Because her husband and son can't eat durian flesh, Ms. Nguyen Thi Oanh, residing in My Lam commune, Hon Dat district ( Kien Giang province), makes crispy fried durian peel for the whole family to enjoy.
Ms. Oanh said she happened to see a TikTok video about crispy fried durian rind. She tried making it herself, thinking it would be bitter, but after eating it, her whole family praised the crispy, nutty durian rind, saying it tasted even better with chili sauce.
"The recipe is simple. I just use the durian peel, remove the thorns, cut the white flesh into small, finger-sized pieces, wash them, blanch them in boiling water for 3-4 minutes, then remove them. Once the peels are dry, dip them in a mixture of wheat flour, cornstarch, and crispy batter mix, then fry until golden brown on both sides. After frying, you should wait for the oil to drain to maintain the crispness," Ms. Oanh explained.
Both the flesh and seeds of the durian can be processed into many delicious dishes.
Not only the peel but also the durian seeds can be transformed into many delicious dishes. Ms. Dinh Kim Ngan, residing in Rach Gia City (Kien Giang province), said that she learned some recipes using durian seeds from the internet and decided to try them because she gets tired of eating boiled or roasted seeds all the time.
"I mince, marinate, and roll the meat into balls, then put the meatballs into a pot of boiling broth. After 20 minutes, I add the peeled and washed durian seeds and cook together for about 30 minutes. When the meat and durian seeds are cooked, I add tomatoes and herbs to complete the soup. I also make braised durian seeds with soy sauce," Ms. Ngan said.
Durian bingsu is cool, fragrant, and creamy.
A delicious dessert made from durian pulp that Mr. Pham Hong Duy, residing in An Minh district (Kien Giang province), loves is durian bingsu. This refreshing bingsu is a popular choice for many during hot summer days.
Duy shared: “I’ve eaten many types of bingsu like mango, strawberry, and cantaloupe bingsu, but I’m especially impressed with durian bingsu. I remove the seeds, only keeping the durian flesh and putting it in the refrigerator. Then I put a layer of pureed durian in a bowl, followed by a layer of durian flesh on top, and so on, alternating layers until the bowl is full. I add condensed milk or durian ice cream to increase the richness of the dish.”
Text and photos: TUONG VI
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