Latest news with #MusangKing
The Star
a day ago
- General
- The Star
Tempoyak is so last season
Spicing things up: Ahmad Fauzi whipping up his family's unique recipe of durian sambal by pounding red and green chillies, salt and fresh durian flesh in a pestle and mortar. — THOMAS YONG/The Star Mealtimes get a kick from grandma's durian sambal JOHOR BARU: Durian and sambal are popular among Malaysians but durian sambal, anyone? Former chef Ahmad Fauzi Abd Aziz, 52, has the recipe, whipping up his family's unique durian sambal using red and green chillies, salt and fresh durian flesh. 'The recipe was passed down from my great-grandparents who used to have a durian orchard in Terengganu. 'My great-grandmother would make durian dishes such as dodol and when there was an excess, she got creative and made durian sambal by pounding the ingredients into a paste using a pestle and mortar,' he said in an interview. Ahmad Fauzi said while many are familiar with dishes like tempoyak (fermented durian), durian sambal was not commercialised. He said the secret was in using kampung durians instead of 'branded' varieties such as Musang King or D101. 'The kampung durian has a lighter taste and complements chillies well for a more balanced flavour. I do not add belacan to prevent strong flavours from clashing,' added Ahmad Fauzi, who is now a contractor based in Port Dickson. He said he would buy kampung durians from Negri Sembilan on the way back to Johor Baru if he gets a good price. 'I usually make the sambal in small batches to eat with kampung-style fried fish and ulam – my family looks forward to my return because they are used to the way I make it,' said Ahmad Fauzi, who previously spent years working as a chef serving Japanese, Western and local cuisine. He said he does not make too much durian sambal in one go because storing it in the fridge for long will result it in fermenting and turning into tempoyak.
The Star
3 days ago
- Entertainment
- The Star
Getting the inside scoop on rare durian at annual treat
THE leafy surrounds of a pocket garden in George Town provided the perfect backdrop for Penang's pressmen to indulge in durian. About 50 of them tucked into well-loved varieties such as Red Prawn, Green Skin and Hor Lor during the treat organised by Batu Lancang assemblyman Ong Ah Teong. Cheers erupted when hyped variants like Musang King and Black Thorn were brought out by the vendor at the fruit stall along Jalan Anson. By the end of the event, the guests devoured over 90kg of the fruit. Fruit stall proprietor Ang Hock Leng said he also served up two equally good but less well-known varieties on the day – the Big Red and Puppet King. He said the Big Red, better known by its Chinese moniker Da Hong, got its name from its orangey-coloured flesh. 'It has a bitter but complex flavour with thick, custard-like flesh,' Ang explained, adding that it should not be confused with the Little Red or Xiao Hong which is sweeter and creamier. Ang said the Puppet King or Kong Zai Wang is actually an old cultivar previously known as Jantung. 'It was rebranded recently and even finished second in a competition last year, behind Musang King,' added the vendor who has been operating on the site since 1979. He also urged durian lovers to indulge within these few weeks as harvests will hit their peak before tapering off in the latter half of the month. Ong said this was the third year his office organised the gathering. 'These few weeks are said to be the peak of durian season in Penang, so what better way to get together? 'It's great to see everyone tucking in and enjoying themselves,' he added. Nanyang Siang Pau reporter Wong Soon Eng said, 'These are nice occasions for us to have a good time together, and the durian fruits are specially picked so the quality is there.'
