Pork Fat) – slightly acidic aroma, whitish flash, bitter but nice.

D17 – a dark cream flesh, taste slightly dry but sweet and tasty too…

(that’s not all, as the list is not exhustic, though the taste is, ha ha….)

Tags: Activities, Living Heritage, Penang, Peoples
This entry was posted on Friday, June 26th, 2009 at 12:34 am and is filed under Ver: English. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.