My husband Ben loves durian. The last time we were back in Singapore, we ate durian till we felt like puking. I hesitate at first, then, I finally break the news to him.
YOUR UNCLE HAS A DURIAN ESTATE?!! OH, MAN! When can we go? When can we go?
On my recent trip back to PJ, my family made a trip to Port Dickson (PD), Seremban for a "family durian fest". My Mom's sister Gina (I call her "Dee Ee", meaning 2nd Aunt), is married to Uncle Johnny who owns a durian estate in PD. So one Saturday morning, my mom, brothers, sister-in-law, aunts, uncles, cousins and I squeeze into 3 cars, making the 1.5 hour trip to durian paradise.
Before heading to the estate, we visit Dee Ee's home in Pasir Panjang, a quaint little one-street town. There, we have chicken rice at a nearby coffee shop. Uncle Johnny takes care of everything, from Uncle KB's requests for 3 whole chickens for lunch, plus tau yu bak (braised pig's trotter) and two tables specially "reserved" in this small town kopitiam, just for us urbanites.
It's been a long time since I've had REAL homemade barley, like the type I used to get in Malacca. It reminds me of the old Ujong Pasir house where I spent most of my Chinese New Years and birthdays as a kid, cycling around the Portugese settlement, and the cold, refreshing homemade barley from our favourite kon lo mee shop. Of course, those came in plastic cups unlike this whopper here.
Barley, ungge lekke nalade
After lunch, the REAL feast begins!
I'm still trying to get used to the heat and humidity, so durian on a full stomach at high noon is a bit too much for me. Instead, I allow my mind to wander off as everyone eats to their hearts' fill (it's gotta be the heart 'cos how in the world could one's stomach take in anymore after THREE kampung chickens and tau yu bak).
My family makes sure they keep my cousin Paul busy, as he pries open durian after durian. Seriously, I lose count of how many durians he opens. Growing up half his life on the estate, Paul is a pro! Swift and unwavering, and I'm not just referring to the thirteen hungry hands reaching out for fruit.
Now to savour durian perfectly ripe and fresh from the estate takes some skill too. As one hand reaches out for the fruit, you've gotta keep your eyes set on the prize, choosing the juiciest and most golden yellow piece. The other hand has to remain in constant motion, chasing away flies that are trying hard to get a piece of the pie.
Then you've gotta keep a mental picture of where the bin is to throw the seed, keeping your eyes glued to the open fruit, while pretending to chase off a fly hovering over the fruit when in fact you're already "chope"-ing your next piece.
In between all this, sometimes you may find a few free seconds to lick your fingers and wipe the sweat off your brow, while engaging in conversation with others around you --- "Wah, shiok ah" --- "Ayo, so many flies!" --- "Ay Paul! This one man-in-the-net or the other one?"
Man in the net? That's your crème de la crème of the estate. The fruit that is so good that nets are placed all around the base of a particular tree, about 3 feet off the ground, to catch a falling fruit, leaving it... flawless.
Like a fine wine, Uncle Johnny describes the durian varieties and the perfect fruit - its strong bouquet, elegant mouthfeel, lingering aftertaste... And the estate, like any good vineyard, with its terroirs and susceptibility to bad weather or just plain bad luck. Like en primeur wines, some trees are even "booked" by durian purveyors or gourmands based on "vintage" predictions.
Besides helping out around the estate, Paul has occupied himself with harvesting "escargot". He leads us to the cement tanks that used to house "tin kai" - frogs bred for human consumption, like for frog leg porridge. But the frogs are gone, and in its place, hundreds of snails!
He points out the different tanks used for different stages in the snails' growth - those for juvenile snails, those just for breeding, and snails that are almost ready for the pot! Paul sells these escargot to vendors at the market or food vendors who use seafood for zhe cha (stir fry) dishes such as lala (mussels), siham (cockles), sotong kangkung (cuttlefish with morning glory) and ikan bakar (barbecued stingray).
Escargot eggs
Afterwards, we are given a walk-a-round to check out the "special" tv satellite dishes installed. One's "only" 3metres in diameter, and the 5metre one receives channels from Thailand, Taiwan and China!
Now if my Uncle KB can request for 3 whole chickens just for lunch, you can be assured that we didn't leave the estate empty handed either...
Chicken rice, tau yu bak, durians-to-go... Looks like Ben married into the right family : )
YOUR UNCLE HAS A DURIAN ESTATE?!! OH, MAN! When can we go? When can we go?
