If you like sweet durians, these are the ones you look out for

 

1. D101

The D101 durian packs layers of gentle flavours that’s mildly sweet and buttery with slightly sour notes. D101 is a common favourite for many durian lovers and children who prefer indulging in sweet durians!

2. D13

Known as a ‘kampung’ breed, the D13 durian is another household favourite. With its bright orange flesh and sweet, fragrant taste, D13 is a delicious sticky treat for those who enjoy less pungent flavours.

Tekka

If you’re a true durian connoisseur, the rare Tekka durian is a must-try. It might not be the most aesthetically-pleasing with its pale yellow flesh and irregular shaped seeds, but it surely makes up for it in the taste department. Tekka durian’s complex sweet, floral, and bitter flavours make it a highly-raved variant for those who have tasted it!

D1 

The D1 durian is milky and sweet. The flesh is slightly crunchy on the surface, but will slip off the seeds with ease. If you’re just starting out, D1 durian is one to try!

Red Prawn 

The Red Prawn durian stands out from the rest of the variants with its unique bright orange flesh. It has a dense and creamy texture coupled with a sweet taste and a tinge of bitterness. Perfect for you if you want to try a sweet durian that’s different from the rest!

Hor Lor 

The Hor Lor durian has an elongated shape – very much like its name in Hokkien (a gourd). This durian is another pick for people who prefer a less overwhelming flavour. The uncommon Hor Lor has ivory-coloured flesh with mild flavours and notes of sweetness, making it easily palatable!

Source: https://www.you.co/sg/blog/types-of-durians-how-to-pick-the-best-durian/ dated 23 June 2021 

Type	Taste	Source	Rarity
D101	Mildly sweet, buttery	Johor	Common
D13	Fragrant, sweet, sticky	Johor	Common
Tekka	Sweet, floral	Pahang	Rare
D24 Sultan	Bittersweet, creamy	Pahang	Common
Golden Phoenix	Sharp, bitter	Johor	Uncommon
D1	Mildly sweet	Johor	Common
Mao Shan Wang	Bitter, creamy, sticky	Pahang	Common
Black Pearl	Slightly bitter, creamy	Johor	Rare
Black Thorn	Intense, bitter	Penang	Very Rare
D17	Fairly bitter, soft	Johor	Uncommon
Red Prawn	Sweet	Penang	Common
Hor Lor	Mildly sweet	Penang	Uncommon

Confectionery

Confectionery 

#1 

Chiffon

Cake dream come true

Sometimes, stuff I dream about comes true. I have been thinking about what the perfect cake of my dreams would be, and this Honey Yuja-Cha Chiffon Cake is pretty much it.

Heartland bakery Pine Garden's Cake has used the citron jam in a floaty, airy cake that is a perfect antidote to all the rich food at Chinese New Year.

At just 500g, the cake is good for four to six people although I daresay I could polish the whole thing off given enough time.

It comes topped with cream and a smear of the citron jam; nothing too heavy that will weigh the cake down.

A fresh citrusy flavour and the cake's light sweetness perk up the appetite immediately.

I could eat this cake all year round. It is too good for just the Chinese New Year season. So I call the shop and ask if I can order it after the festivities.

And guess what? It will be available year round.

Honey Yuja-Cha Chiffon Cake, $16.80 for a 500g cake, from Pine Garden's Cake, Block 529 Ang Mo Kio Avenue 10, 01-2369, tel: 6457-6159, open: 8.30am to 9pm daily. Cakes must be ordered at least three days in advance

Hawker Food

Hawker Food 

#1 

Published on Jan 19, 2014

CHEAP & GOOD

Stuffed on tau pok

By Foong Woei Wan

Look at my photo of grilled stuffed tau pok. What do you see? An amazingly eagle-eyed Sherlock type might quickly deduce that this is an irresistible dish from the fact that the bean puffs, each cut neatly into four squares, don't add up on the plate.

Here I have to confess that when the nicely charred dish was served by a stall on the rooftop of Beauty World Centre, my lunch companion snatched one square and ate it before I could object: "Hey, I haven't taken a photo yet!"

I also admit that I have eaten the dish twice and have never been able to properly count how many bean puffs are served - they disappear too swiftly.

It was a street food enthusiast who introduced me to the stall, Ye Ri Xiang Xiao Chi (Fragrant Night And Day Snacks), and explained why it is superior.

At many stalls, tau pok is stuffed only after it is grilled (or warmed up in a toaster). The tau pok and filling meet for the first time only on the plate, seconds before they are served. They are complete strangers, one hot and the other cold, and there is no sense of togetherness.

But at Ye Ri Xiang, tau pok is grilled, stuffed and grilled some more. The $3.20 dish arrives at the table as bite-sized sandwich squares: crispy tight bean puffs enfolding moist cross-sections of shredded cucumber, grated lime and a peanut-heavy sauce.

Other dishes are prepared with the same attention to detail. The oyster omelette ($4) has soft, fragrant folds of faintly charred egg. The cuttlefish rojak ($5), which has fresh-from-the-grill chunks of fritters, doesn't overwhelm you with cuttlefish and prawn sauce. Instead, you taste the lime and peanut in it.

The proportions of the dish are also so precise, there isn't a big puddle of dressing left at the end. And this, as any food detective knows, is proof of a well-mixed salad.

woeiwan@sph.com.sg

Copyright © 2014 Singapore Press Holdings. All rights reserved.