New Paper
4 days ago
- General
- New Paper
'It's almost revolting': Singapore's durian craze is not for all
When wildlife advocate Robert Irwin tried durian for the first time in Singapore a year ago, he called it the "most polarising food in the world". He might have a point. As durian season, which typically occurs between June and September, hits its peak and Singaporeans flock to satisfy their durian cravings, not everyone is sold on the king of fruits. "I don't hate it but it's not something I will want to have," 19-year-old polytechnic student, Mr Seah, told The New Paper: "I used to be quite fond of it but as I grow older, I find the smell to be quite unpleasant. It's so strong that it's almost revolting, and when people have it, it just fills the entire space with that pungent smell." He added: "If you paid me to eat it I think I would, but durian is not something I'll squeeze with people in queues for." On a Reddit thread detailing different durian varieties with over a hundred comments, some netizens shared similar sentiments. "I swear, I really tried, but as soon as I had a piece in my mouth and it was all creamy and tasted like carrion, I just could not bring myself to have it," said one. "Am I missing something crucial here? Because it was as horrendous in taste as in smell." Operations executive Fu Jia, 24, echoed this sentiment. "I dislike the smell of it in general, it smells so foul. My instinct when I see a durian stall is to avoid it or walk really fast if I have no choice but to go near it," she said. A shared experience for all But durian fanatics could care less about such misgivings. At Block 964 Jurong West Street 91, prices dip as low as $2 per durian, amid the hustle and bustle of the afternoon crowds and stall owners. Durian lovers flock to stalls offering low prices. PHOTO: SHIN MIN DAILY NEWS Durian stall vendor Cai Ming Hong (transliterated) noted that this year's durians are of excellent quality. He expects an even larger harvest by mid-July. His stall receives at least 5,000kg of durians daily, most of which sell out. The 26-year-old told Shin Min Daily News: "For example, the B-grade Musang King durians are now going for $12 per kg, and we're using premium durians from Pahang for our promotions. "A-grade ones are priced at $20 per kg and are of even better quality. Earlier batches had some weather-related issues, but the current supply tastes great across all varieties." There are also durian delivery services like Durian Delivery, while others opt to visit durian cafes. Durian vending machines, installed by local durian retailer Kaki Kaki, have even popped up in Tampines. So why do so many Singaporeans have such a fondness for the pungent delight? One Reddit poster suggested that it serves as a form of community building, creating shared experiences that bring people together. "It's a seasonal thing, so getting together to eat it is a cultural/social thing that has developed over the years. It's just another way to chill with friends and family." Another Redditor suggested that it is inextricably tied to national identity: "For a country as small as Singapore and only 50 years old, there's not much solid items of culture to look forward to. Especially because it's an amalgamation of other cultures like Chinese, Malay and Indian heritage. "Other than the practices belonging to those races, there's not much physical things Singapore can attribute its original culture to. And that's why we cling to the things we can define as Singaporean." While reactions remain varied, and sometimes even extreme, the durian continues to unite Singaporeans in the common experience of rushing to buy it - or avoiding it completely.
New Straits Times
5 days ago
- Business
- New Straits Times
With durian deluge, trader sells spiky gold for a steal
JITRA: An excess of durians has prompted a durian trader to sell the fruit at bargain prices at his stall near the Kubang Lembu petrol station in Jitra. Khairul Anuar Ahmad, better known as Harun Buah Jitra, auctions off kampung durian and hybrid durian varieties every evening at RM50 for three baskets, with a total weight of between 15kg and 20kg. He said the move was necessary to prevent the fruits from going unsold and rotten. Khairul said the auctions are held in the evening to coincide with the after-work crowd, typically around 5pm. "I sell the durians at affordable prices so that everyone can enjoy the fruit during its peak season. "Sometimes, I move up to 10 tonnes of durian a day — all sold out within two hours. Thankfully, the demand has been very encouraging. "There's currently a large supply of kampung durians from Balik Pulau in Penang and Perak, which has led to an oversupply. "That's why I've chosen to hold auctions to clear the stock. People from all walks of life come to buy here," he said. Khairul added that many of his customers also contribute to charitable causes by purchasing durians for donation to those in need. In addition, he donates durians to orphanages and non-governmental organisations to ensure that everyone, regardless of their status, can enjoy the king of fruits. He said he sources between eight and 10 tonnes of durians daily from Penang or Perak for sale at his stall. "If customers buy in bulk, we'll throw in extra fruits, especially if it's for a kenduri or donation. "Besides kampung durian, we also sell other varieties such as IOI, Musang King, Black Thorn, Red Prawn, D2, and D24 — all at reasonable and competitive prices. Most of the durians sold here are locally grown," he said.
Daily Express
6 days ago
- Entertainment
- Daily Express
Creamy triumph for Musang King at 2025 World Durian Championship
Published on: Monday, July 14, 2025 Published on: Mon, Jul 14, 2025 Text Size: Mohamad being briefed during the event. - Pic via Mohamad Sabu | Facebook KUALA LUMPUR: Musang King has once again cemented its crown after being named 'King of Kings' at the recent 2025 World Durian Championship. The showdown at Bangi Golf Resort featured 96 top-notch durians from across Malaysia, but the golden-fleshed favourite from We Go Farm came out on top. Despite fierce competition from contenders like Tupai King, Tekka, Kim Hong, and D13, the Musang King's creamy texture and rich, complex flavour won the judges over. Judges included food experts, chefs, and seasoned durian lovers, all in search of the perfect mix of sweetness, aroma, bitterness, and that unmistakable durian punch. Agriculture and Food Security Minister Datuk Seri Mohamad Sabu, who officiated the event, celebrated the fruit's global following while sounding a note of caution. In a Facebook post, he reminded fans that with global recognition comes responsibility, emphasising that Malaysian durians must maintain consistent quality and not become complacent. He added that a robust grading system is essential to maintain Malaysia's status as the world's gold standard for durians. * Follow us on our official WhatsApp channel and Telegram for breaking news alerts and key updates! * Do you have access to the Daily Express e-paper and online exclusive news? Check out subscription plans available. Stay up-to-date by following Daily Express's Telegram channel. Daily Express Malaysia