On my recent trip back to PJ, my family made a trip to Port Dickson (PD), Seremban for a "family durian fest". My Mom's sister Gina (I call her "Dee Ee", meaning 2nd Aunt), is married to Uncle Johnny who owns a durian estate in PD. So one Saturday morning, my mom, brothers, sister-in-law, aunts, uncles, cousins and I squeeze into 3 cars, making the 1.5 hour trip to durian paradise.
Before heading to the estate, we visit Dee Ee's home in Pasir Panjang, a quaint little one-street town. There, we have chicken rice at a nearby coffee shop. Uncle Johnny takes care of everything, from Uncle KB's requests for 3 whole chickens for lunch, plus tau yu bak (braised pig's trotter) and two tables specially "reserved" in this small town kopitiam, just for us urbanites.
It's been a long time since I've had REAL homemade barley, like the type I used to get in Malacca. It reminds me of the old Ujong Pasir house where I spent most of my Chinese New Years and birthdays as a kid, cycling around the Portugese settlement, and the cold, refreshing homemade barley from our favourite kon lo mee shop. Of course, those came in plastic cups unlike this whopper here.
Barley, ungge lekke naladeAfter lunch, the REAL feast begins!
I'm still trying to get used to the heat and humidity, so durian on a full stomach at high noon is a bit too much for me. Instead, I allow my mind to wander off as everyone eats to their hearts' fill (it's gotta be the heart 'cos how in the world could one's stomach take in anymore after THREE kampung chickens and tau yu bak).
My family makes sure they keep my cousin Paul busy, as he pries open durian after durian. Seriously, I lose count of how many durians he opens. Growing up half his life on the estate, Paul is a pro! Swift and unwavering, and I'm not just referring to the thirteen hungry hands reaching out for fruit.
Now to savour durian perfectly ripe and fresh from the estate takes some skill too. As one hand reaches out for the fruit, you've gotta keep your eyes set on the prize, choosing the juiciest and most golden yellow piece. The other hand has to remain in constant motion, chasing away flies that are trying hard to get a piece of the pie.
Then you've gotta keep a mental picture of where the bin is to throw the seed, keeping your eyes glued to the open fruit, while pretending to chase off a fly hovering over the fruit when in fact you're already "chope"-ing your next piece.
In between all this, sometimes you may find a few free seconds to lick your fingers and wipe the sweat off your brow, while engaging in conversation with others around you --- "Wah, shiok ah" --- "Ayo, so many flies!" --- "Ay Paul! This one man-in-the-net or the other one?"
Man in the net? That's your crème de la crème of the estate. The fruit that is so good that nets are placed all around the base of a particular tree, about 3 feet off the ground, to catch a falling fruit, leaving it... flawless.
Like a fine wine, Uncle Johnny describes the durian varieties and the perfect fruit - its strong bouquet, elegant mouthfeel, lingering aftertaste... And the estate, like any good vineyard, with its terroirs and susceptibility to bad weather or just plain bad luck. Like en primeur wines, some trees are even "booked" by durian purveyors or gourmands based on "vintage" predictions.
Besides helping out around the estate, Paul has occupied himself with harvesting "escargot". He leads us to the cement tanks that used to house "tin kai" - frogs bred for human consumption, like for frog leg porridge. But the frogs are gone, and in its place, hundreds of snails!
He points out the different tanks used for different stages in the snails' growth - those for juvenile snails, those just for breeding, and snails that are almost ready for the pot! Paul sells these escargot to vendors at the market or food vendors who use seafood for zhe cha (stir fry) dishes such as lala (mussels), siham (cockles), sotong kangkung (cuttlefish with morning glory) and ikan bakar (barbecued stingray).
Escargot eggs
Afterwards, we are given a walk-a-round to check out the "special" tv satellite dishes installed. One's "only" 3metres in diameter, and the 5metre one receives channels from Thailand, Taiwan and China!
Now if my Uncle KB can request for 3 whole chickens just for lunch, you can be assured that we didn't leave the estate empty handed either...
Chicken rice, tau yu bak, durians-to-go... Looks like Ben married into the right family : )
1 comment:
Hey.. just dropping by to say hi, and sorry that I have been pretty 'silent' ... Do write more soon! Will come by to read whenever I have the time! Take Care..
Maybe I'll show your husband the shark show when we finally meet! wahahhaaha... Ta!!
--- Pammy
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